- ▢ 300 grams boneless mutton or 500 grams of Bone-in mutton (lamb or goat)
- ▢ 2 tablespoons curd or yogurt or dahi (to tenderize the meat)
- ▢ 1¼ teaspoon ginger garlic paste
- ▢ ½ teaspoon salt (use as needed)
- ▢ ¼ teaspoon turmeric or haldi
- ▢ ½ teaspoon red chilli powder (less spicy variety)
Ingredients for mutton curry
- ▢ 1½ tablespoons oil
- ▢ 2 green cardamoms or elaichi
- ▢ 1 inch cinnamon or dalchini (if using Ceylon cinnamon 2 inch)
- ▢ 1 cup onions fine chopped or processed
- ▢ ¼ cup tomato puree (1 large deseeded)
- ▢ 1 to 2 Green chilies slit or chopped
- ▢ 2 teaspoons meat masala or mutton masala or garam masala ( I use Everest meat masala)
- ▢ ½ cup water + 2 tbsp or as needed
- ▢ salt if needed
- ▢ 2 sprigs curry leaves or 1 bay leaf
- ▢ 2 tablespoons Coriander leaves or cilantro chopped for garnish
- Marinate mutton with the salt, ginger garlic, turmeric, chilli powder and curd. Yogurt & ginger garlic paste are natural meat tenderizers so they make the mutton succulent.
- ▢ Set aside for about 45 mins to 1 hour. Marinating for longer makes the mutton soft and tender. I refrigerate for at least 2 hours to overnight. Overnight works best.
- ▢ Keep the mutton out of the refrigerator at least 30 mins before cooking.
- Heat oil in a pan. Then saute bay leaf, cinnamon and cardamom for 2 mins.
- ▢ Add onions and green chilies. Saute until onions turn golden.
- ▢ Lower the flame to very low as much as possible. Then transfer the marinated mutton and saute for 5 to 7 mins.
- ▢ Cook covered for 10 mins. When you see the moisture begins to release, then add the meat masala & curry leaves (optional). Saute for another 2 to 3 mins.
- ▢ Pour tomato puree and saute until the raw smell of tomatoes goes away. This takes about 5 to 7 mins.
- ▢ Pour water & mix well.
- ▢ If cooking in a regular pot, then cook until soft and tender, adding more water as & when needed. If using pressure cooker – pressure cook for 3 to 4 whistles on a medium flame.
