Mutton curry I Mutton saaru

Preparation Time : 30 min Cooking Time : 30 min Serves : 4

Mutton curry is a hot and spicy curry prepared with lamb mutton, an authentic Karnataka recipe followed from generation popularly called Hasi Masale Mutton Saaru means a curry prepared without frying the spices (to grind), an easy to make recipe with fresh coriander, green chilies, onion, ginger, garlic and other ingredients, its a coconut based curry, perfect to serve with ragi mudde, rice or roti’s.¬†


Mutton – 750 gm

For seasoning –

Oil – 1 tbs

Onion – 1 small chopped

Coriander – 1 tbs chopped

Mint – 1/2 tbs chopped (optional)

Methi leaves Р1/4 tbs chopped (optional)

Salt to taste

To grind –

Paste – 1

Onion – 2 medium chopped roughly

Ginger – 1 1/2 inch chopped roughly

Garlic – 15 cloves

Green chilies – 5 no’s (adjust to your taste)

Fresh Coriander – 1 bing bunch ( 1 cup)

Coriander powder – 2 tsp

Turmeric – 1/4 tsp

Paste – 2


Coconut – 1/2 cup

Poppy seeds – 3/4 tsp

Clove – 5 no’s

Cinnamon – 2 no’s



Rinse mutton in water, drain the water in it and set aside, keep all the other ingredients handy to start.


Heat a pressure pan by adding oil in it, when it is hot add chopped onion and chopped herbs, saute until onion turns to golden brown in colour.


Add mutton and salt, fry until the water in the mutton gets absorbed completely, it takes about 8 min to be done, mean while prepare grounded masala paste,


Add all the ingredients to grind, blend it to a smooth paste by adding enough water to grind.


Ensure the water in the mutton gets evaporated,


Add grounded paste into it, mix with the mutton, saute until you get a fresh aroma for 10 min, cook in a medium flame, after 8 to 10 min add 1 cup of water,(add water to your required consistency) combine add salt if necessary, cover the lid and cook it for 5 whistles (cook mutton depending on the quality of the mutton, sometime it takes less time to be done, so take care and cook until done) Mean while prepare paste -2 by blending coconut and other ingredients, to a fine and smooth paste and keep ready.


Once it is done and the pressure of the pan settles by its own, remove the lid, bring the curry to boil.


Add it into the curry, combine, add little water about 1/2 cup.


Bring it to boil for 6 to 8 min, switch off the flame, close the lid, rest it for 5 min before you serve.


Mutton saaru is ready to enjoy.


Enjoy Karnataka style mutton curry with hot Ragi balls, rice or roti’s.

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