Pakku (Mutton Curry) Recipe

Pakku, also known as Mutton Curry, is a popular South Indian dish made with tender pieces of mutton cooked in a flavorful blend of spices and coconut milk. The dish is known for its rich and aromatic gravy, which is achieved by slow-cooking the mutton with a mix of spices like cinnamon, cardamom, and cloves. The addition of coconut milk adds a creamy texture and enhances the overall taste. Pakku is typically served with rice or roti and is a favorite among meat lovers in South India.

3.8
15 Rating -
Rate
Non Vegdiet
1hr 30minstotal
1hr 30m.total
Pakku (Mutton Curry)
plan
Bookmark

ingredients serve

Ingredients for Pakku (Mutton Curry) Recipe

  • 83.33 gram Mutton, Cut Into Pieces
  • 0.33 tablespoon Oil
  • 0.17 stick Cinnamon
  • 0.33 Cardamom Pods
  • 0.67 Cloves
  • 0.33 Onions, Finely Chopped
  • 0.17 tablespoon Ginger Garlic Paste
  • 0.08 teaspoon Turmeric Powder
  • 0.17 teaspoon Red Chili Powder
  • 0.17 tablespoon Coriander Powder
  • As required Salt To Taste
  • 0.17 cup Coconut Milk
  • 0.17 cup Water
  • as needed Fresh Coriander Leaves For Garnish

Directions: Pakku (mutton Curry) Recipe

Cooking Directions

  • STEP 1.In a large pan, heat oil and add the whole spices like cinnamon, cardamom, and cloves. Saute until fragrant.
  • STEP 2.Add chopped onions and cook until golden brown. Then, add ginger-garlic paste and saute for a minute.
  • STEP 3.Add the mutton pieces and cook until they are browned on all sides. Then, add turmeric powder, red chili powder, coriander powder, and salt. Mix well.
  • STEP 4.Pour in the coconut milk and water. Cover the pan and let it simmer on low heat for about 1-2 hours or until the mutton is tender.
  • STEP 5.Garnish with fresh coriander leaves and serve hot with rice or roti.

Cooking Tips

  • Marinating the mutton with yogurt and spices for a few hours before cooking can help tenderize the meat.
  • For a spicier curry, increase the amount of red chili powder or add green chilies.
  • If you prefer a thicker gravy, you can reduce the amount of water or simmer the curry for a longer time to let it thicken.

Storage and Serving

  • Leftover Pakku can be stored in an airtight container in the refrigerator for up to 3 days.
  • Reheat the curry on the stovetop or in the microwave before serving.
  • Serve Pakku with steamed rice, biryani, or roti for a delicious and satisfying meal.
Nutrition
value
490
calories per serving
37 g Fat29 g Protein7 g Carbs6 g FiberOther

Current Totals

  • Fat
    37g
  • Protein
    29g
  • Carbs
    7g
  • Fiber
    6g

MacroNutrients

  • Carbs
    7g
  • Protein
    29g
  • Fiber
    6g

Fats

  • Fat
    37g

Vitamins & Minerals

  • Calcium
    118mg
  • Iron
    5mg
  • Vitamin A
    241mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    10mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    19mcg
  • Vitamin B12
    4mcg
  • Vitamin C
    7mg
  • Vitamin E
    < 1mg
  • Copper
    < 1mcg
  • Magnesium
    103mg
  • Manganese
    6mg
  • Phosphorus
    295mg
  • Selenium
    2mcg
  • Zinc
    7mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
show more
Recipe By Slurrp