Kari Patta Gosht is a flavorful mutton curry that brings together the earthy taste of curry leaves with perfectly cooked meat. I first tried making this at home during a family gathering, and it’s been a favorite ever since. The combination of green chilies and curry leaves creates an amazing aroma that fills your kitchen.
About the Recipe
This dish stands out because it uses curry leaves not just as a garnish, but as a key flavor. The meat gets tender through pressure cooking, while the spices create layers of heat and flavor. It’s different from regular mutton curries because of its unique combination of fresh and dried chilies.
Why You’ll Love This Recipe
You’ll love how the meat turns out tender and juicy. The recipe might look long, but it’s actually simple to follow. The marinade does most of the work, and the pressure cooker speeds up the cooking process. The final tempering with curry leaves adds an amazing flavor that you won’t find in other mutton dishes.
Kari Patta Gosht
Cooking Tips
– Let the meat marinate for at least 4 hours
– Don’t skip the final tempering step – it adds crucial flavor
– Make sure your curry leaves are fresh for the best taste
– Keep stirring when reducing the gravy to prevent sticking
Serving and Storing Suggestions
Serves 4-5 people. Takes about 2 hours total, including marination. Serve hot with rice or naan bread. Leftovers stay good in the fridge for 2-3 days. Reheat gently with a splash of water.
Similar Recipes
- 1. Kerala Mutton Curry
- 2. Andhra Mutton Curry
- 3. Chettinad Mutton Curry
Nutrient Benefits
Mutton is rich in protein and iron. Curry leaves contain antioxidants and minerals. The spices used have anti-inflammatory properties. Green chilies are high in vitamin C. This dish provides a good balance of proteins and nutrients.
Kari Patta Gosht
Ingredients
- 500 gms Mutton (cut into 2 inch pieces)
- 6 tbsp Oil
- 1 tbsp White Vinegar
For the Marinade:
- 2 tsp Ginger Garlic Paste
- 1 1/2 tsp Red Chilli Powder
Grind to a paste:
- 1 Onion (roughly chopped)
- 2 tsp Coriander Leaves
- 9 Green Chillies (roughly chopped)
For Seasoning:
- 4 tbsp Oil
- 8 Whole Dried Red Chillies
- 25 Curry Leaves
- 1 tsp Salt
Instructions
- Wash the meat and keep aside to drain.
- Combine the marinade ingredients and mix into the meat.
- Set it aside in the fridge for a few hours.
- Remove and place the meat with its marinade in a pressure cooker with 6 tblsp of oil.
- Add the ground ingredients over the meat.
- Fry for about 15 minutes.
- Add 1/2 cup of water and then pressure cook for 15 minutes.
- Open the cooker and allow it to simmer till the gravy is reduced and oil separates.
- Add the vinegar and simmer for a few minutes.
- Heat 4 tblsp oil in a pan over moderate heat.
- Add the dried red chillies, curry leaves and salt.
- Fry for 10 seconds.
- Pour this mixture on to the meat.
- Simmer for 4 to 5 minutes.
- Remove and Serve.
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Frequently Asked Questions
Can I make this recipe less spicy?
Yes. Reduce the number of green chilies and dried red chilies. The dish will still be flavorful because of the curry leaves and other spices.
Can I use lamb instead of mutton?
Yes, lamb works great in this recipe. Just reduce the pressure cooking time by 5 minutes since lamb cooks faster than mutton.
Does this recipe freeze well?
The curry can be frozen for up to 2 months. Thaw overnight in the fridge and reheat slowly on the stove, adding a bit of water if needed.
