Do you have a strong desire for a delectable mutton curry? Then there’s this simple but delectable South Indian mutton curry. South Indian cuisine is noted for its incredible combination of flavors and aromas. South India has been blessed by nature, and it is here that some of the world’s best spices may be found.

As a result, the goodness of spices may be found in South Indian cuisine as well. Mysore Mutton Curry is a delectable melange of southern spices that is a South Indian regal meal. Mutton is marinated in a delectable onion-tomato-based stew with aromatic spices like star anise, curry leaves, and mustard seeds, to mention a few.

Mutton gravy takes on a new flavor with the addition of these spices. It’s one of the few mutton recipes that guests anticipate at a gathering, and it’s finest served with steamed rice.


  • 500 gm cubed mutton
  • 2 large sliced onion
  • 1 cup refined oil
  • 1/4 teaspoon mustard seeds
  • 4 green cardamom
  • 1 star anise
  • 1 handful curry leaves
  • 1/2 teaspoon coriander powder
  • 1/2 cup yoghurt (curd)
  • 2 tablespoon tomato puree
  • 1/2 teaspoon urad dal
  • 1 inch cinnamon stick
  • 4 clove
  • 2 sliced green chilli
  • 3 tablespoon red chilli powder
  • 1/2 teaspoon cumin powder

For The Main Dish

  • 2 tablespoon ginger paste
  • 500 ml water
  • 1/2 teaspoon powdered turmeric
  • salt as required
  • 2 tablespoon garlic paste
  • 1 teaspoon fennel seeds
  • 1/2 teaspoon red chilli powder
  • Step 1 Wash the mutton: To preapre this delicious recipe, begin with washing the mutton under running water, then drain the excess water and keep them aside. In the meantime, heat a large pan over medium flame. Add the mutton pieces (boneless), ginger garlic paste, fennel seeds, yogurt, turmeric powder, red chilli powder and salt. Mix well and pour the water and cook.
  • Step 2 Allow the mutton pieces to cook: Simmer and cook the gravy for atleast for 1hour to ensure that the mutton turns tender. South Indian Delicaies are all about spices and aroma, this dish tastes best when cooked in the steam. Do stir once in a while so it doesnot stick to the pan. Add more water if required.
  • Step 3 Prepare the spicy tempering: Take another pan and heat it oil over medium flame. Add some refined oli and once the oli is hot enough. Fry the urad dal and mustard seeds, until dal turns golden brown. Next, add the cinnamon, cardamoms, star anise and cloves. Fry for some 1 minute. Reduce the flame and add rest of the onions, green chillies and curry leaves and until the onions turn golden brown. Add some chilli powder, coriander powder, cumin powder and tomato puree. Sautee the mixture well.
  • Step 4 Indulge In the goodness!: Next, transfer the cooked mutton and cook until the gravy turns thick and the mutton pieces absorb the spices. Serve hot with rice.

To reduce the cooking time of the mutton, parboil the mutton with a pinch of salt, doing this will make the mutton bit tender. Also, you can save the stock to cook the gravy. While cooking mutton, keep checking over cooking mutton can break the pieces.

Don’t worry and eat mutton curry in ebounti


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