Mutton Thengapal Curry / Mutton Curry with Coconut Milk


1/2 kg mutton
3 medium onions, chopped
2 medium tomatoes, chopped
1 small potato, peeled and chopped
6-8 green chillies, slit
2 tsp ginger, finely chopped
1 cup thin coconut milk
1/2 cup thick coconut milk
1 tbsp coriander powder
1/2 tsp turmeric powder
5 garlic cloves
1 tsp pepper corns
2 piece cinnamon
6 cloves
4 cardamoms
1/2 tsp poppy seeds
1/4 tsp cumin seeds
5 shallots, sliced
2 sprig curry leaves
few coriander leaves
1 1/2  tbsp ghee
salt to taste


  1. Cut mutton into small pieces, clean it and keep it aside.
  2. Grind coriander powder, turmeric powder, garlic, pepper corns, cinnamon, cloves,cardamoms, poppy seeds and cumin seeds together to a smooth paste.
  3. In a pressure cooker, add the cleaned mutton pieces, ground masala paste, chopped onion, tomato, ginger, green chillies, potato and salt and pressure cook it adding thin coconut milk for about 15 minutes.
  4. When mutton is cooked, add thick coconut milk and coriander leaves and cook for 5 minutes on low flame. Switch off the flame.
  5. Heat ghee in a small pan and fry the sliced shallots and curry leaves till brown.
  6. Then pour this over the prepared mutton curry and keep covered for 10 minutes…Serve with ghee rice, pathiri, appam etc..


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