South Indian Style Mutton Curry
A robust, deeply spiced South Indian mutton curry with freshly ground coconut masala. This recipe captures the essence of home-cooked mutton curry from Tamil Nadu – earthy, aromatic, and rich with whole spices. Perfect with rice, idiyappam, or parotta.
Ingredients
- 750g mutton, cut into medium pieces
- 3 tbsp Precious cold pressed groundnut oil
- 2 onions, finely sliced
- 1.5 tbsp ginger-garlic paste
- 3 tomatoes, chopped
- 2 tsp red chilli powder
- 2 tsp coriander powder
- 1 tsp turmeric
- 1 tsp cumin powder
- 1 tsp pepper powder
- 1.5 tsp garam masala
- For coconut paste: 1/2 cup grated coconut, 1 tsp fennel seeds, 4 garlic cloves – blend smooth
- For tempering: 1 tbsp Precious sesame oil, mustard seeds, curry leaves
- Salt to taste
- Fresh coriander to garnish
Step-by-Step Instructions
- Heat groundnut oil in a pressure cooker. Add sliced onions and fry until golden brown.
- Add ginger-garlic paste and saute 2 minutes.
- Add tomatoes and cook until they break down completely.
- Add red chilli, coriander, turmeric, cumin, and pepper powders. Cook 2 minutes.
- Add mutton pieces and toss on high heat for 5 minutes to seal.
- Add 1.5 cups water. Pressure cook for 5-6 whistles until mutton is tender.
- Open cooker once pressure releases. Add coconut-fennel-garlic paste.
- Stir and simmer uncovered for 10 minutes until gravy thickens.
- Add garam masala and salt. Taste and adjust.
- Finish with a tempering of sesame oil, mustard seeds, and curry leaves. Garnish with coriander.
Frequently Asked Questions
Can I use refined oil instead of cold pressed groundnut oil for mutton curry?
Cold pressed groundnut oil gives the curry its authentic nutty depth. You can substitute refined oil but the flavour will be noticeably milder and less complex.
How long does South Indian mutton curry keep?
Refrigerate in an airtight container for up to 3 days. The curry tastes even better the next day as the coconut masala absorbs into the meat.
Can I make this without a pressure cooker?
Yes — cook in a heavy-bottomed pot with a lid on medium-low heat for 60–75 minutes until mutton is tender. Add water as needed.
Cook with authentic cold pressed oils — the difference is in every bite.
Written by
Suren is the co-founder of KN Agro Concepts and the creator of Precious cold-pressed oils. Based in Tamil Nadu, he has spent years working directly with traditional Mara Chekku wood-press artisans to bring authentic, chemical-free oils from Coimbatore to health-conscious families across India. He writes about cold-pressed oil, traditional Indian food practices, and the science of natural nutrition.
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