Kerala Mutton Curry - Mild Recipe

Name: Kerala Mutton Curry - Mild
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 kg mutton (Lamb); 1/2 cup water; 1 bay leaf; Marinade; 1/2 cup yoghurt (curd); 1/2 tablespoon chili powder; 1 1/2 teaspoons coriander powder; 1 teaspoon turmeric powder; 1 teaspoon black pepper; 5 cloves cardamom powder; 3 -4 cloves; 6 -7 cloves garlic; Curry base; 2 medium red onions; 2 tomatoes; 2 red bell peppers or 2 green bell peppers; 2 medium potatoes; 2 1/2 cm ginger; 8 cloves garlic; 4 tablespoons sunflower oil; 1 teaspoon garam masala; fresh coriander; curry leaf; 2 chilies

Servings: persons

1/2 kg mutton (Lamb)
1/2 cup water
1 bay leaf
Marinade
1/2 cup yoghurt (curd)
1/2 tablespoon chili powder
1 1/2 teaspoons coriander powder
1 teaspoon turmeric powder
1 teaspoon black pepper
5 cloves cardamom powder
3 -4 cloves
6 -7 cloves garlic
Curry base
2 medium red onions
2 tomatoes
2 red bell peppers or 2 green bell peppers
2 medium potatoes
2 1/2 cm ginger
8 cloves garlic
4 tablespoons sunflower oil
1 teaspoon garam masala
fresh coriander
curry leaf
2 chilies

1
Mix spices for marinade with the yoghurt and mix well with the mutton.
2
Leave in the fridge for at least 1-2 hours but at best- overnight.
3
After marination cook meat (together with yoghurt marinade) and bay leaf with 1/4 cup of water in a pressure cooker for 15 min or 1/2 cup of water in a normal pot for 40 min (or until the liquid barely covers the meat).
4
Slice bell peppers lenghtwise and fry in oil.
5
Strain and set aside.
6
Peel potatoes, cut in 4 cubes and microwave until half-done.
7
Fry potatoes in the same oil used for frying the bell peppers until golden.
8
Strain and set aside.
9
Slice onions, set the temp of your cooking range to medium heat and saute them in the same oil.
10
Onions will be ready once they are transparent and soft.
11
Add Garam masala and fry for 30 sec.
12
Fry the ginger-garlic paste you prepared earlier from the ginger and garlic cloves for about a minute.
13
Add cubed tomatoes and slit chilli peppers (remove seeds for milder taste) into the pot and stir.
14
Cover with a lid and saute for 10 min over medium heat or until tomatoes start forming a paste with the rest.
15
Add bell peppers, potatoes, mutton (with liquid), curry leaves and simmer over medium-to-low heat for about 40 minutes.
16
Be careful not to overcook- meat has to be cooked, but firm.
17
Salt to taste and sprinkle with corriander or parsley.
18
Serve with rice or chapati.

446

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 24 ingredients. The key ingredients include: 1/2 kg mutton (Lamb), 1/2 cup water, 1 bay leaf, Marinade, and more.

Yes, Kerala Mutton Curry - Mild falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Kerala Mutton Curry - Mild

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions