Mutton Curry

Name: Mutton Curry
Total time: 2700 s
Yield: 6 serve
Cuisine: Indian
Ingredients: 1 kg Mutton / Lamb bone-in, cut into medium sized pieces; 1 teaspoon Turmeric; 1 tablespoon Salt divided; 4 tablespoon mustard oil; 1 inch Cinnamon Stick; 1 teaspoon Fennel Seeds; 1 bayleaf; 3-4 Cardamom Pods; 3-4 Cloves; 4 Green chillies slit lengthwise; 3 large Onions finely chopped; 1 tablespoon Ginger Garlic Paste; 5 large Tomatoes finely chopped or pureed; 1 tablespoon Coriander Powder; 4 tablespoons Meat Masala; 2 Potatoes quartered (optional); 1/2 teaspoon Garam masala; 1 tablespoon Kasuri methi optional but highly recommended; 1 inch piece Ginger julienned; 1 tablespoon Ghee or Butter

Sarita Srivastava @cook_26934677

Ranchi

#win #week3 #nv #nonveg
Such a tough one to answer - Mutton curry is a very popular dish in India and most states have their own versions that taste incredible. Some other mutton curry recipes you need to try it.

Sarita Srivastava @cook_26934677

Saved

Ingredients

45 minutes

6 serve

1 kgMutton / Lamb bone-in, cut into medium sized pieces
1 teaspoonTurmeric
1 tablespoonSalt divided
4 tablespoonmustard oil
1 inchCinnamon Stick
1 teaspoonFennel Seeds
1bayleaf
3-4Cardamom Pods
3-4Cloves
4Green chillies slit lengthwise
3large Onions finely chopped
1 tablespoonGinger Garlic Paste
5large Tomatoes finely chopped or pureed
1 tablespoonCoriander Powder
4 tablespoonsMeat Masala
2Potatoes quartered (optional)
1/2 teaspoonGaram masala
1 tablespoonKasuri methi optional but highly recommended
1 inchpiece Ginger julienned
1 tablespoonGhee or Butter

Saved

Steps

45 minutes

1

Add turmeric and 1tsp salt to the mutton or lamb and rub all over. Set aside while you prep everything else.Heat oil in a pressure cooker (electric or stovetop) and saute fennel seeds,bayleaf,cinnamon, cardamom and cloves for a minute. Add two green chillies,onions and ginger garlic paste.Cook this for 10-12minutes stirring occasionally till the onions are a deep brown.Add tomatoes, coriander powder, meat masala and the remaining salt and cook for 5 minutes till the tomatoes break down slightly.
2

Add mutton, potatoes and two cups of water and put the lid on. If using a stovetop pressure cooker, cook on high pressure for 20-25 minutes (5-6 whistles).
Instant Pot:
If using an electric pressure cooker or an instant pot, cook for 20 minutes on high pressurenand let the pressure release naturally or manually release the pressure after 15 minutes.
3

Once the pressure is released, open the lid and switch on the flame again. Add more water if the gravy is too thick. Stir in garam masala, kasuri methi (if using), remaining green chillies, julienned ginger and ghee and simmer for another 3-4 minutes.Check and adjust seasoning. Let the curry rest for 15 minutes before serving.