Mutton Curry

This Mutton Curry is a flavourful and aromatic dish that showcases the richness of Indian spices. The spices are carefully roasted and ground into a fragrant paste, which forms the base of the curry. Tender, cooked mutton is then incorporated into this masala, creating a hearty and satisfying dish that is perfect for any occasion.

Ingredients for the Masala:

12 Kashmiri chilies

1 tablespoon of coriander seeds

1 teaspoon cumin seeds

1 teaspoon peppercorns

½ teaspoon fennel seeds

 ¼ teaspoon sesame seeds

¼ teaspoon poppy seeds

 1 cup desiccated coconut (200 ml measuring cup) or fresh coconut

1 mace flower (javitri)

1 black cardamom

1-inch cinnamon stick

 4 cloves

 10–12 curry leaves

Preparation of Masala:

1. Dry roast the masala ingredients until aromatic.

2. Separately, dry roast the coconut until lightly browned.

Other Ingredients for the Paste:

2 medium-sized onions, sliced

 ½ teaspoon turmeric powder

 Small ball of tamarind

 2 teaspoon ginger garlic paste

Preparation of the Paste:

1. Heat a little oil and fry onions until lightly browned. Add the curry leaves and stir fry.

2. Grind the roasted masala, coconut, onions, turmeric, tamarind, and ginger garlic paste into a smooth paste with water.

Preparing the Mutton Curry:

Ingredients:

 1.3 kg mutton

 1 tablespoon gram flour or wheat flour

1 teaspoon salt

 1 tablespoon vinegar

Method:

1. Mix the gram flour, salt, and vinegar with the mutton and set aside for half an hour.

2. Wash the mutton thoroughly.

Marination:

1 teaspoon chili powder

1 teaspoon of coriander powder

½ teaspoon pepper powder

¼ teaspoon cumin powder

 ¼ teaspoon turmeric powder

Salt to taste

1. Marinate the mutton with the above spices.

2. Heat 2 tablespoons of ghee in a pressure cooker and fry the marinated mutton for 2 minutes.

3. Add enough water and pressure cook on high, then on low for 10 minutes.

Curry Preparation:

Ingredients:

4 medium-sized onions, sliced

3 green chilies, slit

3 tablespoon ghee or clarified butter

Method:

1. Heat ghee and fry onions until lightly browned.

2. Add the ground masala paste and fry for 1 minute.

3. Add the cooked mutton pieces and some of the mutton stock. Cook for 2 minutes.

4. Add green chilies and adjust salt if necessary.

5. Simmer for another 10 minutes until the flavors meld beautifully.

Serve it hot with rice, bread, roti, or rice bhakris for a satisfying and wholesome meal.