Mutton Curry

MUTTON CURRY RECIPE

Posted by Frombowltosoul

About

Mutton curry, is my favourite since childhood!!This one is my naani’s (grandma’s) recipe passed on to my mum and now I cook it the same way, and with same ingredients.

To get the best taste and texture, mutton needs to be cooked really slow, and for a good amount of time.The mutton can be from a sheep, or from goat, but traditionally the one we use in India is goats mutton, and to enjoy the rich taste of mutton cook it nice and slow on low flame.

The Main ingredient you need are Mutton,Onions, tomatoes, ginger, garlic, green chillies, dry spices/herbs- Mutton curry powder, degi mirchi, turmeric powder, red chilli powder, kasoori methi ,garam masala, whole dry spices-bay leaf, few cardamom pods, few whole black pepper ,cloves, coriander seeds, cumin seeds, fennel seeds, cinnamon stick.

Sauté all the whole spices in some ghee/ oil(Mustard oil is again a great alternative for this recipe) and add chopped ginger and garlic. You can use ginger garlic paste instead of fresh ginger and garlic.

Add chopped onions. Sauté the onions nicely, till they are translucent, add degi mirchi, mix well and add mutton. Add a little water and pressure cook it for almost 25-30 minutes, on low heat.
Once this is done, add the pureed tomato, mix well and add salt , red chilli powder ,turmeric powder, mutton curry powder and crushed Kasoori methi.Add water as per the desired consistency of the gravy, and again pressure cook on low heat for another 35-40 minutes.Once the mutton is cooked properly, it is done and ready to be served.

Garnish the curry with fresh slit ginger Juliennes, coriander and slit green chillies.Serve the hot curry with tandoori rotis, naan, Paranthas or rice.Don't forget the onions!

Share

You Will Need (28 things)

  • 1 kg Mutton Meat Fresh goat mutton
  • salt as per taste
  • 2 -3 tbsp ghee /oil / Mustard Oil
  • 4 -5 small Onion(s) finely chopped
  • 1 Medium Tomato pureed
  • 10 -12 cloves Garlic finely chopped/grated
  • 1 in 2 tbsp ginger peeled and chopped or grated
  • 2 -3 green Chillies slit into halves

  • whole dry spices

  • 1 tsp Cumin Seeds whole
  • ½ tsp Fennel Seeds (saunf) whole
  • 4 -5 pods green Cardamom whole
  • 1 Cinnamon Stick whole
  • 3 -4 Cloves whole
  • 1 Bay Leaf whole
  • ½ tsp Coriander Seeds whole
  • 4 -5 Black Pepper pods whole

  • Dry spices

  • ½ tsp Red Chilli Powder adjust as per your taste
  • 1 tsp degi mirchi
  • 1 tsp Turmeric Powder
  • 2 tbsp Mutton Curry Powder
  • 1 tsp kasoori methi (dry fenugreek leaves) hand crushed
  • ½ tsp Garam Masala

  • For Garnishing

  • 1 tsp Ginger juliennes long slit ginger slices
  • Few sprigs fresh green Coriander chopped
  • 2 -3 slit green Chillies

Steps (8 steps, 85 minutes)

  1. 1

    In a pressure cooker pan, heat ghee/oil.

    Add bay leaf, and rest of the whole spices- cumin seeds, fennel seeds, green cardamom pods, cinnamon stick, cloves, coriander seeds and black pepper pods . Sauté for 3-4 minutes.

  2. 2

    Add ginger and garlic. Sauté well, till the raw aroma of ginger garlic is gone and these start turning golden.

  3. 3

    Add chopped onions, and saute well ,till onions start turning translucent and nice colour of light gold.
    Add degi mirchi and mix well.

  4. 4

    Now add the mutton. Mix well with the onions.

    Add 1/2 cup water, and pressure cook mutton for a good 30 minutes on slow heat.

  5. 5

    Once it is done, open the cooker and add pureed tomato .Sauté it for 4-5 minutes.

    Add halved green chillies.

    Now add Salt, red chilli powder and rest of the dry ingredients- turmeric powder, mutton curry powder and kasoori methi.

  6. 6

    Add 2 cups of water (less or more as per the gravy consistency you want), and again pressure cook on low heat for another 30 minutes.

  7. 7

    Once done, open the cooker and check if the mutton is properly cooked. Pull it apart with a fork, if it comes off easily like in the picture , it is done.

  8. 8

    Garnish it with ginger Julienne's, slit green chillies and fresh coriander leaves.

    Serve it hot with Naan, roti , paranthas or rice.