Mutton Curry Recipe

Mutton curry, also known as lamb curry, is a hearty and comforting dish originating from the Indian subcontinent. Traditionally made with mutton (goat meat), this curry can also be prepared with lamb. The key to this dish lies in the aromatic blend of spices that are used to marinate the meat and create a rich and flavorful gravy. Mutton curry is typically served with rice or naan bread, making it a complete and satisfying meal.
There are many regional variations of mutton curry, each with its own unique blend of spices and ingredients. This recipe offers a basic and flavorful version that is sure to please everyone. With its tender meat, aromatic spices, and rich gravy, mutton curry is a dish that is both delicious and satisfying.

Ingredients

• 1 kg Mutton/Lamb (bone-in, cut into medium pieces)
• 1 teaspoon Turmeric powder
• 1 tablespoon Salt (divided)
• 4 tablespoons Mustard oil
• 1 teaspoon Fennel seeds
• 1 Bay leaf
• 1 inch Cinnamon stick
• 3-4 Cardamom pods
• 3-4 Cloves
• 4 Green chilies (slit lengthwise)
• 3 large Onions (finely chopped)
• 1 tablespoon Ginger-Garlic paste
• 5 large Tomatoes (finely chopped or pureed)
• 1 tablespoon Coriander powder
• 4 tablespoons Meat masala
• 2 Potatoes (quartered, optional)
• ½ teaspoon Garam masala
• 1 tablespoon Kasuri methi (dried fenugreek leaves, optional)
• 1 inch Ginger (julienned)
• Cilantro (chopped, for garnish)

Directions

1. Marinate the mutton: In a large bowl, combine the mutton pieces with turmeric powder and 1/2 tablespoon of salt. Mix well and set aside for at least 30 minutes, or preferably overnight, to allow the flavors to develop.
2. Saute the aromatics: Heat mustard oil in a pressure cooker or Dutch oven over medium heat. Add fennel seeds, bay leaf, cinnamon stick, cardamom pods, and cloves. Sauté for a minute until fragrant.
3. Add the onions and ginger-garlic paste: Add the chopped onions and cook until softened and translucent, about 10-12 minutes. Stir in the ginger-garlic paste and cook for an additional minute.
4. Incorporate the tomatoes and spices: Add the chopped or pureed tomatoes, coriander powder, meat masala, and remaining salt. Cook for 5 minutes, stirring constantly, until the tomatoes soften and release their juices.
5. Pressure cook the curry: Add the marinated mutton pieces and enough water to cover the meat. Close the pressure cooker and cook for 20-25 minutes on medium heat, or until the mutton is tender. Alternatively, if using a Dutch oven, simmer for about 1-1/2 hours, or until the mutton is tender.
6. Finish the curry: Once the mutton is cooked, open the pressure cooker carefully and release the pressure. Add the potatoes (if using), garam masala, and kasuri methi (if using). Simmer for an additional 5-7 minutes, or until the potatoes are cooked through and the gravy has thickened to your desired consistency.
7. Serve and enjoy: Garnish the mutton curry with chopped cilantro and serve hot with rice or naan bread.