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Mutton Curry / Spicy Mutton Curry

Mutton Curry / Spicy Mutton Curry

Kerala Style Nadan Mutton Curry Recipe. 

I am so excited to post my first Mutton curry in my blog today.

I love this wonderful mutton curry so much, and one reason being the aroma we get while cooking it! This curry is full of spices and I love its richness. I love the taste of the mutton pieces if it’s from the back or its rear legs. When I was in Nagpur, during winter season, we used to have it regularly. But here hardly we buy mutton.

I understood that some people don’t like this meat and I can’t figure out the reason for that yet. They like almost all kinds of meat except mutton!


Mutton is eaten in different forms in India. Eating mutton is healthy too as it’s a rich source of Iron, zinc and Vitamins which help in the body’s metabolic reactions. It is an unavoidable item in many festive occasions. To tenderize mutton, it needs extra cooking time.
 

I have used tomato puree in this curry which gives an awesome taste.

It goes well with chappathi, kerala porotta, naan, rotis, or steamed rice.. Homemade Bread, Vellayappam or Kallappam, Palappam or Appam, Idiyappam,Kerala Vattayappam etc. Hope you enjoy this Spicy Mutton Curry just like me. I am sure you would love it too.
 

Here goes the recipe of yummy and spicy mutton curry.

Preparation Time – 10 minutes
Cooking Time – 25 minutes.
Servings – 6
Author - Seena

Ingredients for Aattirachi Curry:

Mutton – 1 kg
Potatoes, (peeled, medium sized) – 2 nos.
Shallots (chopped) – 10 – 15 nos.
Tomatoes (medium sized, blended to a puree) – 2 nos.
Green Chilly (split lengthwise) –
Red chilly powder - 2 tsp.
Coriander powder – 2 tsp.
Homemade Garam Masala Powder – 1 tsp.
Homemade Ginger Garlic Paste - ½ tbsp.
Salt – to taste
Oil – 2 tbsp. (adjust as per your taste)
Curry Leaves – 2 sprigs
Water – 1 cup (or as consistency required)

For Marinade:

Chilly Powder – 2 tsp.
Turmeric Powder – ¼ tsp.
Yogurt – 2 tbsp.
Homemade Ginger Garlic Paste -1 tbsp.
Homemade Garam Masala Powder – 1 tsp.
Salt – to taste
Oil – 1 tsp.

Whole Spices:

Cinnamon - 2"
Cloves – 4 nos.
Cardamom – 2 nos.
Star Anise – 2 nos.
Bay Leaves – 2 nos.
Pepper corns – 4 nos.
Fennel Seeds – ¼ tsp.

How to Make Nadan Mutton Curry:

Wash and drain mutton. Microwave potatoes for 10 minutes and keep it aside.

Take a medium sized mixing bowl and add wash and drained mutton.
Put in all the ingredients given under the section, ‘For Marinade`. Add mutton and mix well to coat evenly. Cover the bowl and keep it in the refrigerator to marinate for minimum one hour.

After one hour, take the mutton from the fridge and put it in to a pressure cooker. Add 1 cup of water to this. Pressure cook mutton on high heat for one or two whistles. Reduce the flame to simmer and cook for ten minutes or till tender. Switch off the stove. When the pressure is fully released open the lid and keep it aside.

Heat oil in a wide pan and add all spices. Fry for a minute. Then add Onion, green chilly, curry leaves. Sauté until onions turn translucent. Now add the remaining ginger-garlic paste and sauté well. Add Tomato puree and mix well till it cooks. Add salt now and mix it well. Now reduce the flame and add chilly powder, coriander powder and turmeric powder. Saute well till you get a nice aroma or till oil starts to separate from the masala mix. Add ¾ th cooked mutton in this and mix it well. Lower the heat and cook till the mutton becomes soft and tender.

Do the taste test and if required add little more salt. Serve hot with rice or chappathi..

My Recipe Notes on Kerala Style Nadan Mutton Curry:

> It is important to remove the fat content in mutton.
> Overnight marination in refrigerator makes it juicier. I did it for 1 hour and not overnight.
> Adding yogurt in the marinade is good because the enzymes in the yogurt penetrate the mutton which makes the meat tenderer and soften.
> You can pressure cook mutton separately (which makes it soft and tender), and then cook the rest of the things in a pan to retain the shape of the potatoes and tomatoes.
> Mutton usually takes more time to cook than chicken, but be careful, 2 full whistles is enough in the pressure cooker and then let the pressure goes by itself.
> You can also use the same recipe for lamb.
> Instead of tomatoes you can use yogurt and use it along with other ingredients to marinate mutton.
> This curry tastes better the next day.
> Using water while pressure cooking mutton should be very careful. It of course depends on the quantity of mutton. I have used just 1 cup of water. Mutton oozes out enough water for the curry. Add more than one cup only if you want the curry little watery. In that case adjust the spices accordingly.



 







Serve Nadan Mutton Curry with Chappathi, Roti or hot white Rice.. 

Happy Cooking

Cheers

Seena

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Thank you for taking time to visit my blog . Each of your comments are really valuable for me which motivates me to post more and more. I appreciate your valuable comments and suggestions. Hope you liked my space and please keep visiting for new recipes. Please do not leave comments with links to your blogs , events and advertisements.

  • Julz (2017-01-04 06:24:18)
    Oh Seena, this looks delicious!
    Seena Koshy (2017-01-22 20:47:39)
    Thanks Julz. Hope you are having a lovely day.. :)
  • Nitha Maria (2015-03-26 15:33:23)
    superb seenami.....
    Seena Koshy (2015-03-26 17:05:52)
    Thanks Molu.. :)
  • padma (2015-02-03 20:41:54)
    Delicious mutton curry:)
    Seena Koshy (2015-02-08 19:55:07)
    Thanks Padma..
  • remya (2015-02-01 20:26:55)
    Please link your recipe to my event http://remyasean.blogspot.in/2015/01/first-blog-anniversary-and-giveaway.html
    Seena Koshy (2015-02-02 02:58:51)
    Congrats Remya. Of course will do the needful when time permits. Now a days, so busy with the house shifting.. :)

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Hi there, I am Seena Koshy, a teacher by profession, a triple Master’s Degree Holder by qualification, a Food Blogger, a passionate Food Photographer, whose ultimate pleasure lies in cooking. My passion for food is portrayed in my recipes which are tested in my kitchen and tasted by my family. I love to spend quality time in experimenting and cooking. Thank you for stopping by our food blog, where you can find well-crafted recipes.

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