Ingredients
- Mutton – 1 kg
- Onion – 2 medium sized (chopped)
- Tomato – 3 medium sized
- Ginger – 1 inch piece
- Garlic – 12- 15 cloves
- Green chillies – 3-4
- Chilly powder – 1/2 teaspoon
- Turmeric – 1 teaspoon
- Mustard – 1/2 teaspoon
- Curry leaves – a few sprigs
- Oil – 1/2 cup
- Water – 3-4 cups
- Salt to taste
- To roast
- Red chillies – 3-4 whole
- Coriander seeds – 1 tablespoon
- Cumin – 1 teaspoon
- Fenugreek – 1/2 teaspoon
- Cinnamon – 1 inch piece
- Cloves – 6-8
- Cardamom – 4-6
- Bay leaves – 2
- Poppy seeds – 2 tablespoon
- Pepper – 10 whole
- Coconut – 1 cup (grated)
How to make Mutton Curry
- Heat about a teaspoon oil in a pan and roast the red chillies, coriander seeds, cumin, fenugreek, cinnamon, cloves, cardamom, bay leaves, stirring for about half a minute.
- Now you can add the coconut, poppy seeds and pepper. Keep stirring the mixture on a medium flame till the coconut becomes golden brown.
- Grind this mixture into a fine paste, adding a little water at a time.
- Grind ginger, garlic and green chillies to a fine paste and keep aside.
- Heat oil in a pressure cooker. Splutter mustard, then add curry leaves and chopped onion and sauté till the onions turn golden brown.
- Add the ginger garlic paste and sauté till the raw smell goes away.
- Next add the mutton and keep stirring continuously for about 10 minutes.
- Add chilly powder, turmeric powder, salt and chopped tomato. Cook till the mutton gets a little roasted and the oil separates.
- Add about 4 cups water and pressure cook for about 10-15 minutes or till mutton is done.
- Add the ground masala paste to the mutton and cook on low flame for about 10 minutes, or till the gravy thickens.
- Remove from flame and serve hot with chapattis or rice.
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