Nadan Mutton Curry

1. 1
   prep

   Clean and marinate the mutton.

   1.Wash the mutton pieces thoroughly under cold water and drain well.

   2.Place the mutton in a bowl with turmeric powder and 1 pinch salt. Mix well and set aside while you prepare the masala.
2. 2
   roast · ~10 min

   Roast the coconut and whole spices.

   1.Heat a heavy-bottomed pan over medium-low heat. Add the grated coconut.

   2.Dry-roast the coconut, stirring continuously, until it turns deep golden brown and aromatic (5-7 min).

   3.Add black peppercorns, fennel seeds, coriander seeds, and cumin seeds to the coconut.

   4.Continue roasting until the spices are fragrant and the coconut is dark brown, not burnt (another 2-3 min). Remove from heat and let cool completely.

   5.Once cooled, grind the coconut-spice mix into a fine powder. Set aside.

   TIPThe color of the roasted coconut determines the curry's depth. Go for a rich brown but stop if you see any black spots.
3. 3
   saute · ~15 min

   Sauté the aromatics.

   1.Heat coconut oil in a pressure cooker over medium heat.

   2.Add cardamom, cloves, and cinnamon. Sauté until they sizzle and release their aroma (30 sec).

   3.Add the sliced shallots and onion. Stir well and cook until deep golden brown (8-10 min).

   4.Stir in the crushed garlic, julienned ginger, green chilies, and curry leaves. Sauté until the raw smell disappears (2 min).

   5.Add chopped tomatoes and cook until they turn soft and mushy (4-5 min).

   TIPPatience while browning the shallots pays off — they form the sweet, umami backbone of the gravy.
4. 4
   saute · ~1 min

   Bloom the spice powders.

   1.Lower the heat and add red chili powder and the remaining turmeric powder to the onion-tomato mix.

   2.Sauté for 30-45 seconds until the raw smell of the chili powder fades. Be careful not to burn the spices.
5. 5
   pressure cook · ~25 min

   Cook the mutton until tender.

   1.Add the marinated mutton pieces to the pressure cooker. Increase the heat to high and sear the mutton, stirring constantly, for 3-4 minutes until the meat changes color.

   2.Pour in the ground coconut-spice powder and water. Add the remaining salt. Mix everything well.

   3.Close the pressure cooker lid and cook on high heat until the first whistle.

   4.Lower the heat and continue cooking for 5-6 more whistles, or until the mutton is fork-tender (about 20-25 min total).

   5.Turn off the heat and let the pressure release naturally.

   TIPNatural pressure release is crucial — it lets the meat fibers relax and absorb more flavor from the gravy.
6. 6
   simmer · ~7 min

   Finish with tamarind and garam masala.

   1.Open the pressure cooker and check the mutton for tenderness.

   2.Squeeze the soaked tamarind to extract thick pulp. Discard the solids.

   3.Stir the tamarind extract and garam masala into the simmering curry.

   4.Let the curry bubble gently on low heat, uncovered, for 5-7 minutes until the gravy thickens to your liking and oil specks appear on top.

   5.Taste and adjust salt if needed.

   TIPThe gravy should coat the back of a spoon. If it is too thin, simmer a bit longer; too thick, add a splash of hot water.
7. 7
   garnish · ~10 min

   Rest, garnish with fresh curry leaves, and serve hot.

   Turn off the heat and let the curry rest covered for 10 minutes. Garnish with a few fresh curry leaves and serve piping hot with steamed rice, appam, or parotta.

   TIPLike most meat curries, Nadan Mutton Curry tastes even better the next day — the spices deepen and the mutton becomes more succulent.

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