Nadan Mutton Curry/ Kerala Mutton Curry

Nadan Mutton curry

Nadan mutton curry is deliciously spicy and a much-coveted dish in restaurants and eateries in Kerala. This luscious flavored mutton curry has the deep essence of Kerala cooking, with aromatic spices and coconut abundantly available in the state. If you wish for some spicy non vegetarian weekend meal, here is one to relish. This curry is magical, with few ingredients, but with great flavors. For me, it is a homey dish that my family adores. It tastes divine with Kerala parottas or with soft lacy appam, you can also serve this steamed rice, puttu, or chapati.

Naadan mutton curry is easy to make. What makes this dish flavorful and inviting is the flavor of fresh ground masala, coconut oil, and the fresh taste of curry leaves. In this recipe, I have also added mint. I love adding fried mint in my homemade mutton curry just like my mom( but it is optional). There are chilies- lots of them for a fiery look, and I prefer Kashmiri chilly, which has color and less heat. Together with earthy spices and black pepper, the gravy has the right balance of taste and flavor. The curry is aromatic and flavorful with warm earthy spices, onion, ginger and garlic curry leaves, and coconut oil. Fried coconut bits add a crunch and a little sweetness to every bite. The gravy is rich and delicious, and the meat is slow-cooked till it is succulent and tender. You can use a pressure cooker or an Instant pot, and it is easy to put together in under 30 minutes. So get your ingredients together and try this recipe. Let me know how it turned out for you:)

Nadan Mutton Curry/ Kerala Mutton Curry

Ingredients
Mutton - 1 kg
Shallots sliced- 2 cups
Onion- 2 medium
Coconut slices- a few
Green chilly-5-6
Ginger and garlic minced- 4-5 tsp
Chilly powder- 1 1/2 tsp
Coriander powder- 3 tsp
Turmeric powder- 1/2 tsp
Garam Masala- 1 1/3 tsp
Fennel powder- 1/2 tsp
pepper powder- 1/2 tsp
clove - 2
cinnamon stick- 1 small
Curry leaves- 1 spring
Mint leaves-a few
oil
salt to taste

Cut mutton pieces into small cubes and marinate with pepper powder, salt, turmeric powder, fennel powder, and a few curry leaves and set aside for half an hour.
Heat 2 tbs of oil in a pan ( preferably pressure cooker ) and add whole spices, cinnamon, and clove, followed by minced ginger, garlic, and green chilly. Saute till raw flavor disappears. Add shallots and fry till golden brown and add turmeric powder, coriander powder, and half of the garam masala and chilly powder.
Fry till raw flavor disappears and adds the marinated mutton and 1/2 cup of water. Pressure cook till three whistles on medium flame and let it slowly cook for 10-15 minutes. When the pressure releases, remove the lid and allow it to simmer.
Heat one tsp of oil in a pan and add mint leaves and curry leaves and fry till crispy. Reduce the flame, and add the rest of the chilly powder and fry for a few seconds. Pour this over the curry and mix well and allow the gravy to thicken. Sprinkle a little of garam masala just before switching off. Serve with rice or appam.