Mangalore Mutton Curry Recipe

Name: Mangalore Mutton Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 teaspoon vegetable oil; 15 whole black peppercorns; 1 tablespoon white poppy seeds (khus khus); 4 whole cloves (lavang); 1 cinnamon stick (dalchini); 4 dried red chile peppers; 1 teaspoon cumin seeds (jeera); 1 pod black cardamom (badi elaichi); 1/2 cup grated coconut; 3 large onions, quartered; 6 cloves garlic; 1 (1 1/2 inch) piece ginger root, peeled; 2 tablespoons vegetable oil; 2 large tomatoes, pureed; 1 teaspoon ground turmeric (haldi); salt to taste; 1 pound boneless lamb, cut into small pieces; 1/2 pound potatoes, quartered; 1 cup water; 1 tablespoon tamarind paste; 1 teaspoon white sugar; 1/4 cup fresh cilantro leaves, or to taste

Servings: persons

1 teaspoon vegetable oil
15 whole black peppercorns
1 tablespoon white poppy seeds (khus khus)
4 whole cloves (lavang)
1 cinnamon stick (dalchini)
4 dried red chile peppers
1 teaspoon cumin seeds (jeera)
1 pod black cardamom (badi elaichi)
1/2 cup grated coconut
3 large onions, quartered
6 cloves garlic
1 (1 1/2 inch) piece ginger root, peeled
2 tablespoons vegetable oil
2 large tomatoes, pureed
1 teaspoon ground turmeric (haldi)
salt to taste
1 pound boneless lamb, cut into small pieces
1/2 pound potatoes, quartered
1 cup water
1 tablespoon tamarind paste
1 teaspoon white sugar
1/4 cup fresh cilantro leaves, or to taste

1
Heat 1 teaspoon vegetable oil in a small skillet over medium heat. Add peppercorns, poppy seeds, cloves, cinnamon stick, dried chile peppers, cumin seeds, and black cardamom; toast until fragrant, 2 to 3 minutes. Transfer to a spice grinder, add grated coconut, and grind into a paste.
2
Combine onions, garlic, and ginger in a food processor; grind into a paste.
3
Heat 2 tablespoons vegetable oil in a stovetop pressure cooker. Add onion paste; cook and stir until golden brown, about 5 minutes. Pour in pureed tomatoes; cook and stir until darkened, 4 to 5 minutes. Stir in turmeric and salt. Add lamb; cook and stir until evenly coated and starting to release some juices, about 10 minutes.
4
Stir coconut paste, potatoes, water, tamarind paste, and sugar into the pressure cooker. Bring to a boil. Cover, bring to high pressure according to manufacturer's instructions, and cook, about 10 minutes. Reduce heat and continue cooking, about 15 minutes more.
5
Release pressure according to manufacturer's instructions. Serve curry garnished with cilantro leaves.

746

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

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

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 22 ingredients. The key ingredients include: 1 teaspoon vegetable oil, 15 whole black peppercorns, 1 tablespoon white poppy seeds (khus khus), 4 whole cloves (lavang), and more.

Yes, Mangalore Mutton Curry falls under the Meat & Poultry 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!

Mangalore Mutton Curry

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions