Delicious Mutton Curry

Sep 20,2018

Mutton curry goes well with breads and rice, and is quite simple to make too! This delicious dish is a classic for many occasions, be it weddings, parties or even festivities. You can choose to make it hot and spicy or mild and savoury, based on your personal preference. It’s important to ensure that the mutton is completely cooked.

Ingredients of Mutton Curry

1 kilograms mutton (My Chicken And More - Mutton)
3 tablespoon garlic
3 teaspoon cumin powder
4 pinches salt
1 teaspoon garam masala powder
2 black cardamom
5 cup onion
1/4 cup ghee
2 bay leaf
3 teaspoon ginger
3 teaspoon coriander powder
3 teaspoon white pepper powder
4 cloves
2 green cardamoms
1/2 cup mustard oil
2 inches cinnamon

For Marination

1 teaspoon ginger paste
4 teaspoon yoghurt (curd)
2 teaspoon mustard oil
1 teaspoon garlic paste
1 teaspoon salt

Method of Cooking

Step 1

Wash the chopped mutton pieces thoroughly and drain out the water. Next, take all the marinade ingredients together in a large bowl and make the paste.

Step 2

Once the mutton pieces have been evenly marinated, you can take a heavy-bottomed pan and heat some oil in it. Once it’s adequately heated, add the whole spices to it. Adding some sugar to the recipe gives a rich colour to the dish.

Step 3

Next, add some water and the chopped onions to make the gravy. Let this simmer for at least 10 minutes.

Step 4

When the onions turn translucent, you can turn down the flame and add in some turmeric. This helps with giving the dish more fragrance and colour.

Step 5

Now add the marinated mutton, ginger garlic paste and cook on high flame for 5-7 minutes, stirring continuously.

Step 6

Cover the lid of the vessel, lower the flame and allow it to simmer. When the mutton is almost done, add coriander, cumin, black pepper and mix well.

Step 7

Cook uncovered till oil starts separating from the meat. Add a cup of water and garam masala powder. Transfer the mutton curry into a bowl, add seasoning if required, and garnish with ginger juliennes, coriander leaves and serve hot with steamed rice or chapatti.