Mutton Curry


Ingredients

-1 lb Lamb/ goat meat (cleaned + cut)

-1/4 cup dry coconut powder

-2 tbsp poppy seeds (optional)

-1 onion (chopped)

-2 tbsp hand crushed ginger garlic paste for better taste

-1 hot Indian green chili chopped

-1/2 cup together coriander & mint leaves chopped

-2-3 sprigs of curry leaves

Spices : My masala dabba spice + smita’s garam masala (read my post on these)

1-2 tsp red chili powder, 1tsp tumeric powder, 1 tsp smita’s garam masala or 3-4 tsp of store bought garam masala

Marinade additional ingredients: 1/2 tsp red chili powder, 1/2tsp tumeric powder, salt to taste, 1 tbsp yogurt, 1/2 lemon juice, 1/2 tbsp ginger garlic paste

Oil: any type but very less as Mutton and coconut will also release the oil.

Equipment : Instant pot for cooking soft and tender or pressure cooker or dutch oven

Optional: Anything listed under here is optional

-Poppy seeds, ginger garlic in marinade, coriander , mint, curry leaves


Cooking technique

– Marinade the mutton for at least few hours with listed marinate mix. For best results you need atleast 24-48 hrs but if you are making in instant pot then 4-5 hrs is fine too.

-If you have mortar and pestle then i recommend crushing the ginger garlic in it. Else blend it along with the gravy paste as listed below.

-Prepare the gravy next .

– For gravy, first roast the coconut powder on medium low heat in a pan and keep stirring. Then add poppy seeds and roast for a minute more.

– Now turn the heat off and grind the powder with little water to make a fine paste. Keep it aside.

-Now wash and chop onion, green chilies , coriander and mint leaves

– Turn the instant pot on saute mode

– add very little oil enough to saute the onions.

– while onions are about translucent then add chopped green chilies and curry leaves.

-Once onions are brown then add in the sequence listed the masala dabba spices first, then garam masala, then ginger garlic paste , chopped coriander leaves , mint leaves ,followed by the gravy paste.

– Now let it cook for a minute or two and then add mutton.

– Saute it all until the oil is oozing out .

– Now add 2 cups of water .

– Close the lid and cancel the saute mode. On manual mode choose high pressure cooking for 16-17 mts .

– Let the pressure release naturally.

Garnish with chopped coriander and curry leaves.


Notes:

Check my instagram for interesting story about Mutton curry .

– Use the same method for pressure cooker.

-If you are using dutch oven then add more water and let it cook for atleast 30-45 mts.

I am Smita Chutke , and welcome to my blog. Cooking for me is an art. Once you know the techniques then you have freedom to experiment and create something new.

Top

Sed ut perspiciatis unde omnis iste natus error sit voluptat accusantium doloremque laudantium. Sed ut

Follow Us Now