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Mutton Uppu Kari Recipe

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Mutton Uppu Kari – Salted Mutton Stir Fry Recipe. A very traditional recipe made with gundu chillies and country garlic.

  • Total Time: 45m
  • Yield: 4 servings 1x



For Cooking Mutton

500 grams mutton, bone-in
1 cup water
1/2 teaspoon turmeric powder
1 teaspoon salt

Other Ingredients

1/4 cup Indian sesame oil
1/2 teaspoon cumin seeds
20 gundu chillies
5 sprigs curry leaves (divided)
2 pods country garlic (small garlic)
1 cup Indian Shallots, roughly chopped
2 tomatoes, chopped
1 teaspoon black pepper powder (use more for a robust flavour)


We shall be cooking the mutton first. I have used bone-in mutton for making this recipe today. Bone imparts a lot of flavour. Boneless mutton can also be used. Take a pressure cooker and add in little water, turmeric, salt and the mutton pieces. Do not add a lot of water as this is going to be a semi dry dish. I have used a cup of water for cooking the mutton. Cook for 10-12 minutes on medium flame in a pressure cooker. Ignore the number of whistles. Let the pressure from the cooker settle before opening.

Take a pan and add in 1/4 cup of Indian sesame oil. Sesame oil is traditionally used for this recipe and the flavour of sesame goes well with mutton. So do not use any other oil for making this recipe. To the oil, add in the cumin seeds, curry leaves, gundu chillies, garlic and the shallots. I have used the small country garlic for making this recipe. Regular garlic will work well too.

Saute the shallots till they are soft. Smash some of the chillies so that the seeds come out. The spice / heat comes only from the seeds. If you want a spicy uppu kari, add in more chillies and break them so the seeds come out and amps up the heat. Adjust the chillies according to your taste.

Add in the tomatoes and cover the pan with a lid. Cook till the tomatoes are mushy.

Add in the mutton along with the stock used. I have not added extra salt as we cooked the mutton along with salt. Taste and add seasoning if necessary.

Cook for a few minutes. Add in the black pepper powder. The black pepper gives a nice earthy tone to the dish. Saute for a few minutes. Cover the pan and cook for a few minutes more so the moisture evaporates and the dish is semi dry. Add in fresh curry leaves at this stage and remove from heat.

  • Author: Suguna Vinodh
  • Prep Time: 15m
  • Cook Time: 30m
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