Mutton Curry
Mutton curry is a slow-cooked dish with tender mutton pieces simmered in a rich blend of spices and whole milk yogurt.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| Mutton (cut into medium pieces) | 1 | Kilogram |
| Onion (finely sliced) | 3 | Count |
| Tomato (pureed) | 2 | Count |
| Ginger (grated) | 2 | Inch |
| Garlic (minced) | 5 | Clove |
| Whole Milk Yogurt (whisked) | 200 | Milliliters |
| Vegetable Oil | 4 | Tbsp |
| Cumin Seeds | 1 | Tsp |
| Coriander Powder | 2 | Tsp |
| Turmeric Powder | 1 | Tsp |
| Red Chili Powder | 1 | Tsp |
| Garam Masala | 1 | Tsp |
| Salt (or to taste) | 2 | Tsp |
| Water | 500 | Milliliters |
| Fresh Cilantro (chopped for garnish) | 1 | Bunch |
Instructions
- Heat vegetable oil in a large pot over medium heat. Add cumin seeds and let them splutter.
- Add sliced onions and sauté until golden brown.
- Add grated ginger and minced garlic, sauté for another minute.
- Add mutton pieces and cook until they are browned on all sides.
- Stir in tomato puree, coriander powder, turmeric powder, red chili powder, and salt. Cook for 5 minutes.
- Add whisked yogurt and mix well. Cook for another 5 minutes.
- Pour in water, cover the pot, and let it simmer on low heat for 1.5 to 2 hours until the mutton is tender.
- Stir occasionally and check for seasoning. Add garam masala in the last 5 minutes of cooking.
- Garnish with chopped cilantro before serving.
Prep
- Thaw mutton in the refrigerator overnight if frozen.
Kitchen equipment
Large Pot With LidSpice Grinder