Mutton curry

Mutton curry

Introduction:

Welcome to the enchanting world of Indian cuisine! Today, we embark on a culinary journey to prepare a classic dish that has captivated taste buds for generations – the Mutton Curry. This hearty and flavorful curry is a staple in many Indian households, and for good reason. Its rich, aromatic blend of spices and tender meat will transport you to the heart of India with every bite.

Ingredients:

  • 1 kg (2.2 lbs) mutton (bone-in or boneless), cut into medium-sized pieces
  • 1 teaspoon turmeric powder
  • 1 tablespoon salt, divided
  • 2 tablespoons vegetable oil
  • 1 teaspoon fennel seeds
  • 1 bay leaf
  • 1 inch cinnamon stick
  • 3-4 cardamom pods
  • 3-4 cloves
  • 2 green chillies, slit lengthwise
  • 3 large onions, finely chopped
  • 1 tablespoon ginger-garlic paste
  • 5 large tomatoes, finely chopped or pureed
  • 1 tablespoon coriander powder
  • 2 tablespoons Mutton Masala (or garam masala)
  • 2 potatoes, peeled and quartered (optional)
  • ½ teaspoon Garam masala
  • 1 tablespoon Kasuri Methi (dried fenugreek leaves)
  • 1 inch ginger, julienned

Preparation:

  1. Marination:
    a. In a large bowl, combine the mutton pieces with turmeric powder, half of the salt, and 1 tablespoon of oil. Mix well to coat the meat evenly. Cover and refrigerate for at least 30 minutes, or up to 2 hours.
  2. Tempering:
    a. Heat the remaining 1 tablespoon of oil in a large pressure cooker or Dutch oven over medium heat. Add the fennel seeds, bay leaf, cinnamon stick, cardamom pods, and cloves. Fry for a few seconds until fragrant.
    b. Add the green chillies and onions. Cook, stirring occasionally, until the onions turn golden brown.
  3. Adding the Spices:
    a. Add the ginger-garlic paste and cook for another minute until fragrant.
    b. Add the chopped tomatoes and cook, stirring occasionally, until they soften and break down.
    c. Sprinkle in the coriander powder, Mutton Masala, and the remaining salt. Mix well.
  4. Simmering:
    a. Add the marinated mutton pieces along with any accumulated marinade. Stir to combine.
    b. If using potatoes, add them now.
    c. Cover the pressure cooker and cook on high pressure for 20-25 minutes, or until the mutton is tender. If using a Dutch oven, simmer for about 1 hour, or until the mutton is tender.
  5. Garnishing and Serving:
    a. Once the pressure cooker releases pressure naturally, or after the Dutch oven simmering is complete, stir in the Garam masala and Kasuri Methi.
    b. Garnish with julienned ginger and chopped cilantro, if desired.
    c. Serve the Mutton Curry hot with warm naan or roti, basmati rice, or steamed vegetables.

Tips:

  • For a more flavorful curry, let the marinated mutton sit in the refrigerator for up to 24 hours.
  • If you prefer a thinner gravy, add more water during cooking.
  • Adjust the amount of spice to your liking. If you prefer a milder curry, reduce the amount of red chili powder.
  • Serve the Mutton Curry with a dollop of yogurt or chutney for an extra touch of flavor.

Enjoy the Journey!

As you savor the rich flavors of this authentic Mutton Curry, you'll embark on a culinary adventure that will transport you to the heart of India. Each bite will be a symphony of spices and textures, leaving you wanting more.

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