Mutton Thengapaal Curry | Mutton Curry with Coconut milk (Step by Step Pics)

Did you know the mutton meat that we get in India is not actually 'mutton'? 🧐 

I know most of you know this fact, but I am sharing this for people who had no clues on this aspect. Mutton is the meat of an older sheep, more than two years of age or much older. And the meat we get as mutton in India is the goat's meat. There is also lamb meat available in some places, which is referred to be the meat of a sheep of above one year of age. But as per my knowledge, goat's meat is healthier compared to the actual mutton(sheep's meat). The goat's meat is less on the fat side (leaner and tougher) and contains more protein. Goat meat is low in cholesterol and saturated fats than chicken, too.

Today's post is a simple mutton  curry in a coconut milk based curry. As the name says, it's a nutty sweetly flavoured, thick and delicious curry. Though Mutton Stew is also prepared using thengapaal or coconut milk, but this recipe is different. This curry can be served with steamed rice and even with Indian staples like chapathis/ rotis / appams or even bread. What's your favourite dish with mutton? My family loves biriyani the most and then the curry recipes. I have not yet shared the mutton biriyani recipe, though make it once in a while. I have already posted a roasted coconut mutton gravy (Varutharacha mutton curry), do check that out too if interested, which is the authentic Kerala style mutton gravy. This curry is very simple to prepare and all you need more is half a cup of coconut milk. Do give this curry a try and let me know too 😊

Preparation time ~ 15 minutes

Cooking time ~ 40 minutes

Serves ~ 5-6

Author ~ Julie

Ingredients

mutton 750 g

hot chilly powder 1/2 tsp

pepper powder 1/2 tsp

turmeric powder 1/4 tsp

water 1 cup

salt 

for masala

savala / onion 2 medium-size

shallots / kunjulli 1 cup sliced

ginger- garlic paste 2 tbsp

tomato 1 small chopped

coriander leaves 2 tbsp

curry leaves 3 sprigs

kashmiri chilly powder 1.5 tbsp

coriander powder/ malli podi  1.5 tbsp

garam masala 1.5 tsp

turmeric powder 1/4 tsp

fenugreek powder/ uluva podi  1/4 tsp

coconut milk (thick) 1/2 cup

salt to taste

coconut oil 2tbsp

to temper 

shallots 3 sliced

curry leaves, a sprig

coriander leaves 1 tbsp

Method

• Wash the mutton pieces under running water 3-4 times, drain water completely and place in a strainer to remove excess water.
• Heat a cooker and add the mutton pieces, add the turmeric powder, pepper powder, chilly powder and salt. Cook the mutton by mixing all the spices and keep sautéing till the mutton leaves out water. Let the water in the mutton dry up and cook lightly(may take around 7 minutes). Then add a cup of water and cook the mutton on medium flame for 3-4 whistles, wait for the pressure to release(see the pics in the second image 1,2,3,4).

• In another pan, add oil and add the ginger- garlic paste and sauté until the mix gets lightly crisp and is fried. To this add the sliced shallots and sauté till lightly translucent. Then, add the sliced onions and chopped coriander leaves along with curry leaves. Sauté till lightly browned, add a pinch of salt to speed it up.
• Then, add the coriander powder on low flame and sauté till the raw smell disappears. Add the remaining spices listed in the masala on low flame and mix well till the raw smell disappears.
• Slide in the chopped tomato and add 1/4 cup water and switch off flame. 

• In the meantime, open the cooker after pressure is released and transfer the cooked masala to this. Mix well to combine, add salt as needed. There should be enough stock to cook the masala, if not, add water. Cover the cooker without any whistle on the lid and cook on low medium flame for another 10 minutes till the gravy thickens and masala gets combined well in the mutton. Finally, add half cup coconut milk(thick) on low flame and wait for a few bubbles to appear at the corners of the pan. Switch off flame and leave covered till serving.

                                        

• In another pan, heat oil and add sliced shallots and curry leaves. Sauté till the shallots turn slightly browned and then finally add coriander leaves. Mix well and pour over the curry.

NOTES

* If your garam masala  have fenugreek powder, omit adding separately. Adds a nice flavour.

* You can add 1/2 tsp of garam masala listed at the end while tempering. In that case add only 1 tsp in the curry and add 1/2 tsp at the end while tempering, adds a nice flavour.

* You can find the coconut milk  recipe here.

RELATED POSTS

• Mutton Stew
• Mutton- Kizhangu Curry
• Varutharacha Mutton Curry