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A rich and aromatic mutton curry from Kerala, slow-cooked with roasted spices and creamy coconut milk. This traditional dish is hearty, spicy, and pairs perfectly with rice, parotta, or appam.
For 4 servings
Marinate the Mutton
Prepare the Masala Base
Cook Spices and Sear Mutton
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A rich and aromatic mutton curry from Kerala, slow-cooked with roasted spices and creamy coconut milk. This traditional dish is hearty, spicy, and pairs perfectly with rice, parotta, or appam.
This kerala recipe takes 85 minutes to prepare and yields 4 servings. At 423.42 calories per serving with 37.01g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Pressure Cook the Mutton
Finish and Thicken the Curry
Rest and Serve
Add 2 medium-sized potatoes, peeled and cubed, along with the mutton before pressure cooking for a heartier curry.
For a deeper, nuttier flavor, dry roast 1 cup of grated coconut with a few shallots and whole spices until dark brown. Grind to a fine paste and add it instead of coconut milk.
In a separate small pan, heat 1 tbsp of coconut oil. Sputter 1/2 tsp of mustard seeds, then add 3-4 sliced shallots, 1 sprig of curry leaves, and 2 dried red chilies. Fry until the shallots are golden brown and pour this tempering over the finished curry.
Mutton is an excellent source of high-quality protein, which is crucial for building and repairing tissues, muscle growth, and overall body function.
As a red meat, mutton is rich in heme iron, a form of iron that is more easily absorbed by the body. Adequate iron intake is essential for preventing anemia and maintaining energy levels.
The recipe uses spices like turmeric, ginger, and garlic, which are renowned for their potent anti-inflammatory and antioxidant properties, helping to combat cellular damage.
Mutton contains a good amount of zinc, a mineral vital for a healthy immune system, wound healing, and cell division.
Nadan Mutton Curry can be part of a balanced diet when consumed in moderation. Mutton is a great source of protein and iron. However, it is also high in saturated fat, and the use of coconut milk adds to the calorie and fat content. It's a rich, occasional dish rather than an everyday meal.
One serving of this Nadan Mutton Curry contains approximately 550-600 calories, depending on the fat content of the mutton and the richness of the coconut milk used.
Yes, you can use lamb. Lamb is more tender than mutton, so you will need to reduce the pressure cooking time. Cook for about 3-4 whistles or 15 minutes and check for doneness.
If the gravy is too thin after pressure cooking, simply simmer it uncovered for 5-10 minutes to allow the excess water to evaporate. You can also mash a few pieces of cooked mutton or add a teaspoon of rice flour mixed with water to thicken it, but simmering is the preferred method.
You can store the curry in an airtight container in the refrigerator for up to 3 days. The flavors often improve overnight. Reheat gently on the stovetop without bringing it to a rolling boil.
Yes, you can make it in a heavy-bottomed pot or Dutch oven. After searing the mutton, add the liquids, bring to a simmer, then cover and cook on low heat for 1.5 to 2 hours, or until the mutton is fork-tender. You may need to add more water during the cooking process.