After a number of vegetarian and vegan recipes, I thought its good time to share an authentic traditional non-vegetarian recipe. So here is North Indian style mutton curry, slowly cooked in a number of aromatic spices.
In South Asia, term mutton is used for goat’s meat. This recipe is prepared using tender goat’s meat. If you prefer lamb meat, you can use that too.
I have learned this recipe from my mother, who makes delicious mutton curry. It involves slow cooking, so try this dish when you have ample time in hand. I generally start making it when I have many things to do in the kitchen. Initially, I concentrate in preparing this dish, and later I can keep myself busy in some other preparation, just keeping an eye on mutton curry, stirring occasionally.
In this recipe I have used some whole spices, and also grounded garam masala. I generally grind garam masala at home and store in airtight container. You can use market bought garam masala powder as well. For some special dishes such as this mutton curry, I grind some spices in addition to the prepared garam masala to add to the flavor.
Spicy Mutton Curry
Ideally mutton is slow cooked for four to five hour. Since nowadays very few people have time and patience to do that, after initial browning, mutton is pressure cooked to save time.
This curry is eaten with chapati (Indian wheat flour bread), naan bread, or rice. If you intend to eat it with rice, add some extra water to make the gravy a little thin.
Heat cooking oil in heavy bottomed pan. Add bay leaves, black cardamom, black pepper, and green cardamom, and cinnamon stick.
Then add finely chopped onions. Saute on low flame till they turn golden brown.
Add ginger garlic paste and saute for few minutes. When you can smell the aroma of roasted ginger and garlic, add tomato puree and allow it to cook for few minutes.
Add turmeric, coriander, and dry chilli powder. Let all the spices saute till oil begins to separate from it. keep stirring and scraping in between.
Meanwhile pound or grind in a mixer, the whole dry spices. Add this grounded spice mix to the masala that is cooking.
Add mutton pieces and mix the contents well. Cover and let it cook on low flame, stirring the content and scraping the pan occasionally so that the masala does not burn at the bottom.
When all the water from mutton has dried, add salt according to your taste. You will notice that the content will leave some more water. Cover and let it cook on low flame till oil begins to separate.
Now shift the content to a pressure cooker. Add 3 cups of water. Close the lid and cook on high flame till the pressure builds, and later on low flame for about fifteen minutes.
Remove the cooker from flame and allow it to cool down. Open the lid and check whether the mutton pieces are tender and juicy. If not done yet, cook for some more time. otherwise check and adjust the consistency of gravy, and salt in the curry. Cooking time will depend on the quality of meat. If it is meat of older goat, it will take more time to cook.
Add some garam masala and chopped coriander/cilantro leaves. Serve hot with chapatis, naan or rice.
While buying meat always choose tender meat. Meat of older goat is fibrous, and tough, and difficult to cook.
Do not add salt initially. Saute the meat initially without salt. When it is dried and browned, then add salt. If you add salt in the beginning, meat will leave its juice, and will not brown.
If you want to eat meat with chapati, keep the gravy slightly thick. If you want to eat it with rice, add some warm water, and make the gravy a little thin.
If not using pressure cooker, cook the meat on low heat with lid closed, till the pieces are well cooked and tender.