Christmas Recipes/ Easter Recipes/ Kerala Recipes/ Kerala-Non Vegetarian/ Ramadan Recipes/ Side dish-with gravy-mutton/beef


Recipe adapted from -Pachakam


  1. Mutton(cut into medium sized pieces)-500 gms
  2. Onion-sliced-3 nos
  3. Tomato-sliced- 2 nos
  4. Ginger chopped-1″ piece
  5. Kashmiri chili powder-1 to 1.5 tsp ( or use red chili powder to taste)
  6. Salt to taste
  7. Garam masala powder-1/4 tsp

To roast and grind

  1. Grated coconut- 1 cup (heaped)
  2. Coriander seeds-1 tbsp
  3. Dried red chilies-4 nos ( i used 6 kashmiri red chilies)
  4. Black pepper corns-1.5 tsp( or to taste)
  5. Cumin seeds- 1/4 tsp
  6. Fennel seeds-1/4 tsp
  7. Cloves- 2 nos
  8. Cinnamon- 1 small piece
  9. Shallots- sliced-3 to 4 nos
  10. Curry leaves- 1 sprig
  11. Oil( use coconut oil if available )- 2 tsp or as required

For tempering

  1. Ghee/Oil- as required
  2. Shallots-sliced- 2 nos
  3. Curry leaves- 1 sprig
  4. Black pepper powder-1/4 tsp
  5. Coriander leaves- chopped- 1 to 2 tbsp


  • Combine together mutton pieces,onion,tomato,ginger,chili powder and salt to taste in a heavy bottomed pan.Cover and cook until it is almost done.(After cooking the mutton,if you need more gravy,add boiling water ,as required)
  • Meanwhile,heat oil in a pan and add the ingredients listed under ‘To roast and grind’ .Cook this stirring continuously until it turns brown.Allow this to cool and grind to form a smooth paste ,without adding water.(If you are finding it difficult to grind it to a smooth paste,just powder it as fine as possible.) keep aside.
  • Add the roasted masala paste to the cooked mutton and mix well until combined.Bring this to a boil.Cook for another 3 to 4 minutes,add more salt if required.Add 1/4 tsp garam masala and stir well.
  • For tempering ,heat ghee/oil in a pan and add shallots and curry leaves ,Saute until shallots turn golden brown.Switch off the stove and add black pepper powder and coriander leaves.Pour this over the curry.Stir well.

Serve with rice,appam or roti.


  • Do not add water  while grinding the roasted coconut masala.
  • Use kashmiri chili  for that rich red colour .It is milder in taste compared to regular red chili.
  • I also added one sliced green chili during tempering,as i like it a bit spicy.

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  • Reply
    June 13, 2013 at 4:43 pm

    looks fantastic n tempting curry

  • Reply
    June 14, 2013 at 3:58 am

    Ur clicks are fantastic ! Great lookin curry !

  • Reply
    Love2cook Malaysia
    June 14, 2013 at 9:21 am

    Perfect mutton curry dear!!!

  • Reply
    June 17, 2013 at 1:37 pm

    Wow so tempting…love the colour of ur curry

  • Reply
    October 6, 2013 at 10:13 am

    Was browsing the net for a kerala beef curry recipe and saw your site. Love name of the blogand the pictures. Though this is a mutton recipe we thought we might as well try it with beef. Only small change we added chopped garlic as well alongwith the ginger and slightly reduced the amount of pepper. It hascome out awesome and lovely aromas too! Just like when my Mom used to make in my childhood. Bookmarking your site and keep up the good work!!!

    • Reply
      October 17, 2013 at 6:17 pm

      Thank you soooo much for your kind words!!Im so happy that u liked the curry…this is one of my fav too…
      Thank you once again for the feedback
      Happy cooking

  • Reply
    November 6, 2015 at 3:09 am

    Hi there…
    I am planning to cook for Deepavali.
    Can I just pressure cook the mutton ? It would save me alot of time.

    Looking forward to cook it.

    • Reply
      November 8, 2015 at 7:24 pm

      Hi Sara
      Yes you can pressure cook the let me know ..okie

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