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Mutton Varuval (Malaysian Indian- Style Goat Curry) Recipe

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Ingredients

Adjust Servings:
2 pounds mutton - chopped into chunks
½ tsp cloves
2 tsp salt
2 tbsp curry leaves
1 tsp turmeric powder
1 tbsp ginger and garlic paste
½ tsp black pepper powder
1 tomato - diced
2 onions - cut in 4 pieces
1 tsp coconut oil
1 ½ tsp garam masala
1 cinnamon stick - broken
1 ½ tsp curry powder
2-star anise
1 ½ tsp paprika powder
4 cardamom pods
½ cup fresh coriander leaves
1½ tbsp coconut oil/refined oil
1 tbsp fennel seeds

Nutritional information

2677
calories
74.63 g
carbohydrates
314.32 g
protein
130.01 g
fat
5957 mg
sodium
987 mg
cholesterol

Mutton Varuval (Malaysian Indian- Style Goat Curry) Recipe

Features:
  • Non Veg
Cuisine:
  • 30 mins
  • Serves 4
  • Easy

Ingredients

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Mutton varuval has a complex array of flavors that perfectly balance each other to result in a matchless taste combining the best of Indian and Malaysian cuisine. Combining the supple art of Malaysian cooking with the robust methods of Indian cuisine make this dish a fantastic choice for those who wish to take their taste buds on a flavorful journey. Let the onions, garlic, and garam masala add their aroma to the tender goat meat like no other!

Health Benefits

Fennel seeds added to the mutton varuval help in regulating blood pressure and improve eyesight.

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How to make Mutton Varuval

  • Season the mutton with salt, turmeric powder, and black pepper powder. Rub the spices all over the meat and let it rest aside for some time.
  • Blend the onions into a smooth paste using a food processor.
  • Spread 1½ tbsp of coconut oil in a Dutch oven and heat over medium
  • Add the pieces of cinnamon stick, star anise, and cardamom pods to the oil and toss for about 30 seconds till they let out an aromatic fragrance.
  • Add the fennel seeds to the oil and cook for another 30 seconds till the fennel seeds stop crackling. Add 1 tsp of salt and 1 tbsp of curry leaves. Introduce the onion paste and stir them all together. Increase the heat to medium high and sauté the spices for 5
  • Introduce the ginger-garlic paste and continue to stir till the flavors combine. Keep cooking for about ten more minutes. Add in the tomatoes and cook for 4 minutes till they become mushy in consistency. Transfer the marinated mutton to the oven and cook for 6 to 10 minutes till it becomes brown.
  • Transfer the meat and spices to a cooker and cook on a high flame for 2 to 3 hours. On the side, take the remaining 1 tsp of coconut oil in a pan and heat it over a medium flame.
  • Stir in the remaining turmeric (1/2 tsp), garam masala, curry powder, and paprika powder until it becomes aromatic.
  • Add a few cups of the curry from the cooker and heat till the oil starts to separate and rise to the top.
  • Sprinkle 1 tbsp of coriander and curry. Cook till the gravy thickens and pour it back into the cooker and blend well.

Trivia

Did you know that the female sheep are called ewes while the males are called rams? Sheep raising is considered the oldest organized industry.

Chizu Kudo

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