Kerala Style Mutton Potato Curry

Filed under Mutton, Non-Vegetarian
3, 14 reviews

Advance Vishu and Easter wishes...

Recipe Details  
3, 14 reviews

Posted by
Posted on 3, Nov 2016
Serving 8-10 people
Ready in 70-80 minutes
Post Views 3.5 K views
Post Rating 3.00 out of 5 , from 14 reviews
Click here to view the recipe in Malayalam - Opens new tab.
  • Mutton – 1 Kg, cut into medium pieces
  • Potato, large sized – 1 Nos, cubed
  • Onion, medium sized – 2 Nos, thinly sliced
  • Ginger-garlic paste – 1 ½ Tablespoon
  • Tomato, large sized – 1 Nos, chopped
  • Turmeric powder – ½ Teaspoon
  • Red chilly powder – 1 Tablespoon
  • Coriander powder – 2 Tablespoon
  • Garam masala powder – 1 ½ Teaspoon
  • Fennel powder – ¾ Teaspoon
  • Curry leaves – 2 sprig
  • Coconut oil – 2-3 Tablespoon
  • Water as required, 2 cups approx.
  • Salt to taste

To sprinkle:

  • Finely chopped coriander leaves - 1-2 Tablespoon
  • Garam masala powder - ½ Teaspoon
  1. Clean and wash the mutton pieces, drain the water completely and set aside.
  2. Heat coconut oil in a heavy bottomed pan.
  3. Add in the sliced onion, 1 sprig of curry leaves and saute until the onion becomes light brown in color on medium heat.
  4. Add in the ginger-garlic paste and saute until the raw smell disappears on medium heat.
  5. Add in the turmeric powder, coriander powder, chilly powder, 1 ½ teaspoon garam masala, fennel powder and saute until the raw smell disappears on low heat.
  6. Now add in the chopped tomatoes and saute until the tomatoes are mashed well.
  7. Add the mutton pieces into this and saute for 3-4 minutes on medium heat. Then pour enough water to cook the mutton pieces, salt and mix well.
  8. Cover and cook until the mutton pieces are almost cooked on medium heat. It will take 40-45 minutes.
  9. Add in the potato cubes and remaining curry leaves. Mix well, cook until the mutton and potato pieces are cooked well and the gravy becomes semi-thick on low-medium heat. Adjust salt.
  10. Remove from heat. Add in the chopped coriander leaves, ½ teaspoon garam masala and mix well.
  11. Cover the pan and let it sit for 15-20 minutes. Then serve warm with roti, rice or appam.
3, 14 reviews

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