Mutton curry is always a sure favourite for non-veg lovers. The soft and succulent meat packed with flavour is a stellar treat. Preparing handi mutton curry isn’t common to Kerala, but I have created a recipe that combines the flavours of Kerala with the handi manner of preparation. Slow cooking mutton in an earthen pot creates a unique flavour, which is what I have tried to capture in this recipe.
If you are unable to cook the dish in an earthen pot, you can go ahead and prepare it in a pressure cooker! The flavours are so strong that it will not take away from the quality of your dish at all. You can also check out another unique mutton recipe of mine, the spicy mutton ghee roast.
How to prepare easy mutton curry in 2 steps
- Marinate mutton with the list of ingredients mentioned for 1 hour.
- Cook in an earthen pot on slow fire for 1 and a half hours or in a pressure cooker for 20 minutes.
What to serve with this dish
This dish pairs well with Kerala porotta, appam, rice or roti. Personally, I like serving it with Kerala porotta best.
Check out the video here.
Kerala Handi Mutton Curry
Ingredients
Garnish
Instructions
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Wash and drain clean the mutton pieces.
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Add sliced onions, sliced shallots (1.5 cup), crushed garlic (1/2 cup), crushed ginger (1/2 cup), curry leaves, green chillies, all the spice powders, and half the coconut oil. Rub all the ingredients together and keep it aside for 30 minutes to 1 hour.
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Add coconut oil inside an earthen pot. Put it on medium flame. Add the marinated mutton pieces with the rest of the coconut oil and brown the mutton pieces, stirring on medium to high flame for 10-12 minutes. Next add salt, tomatoes and 2 pods of crushed garlic with skin. Stir all the ingredients together. Add hot water. Close with a lid. Seal the lid by applying dough around the edges.
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Cook on low flame for 1 and a half hours. Switch off and let it rest for 10 minutes. Open the lid and adjust the salt if needed. Sprinkle 1/2 tbsp of garam masala.
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Garnishing
Fry 1/2 cup of shallots and a few curry leaves in coconut oil and pour over the cooked mutton.
Note
Mutton - Use a good cut of mutton like shoulder or leg.
Ginger and garlic - Use Indian ginger and Indian garlic for maximum flavour.
Sealing the pot - Take 1 cup of wheat flour and add enough water to make a soft dough. Roll into a log and place it around the edges of the pot. Press the dough to seal it lightly.
Earthen pot - I prefer to use seasoned black earthen pot with a lid to prepare this dish.
Pressure cooker - This recipe can be cooked in a pressure cooker. Marinate the mutton with the ingredients for an hour. Cook on medium to high flame, add coconut oil, marinated mutton pieces. Then fry for 10-12 minutes until brown. Then add salt, tomatoes, 2 pods of crushed garlic with skin. Stir for few minutes and add hot water. Cook until the first whistle. Then simmer and cook for 30 minutes. Switch off and rest for 30 minutes until the pressure is released. Then open and adjust the salt, and simmer or add water if needed. Garnish.
