Kerala Mutton Curry with Coconut and Black Pepper
Dietary and allergen labels, nutrition and cost are worked out automatically from each recipe’s ingredients and are a guide only. Check the labels on what you buy yourself — especially for allergies or coeliac disease. More about recipe labels.
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Ingredients
- 700 g goat or mutton, bone-in pieces
- 2 onion, finely sliced
- 200 ml coconut milk
- 2 tbsp keralan curry powder
- 20 g fresh ginger
- 6 garlic cloves
- 12 curry leaves
- 1 tbsp black peppercorns
- 2 tbsp coconut oil
- 1 tsp ground turmeric
Nutrition (per serving)
- Calories
- 481 kcal
- Protein
- 34.6 g
- Carbohydrate
- 11.7 g
- of which sugars
- 5.5 g
- Fat
- 32.4 g
- of which saturates
- 21.1 g
- Fibre
- 3.5 g
- Salt
- 0.34 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the coconut oil in a large pan, add the sliced onion and fry for 10 minutes until golden.
- 2
Add the garlic, ginger and curry leaves, and fry for 2 minutes.
- 3
Stir in the keralan curry powder, ground turmeric and crushed black peppercorns, and cook for 1 minute.
- 4
Add the mutton pieces and cook for 5 minutes, turning to coat in the spices.
- 5
Pour in 250ml water, cover and simmer for 55-60 minutes, stirring occasionally, until the mutton is tender and no pink remains.
- 6
Stir in the coconut milk and simmer for 5 minutes more.
- 7
Serve hot with rice or appam.
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