How do I know when the kothu kari is done?

The meat should be fully tender, easy to break apart, and the masala should look crumbly and semi-dry rather than saucy.

Why is my kothu kari turning watery?

Usually the meat was not drained well or the tomatoes released extra liquid. Keep cooking uncovered until the moisture evaporates and stir often.

Can I use store-bought minced mutton?

Yes, as long as it is fairly coarse and not too fatty. If it is tightly packed, break it up well while sautéing and again after pressure cooking.

How long can I store leftovers?

Refrigerate in an airtight container for up to 2 days. Reheat in a pan so the semi-dry texture comes back better than in a microwave.

What pairs best with mutton kothu kari?

It goes especially well with flaky parotta, plain rice, dosa, or even rasam rice because the peppery masala is quite concentrated.

Home / Recipes / south_indian / Mutton Kothu Kari

south_indianMediumnon vegetariangluten freedairy freenut free

Mutton Kothu Kari

RATING

4.6/5(88)

TASTE SCORE

8/10

This Tamil-style minced mutton dish is rich, peppery, and full of deep roasted spice flavor. Cooked with onions, ginger, garlic, and fresh herbs, it turns out moist, crumbly, and perfect with rice, parotta, or dosa.

PREP

20m

COOK

40m

SERVES

1 KATORI

464 cal

SERVINGS

METHOD · 7 STEPS

prep · ~10 min
Prepare the mutton and aromatics.
1.Wash the mutton and drain well.
2.If needed, chop it very finely so it cooks down like coarse mince.
3.Chop the onion and tomato finely.
4.Crush the ginger and garlic, slit the green chilies, and chop the cilantro.
saute · ~8 min
Cook the spice base.
1.Heat oil in a pressure cooker over medium heat.
2.Add fennel seeds, cinnamon, and cloves; cook until fragrant, about 20 seconds.
3.Add curry leaves, onion, and green chili; cook until the onion turns light golden, 5 to 6 minutes.
4.Add ginger and garlic; cook for 1 minute until the raw smell fades.
TIPKeep the heat medium so the whole spices flavor the oil without burning.
saute · ~6 min
Add tomato and ground spices.
1.Add tomato and cook until soft and pulpy, 4 to 5 minutes.
2.Add turmeric powder, red chili powder, coriander powder, crushed black pepper, and salt.
3.Mix well and cook for 1 minute so the spices coat the onion-tomato base.
pressure cook · ~25 min
Pressure cook the mutton.
1.Add the minced mutton and mix well with the masala.
2.Cook for 2 to 3 minutes, stirring, until the meat changes color.
3.Pour in water and scrape the bottom well.
4.Cover and pressure cook for 5 to 6 whistles, until the mutton is tender.
TIPOlder goat meat may need a little more cooking time. The meat should be tender but not watery.
simmer · ~10 min
Dry out the kothu kari.
Let the pressure drop naturally, then open the cooker and cook uncovered over medium heat. Stir often and break up any lumps until the moisture reduces and the mixture turns crumbly and semi-dry.
garnish
Finish with cilantro.
serve
Serve hot with rice, parotta, or dosa.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Drain the washed mutton really well so the masala fries properly instead of steaming.
2
Chop the meat as fine and even as possible; that gives the classic crumbly kothu kari texture.
3
Brown the onions to light golden, not dark, so the dish stays deep and savory without bitterness.
4
After pressure cooking, mash and separate the meat with the back of the spoon while simmering to remove lumps.
5
Cook uncovered until the oil begins to reappear at the edges; that is the cue the kothu kari is ready.
6
If your tomatoes are very sour, let the masala cook a little longer before adding mutton to mellow the acidity.
7
This tastes even better after a short rest, as the pepper, fennel, and meat juices settle into the masala.