I have been meaning to post this recipe for a long time now, i’m finally getting around to it. I make this mutton curry very often. It is simple, tasty and also incredibly delicious as a leftover the next day. Everyone loves this curry and the best part is, there is no browning of onions and tomatoes, no excessive chopping of ingredients and you need only a few ingredients to make this curry.
And I feel I have to say this, since only a few ingredients are required for this curry, they are all necessary. The garnish in the end (fresh coriander, green chilli and ginger matchsticks) is very crucial to the taste of the curry.
If you wonder what is different about this curry, since the ingredient list is simple and small, I tell you, it’s the method of cooking the curry that’s different. Try this recipe and you will see why it is unique!
Prep time: 10 minutes
Total Time: 40 minutes
- Mutton- 500 gms, in 1-1/2 inch cubes
- Onion- 1 nos, sliced lengthwise
- Tomato- 1 nos, sliced lengthwise
- Garlic- 10-12 cloves, whole (no need to chop)
- Ginger- 1-1/2 inch, cut into matchsticks
- Cumin seeds- 2 tsps.
- Turmeric powder- ½ tsp
- Red chilli powder- 1 tbsp (use 1/2 tbsp, if you like a less spicy curry)
- Coriander powder- 1 ½ tbsp
- Garam Masala powder- 1 ½ tsp
- Oil- any oil, 3-4 tbsp
- Fresh coriander leaves- 2-3 tbsp, chopped
- Green chillies- 2, slit lengthwise
- Salt- as per taste (start with 1 tsp)
- Add the washed and cubed mutton pieces in a pressure cooker, also add the sliced onions, whole garlic cloves, cumin seeds, salt, turmeric, red chilli and coriander powder. Mix well and add ½ cup of water and cook till mutton is almost 80% cooked on medium-high heat. I usually cook until I hear 4-5 whistles. That is roughly 12-15 minutes.
(If you are not cooking in a pressure cooker, depending on the age and freshness of the meat, you may take anywhere between 20-45 minutes. So, remove the lid from the vessel and check for doneness at regular intervals)
- Once the meat is cooked (80%), weight pressure from the cooker and add oil, sliced tomatoes and garam masala to the mutton curry. Mix well and cook until the meat is fully cooked without a lid. Also, check for seasoning. This may take around 10-12 minutes. The curry is done when the meat is fully cooked (it will be soft, almost melting-in-the-mouth soft) and there is oil showing up on the sides.
- Remove the curry from the heat and garnish with a sprinkle of fresh coriander leaves, slit green chillies and ginger matchsticks.
- This curry is best eaten with hot basmati rice or even naan. Enjoy!
I would love to hear from you once you’ve tried this recipe. I hope you like it as much as I do.