Nadan mutton curry is a very traditional curry with all the authentic flavors of Kerala spices. As usual this recipe that I share, here is my Amma’s recipe which she used to cooked when me and my sis were kids and everyone liked it very much. She made this curry using both onions and shallots, I think that what makes it so tasty. She liked to use whole shallots, never slice them. This is an easy mutton curry recipe, no special ingredients needed for this recipe. Hope you all will try this recipe and please don’t forget to post your comments below. The detailed recipe with step by step cooking pictures follows.
This curry goes well with ghee rice, porotta, appam, pulao, normal rice and with any Indian bread. I am very sure that this curry will definitely bring you the nostalgic memories of your childhood days. Goat meat is relatively low in fat and cholesterol compared to any other red meat like beef and pork. Mutton curry is an all time favorite of mine and my family. What makes this dish favorite and inviting is the flavors of coconut oil and home made garam masala powder. Nadan Kerala style mutton curry was traditionally cooked in a clay pot over slow fire, this curry will gets a flavor of warm clay and burnt wood through the process of cooking. However, I cannot arrange the fire and clay pot, so here I am using a pressure cooker.
Tips- Adjust the quantity of pepper powder and green chilies, according to your spice level. This is a mild spicy curry, due to the use of thick coconut milk. The using of coconut oil and coconut milk is the highlight of this curry, no substitute for this. For authentic style, avoid pressurecooker and use a heavy bottom clay pot or pan, cook the mutton pieces covered for about 45- 55 minutes in a medium low flame.
How to Make Nadan Mutton Curry- Kerala Style Lamb/ Goat Curry
Wash mutton pieces thoroughly, drain out the excess water and set aside.
In a pressure cooker, add mutton pieces, 1/4 tsp turmeric powder and salt. Pour sufficient amount of water to cover the mutton pieces and cook until the pieces are tender.
Heat 3 tbsp oil in a pan add shallots and saute for a couple of minutes.
Next add sliced onions and little salt, saute until onions turn soft.
Then add in crushed ginger, garlic and whole green chilies, saute until the raw smell completely diminishes.
Now add in remaining turmeric powder, red chilly powder, coriander powder, fennel powder and pepper powder. Saute it for 1 minute in low flame.
Add cooked mutton pieces along with stock into the onion mixture. Add more salt if required and combine well, until combined. Cover and cook for 15 minutes in medium flame until gravy turns slightly thick.
Add thick coconut milk and combine well. Do not boil the curry after adding thick coconut milk, finally add garam masala powder, combine well and off the flame, set aside.
Heat a pan and add 1 tbsp coconut oil, add mustard seeds. Once mustard seeds splutter add sliced shallots, curry leaves, dry red chilies and saute until shallots turn golden.
Transfer the tempering over the curry and keep it covered for 15 minutes before serving. Serve along with rice or any Indian bread.
Enjoy!! Happy cooking and stay healthy.