26 July, 2020
Mutton CurryPosted in : Veg/Non Veg on by : Simmi Iyer
In most Indian households, mutton curry holds a special relevance and is mostly associated with celebrations and special occasions. So much so that most festivals or special days are incomplete without a hearty meat delicacy. Made with the goodness of goat meat and spices like garam masala, coriander and cumin, this one is a festival recipe which is indulgent and a delight to the palate. Served as a main course recipe with plain rice, onion and green chilli salad, this recipe made in mustard oil and ghee retains the taste of meat with an amazing kick that the spices offer. Mutton Curry is undeniably one of the most delicious mutton dish.
- 3 tbsp Mustard Oil (Use any oil if this is not available.)
- 1 inch Cinnamon
- 3-4 Clove
- 5-6 Black Peppercorns
- 2 Bay Leaf
- 1 cup Onion (Thinly Sliced)
- 1 tsp Ginger Paste
- 1 tsp Garlic Paste
- 500 g Mutton (Curry Cut) of your choice
- 1/2 cup Curd
- 1/2 cup Tomato (Chopped)
- 2-3 Green Chilli (Slit into half)
- 2 tsp Coriander Powder
- 1 tsp Turmeric Powder
- 2 tsp Kashmiri Red Chilli Powder
- 1/2 tsp Cumin Powder
- Salt to taste
- 1/2 tsp Garam Masala Powder
- 2 tbsp Kasuri Methi
- 2 tsp Lemon Juice
- 2 tbsp Coriander (Chopped)
- Heat mustard oil in a pressure cooker.
- Add cinnamon, cloves, black peppercorn and bay leaf and let them crackle for a few seconds.
- Now add onion and fry until slightly browned.
- Add ginger paste and garlic paste and fry until onions turns nicely browned.
- Transfer the mutton in the pressure cooker and fry on high heat for 4-5 minutes.
- Add curd and tomato and cook for 2-3 minutes.
- Add green chillies, coriander powder, turmeric powder, Kashmiri red chilli powder, roasted cumin powder, salt to taste and garam masala powder.
- Finally add 1/2 cup water and pressure cook until mutton is cooked.
- Remove the cooker from heat and let the pressure release.
- Add kauri methi and lemon juice and mix well.
- Garnish with fresh coriander.
- Serve hot with rice or roti.