Mutton Kakkam

Mutton Kakkam

Here I’m going to post our traditional recipie .

A Thalasserry style preparation of mutton with with Malabar spices and herbs .Its called Mutton Kakkam.I got the kakkam secret from my ummammas firewood kitchen and I would like to name it as “ummammas treasure.”
Kakkam ..this enigmatic dish has nothing to reveal as special.but every thalasserians have their own method to prepare Kakkam .wheather it is mutton,chicken,or sea food the base is its simplicity.Nothing more nothing less,kakkams cop with almost all north Malabar breads.Mutton kakkam


Mutton- 500 gms

Onion thinely sliced -2

Garlic paste – 2 tsp

Ginger paste – 1 1/2 tsp

Red chilli powder – 2 1/2 tsp

Corriander powder – 1 tsp

Turmeric powder – 1/2 tsp

Gharam masala -1/2 tsp

Tomato – 2

water – 1/2 cup

Garlic crushed -1 tsp

Curry leaves – 2 sprigs

salt to taste

Preparation method:

  • In a pressure cooker add above all ingredients cover it and cook for one whistle on high flame and then leave on low flame for around 10 minutes
  • Switch off the flame and let the pressure go by itself
  • Take the mutton pieces from the gravy and keep aside
  • Heat a Kadai add ghee crushed garlic curry leaves fry till aroma comes ( medium flame).
  • Add mutton gravy when it comes thicken add mutton and toss well
  • Add coriander leaves and switch off the flame.
  • Serve this with appam,porotta,orotti,rice and puri


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