Spicy Mutton Curry
This goat’s meat curry, that is called mutton curry in India is slow cooked with spices. The trick to make tasty curry is to properly shallow fry the spices on low flame till they leave oil.
Servings Prep Time
4-6people 15minutes
Cook Time
1 hour
Servings Prep Time
4-6people 15minutes
Cook Time
1 hour
Ingredients
For ground spices
Instructions
  1. Heat cooking oil in heavy bottomed pan. Add bay leaves, black cardamom, black pepper, and green cardamom, and cinnamon stick.
  2. Then add finely chopped onions. Saute on low flame till they turn golden brown.
  3. 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.
  4. 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.
  5. Meanwhile pound or grind in a mixer, the whole dry spices. Add this grounded spice mix to the masala that is cooking.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. Add some garam masala and chopped coriander/cilantro leaves. Serve hot with chapatis, naan or rice.
Recipe Notes
tips:
  • 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.

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