Mutton Varuval Recipe with a Malaysian-Indian Touch

Mutton Varuval is a rich goat curry made using a complex balance of flavours. It is a very versatile recipe and is cooked in many different ways across South Asia. Perfectly slow-cooked for hours, this goat curry is spicy and delicious, and filled with tender mutton chunks. You can learn this unique recipe by reading further.

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Mutton Varuval Recipe with a Malaysian-Indian Touch

Course

Main Dish

Cuisine

Indian

Prep Time

30 minutes

Cook Time

2 hours

Servings

people

Ingredients

• 900 gms goat curry cuts
• 2 tsp salt
• 1 tsp ground turmeric
• ½ tsp black pepper powder
• 2 red onions quartered small
• 2 tbsp Coconut Oil
• 1 cinnamon stick roughly broken
• 2 whole star anise pods
• 4 cardamom pods
• 1 tbsp fennel seeds
• ½ tsp whole cloves
• 2 tbsp Curry leaves
• 1 tbsp ginger-garlic paste
• 1 diced small tomato
• 1½ tsp garam masala
• 1½ tsp curry powder
• 1½ tsp Paprika
• ½ cup Coriander leaves chopped fresh

Course Main Dish Cuisine Indian Prep Time 30 minutes Cook Time 2 hours Servings people Ingredients 900 gms goat curry cuts 2 tsp salt 1 tsp ground turmeric ½ tsp black pepper powder 2 red onions quartered small 2 tbsp Coconut Oil 1 cinnamon stick roughly broken 2 whole star anise pods 4 cardamom pods 1 tbsp fennel seeds ½ tsp whole cloves 2 tbsp Curry leaves 1 tbsp ginger-garlic paste 1 diced small tomato 1½ tsp garam masala 1½ tsp curry powder 1½ tsp Paprika ½ cup Coriander leaves chopped fresh

Instructions

1. Season the goat meat with a teaspoon of salt, half a teaspoon of turmeric and black pepper powder. Set aside. Blend the quartered onions into a smooth paste.
2. In a large pot, heat one and a half tablespoon of coconut oil over medium flame and add cinnamon stick pieces, star anise pods and cardamom pods. Cook until aromatic for about 30 seconds and add fennel and cloves. Stir for another 30 seconds and add the remaining teaspoon of salt and a tablespoon of curry leaves along with onion paste. Increase the flame to medium-high and cook for 5 minutes.
3. Add ginger-garlic paste and continue cooking for about 10 minutes. Then add tomatoes and cook for about 4 minutes or until mushy. Finally, add the seasoned mutton and cook for another 6-10 minutes until the mutton turns brown.
4. Pour the curry into a slow cooker and continue cooking on high flame until the meat is tender. This might take up to 2 to 3 hours. Meanwhile, heat a teaspoon of coconut oil in another saucepan and add half a teaspoon of turmeric, garam masala, curry powder and paprika. Cook for about a minute or until aromatic.
5. Add a few cups of the broth from the slow cooker and cook until oil separates and rises to the top. Then add a tablespoon of curry leaves and coriander to the saucepan and cook until the gravy thickens. After 3-5 minutes, pour this gravy into the slow cooker and blend well.
6. Garnish with more coriander and serve hot with naan or rice.

Recipe Notes

Recipe Tip You can also simmer this dish on a stove instead of a slow cooker. Share your version of this recipe Have you tried Mutton Varuval at home? Is your recipe different from ours? Tell us how! Share your version with us. Frequently Asked Questions Can I use vegetable oil instead of coconut oil? Yes. You can use any cooking oil, ghee or butter for this recipe.  What can I use instead of curry powder? You can use mutton masala or kitchen king masala if curry powder isn't available.