Easy Mutton Curry Recipe
Mutton Curry is a famous and delectable dish made from goat meat. This dish has numerous varieties with somewhat different flavors and aromas. This curry is really simple to make and does not require too many spices.
Ingredients
Marination
- 500 g mutton goat/lamb
- 1 tbsp oil
- 1 tbsp ginger garlic paste
- 1 tbsp kashmiri chilli powder
- 1 tsp turmeric
- 1 tsp red chilli powder
- 1 tbsp meat masala
- 1 tsp salt
Mutton Curry
- 3 tbsp oil
- 2 pieces green cardamom
- 1 inch cinnamon
- ½ tsp cumin seeds
- 3-4 pieces green chillies slit / chopped
- 4 pieces onions thin / sliced
- 2 pieces tomatoes chopped
- 1 tbsp ginger garlic paste
- 2 tbsp meat masala
- 1 tbsp cumin, coriander and red chillies crushed powder
- 1 tsp red chilli powder
- 1 tbsp kashmiri chilli powder
- 2 tbsp coriander powder
- 1 tsp garam masala powder
- 1 cup coriander leaves finely chopped
- 2 tsp ghee
- salt to taste
Instructions
Marination
- Put the mutton pieces in a large bowl and wash it by adding salt to it.
- To marinate, add ingredients (ginger garlic paste, salt, turmeric, red chilli powder, meat masala and Kashmiri red chilli powder) and mix till all the mutton pieces get coated nicely.
- Cover the bowl with a top/lid and keep the mutton aside for 2-3 hours. Marinated mutton should always be kept for a longer duration if possible because it then absorbs the flavors of spices and become softer and juicier. You can also keep the marination in the refrigerator alternatively for 5-6 hours. Anything will work...! If you keep the marination in the fridge, just be aware of taking the marination out of the fridge 30 minutes prior cooking.
Mutton Curry
- Heat mustard oil in a pressure cooker. Add bay leaves, cinnamon, cumin seeds, chopped green chillies and green cardamom to it and stir well for roughly about 2-3 minutes.
- Add thin sliced / chopped onions and cook on medium flame until the onions becomes translucent while stirring.
- Now, add marinated mutton to it and toss well with onions. Cook for 4-5 minutes while stirring occasionally.
- Include ginger garlic paste and sauté for a minute so that it mixes well with onions and mutton pieces.
- Add all spices to it except coriander powder and crushed cumin/coriander/dry red chilli and mix well. Stir it occasionally and prevent the spices from burning.
- Add in tomatoes and then salt, so that tomatoes release water quickly and turn mushy. Keep stirring on slow flame.
- Add coriander powder and crushed cumin/coriander/dry red chilli and mix well. Keep stirring.
- Add little water (half a cup) and keep stirring for 5-6 minutes so that all the spices get cooked well. Bear in mind to prevent the spices from burning.
- As much as the curry you like, add water accordingly and mix well.
- Cover the pressure cooker and cook it for 4-5 whistles and allow the cooker to release all the pressure automatically. Switch off the gas and open the lid and add chopped coriander leaves.
- Transfer the scrumptious mutton curry to a serving bowl. Garnish it with chopped coriander leaves. Serve the hot mutton curry with rice or bread for your lunch or dinner.