Braised Creamy Mutton Curry

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Fill the air with the fragrant aroma of this mouth-watering braised mutton curry, guaranteed to be a crowd pleaser at any meal or gathering!

Let's start cooking!

Blended spices in blender

Step 1 - Blend spice paste

  • In a blender, combine shallots, garlic, candlenuts, galangal, ginger, kaffir lime leaves and palm sugar until it reaches a smooth consistency.
  • Add a few tsp of water to keep the blender going, if needed.
Seared mutton chunks in pan

Step 2 - Sear mutton

  • In a pan over medium-high heat, heat 2 Tbsp vegetable oil and sear the mutton for 2 minutes, until browned on all sides. Remove and set aside.
    Searing the mutton gives it a bit of color, and also locks in the juices of the meat, ensuring that it is still tender to the bite
Fried blended paste in pan

Step 3 - Fry spice paste

  • In the same pan, fry spice paste and cook for 10 to 15 minutes or until the oil separates from the paste.
Fried mutton pieces and spices together

Step 4 - Cook mutton and spices

  • On medium heat, add seared mutton, turmeric powder, cumin powder, fennel powder, cardamom pod, star anise, cinnamon stick, coriander powder, bay leaf, tamarind paste, lemongrass stalks, 1 tsp salt and ½ tsp pepper. Cook for about 2 minutes.
Coconut milk in mixture

Step 5 - Simmer curry

  • Add coconut milk and mix well. Add 1 cup water or enough to cover the mutton pieces.
  • Reduce heat to medium-low and simmer for about 1 ½ hours until the meat is tender and most of the liquid has evaporated.

Plate and serve!

Braised creamy mutton green curry served in a pan

Transfer to serving bowl or dish and garnish with large red chili slices. Serve hot.

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