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Easter is here! And after a 40 day of fasting for Lent, this is the day when you break that fast and indulge in everything non-veg! So it is obvious that the table will be laden with various meat preparations. Breakfast and lunch seems to be a grand affair every year and by dinner time, everyone wants to take it easy..:)

Mutton Mappas is a kerala style mutton gravy preparation which is cooked in coconut milk. It is mildly spicy and makes for a great accompaniment with appam, pathiri and nool appam. What I love about this recipe is that all the major cooking happens in the pressure cooker. It is a great option to serve for your Easter or Christmas breakfast with some hot appams or pathiri.

Mutton Mappas
Mutton Mappas

Wish you all a Happy and Blessed Easter!

Mutton Mappas

Course: MainCuisine: Indian, KeralaDifficulty: Moderate
Servings

3

servings
Prep time

15

minutes
Cooking time

25

minutes
Total time

40

minutes

A mildly spicy and flavourful Mutton Mappas recipe

Ingredients

  • For marination
  • Mutton – 250 gms

  • Salt – ¼ tsp

  • Pepper – 1/8 tsp

  • Turmeric Powder – 1/8 tsp

  • For the curry
  • Coconut Oil – 2 tbsp

  • Cinnamon – ½-inch stick

  • Cloves – 2-3

  • Cardamom – 2-3

  • Ginger – ½-inch piece, finely chopped

  • Garlic – 3-4 cloves, finely chopped

  • Green Chilli – 1, slit

  • Curry Leaves – a sprig

  • Onion – 1 medium size, sliced

  • Salt as per taste

  • Turmeric Powder – 1/8 tsp

  • Coriander Powder – ½ tbsp

  • Chilli Powder – ¼ tsp

  • Tomato – 1 small, chopped

  • Thin Coconut Milk – ¾ cup

  • Thick Coconut Milk – ½ cup

  • Pepper Powder – ¼ tsp

  • Garam Masala – ¼ tsp

  • For Tempering
  • Coconut Oil – 1 tbsp

  • Shallots – 5-6, sliced thin

  • Curry Leaves – a sprig

Directions

  • Add the mutton along with the salt, pepper and turmeric powder into a bowl and mix well. Keep this aside.
  • In a pressure cooker, add the coconut oil. Once the oil heats up, add the cinnamon, cloves and cardamom.
  • To this, add the ginger, garlic, green chilli and curry leaves and saute till the ginger and garlic start changing color.
  • To this, add the onion and salt and fry till onion starts to become a light brown color.
  • Add the turmeric powder, coriander powder and chilli powder and saute till the spices are aromatic.
  • Add the tomato and cook till the tomato pieces are soft.
  • To this, add the marinated mutton and mix well. Cook for a minute or two and then stir in the thin coconut milk.
  • Pressure cook this for 4-5 whistles till the mutton cooks well. Let the pressure release naturally.
  • Open the cooker and add the thick coconut milk along with the pepper powder and garam masala. Stir well and let it come to a boil. Turn off the heat and keep it aside.
  • In a small pan, add the coconut oil for the tempering. Add the shallots and curry leaves to this and fry till the shallots are a golden-brown color.
  • Pour this tempering on top of the prepared mutton curry and serve hot.

Recipe Video

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