Thursday, March 26, 2009

Indian Mutton Curry

Indian mutton curry is a finger licking preparation prepared from Indian lamb or goat meat. It goes very well with rice, pulao, mutton biryanis, rotis, puris and naans. I am showing you an easy and less time consuming method of cooking this delicious dish.
Cooking time - 60 minutes
Difficulty level – easy
Preparation time - 60 minutes
Mutton pieces of medium size - 1/2 kgs
Yogurt-200 gms
Green papaya grated 3-4 tbsp
Turmeric powder-1tsp
Coriander powder-1 tsp
Cumin powder-1/2 tsp
Red chilly powder-1/3 tsp
Garam masala powder or hot spice mix-1 tsp
Green cardamom pods-4
Black cardamom- 1 pod
Cinnamon sticks- ½ inch pieces-2-3
Bay leaves-3
Cumin seeds-1/2 tsp
Dry red chilly- whole 2 pieces
Green chili-1 crushed
Ginger paste-2 tsp
Garlic paste-2 tsp
Sugar-1/2 tsp
Salt to taste
Onions two medium sized-chopped
Tomatoes-two medium size puree
Hot water- 500ml
Cooking medium- mustard oil or white oil- 100 ml
Coriander leaves for garnishing
1.Marinate the mutton pieces with the yogurt, ginger garlic paste, grated papaya, green chilly and all the powdered spices except the Garam masala for about 50 minutes.
2.In a thick bottomed pan put the oil. When it is hot give the sugar and heat it till it turns into caramel. This gives a rich color to the gravy. Then give the cumin seeds, bay leaves, and the whole red chillies. After the seeds crackle, pour the chopped onions and fry till golden brown.
3.Then pour the meat (without the liquid portion of the marinade) first and cook for about 7-10 minutes in a medium to high flame. Then reduce the flame and cover with a lid.
4.Cook for another 25 minutes in a low flame with occasional stirring.
5.When the oil starts to separate fry the mutton spices well. Then pour the leftover liquid marinade and the tomato puree and cook covered in a low- medium flame for another 15 minutes. Add salt to taste.
6.Now add hot water and transfer the whole into a pressure cooker.
7.Pressure cook for about 10 minutes till the meat gets soft.
8.When done, add the garam masala powder and the ghee and cover again for five minutes.
9.Garnish with coriander leaves (optional) and serve hot.
1.Grated papaya used to marinate, makes the meat softer and takes less time to cook.
2.In place of yogurt you can also use 3 tsp of white vinegar. The yogurt makes the gravy richer and more flavorful.
3.Garam masala powder is mainly a mixture of green and black cardamoms, cloves and cinnamon.


Chowringhee Lane said...

I am so glad I found your site! Your blog is absolutely gorgeous - the food and the photography.

Tanisha Singh said...

I love Indian recipe, it looks very delicious and healthy, this sunday i am going in restaurant for eating that kind of food. restaurant near venkateshwar college

Neat Meats said...
This comment has been removed by the author.
Neat Meats said...

Nice blog and thanks for given the information of fresh mutton curry recipe. I will try it.