Dry‑style meat curry is one of those dishes that instantly wakes up your senses — bold aroma, deep color, and tender pieces of meat coated in a thick, spice‑rich curry.
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- The Aroma Is Next‑Level – Curry leaves, roasted spices, chili, garlic, and onions hitting the pan… It’s the kind of smell that fills the whole house and makes everyone wander into the kitchen.
- It’s Protein‑Rich and Satisfying – Whether it’s beef, mutton, or chicken, dry‑style curry is hearty and filling — perfect for families, meal prep, or anyone who wants a flavorful protein dish.
- Versatile pairing – goes with rice, roti, hoppers, and toasts.
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How to Make the Dry-Style Meat Curry Recipe
Step 1 – Grab a pressure cooker to add 1lb of diced meat, 1 tbsp ginger & garlic minced, a tbsp of chili powder, 1 tsp of turmeric, 2 cups water, and salt as need. Mix well and cook for 15 minutes until tender.
Step 2 – Heat a tbsp of oil in a pot over the stove-top. Add a sundried red chili peppers, a few curry leaves to sizzle, then add a tsp of cumin, fennel, and mustards seeds.
Step 3 – Add 1/2 tbsp minced ginger, 1/2 tbsp minced garlic, and an onion diced. Sauté until soft. Stir in a piece of pandan leaf, cinamon stick, 3 of cardamoms and cloves. Add a diced tomato and green chilies. Cook until tomatoes soften. Mix in a tbsp of coriander powder, cumin powder, black pepper powder, and a tsp of garam masala powder. Let it cook for few seconds. Add the cooked meat along with a cup of broth. Cook until curry thickens. When the oil separates, garnish with freshly chopped coriander leaves for the aroma.
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Ways to Enjoy the Curry
- A bowl of steamed basmati rice
- Toasts or Sri Lankan roast paan
- Any types of roti or flatbread
- String hoppers
- Milk hoppers & pittu
- Lamprais meals
- Ghee rice meals
- Thali meals
- Rice and curry meals
Got Leftovers?!
- Refrigerate: Store leftovers in an airtight container for up to 3 days.
- Freeze: Freeze in single portions for easy reheating for up to 1 month. Great for meat planning for busy weekdays.
- Reheat: Heat it over a stove-top or microwave.
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Dry-Style Meat Curry Recipe (Mutton Chukka Varuval)
Ingredients
Method
- Step 1 – Grab a pressure cooker to add meat, ginger, garlic, chili powder, turmeric, water, and salt. Mix well and set the pressure cooker for 15 minutes until tender.
- Step 2 – Heat the oil in a pot over the stove-top. Add sundried red chili peppers, a few curry leaves to sizzle, then add the cumin, fennel, and mustards seeds to continue sizzling.
- Step 3 – Add ginger, garlic, and onions. Sauté until golden soft. Stir in a piece of pandan leaf, cardamoms, cinnamon, and cloves. Add tomatoes and green chilies. Cook until tomatoes soften.Mix in coriander powder, garam masala powder, cumin powder, and black pepper. Let it cook for a few 2 minutes.Add the cooked meat along with a cup of the meat broth from the pressure cooker. Cook until curry thickens. When the oil separates, garnish with fresh coriander.
This dry‑style meat curry is proof that a few ingredients put together can create unforgettable flavors. The slow reduction of the curry, the toasted spices, and the tender meat come together to make a dish that’s bold, satisfying, and perfect for anyone who loves a good kick of heat.
It’s versatile enough for weeknight dinners and impressive enough for guests. If you’re looking for a protein‑rich curry that’s packed with spice and personality, this recipe is one you’ll come back to again and again.
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