Mutton curry with Coconut Milk

Mutton curry with coconut milk

Course Main Course
Cuisine Indian
Prep Time 45 minutes
Author Mehraj Farheen


  • 750 Grams Mutton with bones
  • 2 Medium Onions Thinly sliced
  • 1 Small Tomato
  • 3-4 Green chillies As per intake
  • Curry leaves 20-25 leaves
  • 2 Tbsp Coriander powder
  • 1 Tsp Garam masala
  • 1 tsp Red chilly Adjust as per your intake
  • 1/4 Tsp Turmeric
  • 4 Cardamom
  • 1 Tsp Fennel seeds
  • 4 Tbsp Oil
  • 1 & 1/2 Cup Fresh Coconut milk
  • 1/2 Bunch Fresh coriander leaves
  • 1/4 Tsp Pepper powder
  • Salt to taste
  • 1/2 Star anise
  • 1 Tbsp Ginger garlic paste
  • 1 Tbsp Cornflour slurry


  1. Take fennel seeds, cardamoms, star anise and crush coarsely using a mortar and pestle

  2. In pressure cooker, add oil and cook the crushed spices on low flame.

  3. Add thinly sliced onion, and cook until transculent

  4. Add ginger garlic paste as shown and cook until raw smell vanishes and starts sticking to the bottom of cooker.

  5. Once the gg paste is cooked add spices - turmeric, chilly powder, coriander powder, half of Garam masala powder. Another half spoon we’ll add later.

  6. Once the spices are cooked, add mutton and cook on high female 3-4 minutes

  7. Add 1/2 glass boiling water and cook the mutton for 5-6 whistles until tender. After releasing the pressure, add green chillies, curry leaves and cook on high heat 

  8. At this point add the remaining Garam masala. 

  9. Now add fresh coconut milk to the curry along with cornflour slurry and keep on simmer 10 minutes.

  10. Adjust salt, add pepper and fresh Corainder leaves. 

    Enjoy with saffron rice or plain rice.

Recipe Notes

Note - if you really need the south Indian taste, then use the Garam masala with fennel and star anise seeds. 

The flavors from coconut, curry leaves, fennel seeds are irresistible and very different. 

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Mutton curry with Coconut Milk

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