Friday, July 20, 2018


This delicious curry is from the Nilgiri Hills (Ooty) in South India. It is flavoured with mint and coriander leaves. Yogurt is added for tanginess. You can relish it with plain rice, dosas and appams.

Mutton ............ 500 gms
Coriander leaves .. 1/2 cup
Mint leaves ........ 1/2 cup
Green chillies ..... 2-3
Grated coconut .... 1 cup
Yogurt .................. 1 cup
Onion ................. 1 large (sliced)
Ginger paste ......... 1 tsp
Garlic paste .......... 1 tsp
Curry leaves ......... 1 sprig
Bay leaves ......... 2
Cinnamon ......... 1" piece
Cloves .............. few
Black cardamom ... 1
Green cardamoms .... 4
Salt ............. to taste
Turmeric powder ... 1/4 tsp
Coriander powder .. 1 tsp
Cumin powder ....... 1 tsp
Garam masala powder .. 1/2 tsp
Oil ..................... 8 tbsps


Heat 2 tbsps oil in a pressure cooker and add whole spices (cinnamon, cardamoms,cloves, bay leaves)

Add the mutton pieces, 2 cups water and salt. Close the lid and cook for 7-8 whistles.

When done, separate the mutton pieces after discarding the whole spices. Save the stock for the gravy.

Grind together coriander leaves, mint leaves, coconut and green chillies.

In a pan add 3 tbsps of the oil and fry the onions until translucent.

Tip in the ginger garlic paste and some curry leaves.. Add a little water and simmer for few minutes.When cooled, grind the onion coarsely.

Add the remaining 3 tbsps of oil in the pan and add curry leaves.

Now add the onion paste and saute for couple of minutes.

 Add the mentioned spice powders.

Stir in the green masala paste.

Tip in the cooked mutton pieces.

Add the stock and little water if required.

Whisk the yogurt.

Add it to the mutton curry. Check the salt and add if needed.

Simmer for few minutes until done. Garnish with coriander leaves.

Recipe Credits - Chef Sanjeev Kapoor.

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  1. This is just what I want , just bought some mutton yesterday and was looking for a lovely recipe to enjoy it in the weekend and yours recipe is perfect, thanks for sharing.

    1. Thanks Soma.. make and enjoy in your week end.

  2. Mutton curry looks really delicious with their own green color. My husband loves mutton i’ll share your recipes with him, i’m sure he gonna love this. Yummy share aunty

    1. Thank a lot Jolly ..I am sure your hubby will be a happy man when he eats this curry :)

  3. How flavourful and aromatic this mutton curry will be na, love this curry with parottas.. Yumm, my mouth is just watering here.

    1. Yes Priya.. it is very tasty. Thanks for liking.

  4. This looks very flavourful and delicious

  5. The gravy sounds so flavorful. I would love to replace the mutton with some vadiya.

    1. Vadiyas will taste too good Mayuri.. I will also try them.

  6. Looks awesome! Quite like the hara masala curry we make here, except for the addition of coconut. Will try with coconut next time.

    1. Yes Maria.. we Sindhis also make hara masala curries. both veg and non veg but without coconut.

  7. Looks inviting shobha ji. Would like to try the gravy using tofu or panner in it for vegeterian version.Yours look yummy.

    1. Thanks Paarul.. do try with any veg substitute. It tastes really good.

  8. With so many flavorful spices going in, this mutton curry must be quite delicious

  9. The curry looks flavourful, i would like to add in paneer instead.

  10. The mutton curry sounds flavorful and looks very inviting di !

  11. The Nilgiri Mutton Curry looks and sounds husband will love this as I don't eat Mutton..Hope the same can be tried with Chicken too

  12. Looking delicious, I love the gravy you made for this. Would like to try this gravy with paneer. have seen non vegetarain makes delicious gravies.

    1. Sure, you can make this with any veg substitute like paneer, soya chunks or veg koftas...

  13. For a sec I thought you made curry with Nilgiri oil ! Such a different type of gravy!

  14. The green masala curry base sounds very refreshing and tasty to make any curry.

    1. Yes dear.. you can make so many variation with this curry base.. both veg and non veg


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