Here’s a flavorful Mutton Curry recipe:
Ingredients:
Mutton (goat meat) – 500 grams (cut into pieces)
Onions – 2 large, finely sliced
Tomatoes – 2 medium, chopped
Ginger-garlic paste – 2 tablespoons
Green chilies – 2, slit (optional)
Yogurt – 2 tablespoons
Oil – 2-3 tablespoons
Fresh coriander – for garnish (optional)
Spices:
Cumin seeds – 1 teaspoon
Cinnamon stick – 1-inch piece
Cloves – 2-3
Cardamom – 2-3 pods
Bay leaves – 1 or 2
Turmeric powder – 1/2 teaspoon
Red chili powder – 1 tablespoon (adjust to taste)
Coriander powder – 1 tablespoon
Garam masala – 1 teaspoon
Salt – to taste
Water – 1 to 2 cups (as needed)
Instructions:
1. Marinate the mutton (optional but recommended):
In a bowl, mix the mutton pieces with yogurt, half the turmeric powder, red chili powder, and a pinch of salt. Let it marinate for at least 30 minutes (preferably 1-2 hours).
2. Heat oil in a pressure cooker or large pot:
Add cumin seeds, bay leaves, cinnamon, cloves, and cardamom. Sauté for a few seconds until they release their aroma.
3. Add onions:
Add the finely sliced onions and sauté until golden brown, stirring occasionally to avoid burning.
4. Ginger-garlic paste & green chilies:
Add ginger-garlic paste and slit green chilies. Stir well and sauté for 2 minutes until the raw smell disappears.
5. Tomatoes & spices:
Add chopped tomatoes, turmeric powder, coriander powder, and red chili powder. Cook until the tomatoes soften and the oil starts separating from the masala.
6. Add marinated mutton:
Add the marinated mutton pieces to the pot. Stir to coat the meat with the spices. Cook on medium-high heat for 5-7 minutes, occasionally stirring, until the mutton is browned on all sides.
7. Add water and cook:
Add about 1 to 2 cups of water (depending on how thick or thin you want your curry). Stir in garam masala and salt. Close the lid of the pressure cooker and cook for 3-4 whistles (about 25-30 minutes on medium heat), or simmer in a regular pot for 45 minutes to 1 hour, or until the mutton becomes tender.
8. Final touch:
Once the pressure is released, open the lid and check the curry. If it is too watery, simmer uncovered for a few more minutes to reduce. Adjust salt and spices to taste.
9. Garnish:
Garnish with fresh coriander leaves.
Serving:
Serve hot with steamed rice, roti, or naan.
Enjoy your delicious mutton curry!
