Mutton Varutharacha Curry- Mutton in Roasted Coconut Gravy, is one of the delicious typical Malabar style curry. The recipe with step by step cooking pictures follows.

Kerala is known as the ‘Land of spices’. Kerala cuisine offers both non-vegetarian and vegetarian dishes. In almost every dish has coconut oil, coconut and spices added for flavour. This mutton curry is a combination of roasted coconut paste, coconut oil and spices. When you cook itself, the aroma of all spices and coconut just fill up your kitchen.

Already I have posted Varutharacha Chicken Curry recipe few weeks back, is one of the most viewed recipe in my blog. I got many valuable comments and few readers ask me for posting varutharacha mutton curry recipe.

This curry is my Amma’s/ mom’s recipe and I grew up eating this amazing curry. It is one of my family favourite curry and I used to make it. This traditional curry is really going to be a great treat for your taste buds. In this tasty curry where all spices and coconut are dry roasted and then ground to smooth paste. It is a typical Malabar flavour mutton curry.

This curry really goes perfect with ghee rice, pathiri ( thin pan cake with rice), roti and even with rice.

How to Make Mutton Varutharacha Curry- Mutton in Roasted Coconut Gravy

Clean and wash mutton pieces, and place in a pressure cooker along with turmeric powder, pepper powder, salt and required water to cook mutton. Cook for about 8- 10 minutes after 2 whistle, switch of the flame and let it cool naturally.Keep it aside.

In a thick bottom frying pan, dry fry cardamom, cloves, fennel seeds, cinnamon, kashmiri chillies and coriander seeds roast well in a medium low flame.

Now add the grated coconut and stir continuously maintain the heat in medium low. Fry till the coconut turns golden brown, do not burn it.

Turn off the heat and allow it to cool down. Once cool, grind it into a fine paste by adding little water.

In a deep bottom pan, add 2 tbsp coconut oil and saute ginger and garlic.

Add sliced onions and green chillies, Once the onions turns to light brown add the chopped tomato and saute for a minute.

To this add cooked mutton along with stock( mutton cooked water) allow it to boil. Transfer grounded coconut masala paste to it. Adjust salt and combine well.

To make tempering heat coconut oil in a pan, add shallots, curry leaves and 2 dry red chillies. Fry until shallots turn brown and pour tempering over the curry and mix well. Keep the pan close and rest for 15 minutes. Serve it along with roti.

Enjoy!! Happy Cooking.