Nadan Mutton Curry
Prepared in the traditional style, Kerala Mutton Curry is a distinctive and aromatic dish that complements a variety of accompaniments. Mutton pieces are simmered in a blended mixture of roasted red chilies and other flavorful ingredients. This Nadan-style preparation is a highly favored non-vegetarian side dish in Kerala cuisine. True to its name, Mutton Curry features meat chunks cooked in a spiced blend of fried red chilies. Sautéing the cooked mutton in ample oil, along with ginger, garlic, and other aromatic spices, tenderizes the meat, giving it a unique flavor and taste. A beloved choice among Malayalees, Kerala Mutton Curry pairs excellently with porotta, chapathi, naan, and even rice. Opting for tender, pinkish mutton with a soft texture is recommended for an authentic Nadan mutton curry experience. Additionally, goat meat is relatively leaner in fat and lower in cholesterol compared to beef and pork.
Ingredients
- 1/2 kg Mutton
- 2 medium Onion
- 1 tbsp each Crushed ginger & garlic
- 1 tbsp Chilli powder
- 1 tbsp Coriander powder
- 1/2 tsp Turmeric powder
- 1 tsp Garam Masala
- Curry leaves
- 1 cup Medium Coconut Milk
- 1 cup Thick Coconut milk
- Coconut oil
- 4 Small / Pearl onion
- Salt
For Masala
- 1/2 – 1 cup Grated coconut
- 1 tsp Black pepper
- 1 tsp Coriander seeds
- 4 Cardamom
- 4 Cloves
- 1 medium stick Cinnamon
- 2 Red chilli
Instructions
- Heat oil in a pan & add all the ingredients listed from coconut – red chilli (listed under for masala). When the coconut becomes golden brown remove from fire. Let it cool completely.Grind the cooled coconut mixture, without water & keep aside.
- Heat oil in a pressure cooker. Saute onion, ginger & garlic. When onion becomes soft add all masala powders & stir for 5 minutes. Add curry leaves. Add medium thick coconut milk.
- When it starts boiling add mutton pieces. Cover the cooker with the lid and put the weight on. After the first whistle on full flame, reduce the flame to low-medium and cook for 12-14 whistles. Keep the cooker closed for another 10-15 mins, till the pressure drops.
- Open the cooker and mix well. Check the doneness of the mutton, if required, pressure cook again. Add 2-3 tbsp hot water to the ground coconut mixture and add this to the cooked mutton. Mix well.
- Add thick coconut milk & keep for 5 -7 mins. Switch off the gas.
- Heat oil in a small pan & crackle mustard seeds. Add small onion & curry leaves. When onion becomes brown pour it over mutton curry.
- Serve hot with Pathiri, chappathi or rice.
Notes
The cooking time of mutton depends on the type of mutton you use. The curry keeps well in the fridge for 2-3 days.
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