SEAFOOD SOULFOOD

Mutton Curry Recipe

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Ingredients:

500g mutton (with bone)

2 onions, finely sliced

2 tomatoes, pureed

2 tbsp yogurt

1 tbsp ginger-garlic paste

2 green chilies, slit

1 tsp cumin seeds

2-3 cloves

2-3 green cardamoms

1-inch cinnamon stick

1 bay leaf

1 tsp red chili powder

½ tsp turmeric powder

1 tsp coriander powder

1 tsp garam masala

1 tsp black pepper powder

½ tsp kasuri methi (dried fenugreek leaves)

Salt to taste

3 tbsp oil or ghee

Fresh coriander for garnish

Water as required

 

Method:

 

1. Heat Oil & Sauté Spices

 

Heat oil or ghee in a pressure cooker or deep pan.

 

Add cumin seeds, cloves, cardamom, cinnamon, and bay leaf. Sauté for a few seconds.

 

2. Cook Onions & Masala

 

Add sliced onions and sauté until golden brown.

 

Add ginger-garlic paste & cook until the raw smell disappears.

 

Add tomato puree and cook until oil separates.

 

3. Cook the Mutton

 

Add mutton pieces and sauté on high heat for 5-7 minutes.

 

Add turmeric, red chili powder, coriander powder, salt & mix well.

 

Add yogurt and cook for another 5 minutes, stirring occasionally.

 

4. Pressure Cook / Slow Cook

 

Add enough water to cover the mutton.

 

If using a pressure cooker: Cook for 5-6 whistles on medium heat.

 

If using a pot: Cover and cook on low heat for 45-60 minutes until tender.

 

5. Final Touches

 

Open the cooker, check consistency & adjust water if needed.

 

Add garam masala, black pepper, kasuri methi & simmer for 5 minutes.

 

6. Serve Hot

 

Garnish with fresh coriander and serve with rice, roti, or naan.

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