Here’s a recipe for a flavorful Mutton Curry:
Ingredients:
- 500g mutton (bone-in pieces)
- 2 large onions, finely chopped
- 2 tomatoes, pureed
- 1 cup plain yogurt
- 2 tablespoons ginger-garlic paste
- 2-3 green chilies, slit
- 1/2 cup cooking oil or ghee
- 1 teaspoon cumin seeds
- 2-3 bay leaves
- 4-5 cloves
- 2-3 cardamom pods
- 1-inch cinnamon stick
- 1 teaspoon turmeric powder
- 1 tablespoon red chili powder
- 2 teaspoons coriander powder
- 1 teaspoon cumin powder
- 1 teaspoon garam masala
- Salt to taste
- Fresh coriander leaves, chopped (for garnish)
- Water as needed
Instructions:
- Marinate the Mutton:
- In a bowl, combine the mutton pieces with yogurt, ginger-garlic paste, turmeric powder, and salt. Mix well and let it marinate for at least 1 hour (preferably overnight in the refrigerator).
- Prepare the Curry:
- Heat oil or ghee in a large, heavy-bottomed pot or pressure cooker over medium heat.
- Add cumin seeds, bay leaves, cloves, cardamom pods, and the cinnamon stick. Sauté for a minute until fragrant.
- Add the finely chopped onions and cook until golden brown.
- Add the green chilies and the marinated mutton to the pot. Cook until the mutton starts to brown.
- Add the tomato puree and cook for another 5-7 minutes, stirring occasionally.
- Add the Spices:
- Mix in the red chili powder, coriander powder, and cumin powder. Cook for another 2-3 minutes.
- Add enough water to cover the mutton (about 2-3 cups). Stir well.
- Cook the Mutton:
- If using a pressure cooker, cover and cook for about 20-25 minutes on medium heat (or for 4-5 whistles). If using a regular pot, cover and simmer for 1-1.5 hours or until the mutton is tender, stirring occasionally and adding more water if needed.
- Finish the Curry:
- Once the mutton is cooked, check for seasoning and adjust salt if needed.
- Stir in the garam masala and cook for another 5 minutes.
- Garnish with chopped fresh coriander leaves.
- Serve:
- Serve hot with rice, naan, or roti.
Enjoy your delicious Mutton Curry!