King of Sheep Curry | Village Babys

Sheep curry is a rich, aromatic dish that celebrates traditional slow-cooking techniques with freshly ground spices. The Village Babys team has prepared an authentic Full Sheep Lamb Curry using natural, homemade masalas, ensuring a deep, earthy flavour without the use of packet spices. Let’s dive into this ultimate Semmari Goat Curry recipe!

Step 1: Preparing the Mutton

• Wash the mutton (sheep/lamb meat) thoroughly with clean water.
• Drain the excess water and keep it aside for marination.

Step 2: Preparing the Secret Masala (Homemade, No Packet Spices)

To achieve the authentic taste, this special masala is freshly roasted and ground.

Ingredients for the Secret Masala:

• Coriander seeds (Dhaniya) – 2 tbsp
• Black pepper (Mizhagu) – 1 tbsp
• Cumin seeds (Seerakam) – 1 tbsp
• Fennel seeds (Sombu) – 1 tbsp
• Cinnamon (Patta) – 1 small stick
• Cloves (Krambu) – 4-5
• Cardamom (Ezhakkai) – 3-4
• Shallots (Chinna Vengayam) – 6-8 (roughly chopped)
• Curry leaves (Karuveppilai) – 1 handful
• Dried red chillies (Kanja milagai) – 3-4 (adjust for spice preference)

Preparing the Masala:

1. Dry roast all the ingredients in a hot pan until they turn aromatic.
2. Let them cool slightly, then grind into a fine paste or powder.

Step 3: Preparing the Turmeric and Masala Paste

• Turmeric paste: Fresh turmeric is ground into a smooth paste.
• Secret Masala Paste: The roasted spices are ground into a fine paste with a little water.

Step 4: Cooking the Mutton Curry

Ingredients for Cooking

• Oil (preferably groundnut oil) – ½ cup
• Whole spices (Cinnamon, cloves, fennel, cardamom) – For tempering
• Green chillies – 2 (slit)
• Onions (chopped) – 2 large
• Shallots (Chinna vengayam, chopped) – 8-10
• Curry leaves – A handful
• Ginger paste (Inji vizhuthu) – 2 tbsp
• Garlic paste (Poondu vizhuthu) – 2 tbsp
• Tomatoes (chopped) – 2 medium
• Mint leaves (Pudhina) – A handful
• Salt – As per taste
• Water – As required

Step-by-Step Cooking Process

1. Heat oil in a large pan and add whole spices (cinnamon, cloves, fennel, cardamom). Let them crackle.
2. Add green chillies, chopped onions, and shallots, sautéing until golden brown.
3. Stir in fresh curry leaves, ginger paste, and garlic paste, cooking until the raw smell disappears.
4. Add chopped tomatoes and cook until they soften and blend with the masala.
5. Stir in mint leaves to enhance the aroma.
6. Add the washed mutton pieces and mix well so the spices coat the meat evenly.
7. Pour in the ground turmeric paste and secret masala paste, followed by salt.
8. Mix everything thoroughly, ensuring the spices and masalas are well incorporated.
9. Add enough water to cover the meat, stir well, and cover the pot.
10. Slow-cook on a low flame until the mutton is tender and fully cooked.

Step 5: Final Touch & Serving

1. Once the mutton is well-cooked, check the consistency of the gravy.
2. If needed, let it simmer for a few more minutes until the oil separates from the masala.
3. Serve hot with steamed rice, parotta, dosa, or idiyappam.

Why This Curry Stands Out

• No packet masala! The secret homemade blend gives it an unbeatable, rich taste.
• Slow-cooked to perfection, ensuring tender, flavourful mutton.
• Traditional village-style recipe, bringing out the true essence of South Indian mutton curry.

Watch the Full Video Below:

A Special Tribute to Village Babys

This exceptional King of Sheep Curry is inspired by the talented Village Babys team, who showcase authentic cooking techniques and traditional recipes. Their dedication to preserving regional flavours is truly commendable.

Try this Semmari Goat Curry at home and experience the bold and hearty flavours of traditional village cooking!