How To Make Mutton Curry

Mutton Curry

Mutton curry is a spicy dish that is prepared usually on the weekends or when guests are coming. This is a very tasty dish, but should be consumed in moderation because of the high cholesterol and fat content in mutton meat.


  • Mutton
  • Chopped onions (2 medium sized or ~ 6 smaller ones)
  • Turmeric powder (to clean and half a tablespoon for curry)
  • Garlic (half a bulb, crushed)
  • Jaffna Curry powder (2-3 tablespoons)
  • Cinnamon stick (half a stick)
  • Karambu (2-3 pieces)
  • Green chillies (2-3, or to taste)
  • Salt (To taste)
  • Curry leaves (handful)
  1. Clean and cut mutton by washing it thoroughly with water a few times and cutting it into cubes.
  2. Add chopped onions, turmeric powder, salt, Jaffna curry powder, cinnamon sticks and karambu to mutton. Set aside for half an hour to marinate.
  3. Crush garlic using a mortar and pestle.
  4. In a pot, heat sesame oil.
  5. Once the oil is hot, add kadugu, green chillies and onions. The kadugu should pop at this time.
  6. Add cinnamon sticks, curry leaves and garlic. Mix well. The aromas from the different spices will start to rise.
  7. Once the chopped onions have browned into a nice soft-golden colour, add mutton pieces. The pan will begin to sizzle when you add the mutton pieces, this is a good sign!
  8. Cover and boil for 30-40 minutes on medium-low heat. The juices from the meat and bones will start to come out.
  9. Remove the lid and add Jaffna curry powder and mix this well into the meat.
  10. Add curry leaves for the aroma, and at this point, you can adjust for salt.
  11. After 30- 40 minutes, the meat should be cooked through, but if not, let it cook until it is thoroughly cooked through on high heat.
  12. Remove from heat and serve.

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