Here’s a delicious mutton curry recipe that’s rich, flavourful, and perfect for a hearty meal.
Ingredients
😋For marination:
500g mutton (goat or lamb, bone-in preferred)
½ cup yogurt
1 tbsp ginger-garlic paste
1 tsp turmeric powder
1 tsp red chili powder
1 tsp salt
1 tbsp lemon juice (optional)
🌺For the curry:
3 tbsp mustard oil (or vegetable oil)
2 bay leaves
1-inch cinnamon stick
3 green cardamoms
3 cloves
1 black cardamom (optional)
1 tsp cumin seeds
2 large onions, finely chopped
2 medium tomatoes, pureed
1 tbsp ginger-garlic paste
1 tsp turmeric powder
1 tbsp coriander powder
1 tsp cumin powder
1 tbsp red chili powder (adjust to taste)
1 tsp garam masala
½ tsp black pepper powder
Salt to taste
2 cups water (adjust for desired consistency)
Fresh coriander leaves for garnish
Instructions:
Step 1: Marinate the Mutton
In a bowl, mix mutton with yogurt, ginger-garlic paste, turmeric, red chili powder, salt, and lemon juice.
Cover and let it marinate for at least 1-2 hours (overnight for best results).
Step 2: Cook the Curry
Heat oil in a heavy-bottomed pan or pressure cooker.
Add bay leaves, cinnamon, cardamoms, cloves, and cumin seeds. Sauté for a few seconds until fragrant.
Add chopped onions and sauté until golden brown.
Add ginger-garlic paste and cook until raw smell disappears.
Stir in tomato puree and cook until oil separates.
Add turmeric, coriander powder, cumin powder, red chili powder, and salt. Cook for 1-2 minutes.
Step 3: Cook the Mutton
Add marinated mutton and cook on high heat for 8-10 minutes, stirring occasionally.
Once the mutton is browned, add water and mix well.
👩🏽🍳Cover and cook:
In a pressure cooker: Cook for 5-6 whistles on medium heat.
In a pot: Cover and cook on low heat for 1.5-2 hours until the mutton is tender.
Step 4: Final Touch
Open the lid, add garam masala and black pepper. Simmer for 5 minutes.
Garnish with fresh coriander leaves.
Step 5: Serve
Enjoy hot with steamed rice, naan, or roti!
👌🏽👩🏽🍳
