Coconut mutton is made with mutton pieces cooked in a rich gravy comprising coconut paste, onions, curry leaves, tomatoes and a variety of whole and powdered spices until tender. Fennel seed powder is usually added in the end for additional flavor. Read my recipe to learn the easy steps to make coconut mutton at home.
KEY TAKEAWAYS
- Coconut mutton is a very popular dish in the southern parts of India especially.
- Serve it hot with steamed rice, chapati, tandoori roti, naan or kulcha.
- Coconut mutton tastes slightly spicy, creamy, earthy and savory.
- Other similar recipes are Kerala mutton stew, Goan mutton curry, dahi mutton and Bengali kosha mangsho.
The Ingredients:
- 1 Kg mutton
- ½ piece coconut
- 2 tbsp mustard oil
- 1 piece cinnamon (1 inch stick)
- ½ piece mace
- 1 piece black cardamom
- 5 pieces cloves
- 5 pieces green cardamom
- 1 piece bay leaf (large)
- 5 pieces garlic (chopped finely)
- 2 pieces green chilies (chopped finely)
- 2 pieces onions (large, finely sliced)
- 10 pieces curry leaves
- 1 tsp ginger garlic paste
- ¼ cup water
- 1 tsp red chili powder
- 3 pieces tomatoes (medium size, chopped roughly)
- 1 tsp salt
- 1 tsp fennel powder
- Coconut pieces (a few for garnishing)
I learned this recipe from the mother of one of my South Indian friends back in my college days. One day I went to her home for lunch her mother had already made this dish. I had never tried mutton cooked with coconut before, so the whole thing seemed sort of unique to me but it was really tasty. It was the coconut paste that made the dish so rich in taste and flavor. I asked her mother how she made it and she went on to explain each step, slowly and clearly.
I made it at home after my marriage my sons and my husband liked it a lot. They keep saying that the taste and flavor had a special twist because of the coconut paste added into the dish and made it different from usual mutton curries. I felt thankful to my friend’s mother for sharing the recipe with me. Now this dish features often on our menu, especially when there is a party at home.
How to Make Coconut Mutton? (Step by Step Guide with Images)
Step 1: Wash 1 kg of mutton and keep it aside.
Step 2: Take ½ piece of coconut and cut it into small pieces. Make a fine paste and keep aside.
Step 3: Fry 1 piece of cinnamon (1 inch stick), ½ piece of mace, 1 piece of black cardamom, 5 pieces of cloves, 5 pieces of green cardamom, and one large bay leaf, followed by 5 pieces of garlic (chopped finely) and 2 pieces of finely chopped green chilies (chopped finely) for a minute in a pressure cooker.
Step 4: Add 2 pieces of finely sliced large onions. Fry till slightly golden.
Step 5: Then add 10 pieces of curry leaves. Fry for a minute and add 1 tsp of ginger garlic paste and ¼ cup of water.
Step 6: Mix 1 tsp of red chili powder and then add 3 pieces of tomatoes (medium size, chopped roughly). Fry until the tomatoes are soft.
Step 7: Add the mutton. Mix and then add 1 tsp of salt. Add and mix the coconut paste.
Step 8: Cover the pressure cooker and cook on a high flame for up to 4 whistles. Check the doneness.
Step 9: Mix 1 tsp of fennel powder. Cook for another 5 minutes covering with the lid but without fixing it.
Step 10: Your tasty and spicy homemade coconut mutton is ready. Garnish with a few coconut pieces and serve hot.
Recipe Card
Coconut Mutton | Nariyal Gosht
Ingredients
- 1 Kg mutton
- ½ piece coconut
- 2 tbsp mustard oil
- 1 piece cinnamon 1 inch stick
- ½ piece mace
- 1 piece black cardamoms
- 5 pieces cloves
- 5 pieces green cardamoms
- 1 piece bay leaf large
- 5 pieces garlic chopped finely
- 2 pieces green chilies chopped finely
- 2 pieces onions large, finely sliced
- 10 pieces curry leaves
- 1 tsp ginger garlic paste
- ¼ cup water
- 1 tsp red chili powder
- 3 pieces tomatoes medium size, chopped roughly
- 1 tsp salt
- 1 tsp fennel powder
- Coconut pieces a few for garnishing
Instructions
- Wash 1 Kg of mutton and keep aside.
- Take ½ piece of coconut and cut it into small pieces. Make a fine paste and keep aside.
- Fry 1 piece of cinnamon (1 inch stick), ½ piece of mace, 1 piece of black cardamoms, 5 pieces of cloves, 5 pieces of green cardamoms, one large bay leaf, followed by 5 pieces of garlic (chopped finely) and 2 pieces of finely chopped green chilies (chopped finely) for a minute in a pressure cooker.
- Add 2 pieces of finely sliced large onions. Fry till slightly golden.
- Then add 10 pieces of curry leaves. Fry for a minute and add 1 tsp of ginger garlic paste and ¼ cup of water.
- Mix 1 tsp of red chili powder and then add 3 pieces of tomatoes (medium size, chopped roughly). Fry until the tomatoes are soft.
- Add the mutton. Mix and then add 1 tsp of salt. Add and mix the coconut paste.
- Cover the pressure cooker and cook on a high flame for up to 4 whistles. Check the doneness.
- Mix 1 tsp of fennel powder. Cook for another 5 minutes covering with the lid but without fixing it.
- Your tasty and spicy homemade coconut mutton is ready. Garnish with a few coconut pieces and serve hot.
