Mutton Varutharacha Curry Recipe – Eid Special | Spicy Mutton Curry | Goat meat in Roasted Coconut Gravy
Preparation Time : 10 mins
Cooking time : 30 mins
Serves : 4
Ingredients :
For Gravy :
Mutton /Goat /Lamb (with bones) :
1 kg /2 lb (Cut into medium pieces)
Samll Onion:
1/2 cup (thinly sliced) or substitute with Onion :1 (medium size)
Tomato : 1 small (thinly sliced)
Turmeric Powder :
1/4 tsp
Coriander Powder :
1 tbsp
Red Chilli Powder :
1 tbsp or to spice tolerance
Coconut Oil /Cooking Oil :
1 tsp
Curry Leaves :
few
Vinegar :
2 tbsp
Hot Water : 2 1/2 cup
Salt to taste
To roast and grind:
Grated coconut (fresh or frozen):
3/4 cup
Whole Coriander:
1 tbsp or substitute with coriander powder :1 tbsp
Whole black pepper :
11/2 tsp or to your spice tolerance
Shallots/Small red Onions :
3-4 (thinly sliced)
Garlic :
2 cloves
Green Cardamom pods :
3
Cinnamon Stick :
1/2″
Fennel seeds : 1/4 tsp
Bay Leaves : 1
Curry Leaves :
1 sprig
Coconut oil :
1 tbsp
How to make Varutharacha Mutton Curry |Spicy Mutton Curry :
1. Wash and cut mutton in to medium pieces, and place in a pressure cooker along with turmeric powder, red chilli powder, coriander powder. Add 1/2 cup of hot water and salt to taste; cook for about 8-10 minutes after the first whistle (after it comes to full pressure) reduce the fire to medium and then switch of the flame and let it cool naturally. At the end of the cooking, if there is a lot of gravy, cook it down till there is just enough liquid to coat the meat pieces. Alternatively, mutton can be cooked in a regular pan; In a pan; cover and cook the meat along with turmeric powder, red chilli powder, coriander powder. Add 1/2 cup of hot water for about 20 to 30 minutes or till the mutton is soft.
2. Meanwhile heat oil in a small frying pan (preferably coconut oil) and add all ingredients listed above ‘To roast and grind’. Fry till the coconut turns golden brown. Remove from fire and let it cool. Grind the same adding little water till it become smooth paste.
3. In a large pan /kadai, add oil (preferably coconut oil) and sauté the sliced shallots/small red onion or sliced onions, and curry leaves. Once the shallots or onions turns to translucent and light brown. Add the sliced tomato and saute till it turns soft and mushy.
4. Add the cooked mutton/goat meat and sauté for few minutes on high heat; so that the spices sticking on the meat gets browned a bit.
5. Now add the grounded coconut paste and mix well and sauté for another couple of minutes.
6. Add 2 cups of hot water and the vinegar and mix well. Adjust the salt.Bring to a boil and reduce the heat to medium.
7. Cover and cook for 10 minutes or until the gravy turns dark brown in color and the gravy thickens.
9.Serve with Steamed rice, Ghee Rice, Pathiri, Appam,or Kerala Parotta, and Enjoy!
Notes :
- The color of curry depends on how well you roast the coconut and spices.
- This is a very hot dish. Add or reduce chilli flakes and pepper powder according to your taste. Optional – To bring down the heat, you can substitute red chilli powder with paprika powder without effecting the consistency and flavor of the curry.
- Using freshly ground pepper adds to it taste and I prefer to use shallots instead of onions as it gives a great flavor to dish.
- Using coconut oil enhance the flavor.
Related Posts :
Varutharacha Kozhi – Chicken Curry
Njandu Varutharacha Curry
Varutharacha Meen Muringakka Pacha Manga Curry
Vautharacha Sambar
Check here for more Mutton /Goat Recipe
Once again Eid Mubarak to all!
Hi Nisha, Sorry for delayed reply, Yes this recipe calls for precooking with spices and yes it does absorb the flavors of coconut masala.Hope this helps! Please do try it and let me know. Would love to know your opinion.Hope you will like it.Once again sorry for delayed reply.
Happy Cooking!
Sangeetha
Hi
Few quick queries
I live in kuwait….here rhe muttin coks very fast!do i still need to pre cook it in turmeric+chilly+coriander pd?
If the meat is already cooked does it actually absorb the flavors of d coconut masala?
The recipe seems awesome
Want to try it soon
Hi thecheshirecat, First of all I'm sorry for the delayed reply. Thank you so much for trying and sharing your feedback here. Great to know that you liked the this recipes.Hope you get to try more recipes and like them too 🙂
Cheers!
Sangeetha
You're welcome!
You're welcome!
love the recipe, use it every time!
Ths dear
Ths fr sharing such awonderful recipe
You're welcome Gireesh!
Thanks very much for this
Wow, such a tempting & lovely gravy.. Makes me drool 🙂
wow.. lovely recipe…Amazing clicks.. Bookmaarking it , will try and let me know the results soon..
wow..so spicy and tempting mutton curry..lovely clicks as always sangee!
Thanks everyone for dropping by and leaving your lovely comments, it really makes me very happy reading each one of your comments 🙂
Cheers!
Sangeetha
You're most welcome Amrita! I am so glad it worked out for you! Thanks for sharing your feedback here.Hope you do try other recipe from here.
Cheers!
Sangeetha
Varutharacha mutton curry looks wonderful…colour thanne parayunnu ruchi da kariyam
wow…so tempting n delicious….
Thanks Sangeetha for sharing such an awesome recipe.I tried it today, and it was so tasty.
wow awesome and inviting mutton curry…..lovely clicks..
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Very very delicious curry…