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Lamb Curry (Kerala Style)


2 pounds (1kg) mutton (lamb/goat)
3 medium size onions -sliced
3 medium size tomatoes -sliced
1/2 cup coconut milk
3 tablespoon coriander powder
1 or 2 potatoes (optional)
3 tablespoon oil
1 tsp. mustard seeds
some curry leaves
coriander leaves

For Marination:
3 green chilies
4-5 cloves of garlic
1 thumb sized ginger
1/2 tsp. turmeric powder
1.5 tbsp. chili powder
2 tablespoon garam masala
1/2 cup yogurt
salt to taste (Around 1.5 tsp.)


Make a paste of the marination.
Clean and marinate the mutton with the marination and keep it for 2 hours.
Pressure cook it with 1/2 glass water and potatoes for 20 mins after the first whistle.
Then in a pan splutter mustard seeds and curry leaves in hot oil.
Add onions and sauti till light brown
Add coriander powder, and sauti for 1 minute
Add tomatoes and sauti till oil leaves the sides.
Then add the cooked mutton (it will have some water after cooked add that too) and mix it with the onion mixture.
When it boils for 3 mins add coconut milk and add more water if required.
Cook for 3 more mins till gravy thickens.
Adjust seasoning, masala or coriander powder, salt etc, and once it's ready to serve add coriander leaves.