Mutton Curry Recipe

Hello Friends,

As promised, I am back again on my blog and this week I would share a recipe made by my friends and let me admit it, it turned out absolutely delectable and succulent. It was indeed the first attempt, but the level of preparation and taste was a real connoisseur.

I did not make this recipe by myself, but I am truly inspired by this one and would definitely going to try that in the near future. So, as the subject already suggests, the dish was mutton Curry…Yes an Indian style mutton curry loaded with ghee and amazing ground spices.

So, usually when you are going to pick the mutton/lamb from the store, please make sure that you select and go for smaller pieces rather than the bigger ones. This makes the cooking little easy. I would also update some of the lessons learnt which was shared with me πŸ˜€ .

Mutton – Not only is it a rich source of high-quality protein, but it is also an outstanding source of many vitamins and minerals, including iron, zinc, and vitamin B12. Because of this, regular consumption of lamb/mutton may promote muscle growth, maintenance, and performance. In addition, it helps prevent anemia.

So, without much ado here comes the recipe.

Preparation Time : 30 minutes, Cooking Time : 90 minutes, Calories : 300 calories/serving.

Ingredients :

For Marination:

  1. Mutton Pieces – 2 pounds, thoroughly washed.
  2. Yogurt – 2 tablespoons.
  3. Salt – 1 tablespoon.
  4. Turmeric Powder – 1 tablespoon
  5. Jeera/Cumin Powder – 2 tablespoons.
  6. Coriander Powder -1 tablespoon.
  7. Red Chilli Powder – 1 tablespoon
  8. Garam Masala Powder – 1 tablespoon.
  9. Oil – 1/4 tablespoon

For the curry :

  1. Oil – 3 tablespoons.
  2. Green chillies – Chopped 3-4
  3. Cumin seeds – pinch of it
  4. Garlic Pods – 4 -5 finely chopped.
  5. Bay leaves – 1 -2
  6. Black Pepper Pods – 4 -5
  7. Cinnamon stick – 1 small
  8. Black Cardamom Pod – 1 large
  9. Onions – 4 -5 finely chopped
  10. Salt – as per taste
  11. Kashmiri Red Chilli Powder – 1 tablespoon
  12. Coriander Powder – 1 tablespoon
  13. Mutton Masala/Chicken Masala Powder – 2 tablespoons.
  14. Garam Masala Powder – 1/2 tablespoon.
  15. Coriander leaves – to Garnish.

Directions :

  1. Marination is a extremely important step to make a mutton curry, as it is mandatory for the spices to get mixed and get inside the pores.
  2. In a mixing bowl, add in the washed mutton pieces and add in the Yogurt, Salt,Turmeric Powder, Cumin Powder, Coriander Powder, Red Chilli Powder and Garam Masala Powder. Drizzle in little oil to this and mix it properly.
  3. Keep the marinated mutton in the fridge for about 3-4 hours.
  4. Now, in a pressure cooker add in the oil to prepare the curry. I prefer mustard oil as it enhances the flavour while slow cooking.
  5. Once, the oil gets heated up, add in the Cumin seeds, Green chillies, Garlic pods, Bay leaves, Black pepper corn, Black Cardamom and Cinnamon stick. Allow it to cook in the oil for 1 minute.
  6. Once the ground spices are added, throw in the onions the pressure cooker and fry it for 2 minutes. Once it starts getting translucent, add in the Kashmiri Red Chilli Powder. This gives a dark red colour to the gravy.
  7. Fry the onions in the pan until it becomes golden brown in colour. This takes about 5-7 minutes on a medium flame.
  8. Now, add the marinated mutton to the onion mixture and mix it evenly.Add in the salt and Coriander Powder. Cook for about 15-20 minutes. At this stage, the muttons gets properly fried.
  9. Now, add in Mutton Masala/Chicken Masala Powder and cook for additional 10 minutes. You will see that oil is getting released from the sides. You can also add little water if you notice that the spices are getting sticked to the bottom.
  10. Now, once the spices are mixed and cooked with the mutton, add 1 big cup of water ( until the muttons gets submerged). Close the lid of the pressure cooker and cook it on a medium flame for 2 whistles.
  11. After 2 whistles, turn off the heat and allow the pressure to get released completely. Open the lid of the cooker and you will notice that the muttons has become juicy and tender.
  12. Now, turn on the heat again, add in the Garam Masala Powder and cook for another 10-12 minutes on a low-medium flame. You will notice that a thick gravy has been formed and the mutton pieces have become tender.
  13. Turn off the heat and garnish it with coriander leaves.

You must have heard that patience is the virtue of all success πŸ˜€ So, just with little patience and lots of love you can make a hearty delicious curry !!

Please do try this at home and let me know how it turns out to be. Also, if you like the content of my blog, please like and follow me on wordpress.

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