Authentic Dakshini Mutton Curry Recipe (South Indian Style)
1 hour
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About Authentic Dakshini Mutton Curry Recipe (South Indian Style)
This Dakshini Mutton Curry recipe transports you to the heart of South India with its rich, aromatic flavors. Inspired by a heartwarming family reunion, this recipe perfectly balances spices and tender mutton for an unforgettable culinary experience. It's a dish best served with rice, idli, or dosa, making it a complete and satisfying meal.The story begins with my son's surprise visit, bringing with him a gift of succulent mutton. Knowing I had all the ingredients, I immediately set to work creating this South Indian masterpiece. The result? A curry so delicious it brought smiles all around.This detailed recipe will guide you step-by-step, ensuring your Dakshini Mutton Curry is as authentic and flavorful as mine. Get ready to savor the tastes of South India in your own kitchen!
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Recipe Time & More
Prep15 minutes
Cook45 minutes
Total1 hour
Ingredients
Mutton & Marinades
- 500 gm Mutton cut into 2-inch cubes
- 1 tsp Turmeric Powder
- 1 tsp Salt or to taste
Spices & Aromatics
- 1 large Onion finely chopped
- 2 tbsp Ginger finely chopped
- 2 tbsp Garlic finely chopped
- 1/2 cup Desiccated Coconut
- 2 tsp Fennel Seeds
- 1 tsp Cumin Seeds
- 1 tsp Coriander Seeds
- 2 Chilies red
- 2 Cinnamon Sticks
- 4 Cardamom Pods
- 4 Cloves
- 2 tsp Sesame Seeds
- 10 Peppercorns black
Other Ingredients
- 2 tbsp Tamarind Paste
- 1/4 cup Vegetable Oil
- 1 sprig Curry Leaves fresh
- 2 cup Water or as needed
Instructions
Prepare the Mutton
- Wash the mutton and marinate it with turmeric powder and salt. Set aside for at least 30 minutes.
Make the Spice Paste
- Heat 1 tablespoon of oil in a heavy-bottomed pan or wok. Add the chopped onion and fry until light brown.
- Add the chopped ginger and garlic, red chilies, cumin seeds, coriander seeds, fennel seeds, sesame seeds, and desiccated coconut. Sauté for a few minutes until fragrant.
- Allow the mixture to cool slightly, then blend it into a smooth paste using a grinder or food processor.
Cook the Curry
- Heat the remaining oil in the same pan. Add the curry leaves, black peppercorns, cinnamon sticks, cardamom pods, and cloves. Stir-fry for a few seconds until fragrant.
- Add the marinated mutton to the pan and stir continuously for 5 minutes until browned.
- Pour in the prepared spice paste and mix well. Add 2 cups of water or more as needed for desired consistency. Bring to a simmer.
- Cover the pan and cook for 20-25 minutes, or until the mutton is tender. Alternatively, cook in a pressure cooker for 3 whistles.
Finishing Touches
- Stir in the tamarind paste and salt to taste. Cover and cook for a few more minutes to allow the flavors to meld.
Serve
- Serve hot with rice, idli, or dosa.
Recipe Notes
Expert Tips for the Best Dakshini Mutton Curry
- For a richer flavor, use bone-in mutton.
- Adjust the amount of red chilies to control the spice level.
- Marinate the mutton for longer (up to 2 hours) for even more tender results.
- Garnish with fresh cilantro before serving for an added pop of color and freshness.
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Recipe Nutrition
Calories: 793kcalCarbohydrates: 22gProtein: 45gFat: 60gSaturated Fat: 21gPolyunsaturated Fat: 6gMonounsaturated Fat: 13gTrans Fat: 1gCholesterol: 162mgSodium: 134mgPotassium: 934mgFiber: 7gSugar: 7gVitamin A: 337IUVitamin C: 56mgCalcium: 118mgIron: 3mg
Geeta Biswas
Articles: 919
4 Comments
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This looks so good! Appreciate the share.
Such a delicious dish! Thank you.
Nice recipe
I’m thrilled to try this recipe!