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Mutton curry
Sonali

Mutton Curry

First of all, we need to wash and clean the mutton pieces thoroughly under running water. Keep aside and let the extra water drain out. By that time we will prepare the spice paste for the curry which makes this curry recipe very special and yum! Heat some oil into a pressure cooker and add all the whole spices one by one into it and give these a quick sauté. Immediately add some thinly sliced onions and stir fry few minutes. Let the onions and the spices get fried well. Make sure not to burn the spices. Take the spices out into a bowl and let these cool. Once the spices are cold enough to touch transfer them into a grinder jar 🏺 and prepare a paste out of it. Keep this paste aside and let’s prepare our mutton.
Into the same cooker add 1/4 cup of oil and heat. Add the rest of the sliced onions 🧅 and stir-fry until turns golden brown in color. Add the mutton pieces and continue to stir and fry these together for 20 to 30 minutes. Continue to cook. In between frying add some salt and turmeric powder and give it a mix. Then add cumin powder, coriander powder, and Garam masala powder and continue cooking until the mutton starts to cook, oozes out water. Continue to cook further for some time then add the spice paste that we prepared and give it a nice mix. Add clarified butter and tomato 🍅 paste canned or fresh and continue to cook until the mixture starts to leave oil.
Now at this point add some water around 3 to 4 cups or as required and mix. Finally, add chopped coriander leaves and squeeze out 1 small lime juice into it. Sprinkle some salt as required. Once the mixture starts getting a boil cover with a lid and cook 3 to 4 whistles. Once done ✔️ open the lid, give it a nice mix and transfer into a serving container. Serve and enjoy hot with rice 🍚 Naan 🫓 or anything that you prefer.
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Total Time 1 hour 10 minutes
Servings: 5
Course: Main Course
Cuisine: Indian
Ingredients Notes

Ingredients
  

  • 1 kg Mutton (Cut into small pieces)
  • 3 Onions (Big sized)
  • 1 cup Tomato canned or fresh
  • 1 teaspoon Salt
  • 1 teaspoon Red chill powderi
  • 1 teaspoon Turmuric powder
  • 1 teaspoon Cumin powder
  • 2 teaspoons Coriander powder
  • 1 teaspoon Garam masala powder
  • 3-4 cups Water
  • 4 tablespoons Coriander leaves chopped
  • 2 tablespoons Clarified butter
  • 2-3 tablespoons Lemon juice squeezed
To prepare the spice mix we need
  • 4 tablespoons Oil
  • 4 Bay leaves
  • Small piece or 1/4 teaspoon Mace (Jhavitri)
  • 4-5 Green cardamoms
  • 3 Black Cardamoms
  • 3 Cloves
  • 1/2 cup Onions thinly sliced
  • 1 or as required Green chili
  • 10-15 Cashews
  • 1 teaspoon Red chili powder
  • 1/4 teaspoon Nutmeg ground
  • 2 tablespoons Garlic minced
  • 2 tablespoons Ginger thinly sliced

Notes

Points to remember:
  • Slice the onions thin and try to separate the strings as much as possible to fry them well. This results in a better flavor.
  • While preparing the spice paste try not to over fry the whole spices or burn them to restore the nice aromatic taste and flavor. Fry the onions with the whole spices until turn golden brown in color.
  • Preferably small chopped mutton pieces turn out good for this Mutton curry recipe as these could be fried well and easy to cook until soft.
  • You may also use fresh tomato puree for this recipe in place of canned one :)