Mutton Curry

Looking for a delicious South Indian-style mutton curry recipe that's perfect for Easter? Look no further! This curry features tender lamb shoulder cooked with a flavorful homemade masala powder and a ground coconut paste. It's a perfect complement to white rice or can be paired with rotis and parathas as well.

To make the perfect mutton curry, there are a few tips and tricks you should keep in mind. First and foremost, it's important to choose the right cut of meat. Look for fresh and young lamb shoulder chops, as they're typically the most tender and flavorful.

When cooking the mutton, using a pressure cooker is a great option for beginners, as it's easy and quick. However, if you prefer, you can also cook the meat in a pot with enough water until it's soft and tender (though this method will take longer).

To add even more flavor to your mutton curry, try dry-roasting your masalas over low heat until they become aromatic. This homemade roasted masala powder will take your curry to the next level! So why not give it a try and impress your family and friends this Easter with a delicious and authentic South Indian-style mutton curry?

Mutton Curry 2018-02-27 04:21:58

Mutton Curry

Serves 4
Prep Time: 00:45
Cook Time: 00:45
Total Time: 01:30

Ingredients

For Marination:

• 500g mutton with bones
• 1 tbsp yogurt
• 1 tbsp ginger garlic paste
• 1 tsp red chili powder
• 1/4 tsp turmeric powder
• 1 tsp salt

For Masala:

• 1 tsp pepper corns
• 1/2 tsp cumin seeds
• 1/2 tsp fennel seeds
• 1 tbsp coriander seeds
• 4 red chilies
• 3 cloves
• 1 inch cinnamon stick
• 1 green cardamom

For Masala Paste:

• 10 shallots
• one large-sized tomato, chopped
• 1/2 cup grated coconut

To temper:

• 1 tbsp oil
• 1/2 tsp fennel seeds
• 1 bayleaf
• 3 cloves
• 1 inch cinnamon stick
• 10, chopped shallots
• few curry leaves
• salt to taste
• Small marble sized tamarind (optional)

Instructions

For Masala Powder:

• First, dry roast all the ingredients given under 'for masala powder' until a nice aroma comes and place them in a blender and blend until a coarse powder and keep it aside.

For coconut paste:

• Then heat a pan with 1 tbsp of oil, when the oil heats add shallots and saute until transparent. Then add tomatoes, saute until mushy.
• Finally, add grated coconut and saute until browned.
• Remove from the heat, cool down for few minutes then place them in a blender and blend until a smooth paste.

How to cook the Mutton Curry:

• Marinate the mutton with other ingredients in a bowl for 30 mins.
• Place the marinated mutton with 1 cup of water in a pressure cooker and cook over medium heat for 5 to 6 whistles or until fully cooked.
• Heat a pan with 1 tbsp of oil, when the oil heats, fry fennel seeds, bay leaf, cloves and cinnamon stick until spluttering.
• Add chopped shallots and curry leaves, fry until browned.
• Add the coconut paste and saute for 2 mins then add the ground masala powder and saute for another 2 mins.
• Add the cooked mutton with 1cup of water, mix well until combined, add salt to taste, cover and simmer for 10 mins or until the gravy becomes thick.
• Garnish it with some chopped coriander leaves.

By Santhi Therese
The Indian Claypot

Marinate the mutton with other ingredients in a bowl for 30 mins.

Then place the marinated mutton with 1 cup of water in a pressure cooker

and cook over medium heat for 5 to 6 whistles or until fully cooked.

First, dry roast all the ingredients are given under ‘for masala powder’ until
a nice aroma comes

and place them in a blender

and blend until a coarse powder and keep it aside.

Then heat a pan with 1 tbsp of oil, when the oil heats add shallots and
saute until transparent.

Then add tomatoes,

saute until mushy.

Finally, add grated coconut

and saute until browned.

Remove from the heat, cool down for a few minutes then place them in a
blender

and blend until a smooth paste.

Now heat a pan with 1 tbsp of oil, when the oil heats, fry fennel seeds,
bay leaf, cloves and cinnamon stick until spluttering.

Then add chopped shallots and curry leaves, fry until browned.

Add the coconut paste and saute for 2 mins

then add the ground masala powder

and saute for another 2 mins.

Then add the cooked mutton with 1cup of water, mix well until combined,

add salt to taste.

cover and simmer for 10 mins or until the gravy becomes thick.

Soak small marble sized tamarind in  1/4 cup of hot water.

Extract the tamarind juice.

Pour the tamarind extract to the mutton curry and mix well and cook
for few more minutes.

Finally, garnish it with some chopped coriander leaves.