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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


Mutton is cooked differently in different parts of the world. Different regions of the Indian states have their own style of cooking mutton, each delicious in its own way. The Mangalore mutton curry is one of the spiciest, flavorful, and yummy mutton curries that is relished with rice, roti, idli or even dosa. You can prepare this delicious dish on a laid-back Sunday afternoon and have a special feast with your family!

Goat meat has many health benefits. It helps maintain good cardiovascular health and immune system. It is also believed to be good for the growth of bones and teeth.

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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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