Mutton Curry, this recipe combines tender mutton with potatoes and spices to create a rich and aromatic dish that is perfect for any occasion. Serve it with rice or naan for a satisfying meal that is sure to impress.
This Mutton Curry is a celebration of rich spices and tender meat, slow-cooked to perfection. The blend of dry aromatics and fresh ingredients gives this curry a deep, complex flavour that is both comforting and exciting. The addition of potatoes makes it a hearty dish that can be enjoyed as a complete meal.
Ingredients:
For the Mutton:
- 1.5 kg mutton
- 1 tbsp salt
- 2 tbsp ginger paste
- 2 tbsp garlic paste
- 1 tbsp Kashmiri red chili powder
- 1 tbsp turmeric powder
- 1 tbsp garam masala
- 3 tbsp dhania jeera (coriander-cumin powder)
- 1 tbsp malt vinegar
- 1/4 cup oil
- 3 medium onions, finely chopped
- 1 tbsp ghee
Dry Aromatics:
- 1 star anise
- 1 tsp peppercorns
- 1 tsp nigella seeds
- Cloves (4-5)
- 1 tsp coriander seeds
- 2 black cardamom pods
- 7 green cardamom pods
- 1 small cinnamon stick
- 1 tsp fennel seeds
- 3 bay leaves
Other Ingredients:
- Green chilies (to taste)
- 250g chopped tomatoes
- 4 large potatoes, halved
Instructions:
Marinating the Mutton:
- In a large bowl, combine 1.5 kg mutton with 1 tbsp salt, 2 tbsp ginger paste, 2 tbsp garlic paste, 1 tbsp Kashmiri red chili powder, 1 tbsp turmeric powder, 1 tbsp garam masala, 3 tbsp dhania jeera, and 1 tbsp malt vinegar.
- Mix thoroughly to ensure the mutton is evenly coated with the marinade. Set aside.
Cooking Process:
- Heat 1/4 cup oil in a large pan over medium heat. Add 3 finely chopped onions and sauté until translucent, adding 1 tbsp ghee midway for extra richness.
- Add the dry aromatics (star anise, peppercorns, nigella seeds, cloves, coriander seeds, black cardamom, green cardamom, cinnamon stick, fennel seeds, and bay leaves) to the pan. Fry for 2 minutes until fragrant.
- Add the marinated mutton to the pan. Braise for 5 minutes until the meat attains a beautiful colour.
- Incorporate green chilies to taste.
- Add 250g chopped tomatoes to the mixture. Allow the ingredients to amalgamate, then add enough water to just cover the meat.
- Bring to a boil, then cover with a lid. Lower the heat and simmer for 2 hours on low. After 90 minutes, add 4 halved potatoes. Cover again and simmer for the final 30 minutes.
Final Presentation:
- Once the mutton is tender and the potatoes are cooked through, your delectable Mutton Curry is ready.
- Serve hot with rice or fresh naan, garnished with fresh coriander.
Storage Tip:
- Freeze any leftovers in sealed containers. They reheat splendidly in the microwave or a pyrex bowl, ensuring you can enjoy this delicious curry again.
Tips for Perfect Mutton Curry:
- Marination: Ensure the mutton is well-marinated to allow the spices to penetrate deeply, enhancing the flavour.
- Slow Cooking: Simmering the curry slowly on low heat ensures that the meat becomes tender and the flavours meld beautifully.
- Spice Adjustment: Adjust the amount of green chilies and chili powder to suit your heat preference.
Delectable Mutton & Potatoes Curry
Mutton Curry, this recipe combines tender mutton with potatoes and spices to create a rich and aromatic dish that is perfect for any occasion. Serve it with rice or naan for a satisfying meal that is sure to impress.
Ingredients
For the Mutton:
Dry Aromatics:
Other Ingredients:
Instructions
Marinating the Mutton:
-
In a large bowl, combine 1.5 kg mutton with 1 tbsp salt, 2 tbsp ginger paste, 2 tbsp garlic paste, 1 tbsp Kashmiri red chili powder, 1 tbsp turmeric powder, 1 tbsp garam masala, 3 tbsp dhania jeera, and 1 tbsp malt vinegar.
-
Mix thoroughly to ensure the mutton is evenly coated with the marinade. Set aside.
Cooking Process:
-
Heat 1/4 cup oil in a large pan over medium heat. Add 3 finely chopped onions and sauté until translucent, adding 1 tbsp ghee midway for extra richness.
-
Add the dry aromatics (star anise, peppercorns, nigella seeds, cloves, coriander seeds, black cardamom, green cardamom, cinnamon stick, fennel seeds, and bay leaves) to the pan. Fry for 2 minutes until fragrant.
-
Add the marinated mutton to the pan. Braise for 5 minutes until the meat attains a beautiful colour.
-
Incorporate green chilies to taste.
-
Add 250g chopped tomatoes to the mixture. Allow the ingredients to amalgamate, then add enough water to just cover the meat.
-
Bring to a boil, then cover with a lid. Lower the heat and simmer for 2 hours on low. After 90 minutes, add 4 halved potatoes. Cover again and simmer for the final 30 minutes.
Final Presentation:
-
Once the mutton is tender and the potatoes are cooked through, your delectable Mutton Curry is ready.
-
Serve hot with rice or fresh naan, garnished with fresh coriander.
Storage Tip:
-
Freeze any leftovers in sealed containers. They reheat splendidly in the microwave or a pyrex bowl, ensuring you can enjoy this delicious curry again.
Note
Marination: Ensure the mutton is well-marinated to allow the spices to penetrate deeply, enhancing the flavour.
Slow Cooking: Simmering the curry slowly on low heat ensures that the meat becomes tender and the flavours meld beautifully.
Spice Adjustment: Adjust the amount of green chilies and chili powder to suit your heat preference.
