Nilgiri Mutton Curry

A popular mutton curry from South India – mutton cooked with green masala.Yes, though other meats being more common, biryani eaters all over the world can easily swear by mutton. And not just biryanis, curries, bakes and all other preparations with this wonderful meat curry. Go ahead give it a try. This is a Sanjeev Kapoor exclusive recipe.

New Update
Nilgiri Mutton Curry

Main Ingredients Mutton, Green cardamoms
Cuisine Indian
Course Main Course Mutton
Prep Time 16-20 minutes
Cook time 31-40 minutes
Serve 4
Taste Spicy
Level of Cooking Easy
Others Non Veg

Ingredients list for Nilgiri Mutton Curry

  • 500 grams Mutton 500 grams mutton, cut into medium-sized pieces on
  • 8 Green cardamoms
  • 8 Cloves
  • 8-10 Black peppercorns
  • 2 Bay leaves
  • 1 inch Cinnamon
  • to taste Salt
  • 1 cup Scraped coconut fresh
  • 4-5 Green chillies slit
  • 1/2 cup coriander leaves finely chopped
  • 1/2 cup Mint leaves finely chopped
  • 1 inch Ginger minced
  • 1 tablespoon Garlic minced
  • 2 tablespoons Oil
  • a few Curry leaves
  • 1/2 teaspoon Turmeric powder
  • 1 medium Onion finely chopped
  • 1 teaspoon Cumin powder
  • 1 teaspoon Coriander powder
  • 1 tablespoon Fennel powder
  • 1 cup Yogurt


  1. Boil 2-3 cups water in a deep non-stick pan, add mutton, half the cardamoms, cloves, peppercorns, bay leaves and ½ inch cinnamon. Mix well. Add salt and mix again. Cover and cook on low heat till the mutton is half done.
  2. Grind together coconut, green chillies, coriander leaves reserving some for garnishing, mint leaves ginger, garlic, remaining cardamoms, cloves, peppercorns, cinnamon with little water to a smooth paste.
  3. Strain the half cooked mutton in a bowl. Discard bay leaves and cinnamon.
  4. Heat oil in a non-stick pan, add curry leaves, turmeric powder and onion and sauté till brown. Add ground paste and sauté for a minute.
  5. Add half cooked mutton and mix well. Add salt, cumin powder, coriander powder, fennel powder and mix well. Add stock and mix well. Cover and cook on low for 5-8 minutes.
  6. Add yogurt and mix well. Cook for 5 minutes.
  7. Serve hot garnished with coriander leaves and serve hot.