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1 Kerala Pepper Mutton Curry Recipe | Riot of Flavours
Cuisines HomeCooked Mutton/Lamb South Indian

Kerala Pepper Mutton Curry

October 27, 2012

My favourite meat is mutton. Every birthday, Amma would make an awesome meal for me always featuring some kind of mutton dish. Bakri Eid was just a few days ago, and it was but natural for me to have a freezer stocked full of mutton. Talk about a feast!

So now, I have two leg pieces marinating for a roast, some lovely ribs (which I’m going to cook Asian style), minced mutton. I also had around 500 g of mutton curry pieces that I decided to use up today. And, what could be better than a curry, typical Kerala style. I made mutton pepper masala Kerala style adapted from Mirch Masala (a blog with some authentic South Indian recipes) served along with some soft, delicious parothas ordered from Spice of Kerala. Having tweaked the recipe just a bit, the masala turned out so delicious, almost sticky, intense and simply delicious. Of course, the gravy could have been a little less thick – but that’s your call. Here’s how it turned out.

Print Recipe
Kerala Pepper Mutton Curry
A spicy, meaty curry for the soul
Course main course
Cuisine south indian
Prep Time 20 minutes
Cook Time 60 minutes
Course main course
Cuisine south indian
Prep Time 20 minutes
Cook Time 60 minutes
  1. The beauty of this dish is that in the cooking time it takes (almost 1.5 hrs) the mutton soaks in all the masalas so well that it doesn't need to be marinated beforehand.
  2. Wash the mutton pieces and keep aside (I like to apply a little salt and turmeric and then wash it off).
  3. In a big wok/kadhai, put the oil, the first set of curry leaves, the ginger and garlic paste and onions. Fry this well till the onions are golden brown.
  4. In the meanwhile, grind together the peppercorns and cumin seeds after roasting.
  5. Add this along with the turmeric, coriander and garam masala powders and mix well till all the spices are well cooked.
  6. Now, add the chopped tomatoes, a splash or two of the water, cover and cook till the tomatoes are soft.
  7. Once that's done, put in the mutton pieces and salt, and on medium heat saute till the mutton changes colour, then add the water, and cover the wok.
  8. Let the gravy simmer for around an hour or so, or till the meat starts falling off the bone. (You can also do this in a pressure cooked for around 3 whistles - depending on your pressure cooked)
  9. When the meat is cooked, check the consistency of the gravy; if you want it thinner, add some more water.
  10. Simmer for 5 minutes more, temper with the green chillies and the second set of curry leaves in ghee and garnish with fresh green coriander leaves.
  11. Serve hot with parothas or steamed rice and refreshing salad.
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1 Comment

  • Anonymous January 2, 2013 at 07:10

    thanks for sharing.

  • Leave a Reply