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Mangalore Mutton Curry

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Adjust Servings:
1 kg boneless mutton - small pieces
400 g potatoes - quartered
5 large onions
10 cloves of garlic
4 inch long ginger piece
4 large tomatoes - pureed
1 tsp turmeric powder
2 tbsp tamarind paste
4 tbsp refined oil
salt to taste
1 tsp sugar
2 cups water
1 cup coriander leaves - for garnishing
For Masala paste
2 tbsp poppy seeds
2 pieces cinnamon
6 cloves (lavang)
25 black peppercorns
2 black cardamoms
2 tsp cumin seeds
6 dry red chilies
2 tsp oil
1 cup coconut (grated)

Nutritional information

4262 kcal
268.53 g
394.01 g
186.55 g
2643 mg
1090 mg

Mangalore Mutton Curry

  • Non Veg
  • 40 mins
  • Serves 6
  • Easy


  • For Masala paste

How to make Mangalore Mutton Curry

  • Grind onions, garlic, and ginger to make a smooth paste. Transfer to a pressure cooker and add oil. Heat on a medium flame and fry the onion paste to a golden brown color.
  • Heat 2 tsp oil in a non-stick pan and roast all the dry spices. Grind all these roasted dry spices along with grated coconut into a smooth paste.
  • Add the pureed tomatoes to the fried onion masala. Stir frequently and cook till tomatoes are done. Add turmeric powder and some salt.
  • Add the boneless mutton pieces and stir-fry in the masala for 10 minutes or till the mutton starts leaving its juice. Add potatoes, coconut masala paste, tamarind paste, sugar and 2 cups water. Let it come to a boil, then close the lid of pressure cooker and cook at high pressure for 2 Lower flame, simmer, and cook for 15 minutes more. Garnish with coriander leaves.


Mangalore mutton curry has quite some interesting history. On long-distance trains, Railway mutton curry was served during colonial-era.To extend its shelf life tamarind was used originally!

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