Green Masala Mutton Curry

A delicious, flavourful and comforting homestyle mutton curry made with a fresh green masala and tender potatoes.

Ingredients

For Cleaning & Marinating the Mutton

1¼ kg mutton, cleaned and washed well

2 tbsp wheat flour or besan

Salt to taste

¼ tsp turmeric powder

1 tbsp vinegar

Rub the wheat flour or besan, salt, turmeric powder and vinegar well into the mutton.

Set aside for 30 minutes.

Wash the mutton thoroughly and leave it in a colander to drain.

For the Curry

4 medium onions, finely chopped

4 medium tomatoes, finely chopped

3 large potatoes, peeled and cut into thick slices

Oil for cooking

Salt to taste

For the Green Masala

8–10 green chillies, or according to taste

80 g fresh coriander leaves

1 medium onion, sliced

1 tbsp cumin seeds

1 tsp peppercorns

½ tsp garam masala powder

¼ tsp turmeric powder

¼ tsp poppy seeds

¼ tsp sesame seeds

1 tbsp ginger-garlic paste

Water, as required

Grind all the ingredients together with just enough water to make a smooth, thick paste.

Method

Heat oil in a pressure cooker.

Add the finely chopped onions and sauté until they turn lightly brown.

Add the chopped tomatoes and salt to taste. Sauté until the tomatoes become soft and mushy.

Add the prepared green masala paste and cook for about 2 minutes, stirring well.

Add the drained mutton pieces and mix well with the masala. Cook for another 2 minutes on medium flame.

Add just enough water to cook the mutton. Close the pressure cooker and cook on high flame.

After the first whistle, lower the flame and cook for another 10 minutes.

Meanwhile, heat a little oil in a pan and shallow-fry the thickly sliced potatoes until lightly golden and cooked through. Keep aside.

Once the pressure has released naturally, open the cooker and transfer the mutton curry to a suitable vessel.

Add the shallow-fried potatoes and bring the curry to a good boil.

Taste and adjust the salt and consistency as required.

Serving Suggestion

Serve this delicious Green Masala Mutton Curry hot with steamed rice, pulao, chapatis, rotis or crusty bread.