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.


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  • Course side dish
  • Cuisine kerala
  • Yield 6 serving
  • Cooking Time 45 minutes
  • Preparation Time 10 minutes
  • Total Time 55 minutes


Mutton / Goat / Lamb
1 kg
Small Onion
2 cups
curry leaves
2 sprigs
green chilli
1 cup
lime juice
1 tbsp
coriander leaves
3 tbsps
vinegar (optional)
11/2 tbsps
11/2 tbsps
turmeric powder
1/2 tsp
coriander powder
1 1/2 tbsps
Chilly powder
2 tbsps
pepper powder
1/2 tsp
garam masala
1 1/2 teaspoons
fennel powder
1 tsp


  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.
  2. Saute the onions until it is lightly brown in color.
  3. Grind the ingredients listed under the Grind section in the ingredients list. Add 1 or 2 tbsp of water to grind it well. Add the grinded mixture and saute well in oil.
  4. 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.
  5. Coriander leaves is optional. Add it only if you like the coriander leaves flavor. If you need more sourness for the curry, add sufficient vinegar.
  6. Cook it for 5 - 10 minutes or until gravy has desired consistency.
  7. Enjoy with porotta, any sort of rice variants ( ghee rice, pulao, normal rice) and any Indian bread.
Kerala Style Mutton Curry - without coconut (Nadan Mutton Curry)