Spicy Kongunadu Mutton Gravy Recipe
1 hour 30 minutes
673 reads
About Spicy Kongunadu Mutton Gravy Recipe
Experience the fiery flavors of Kongunadu, a region in India, with this authentic Mutton Gravy recipe. This rich and flavorful dish features tender mutton simmered in a thick gravy bursting with aromatic spices like fennel, coriander, and fiery red chilies. It's a hearty and satisfying meal perfect for lunch or dinner.Unlike other mutton gravies, this Kongunadu style boasts a unique blend of spices and a distinct cooking method that results in an incredibly flavorful and tender final product. Prepare to be amazed by the depth of taste in every bite!Follow this easy-to-follow recipe and impress your family and friends with an authentic taste of Southern India. Get ready for a culinary adventure!
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Recipe Time & More
Prep30 minutes
Cook1 hour
Total1 hour 30 minutes
Ingredients
For the Red Masala Paste
- 3 cup Onion pearl onions, cleaned, small
- 8 Chili dried, long, red
- 1 tsp Fennel Seed saunf
- 2 tsp Coriander Seed
- 1 tsp Cumin Seed
- 1/2 tsp Poppy Seed
- 1 stick Cinnamon
- 7 Garlic cloves
- 1 tbsp Ginger grated, optional
For the White Masala Paste
- 1/4 cup Coconut shredded
- 2 Garlic cloves
- 2 tbsp Gram Flour besan, roasted
- 1-2 tbsp Water for grinding
Other Ingredients
- 500 gm Mutton bone-in or boneless, cut into 2-inch pieces
- 4 tbsp Cooking Oil
- 1/2 tsp Mustard Seed rai
- 1 large Onion finely chopped
- 1 tbsp Ginger-Garlic Paste
- 2 Chili green, slit
- 1.5 sprigs Curry Leaf
- 1 medium Tomato finely chopped
- 2 tsp Salt or to taste
- 1/4 cup Coconut for garnish, shredded
- 1 tbsp Coriander for garnish
Instructions
Prepare the Red Masala Paste
- Fry pearl onions in oil for 5 minutes. Add garlic, fry for 2 minutes. Add fennel seeds, coriander seeds, cumin seeds, poppy seeds, cinnamon, and red chilies. Fry for 3 minutes. Add ginger (optional). Let cool completely. Grind into a smooth paste.
Prepare the White Masala Paste
- Grind together shredded coconut, garlic cloves, roasted gram flour, and water into a smooth paste.
Cook the Mutton
- Heat oil in a heavy-bottomed pan. Add mustard seeds and let them splutter. Add chopped onion, fry for 1 minute. Add ginger-garlic paste, green chilies, and curry leaves. Fry for 1 minute.
- Add mutton pieces and fry until they brown slightly. Add salt and half the red masala paste. Fry for 5 minutes.
- Add water to cover the mutton completely and bring to a boil. Reduce heat to low, cover, and simmer for 30 minutes, or until mutton is tender. Check water levels periodically.
Finish the Gravy
- Heat oil in a separate pan. Add mustard seeds and let them splutter. Add onion and fry for 1 minute. Add ginger-garlic paste, and fry until the raw smell is gone. Add green chilies, curry leaves, and tomato. Fry for 1 minute. Stir in remaining red masala paste, and white masala paste. Cook until fragrant.
- Add the cooked mutton and mix well. Simmer for 10 minutes.
- Stir in shredded coconut and cook for 2 minutes. Adjust seasoning as needed. Garnish with fresh cilantro.
Serve
- Serve hot and enjoy your flavorful Kongunadu Mutton Gravy!
Recipe Notes
Expert Tips for the Best Kongunadu Mutton Gravy
- For a deeper flavor, marinate the mutton in yogurt and ginger-garlic paste for at least 30 minutes before cooking.
- Adjust the amount of red chilies based on your spice preference. Start with fewer and add more to taste.
- Don't overcook the mutton, or it will become tough. Check for tenderness with a fork.
- Use good quality spices for the best flavor. Freshly ground spices are ideal.
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Recipe Nutrition
Calories: 2135kcalCarbohydrates: 3gFat: 240gSaturated Fat: 36gPolyunsaturated Fat: 61.2gMonounsaturated Fat: 122.4gSodium: 1140mgFiber: 1gSugar: 2g
Loganayaki Thamilselvan
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6 Comments
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This looks so inviting! I’m eager to try it.
Looks so flavorful! Thanks for posting.
Very well explained
Wow, that’s a very elaborate and rich recipe
I’m excited to make this at home!
What a delicious idea! Thanks for sharing.