How to make Nilgiri Mutton Curry - A popular mutton curry from South India – mutton cooked with green masala.

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Mutton (मटन), Green cardamoms (छोटी इलाइची)

Cuisine : Tamil Nadu

Course : Main Course Mutton

Nilgiri Mutton Curry Recipe Card

Nilgiri Mutton Curry
Print

Hindi: gosht
What’s a biryani without some succulent pieces of mutton wrapped in a perfect blend of aromatic spices and herbs!? Yes, though other meats being more common, biryani eaters all over the world can easily swear by mutton. And not just biryanis, curries, bakes and all other preparations with this wonderful meat are always special. Did you know, unlike other dishes, a day-old mutton prep will always be all the more tastier on the palate! Try it the next time you plan on to take on this meat.

For more recipes related to Nilgiri Mutton Curry checkout Mutton Curry, Hyderabadi Keema, Rogan Josh, Keema Bharta . You can also find more Main Course Mutton recipes like Lamb Stifado, Fried Karela Keema, Gode Mutton, Aab Gosht .

Prep Time : 16-20 minutes

Cook time : 31-40 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Spicy

Ingredients for Nilgiri Mutton Curry Recipe

  • Mutton 500 grams mutton, cut into medium-sized pieces on 500 grams

  • Green cardamoms 8

  • Cloves 8

  • Black peppercorns 8-10

  • Bay leaves 2

  • Cinnamon 1 inch

  • Salt to taste

  • Scraped coconut fresh 1 cup

  • Green chillies slit 4-5

  • coriander leaves finely chopped 1/2 cup

  • Mint leaves finely chopped 1/2 cup

  • Ginger minced 1 inch

  • Garlic minced 1 tablespoon

  • Oil 2 tablespoons

  • Curry leaves a few

  • Turmeric powder 1/2 teaspoon

  • Onion finely chopped 1 medium

  • Cumin powder 1 teaspoon

  • Coriander powder 1 teaspoon

  • Fennel powder 1 tablespoon

  • Yogurt 1 cup

Method

Step 1

Boil 2-3 cups water in a deep non-stick pan, add mutton, half the cardamoms, cloves, peppercorns, bay leaves and ½ inch cinnamon. Mix well. Add salt and mix again. Cover and cook on low heat till the mutton is half done.

Step 2

Grind together coconut, green chillies, coriander leaves reserving some for garnishing, mint leaves ginger, garlic, remaining cardamoms, cloves, peppercorns, cinnamon with little water to a smooth paste.

Step 3

Strain the half cooked mutton in a bowl. Discard bay leaves and cinnamon.

Step 4

Heat oil in a non-stick pan, add curry leaves, turmeric powder and onion and sauté till brown. Add ground paste and sauté for a minute.

Step 5

Add half cooked mutton and mix well. Add salt, cumin powder, coriander powder, fennel powder and mix well. Add stock and mix well. Cover and cook on low for 5-8 minutes.

Step 6

Add yogurt and mix well. Cook for 5 minutes.

Step 7

Serve hot garnished with coriander leaves and serve hot.