Tuesday, 10 February 2015

Mutton Curry

Tender Pieces of Mutton cooked in onion and tomato based gravy. This gravy is flavourful, mildly spiced and pairs well with Roti / Naan / plain Biryani / Rice. 
Easy to make and tastes awesome. You can add potatoes along with mutton or tender baby brinjals / eggplants. Brinjals with mutton is my favourite combo.


For Marinating the Mutton Pieces ( 1 Hour)

  • 500 Grams Mutton / lamb meat cut into cubes
  • 1/4 Teaspoon Turmeric Powder
  • 1/2 Teaspoon Red Chilli powder
  • 1/2 Teaspoon Garam Masala
  • 1 Teaspoon Lemon Juice
  • 1 Teaspoon Ginger Garlic Paste
  • 1/2 Teaspoon Salt

For the Gravy

  • 2 Tablespoon Vegetable Oil
  • 3 Cloves
  • 2 Bayleaves
  • 1/2 inch cinnamon stick
  • 2 Green cardamom
  • 1 Tablespoon Fresh Mint Leaves
  • 1 Tablespoon finely chopped ginger
  • 1 Tablespoon finely chopped ginger
  • 1 Large red onion chopped finely
  • 1 Large tomato chopped finely
  • 1 Tablespoon coriander powder
  • 1 Teaspoon red chilli powder
  • 1/4 Teaspoon turmeric powder
  • 3 Large potatoes chopped into large chunks / quartered
  • 1 Tablespoon Chopped Cilantro Leaves
  • 1/2 Teaspoon freshly squeezed lemon juice


1. Marinate mutton pieces along with the items listed under Marinate for 1 hour. You can marinate it overnight in the refrigerator which is what I always prefer. Overnight marinated mutton is super soft and develops nice flavor.  Pressure cook the marinated mutton along with 1/2 cup water on low flame for 10 whistles. I like mutton completely cooked, if you like it rare then pressure cook for 5 whistles and if you like it medium pressure cook it for 7 to 8 whistles on low flame

2. In a pan, heat 1 teaspoon oil. When the oil is hot, add potato cubes and fry on high flame until potatoes are light golden. Remove from oil and set aside on a kitchen towel to drain oil. Now , in the same pan, add remaining oil for preparing the mutton masala. When the oil is hot, add cloves, bay leaf , green cardamom, cinnamon stick and fry for couple of seconds

5. Add chopped garlic and fry until garlic is light golden. Then add fresh ginger and fry for a minute. Add mint leaves and onion and fry until the onions are soft. Add tomatoes and fry until tomatoes are mushy and oil starts separating from the mixture
6. Then add coriander powder, red chilli powder, turmeric powder along with 1 tablespoon of water and fry until the water evaporates and oil separates from the thick masala.

9. Now add the stock from the pressure cooked mutton pieces to the above mixture in the pan 1 tablespoon at a time. Once you add the stock to the masala, stir nicely and wait for the stock to get absorbed. Once the stock is completely absorbed and the masala becomes dry , add next tablespoon of stock. Keep adding stock until all the stock is used over and the masala is thick, oily and there is not water in the masala mixture. At this stage the masala should look thick with no water

10. Season with salt. Now add the cooked mutton pieces along with the fried potato cubes to the pan Add 1 and 1/2 cups of water and simmer for 10 minutes

11. Once the gravy thickens to the required consistency, switch off the flame

13. Close the pan with a lid for 10 to 15 minutes for the flavours to develop

14. Before serving, sprinkle cilantro leaves and squeeze fresh melon juice (juice of half lemon). Serve hot with rice / roti / dosa as a side


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