Seyal Mutton

Name: Seyal Mutton
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 4 servings
Cuisine: south_indian
Ingredients: 500 g mutton (bone-in, cut into medium pieces); 3 pcs onion (medium, finely sliced); 2 pcs tomato (medium, finely chopped); 2 tbsp ginger-garlic paste; 2 pcs green chili (slit); 0.5 cup coconut (fresh, grated); 1 tsp fennel seeds; 0.5 tsp black pepper; 1 tsp coriander powder; 0.5 tsp red chili powder; 1 pinch turmeric powder; 1 inch cinnamon (small piece); 3 pcs cloves; 2 pcs curry leaves (small sprigs); 2 tbsp oil; 0.5 tsp salt; 1.5 cup water; 2 tbsp cilantro (chopped, for garnish)

RATING

4.3/5(28)

TASTE SCORE

8/10

A rustic Tamil-style mutton curry where tender pieces of meat are cooked with onions, tomatoes, coconut, and bold spices until the masala clings beautifully to every bite. Rich, peppery, and perfect with rice or parotta.

PREP

20m

COOK

50m

SERVES

1 KATORI

508 cal

SERVINGS

METHOD · 7 STEPS

prep · ~7 min
Grind the coconut masala.
1.Heat a small pan over medium heat.
2.Add grated coconut, fennel seeds, and black pepper.
3.Roast lightly for 2-3 minutes until fragrant without darkening.
4.Cool slightly, then grind with a little water to a smooth paste.
TIPKeep the coconut pale; if it browns too much, the curry will taste toasty instead of fresh and spicy.
pressure cook · ~30 min
Cook the mutton until tender.
1.Place mutton, 1 tbsp ginger-garlic paste, turmeric powder, 0.25 tsp salt, and 1 cup water in a pressure cooker.
2.Mix well and close the cooker.
3.Pressure cook on medium heat for 20-25 minutes until the mutton is tender.
4.Let the pressure drop naturally and keep the cooked mutton with its stock aside.
saute · ~15 min
Cook the onion and tomato base.
1.Heat oil in a wide pan over medium heat.
2.Add cinnamon, cloves, and curry leaves; cook for 20-30 seconds.
3.Add sliced onions and green chili, then sauté until the onions turn golden, 6-8 minutes.
4.Add the remaining ginger-garlic paste and cook for 1 minute.
5.Add tomatoes and cook until soft and pulpy, 4-5 minutes.
TIPLet the onions turn properly golden for deeper flavor and better color.
saute · ~5 min
Add the spices and coconut paste.
1.Add coriander powder, red chili powder, and the remaining 0.25 tsp salt.
2.Mix for 20 seconds on low heat.
3.Add the ground coconut paste and cook until the raw smell fades, 3-4 minutes.
simmer · ~12 min
Finish the seyal mutton.
1.Add the cooked mutton along with its stock to the pan.
2.Mix well so the masala coats the meat evenly.
3.Simmer uncovered on medium-low heat for 10-12 minutes until the gravy thickens and clings to the mutton.
TIPSeyal mutton is best when it is not watery; cook until the masala sits thickly around the meat.
garnish
Garnish with cilantro.
serve
Serve hot with rice, dosa, or parotta.

PRO TIPS

What to keep in mind.

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

1
Use a wide pan for the final simmer so the stock reduces faster and the masala clings to the mutton.
2
If your mutton is from an older goat, add a few extra minutes in the pressure cooker before finishing in the masala.
3
Do not brown the coconut while roasting; pale coconut keeps the curry tasting fresh, peppery, and Tamil-style.
4
Cook the onions to a true golden stage before adding tomatoes, or the final seyal will taste flat and pale.
5
Simmer uncovered at the end and stir often once it thickens to prevent the coconut masala from catching at the bottom.
6
This curry tastes even better after a short rest, as the pepper, fennel, and meat stock settle into the masala.
7
Store leftovers refrigerated and reheat gently with a splash of water so the thick masala loosens without splitting.