Here’s a flavorful Mutton Curry recipe, perfect for a rich and satisfying meal!
Ingredients:
- 1.5 lbs mutton (goat or lamb), bone-in, cut into pieces
- 2 tbsp oil or ghee
- 2 large onions, finely chopped
- 2 tomatoes, chopped
- 4 cloves garlic, minced
- 1 inch ginger, minced
- 2-3 green chilies, slit
- 1/2 cup plain yogurt (whisked)
- 1 tsp cumin seeds
- 2-3 bay leaves
- 4-5 whole cloves
- 4-5 cardamom pods
- 1 stick cinnamon
- 1 tsp turmeric powder
- 1 tbsp red chili powder (adjust to taste)
- 1 tbsp coriander powder
- 1 tsp cumin powder
- 1/2 tsp garam masala powder
- 1/4 cup fresh cilantro, chopped
- Salt to taste
- Water as needed
Instructions:
- Marinate the mutton: In a bowl, marinate the mutton pieces with yogurt, salt, 1 tsp turmeric powder, and 1 tbsp red chili powder. Let it sit for at least 30 minutes to 1 hour, or refrigerate overnight for better flavor.
- Sauté the whole spices: Heat oil or ghee in a large heavy-bottomed pot or pressure cooker over medium heat. Add cumin seeds, bay leaves, cloves, cardamom, and cinnamon. Sauté for 1-2 minutes until fragrant.
- Cook the onions: Add finely chopped onions and cook until they turn golden brown, stirring occasionally to prevent burning. This step is crucial for developing the base flavor of the curry.
- Add ginger-garlic: Add minced ginger, garlic, and green chilies. Sauté for another 2-3 minutes until the raw smell of garlic disappears.
- Add tomatoes and spices: Add chopped tomatoes, 1 tbsp coriander powder, 1 tsp cumin powder, and a pinch of salt. Cook until the tomatoes break down and the mixture turns into a thick paste. Stir frequently to prevent sticking.
- Cook the marinated mutton: Add the marinated mutton pieces to the pot and mix well. Cook on medium heat until the mutton starts to brown and absorbs the flavors of the spices, about 8-10 minutes.
- Add water: Once the mutton has browned, add enough water to cover the meat (about 2-3 cups). Stir well, and bring it to a simmer. If using a pressure cooker, cook on medium heat for 15-20 minutes (or about 4-5 whistles) until the mutton is tender. If using a regular pot, cover and simmer for 45-60 minutes, stirring occasionally, until the mutton is fully cooked and tender.
- Finish the curry: Once the mutton is cooked, stir in 1/2 tsp garam masala powder and fresh cilantro. Adjust the salt and spice levels to taste. Let the curry simmer for another 5 minutes to allow the flavors to meld.
- Serve: Serve the mutton curry hot with steamed rice, naan, or roti, garnished with extra cilantro.
Tips:
- For added richness, you can add a splash of coconut milk or cream at the end.
- If you like your curry thicker, simmer it uncovered to reduce the liquid to your preferred consistency.
Enjoy your rich and flavorful Mutton Curry!
