Thursday, September 19, 2013

Spicy Mutton Masala Recipe(With Coconut milk) | Coconut Milk Mutton Masala

After a long gap, yet again with a non-vegetarian recipe. Though this recipe was clicked two or three weeks back, I couldn't post this since I was busy posting festival recipes. Finally, the day has come for this spicy mutton masala. This is one of my mom's amazing recipes. My mom usually doesn't add too much tomato in her cooking and this is one among them where she skips tomato and squeezes a lemon at the end. This was super spicy with whole peppercorns and red chilli powder. The freshly roasted and ground masala enhances the flavour of the mutton. Do give it a try :)  
Final pictures updated on 2nd Nov 2016
To Pressure cook: 
Mutton -  250 grams 
Thick Coconut milk  - 1 cup 
Water - 1 cup 
Shallots (Small Onion) - 10 to 12 
Potato - 1 (Skin Peeled & Cubed)
Ginger Garlic paste - 1 tsp 
Salt - as required 
To Dry Roast & Grind:  
Pepper Corns - 1 tsp 
Fennel seeds - 1/2 tsp 
Cinnamon Stick - a small piece
Star Anise - about 1/2 
Clove - 2
Cardamom - 1 
Cous cous - 1/4 tsp 
Chilli Powder - 1 tsp 
Turmeric powder - 1/2 tsp 
Coriander Powder - 1/2 tsp 
Lemon - 1/2 
1. Dry roast the ingredients under 'To Dry Roast & Grind' until a nice aroma comes. Cool it and then grind it to a smooth powder. Pressure cook the mutton with the thick coconut milk, water, cubed potato, shallots, ginger garlic paste and salt. Cook until 2 whistles in medium flame, and then simmer it and cook for another 15 mins or until 4 to 5 whistles.
2. Wait until the pressure releases. In a pan, add the oil. Once the oil is heated, add the curry leaves and ground masala powder. Saute it until the raw smell of the masala powder leaves. Then along with this add the chilli powder, turmeric powder, coriander powder and mix well.
3. Now add the cooked mutton to this masala and stir well to combine. Allow it to cook until the water content reduces and the gravy thickens. Squeeze the lemon juice and give a quick mix. Garnish with chopped coriander leaves.
The yummy spicy mutton masala is ready to be served with Chappathi, Parrota or Poori.
Points to remember:
  • Cooking with coconut milk gives a rich taste to the mutton masala.
  • Since we haven't used tomato for this recipe, don't skip squeezing lemon at the end.
  • Instead of dry roasting and grinding the masala, you can use a tablespoon of garam masala too. But the freshly ground masala provides better taste.
Warm Regards,
Happy's Cook - Divya


  1. I want that plate wahhh :) looks super tempting

  2. i like the combo of mutton and potato :)

  3. very inviting mutton curry

    On-going event: Healthy Breakfast

  4. mutton with coconut is always a creamy this platter with poori am sure this is to die for more plate

  5. lovely and delicious mutton masala dear, love it...

  6. Wow, that's definitely a delicious mutton recipe.. Drool !

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  8. fingerlicking curry with step by step pictures...

  9. Tried this recipe a week ago.Came out really well. Good one Divya :)


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