Easy and tasty Mutton gravy/curry recipe posting specially for Ramzan. Happy Ramzan/Ramadan wishes to my readers.. Eid Mubarak 🙂
This is our regular mutton gravy recipe that I learned from my MIL. Mutton gravy is given as “fever recovering food” in our place. In villages, they still believe that mutton cures fever and gives strength. In reality, we tend to eat well when mutton is served during fever subsiding phase, as nothing tastes good to the taste buds at that time 😉
My athai’s curry powder(click here for recipe) suits best for all veg and non-veg dishes. I have tried this recipe using store-bought powders too, whenever there is a delay in courier from India. So, do try this mutton gravy and I am sure you will love it.
Mutton Gravy Recipe – Ingredients
Mutton – 1 kg
Turmeric powder – 1/2 tsp
Lemon – 1/4
Oil – 2 tbsp
Cinnamon/Pattai – 3 small pieces
Curry leaves – Few
Corinader leaves – Few
Small Onions – 2 hand-fulls or 1.5 cups uncut
Tomato – 2 small-sized
Ginger-garlic paste – 1 tbsp
Turmeric powder – 1/4 tsp
Curry powder/Kuzhambu Podi(link) – 2 tbsp heaped **See notes for alternate
Rock salt – 2+ tsp or as needed
Coconut – 10 pieces or 1/2 cup grated , tightly packed
Cinnamon/Pattai – 5 small pieces
Cloves/Krambu – 4 big
Aniseed/Sombu – 1/2 tsp
Poppy seeds/Kasakasa – 1/2 tsp
Fried chana dal/Pottukadalai- 1 tsp
Preparation – How to make easy and tasty Mutton gravy ?
1.Wash mutton twice or thrice. Then add turmeric powder and few drops of lemon to mutton along with water and mix well. Let it rest for 5 mins. Then pour out the water and wash again.2.Peel and chop 2 handfuls of pearl onions and 2 tomatoes. In a pressure cooker, add 2 tbsp oil. Once hot, add 2 or 3 small cinnamon/pattai pieces.3.Add curry leaves and chopped onions. Once onions turn translucent, add 1 tbsp of ginger-garlic paste and saute for a minute. Then add chopped tomatoes and coriander leaves. Fry till oil separates.4.Add 1/4 tsp turmeric powder, 2 tbsp heaped curry powder(see notes below for alternate) and fry in low heat for few secs.5.Add in washed mutton and give a quick stir. Add a tsp of rock salt and mix.6.Add 2 cups of water and cook in high flame for 10 mins or 10 whistles whichever is quicker. Wait for the pressure to release naturally.7.Grind together 10 pieces coconut, 4 big cloves/krambu, 5 small pieces of cinnamon/pattai, 1/2 tsp Aniseed/Sombu, 1/2 tsp poppy seeds/kasakasa and 1 tsp fried chana dal/pottukadalai. Then add 1/2 cup water and grind without any lumps(Not too smooth and not too coarse).8.Transfer ground stuffs to a bowl. Wash the jar with 1/2 more cup of water and add to the bowl. Boil the cooker contents again for 5 mins. Then add ground coconut paste and 1 tsp rock salt.9.Mix well and let it start boiling. Keep closed in medium-high flame for 10 to 15 mins. Check for salt and switch off at your desired consistency. Serve hot Mutton gravy with rice/idli/dosa/idiyappam.. Yummmm 🙂
Tips/Tricks in making Mutton gravy
- I use groundnut oil or sesame oil for this mutton gravy recipe.
- Try to get fatty meat(kozhupu kari) for more tasty mutton curry.
- You shall use any curry powder that you use for non-veg recipes. Or just add 1/2 tbsp dhaniya powder + 1.5 tbsp plain chilli powder+ 1/4 tsp Jeera powder+ 1/4 tsp pepper powder . Increase chilli powder as per your spice need.
Nutritional Benefits of Mutton gravy
Mutton – Protein, Vitamin B, Iron, Potassium, Magnesium, Calcium, Zinc, Selenium