Lamb/Goat Curry Recipe – South Indian Style

Posted on Updated on

Let me first admit that I don’t enjoy cooking, I cook only for survival. But when I do, I have been appreciated and I would like to believe that, I can cook well. So, after the required ego boost, taking this bold step in writing my first article on South Indian Style Mutton Curry recipe (next time when I don’t get any compliments, then I would know the truth).

It’s been a tradition since childhood, that every Sunday is a non-veg day (I am sure lot of people can connect with me on this but I used to wonder why couldn’t it be every day, it took a while to understand its mainly because of health reasons). I would always be on time for lunch and eat my dinner too, all thanks to “Mutton/Chicken Curry”. Oh well, did I tell you, I am a fussy eater? No, no, not a bad eater (unfortunately I can’t fool you, weight says it all), I just don’t enjoy eating vegetarian food. So, don’t be surprised if I don’t come up with vegetarian recipe. Hence, I wanted this to be my first recipe.

Learning to cook was never a necessity, even after marriage (been fortunate that way). But then, Canada happened! Without mom and Mother-in-law, my next best option was my hubby. But, I soon realized cooking was much easier than cleaning the house or taking care of a toddler, that’s when I started showing interest in cooking without letting the hidden intentions known (well, now he will) and realized it’s not that bad. Those who are still thinking cooking is not an easy job, try this recipe out, you will surely change your mind.

Now let’s start our mutton curry adventure. Firstly, meat should be washed nicely, I follow wash-soak-rinse method (yes, I just made that up, not the process just the name).  Wash the meat with hot running water, soak it with vinegar and fresh water for about 5 min and rinse it again with cold water.


Once the meat is washed, marinate it with salt, red chili powder and turmeric powder for about 30 min. In the meantime, prepare ginger, garlic and onion(GGO) paste for sauté. I prefer making it all fresh, the picture gives you an idea about the quantity you need to use for about 750 grams of meat. If you are good at math, multiple or divide according to the quantity of the meat. (On a side thought, don’t you think we could have just done with learning addition, subtraction, multiplication and division, wonder why were we tortured so much in the math class???? Too late, lets focus)

Half Onion, 7 cloves of garlic, 1inch long ginger

Now, heat the cooker with little oil and add the GGO paste, fry it for about a minute, add the marinated meat and fry till it becomes dry. I prefer adding the salt in the beginning, left to you, if you want to add it now or at the end.

While the meat is getting cooked in the GGO paste, prepare your next mixture. Go easy on the chilies, we like it spicy. Make a fine paste and add the mixture to the meat in the cooker and pressure cook it till you get about 2 to 3 whistles. Voila, mutton curry is ready!

Pic 1: Mint leaves, Cloves, Fennel, Pepper, Cardamom pods, Cinnamon, Coriander leaves and Green chilies.    Pic 2: Half Onion and half tomato. Pic 3: One table-spoon    poppy seeds Pic 4: 1 table-spoon Coriander Powder



If you are wondering why aren’t you getting the whistles, remember you need to switch on the stove as well. Jokes apart, let me know if any of you get to try the recipe.