Kerala Style Mutton Curry (Nadan Aadu Curry)

Kerala Style Mutton Curry (Nadan Aadu Curry) is a classic dish. Most people think it’s a tough dish, but it’s actually simple to make. We don’t use coconut milk here, yet the curry still turns out rich, tasty, and full of flavor.

It’s a bit spicy, a bit lighter, and beginner-friendly. A perfect dish for anyone who wants to enjoy a traditional nadan curry without much effort.

Scroll down for ingredients, step-by-step process, recipe tips, variations, serving suggestions, and storage ideas.

What is Kerala Style Mutton Curry?

Kerala Style mutton curry is a rich and flavorful dish made with mutton (goat or lamb). First, cook the mutton. Then, roast the Kerala spice masalas and other ingredients separately in coconut oil along with curry leaves. Finally, mix both together to finish the curry.

Mutton has natural fat, which blends beautifully with roasted spices and other ingredients. In Kerala cuisine, we have close varieties of this mutton dish. Varutharacha Mutton Curry is made with roasted coconut. Kerala Mutton Stew is lighter with a completely different flavor profile.

There are many varieties of mutton curries across India. In Tamil Nadu, one popular version is Mutton Kuzhambu (Kulambu), which uses tamarind along with ground fresh coconut or sometimes coconut milk. Another is Chettinad Mutton Curry, made with dry-roasted coconut and Chettinad spices.

Why You'll Love This Recipe

1. The natural fat from mutton gives deep, rich flavor.
2. Spices don’t overpower the meat’s own taste.
3. No thickeners like coconut, cashew, cornflour, or cream, but still rich and full of body.
4. Gluten free. Light. No compromise on taste.

Recipe Ingredients

1. Mutton: Goat or lamb, preferably with fat and bone. Bone-in pieces give more flavor, and bone marrow makes the curry richer.
2. Kerala Spices: A blend of turmeric, black pepper, coriander, fennel, garam masala, and chilli powder. These bring the real Kerala taste.
3. Coconut Oil and Curry Leaves: Essential for that final touch of authentic Kerala flavor and aroma.

For the full list of ingredients, exact measurements, and nutritional values, check the recipe card below.

Variations to Try

1. Some also add potato after pressure cooking the mutton. The potato absorbs the mutton fat and picks up all the spices. It adds a slight thickness to the gravy. It also helps stretch the curry when cooking for more people.
2. For a coconut version, try the nadan varutharacha style or the creamy Kerala mutton stew.

You can also follow the same recipe with beef. We’ve explained that in detail in our Spicy Beef Curry recipe.

How to Make Kerala Style Mutton Curry? (Step-by-Step Guide)

STEP 1: Slice small onion. In a pressure cooker, heat the oil. Add the small onion, curry leaves, salt and green chilly. Adding salt, helps the onion to get cooked fast. You can replace 1 cup of small onion with regular onion if needed.

STEP 2:Saute the onions until it is lightly brown in color.

STEP 3: Grind the ingredients listed under the Grind section in the ingredients list. Add 1 or 2 tablespoon of water to grind it well. Add the grinded mixture and saute well in oil.

STEP 4:Add 1 cup water and add enough salt. Add lime juice.  Add cleaned mutton pieces and pressure cook until mutton is done. It usually takes around 4 - 5 whistles. Onion gets mashed into the gravy, by this time.

STEP 5: Coriander leaves is optional. Add it only if you like the coriander leaves flavor. If you need more sourness for the curry, add a bit of vinegar.Cook for 5 to 10 minutes until the gravy reaches your desired consistency. Turn off the heat. Let it rest, then serve.

If you're a fan of mutton and Kerala dishes, explore the full depth of Kerala's taste and richness in our flavour-packed Nadan Mutton Biriyani.

Tips And Tricks

1. If you don’t have garam masala, you can use meat masala instead.
   
2. Add freshly ground pepper in the last 5 minutes before switching off the stove. This locks in more flavor.
   
3. Roast the spices before using to enhance aroma and depth.
   
4. You can make this as a one-pot dish in a pressure cooker. We have another version like this in our One Pot Beef Curry Recipe.
   
5. Let the curry rest for 10 to 15 minutes before serving. This helps the flavors settle and deepen.

Serving Suggestions

Nadan aadu curry is a perfect side for breakfast mains like puttu, kappa, appam, noolputtu, and porotta. It is on the heavier side for mornings. It pairs beautifully with steamed Kerala rice or neychoru, especially for lunch. For dinner, it goes well with Indian breads like chapathi, naan, kulcha, or parotta.

You can serve it in a thick or thin consistency based on your taste. Simmer it longer uncovered if you prefer it thick. In the Malabar side of Kerala, this curry is mostly enjoyed with neipathiri, pathiri, or mutta surka.

 It also pairs well with Peppery Mutton Fry. When the masala from the fry mixes with the curry gravy on the plate, it lifts the whole experience to another level.

Storage Instructions

Kerala-style mutton curry can be stored in the fridge for 2 to 3 days in a clean, airtight, dry container. You can also freeze it for up to 1 to 2 months. Avoid freezing longer as the taste may slowly fade.

When reheating, take it out, defrost, and warm it gently on the stove or in the microwave. Do not add water at first. Let it simmer. Add only if needed, or it may turn too watery.

Frequently Asked Questions (FAQ)

More Kerala Style Curry Recipes To Try

I’d love to hear your thoughts if you have tried this! Please leave a ⭐️ rating and a comment below. Don’t forget to share your photos on Instagram and tag @a_little_bit_of_spice

Kerala Style Mutton Curry (Nadan Aadu Curry)

Jane Jojo

Easy, spicy Kerala mutton curry that can be prepared in no time. It goes well with porotta, any sort of rice variants ( ghee rice, pulao, normal rice) and any Indian bread.

3.50 from 22 votes

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 45 minutes mins

Total Time 55 minutes mins

Course Side Dish

Cuisine Indian, kerala

Servings 6 serving

Calories 33 kcal

Ingredients

  

1x2x3x

• ▢ 1 kg Mutton / Goat / Lamb

Gravy

• ▢ 2 cups Small Onion
• ▢ 2 sprigs curry leaves
• ▢ 2 green chilli
• ▢ 1 cup water
• ▢ 1 tablespoon lime juice
• ▢ 3 tbsps coriander leaves
• ▢ vinegar (optional)
• ▢ salt

Grind

• ▢ 11/2 tbsps ginger
• ▢ 11/2 tbsps garlic
• ▢ ½ teaspoon turmeric powder
• ▢ 1 ½ tbsps coriander powder
• ▢ 2 tbsps Chilly powder
• ▢ ½ teaspoon pepper powder
• ▢ 1 ½ teaspoons garam masala
• ▢ 1 teaspoon fennel powder

Instructions

 

• Slice small onion. In a pressure cooker, heat the oil. Add the small onion, curry leaves, salt and green chilly. Adding salt, helps the onion to get cooked fast. You can replace 1 cup of small onion with regular onion if needed.
• Saute the onions until it is lightly brown in color.
• Grind the ingredients listed under the Grind section in the ingredients list. Add 1 or 2 tablespoon of water to grind it well. Add the grinded mixture and saute well in oil.
• Add 1 cup water and add sufficient salt. Add lime juice.  Add cleaned mutton pieces and pressure cook until mutton is done. It usually takes around 4 - 5 whistles. Onion gets mashed into the gravy, by this time.
• Coriander leaves are optional. Add it only if you like the coriander leaves' flavor. If you need more sourness for the curry, add sufficient vinegar.Cook it for 5 - 10 minutes or until the gravy has the desired consistency.Turn off the heat.Let it rest and serve.

Nutrition

Serving: 273gCalories: 33kcalCarbohydrates: 7gProtein: 1gFat: 1gSaturated Fat: 0.1gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 0.1gSodium: 100mgPotassium: 145mgFiber: 2gSugar: 1gVitamin A: 931IUVitamin C: 22mgCalcium: 35mgIron: 1mg

Tried this recipe?Let us know how it was!