Name: Malabar Mutton Curry
Prep time: 45 min
Total time: 45 min
Ingredients: 1 kg Mutton/lamb; 1 cup Grated Coconut; 1 tsp Red chilli powder (mixed with water to form a paste); Fresh ginger (garlic paste - 2 tsp); 3 tsp Coriander powder; 1/2 tsp Turmeric powder; 3 tsp Paprika; 1/2 tsp Black Pepper Powder; 1 tsp Cumin seeds (Jeerakam); 1/2 tsp Fennel seeds (Perinjeerakam); 2" stick Cinnamon (Karugapatta); 1 no Bay leaf (Karuga/Vazhana ela); 5 nos Cloves (Grambu); 2 nos Onions (large); 2 tsp Cashew nut paste; 2 nos Tomato (large); 1 cup Coconut milk; Salt (As reqd); 3 tbsp Oil; Curry leaves/coriander leaves

Malabar Mutton Curry

Malabar Mutton Curry with traditional authentic flavors and aroma is a delectable non vegetarian dish, very inviting and comforting for the hungry tummy. The creamy coconut flavored mildly spiced delicacy is irresistible and tempting. Malabar Mutton Curry is unique and special with chopped Mutton pieces cooked with a spicy red chili mixture and aromatic ingredients. The dish tastes best with appam, ghee rice, pathiri, almost with anything. Mutton is nutritious, rich in vital ingredients required for body. You can explore a well detailed Malabar Mutton Curry here.

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Prep Time 45

Total Time 45

Cuisine Kerala

Servings people

Ingredients

1 kg Mutton/lamb
1 cup Grated Coconut
1 tsp Red chilli powder mixed with water to form a paste
Fresh ginger garlic paste - 2 tsp
3 tsp Coriander powder
1/2 tsp Turmeric powder
3 tsp Paprika
1/2 tsp Black Pepper Powder
1 tsp Cumin seeds Jeerakam
1/2 tsp Fennel seeds Perinjeerakam
2" stick Cinnamon Karugapatta
1 no Bay leaf Karuga/Vazhana ela
5 nos Cloves Grambu
2 nos Onions large
2 tsp Cashew nut paste
2 nos Tomato large
1 cup Coconut milk
Salt As reqd
3 tbsp Oil
Curry leaves/coriander leaves

Instructions

For preparing Malabar Mutton Curry, grind together grated coconut, red chilli paste, ginger-garlic paste, coriander, turmeric, paprika, black pepper, cumin, fennel, cinnamon, bay leaf and cloves into a paste.
Heat oil in a cooker.
Fry the onions well.
Add the spice paste, sprinkle a little water and fry well, until the spices are roasted.
Add the mutton/lamb and stir well.
Add the chopped tomatoes and the cashew nut paste.
Add salt and 2 cups of water.
Cook, until the meat is done.
Add the coconut milk and allow it to simmer.
Remove from fire.
Garnish Malabar Mutton Curry with coriander leaves or curry leaves.
:- To serve as a mildly hot curry, reduce the amount of chilli and pepper powder used.

Notes

Check out this Traditional Kerala Mutton Curry

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Malabar Mutton Curry