Tender, flavorsome, juicy and sensational! Traditional Indian mutton curry

A little bit about Mutton:

Mutton has been a favorite dish since ancient times in Indian cuisine. Mutton is a strong flavored and tough meat which needs to be cooked well at low heat, traditionally called as DUM  style, to bring out its pliable texture and unique taste. Spices like cloves, cardamom, coriander powder, cinnamon enhances the flavour of meat. Usually it is preferred to cook in clarified butter or desi ghee. While buying keep in mind that meat should be pinkish in color with a firm yet soft texture. Always try to buy leg of a young goat. It has more flesh and it tastes more better. Red and wrinkled Meat is more tough and looses its fiber soon while cooking. Nutritionally mutton has a relatively higher amount of iron than chicken, beef or pork. According to the United States Department of Agriculture, goat meat is lower in cholesterol and fat than beef, and pork. A well cooked mutton curry is tender, flavorsome, juicy and sensational which leaves you salivating, and the awesome taste definitely takes your senses to the seventh sky.

                                             Recipe of mutton curry

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INGREDIENTS

1-1 1/2 kg lamb leg meat. Diced into small pieces.
100 gm desi ghee or clarified butter
3 onions.
5 tomatoes or 300 ml tomato puree
3 tbsp ginger garlic paste
3 black cardamom
4 tsp cinnamon powder
2 tsp roasted cumin seeds powder
3 tsp coriander powder
2 tsp red chilli powder
1 dried red chilly (optional)
2 small bay leaves (optional)
Salt to taste
2 tsp turmeric
4 tsp curry powder or Garam masala
4 tsp dried fenugreek leaves.Crushed.

METHOD
1. Wash mutton well and strain excess water.
2. Blend onions in a mixer grinder.
3. Now heat half desi ghee in a pan and saute blended onions till light golden brown.
4. Then add crushed ginger- garlic paste and saute.
5. Next, add tomatoes and all the spices together leaving behind cinnamon, black cardamom and cloves.(red chili and bay leaves too, if using) and cook on medium flame for 10-15 minutes till the gravy leaves the sides. Keep adding water as required.
6. Heat rest of the ghee in another pan and add crushed black cardamom seeds, cinnamon powder and cloves. you can add dried red chilly and 2 small bay leaves also.
7. Pour this heated mixture in gravy and mix well.
8. Now add mutton. cover the pan with a lid and cook for 10-15 minutes on low flame.
9. Add 4 cups of water and steam on low flame for 30 minutes, or till tender. Keep it on flame till gravy becomes thick.
10. Garnish it with coriander or dries fenugreek leaves and serve with naan or steamed rice.

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