South Indian Mutton Curry (Pressure Cooker)
Ingredients (20)
- mutton1 kg
- coconut oil2 tbsp
- large onions2
- shallots100 g
- tomatoes2
- green chillies4
- ginger garlic paste1.5 tbsp
- fresh coriander leaves2 tbsp
- curry leaves2 sprig
- warm water250 ml
- salt2 tsp
- cinnamon stick1
- cloves4
- green cardamom3
- bay leaf1
- coriander powder1 tbsp
- red chilli powder1 tbsp
- turmeric powder0.25 tsp
- black pepper powder1.5 tsp
- fennel powder0.5 tsp
Method
- 1
Heat the coconut oil in a pressure cooker over medium heat.
- 2
Add the cinnamon, cloves, cardamom and bay leaf.
- 3
Sauté for 30 seconds until fragrant.
- 4
Add the sliced onions and shallots.
- 5
Cook until golden brown.
- 6
Add the ginger garlic paste and green chillies.
- 7
Sauté for 1–2 minutes until the raw smell disappears.
- 8
Add the chopped coriander leaves and curry leaves.
- 9
Cook for 1 minute.
- 10
Reduce the heat and add the coriander powder, chilli powder, turmeric powder, pepper powder and fennel powder.
- 11
Sauté for 30–40 seconds, stirring continuously.
- 12
Add the chopped tomatoes.
- 13
Cook until they soften completely and the oil begins to separate from the masala.
- 14
Add the mutton pieces and salt.
- 15
Mix thoroughly until every piece is coated with the masala.
- 16
Cover and cook over medium heat for 15 minutes, stirring occasionally. The mutton will release its own juices.
- 17
Once most of the released liquid has reduced, pour in 250 ml (1 cup) warm water.
- 18
Close the pressure cooker.
- 19
Cook over medium heat until the first whistle.
- 20
Increase the heat slightly and continue cooking for 6 whistles.
- 21
Switch off the heat and allow the pressure to release naturally.
- 22
Open the cooker and stir the curry gently.
- 23
Simmer uncovered for 5–10 minutes, or until the gravy reaches your preferred consistency.
- 24
Taste and adjust the seasoning if required.
Notes & variations
Kerala Parotta Appam Idiyappam Ghee Rice Jeera Rice Steamed Rice Chapati Naan Bone-in mutton gives a richer and more flavourful gravy. If using young lamb, reduce the pressure cooking time to 4–5 whistles. For a thicker Kerala-style gravy, stir in ¼ cup thick coconut milk during the final 2 minutes of simmering. For a richer flavour, garnish with fresh coriander leaves and 1 teaspoon coconut oil before serving. This curry tastes even better the next day after the spices have matured. Refrigerator: Up to 3 days Freezer: Up to 2 months
Nutrition
estimated| Per | 1 serving | 6 servings |
|---|---|---|
| Calories | 617 kcal | 3702 kcal |
| Carbs | 34.5 g | 207 g |
| Protein | 46.6 g | 279.6 g |
| Fat | 35.4 g | 212.4 g |
| Fibre | 14.7 g | 88.2 g |