Mutton curry

A very simple and basic mutton recipe. The best thing about it is it does not require any complicated techniques or ingredients yet is so rich in aroma and taste. #mutton #muttonrecipes #indianrecipes #punjabi #punjabifood #punjabirecipe

Mutton curry is one of the famous indian curry.It suits for white rice, chapathi, ghee rice and My favourite is to eat with idly and dosa. #mycookbook

#goldenapron12

A very tasty Indian curry that's rich in aroma and texture, tastes best with steamed white rice

#week2of5This is my favourite curry for lunch with ghee rice

The best way to cook mutton is bringing out its juices to plate, slow cooking is easy and saves time and makes a hearty meal anytime#muttoncurry#slowcooker#madethis

#nonindian - This is a traditional hot and spicy Lamb curry cooked in the Sri Lankan style. It is very delicious and full of flavour. Cooked with coconut milk, this dish can be had either with rice or chapatis. It is a very simple and an easy preparation where the mutton can be marinated with all the required spices the previous night to save time,

Very delicious recipe. I made this in shahi style. #deepfried

Mutton curry recipe with my style if you like my recipe please subscribe my channel mamma pk kitchen.

#favouriteIsn’t Sunday meant for Mutton Curry.Here's my drool worthy

#goldenapron

Not requiring a long time to simmer is a great help.This time, I used a mixture of ground beef and pork, but you can use whatever minced meat you like. It's nice with mushrooms, too. In Step 2, if you have time, it's best to brown the onion. If you do so, you don't need to use honey. I didn't have much time, so I used it. For 5-6 servings. Recipe by Shampoo hat

Nothing is better than a bowl of warming Lamb curry in a windy winter day. All flavors magically work together in my version of Lamb curry, irresistible to fill a second bowl.

Mutton is matured sheep so it has a deeper flavor than lamb.

#reststyle - This is a traditional Bengali style Mutton Korma / curry, where I have used large chunks of potatoes, as it is well known, Bengalis love them in each and every dish. And to think of preparing a mutton curry without it, is not easily digestible. Mangsho /Mutton is a very popular sunday menu in almost all Bengali bones and is equally relished in all Bengali restaurants too. Here in this particular version of mine, I added some roasted fresh coconut and fried onion along with the usual ingredients to make the dish more rich and aromat. It is relished either with plain steamed rice, poori or chapati. There is no ham in trying it out with jeera rice, khushka, naan, tandoori roti or any Indian bread. There are obviously many versions to this dish, where yoghurt or poppy seeds are also added according to individual preference.

In case it's not obvious from the fact that I've now posted two recipes for it, I love Indian-spiced beef curry. Something about the combination of warm spices, sweet coconut milk, and tender meat really gets my engine revving. This version is much quicker than the previous one (no marinating required). It also has a slightly deeper flavour, thanks to the addition of garam masala and cumin. Differences aside, I love them both and would happily eat either any day.

Curry, white rice and green chillies make the best combo. I made this for my family during lockdown.

This is my mother's recipe and it turns out awesome ,,,

I ate this chicken prepared by a friend from Mozambique. I enjoyed it and wanted to try it myself. It tastes good if you are a fan of African cuisine.

It is that time of the year where I fast for Maasi Magam which means I don't drink or eat from dawn to dusk - which leaves me with technically one meal a day, and that meal has to be vegetarian.I then researched to see what is best for me to consume and I have settled for Mung Beans. Mung beans, can be a nutritious part of a weight loss diet as it provides protein and fiber, the two satiating nutrients that can help control hunger. I've opted to give it a shot and made a big batch to last me for at least 5 days.

Its spicy, tangy, pickled curry would rock your taste buds. I used to make it with ready made packet masala few years back. But now I use my own spices to make this for special occasions. The pickle spices and the aroma of achar gosht will make your loved ones tummy roll.

This is a basic everyday curry. The same method can be used for a chicken curry. Chicken cooking time will be about 20 mins less.

I adapted a curry recipe from "vege dining", a website I love.It is free of animal derived ingredients and doesn't use a lot of oil, so it's ideal to feed to small children as well.Add richness using sesame paste. You could probably use peanut butter instead. Adjust the amount of spices to taste. Reduce the curry powder for small children. Try to use preservative and MSG-free ketchup and sauce as much as possible. If you are allergic to wheat, dilute rice flour, kudzu starch, or katakuriko with water and add at the end to thicken the sauce. Recipe by Naokki-

This is a very delicious mutton curry from the hill state of Himachal Pradesh. Mild in flavour, it is cooked in a buttermilk and roasted gram flour based gravy with a wide array of aromatic spices. It is cooked in mustard oil for that authentic touch and is relished with any type of Indian bread or rice. So follow a step by step method with photos to prepare it.

It's about unique smell and taste of Tree Basil make the dish outstanding

Great recipe. Could mix lemon juice with sugar instead of the tamarind liquid if it's not available.