Spicy Mutton Curry

By shriya on Jun 17, 2008 in Featured, Meat & Seafood Entrées, Mutton Dishes | Print This Print This

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Mutton Gravy2

Our first ever Recipe contest went great and we really appreciate everybody for participating in it. We are now back to regular programming with this excellent Mutton Gravy recipe from my mother-in-law’s Kitchen. If you like spicy gravies with chapathis or parathas, then you have come to the right spot. This spicy mouth watering mutton dish will make a perfect companion to different dishes like chapathis, parathas, briyani or even dosas. The trick to getting this right is in the pressure cooking process where the mutton becomes really tender and juicy.

Ingredients:

  • Mutton:500gm
  • Onion : 2
  • Tomatoes : 2
  • Ginger& Garlic Paste : 3 tbsp
  • Oil : 5 tbsp
  • Cinnamon stick : 1 inch
  • Cloves : 3
  • Bay leaves : 2
  • Fennel seeds : 1 tbsp
  • Turmeric Powder: 1tsp
  • Curry leaves : 6 to 8
  • Red Chili Powder : 1/2 tbsp
  • Coriander powder : 1  tbsp
  • Black Pepper : 2 to 3 tbsp ( according to your spice level)
  • Coriander leaves : few ( for garnishing)

Method Of Preparation:

  1. Heat 1/2 spoon oil in a pan add onions sautee till it becomes soft and translucent .
  2. Add tomatoes and fry them all together for about 5 minutes .
  3. Remove them from heat and let it cool for few minutes.
  4. Grind ‘em into a smooth paste. Keep it aside.
  5. Heat 3 tbsp of oil in a pressure cooker, add the ground paste and fry it in the oil for 2 to 3 minutes.Then  add the ginger & garlic paste .
  6. After the raw smell off ginger and garlic goes off, add the mutton and mix it all well. Fry the mutton with the masala for 5 to 8 minutes in medium flame.
  7. Now add the red chili powder, turmeric powder, coriander powder , black pepper , salt and half cup of water into it.
  8. Stir it well so that all of the ingredients mix together and close the lid of the pressure cooker.
  9. Pressure cook it until the whistle goes off 4 times. After that remove from heat and keep it aside.
  10. Heat the remaining oil in a kadai/pan add cloves, cinnamon, bayleaves, fennel seedsand curry leaves. After the seeds sputter add the  pressure cooked gravy in to it . Boil it for a few minutes or till it comes to complete boil.
  11. If the gravy is little  watery leave it in a medium heat untill it becomes a bit thick in consistency and remove from heat.
  12. Garnish it with coriander leaves.

Mutton Gravy

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Posted on Tuesday, June 17th, 2008 and is filed under Featured, Meat & Seafood Entrées, Mutton Dishes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

26 Responses to “Spicy Mutton Curry”

  1. meeso June 17th, 2008, 7:26 pm

    Looks too good!

  2. Happy Cook June 18th, 2008, 6:02 am

    WOW I have never ever seen such a DELICIOUS looking mutton dish.
    Pity i don’t get mutton hee other wise i would have surley made them

  3. Asha June 18th, 2008, 8:41 am

    That looks divine!!! Great looking gravy there. Thanks for posting!:)

  4. Aartee June 18th, 2008, 1:23 pm

    The color of the dish itself is making me hungry.. wish i could eat it! and seems like an easy recipe too.

  5. rachel June 19th, 2008, 10:09 am

    Wow that gravy looks delectable..I love this amount of gravy ina dish..good one

  6. sagari June 19th, 2008, 12:37 pm

    yummy yummy curry shriya

  7. Cham June 19th, 2008, 12:45 pm

    This one sure will rock in my house :) so scruptious the curry! Thank you to share it

  8. swetha June 19th, 2008, 2:32 pm

    instead of mutton can i do this recipe with chicken .

  9. swetha June 19th, 2008, 2:32 pm

    instead of mutton can i do this recipe with chicken .

  10. Vani June 19th, 2008, 10:48 pm

    Wow! The mutton curry looks mouth-watering!

  11. swati raman June 20th, 2008, 1:24 pm

    one of the most sinful looking gravies i have ever seen…. perfect color… too good.

  12. shibani June 22nd, 2008, 2:34 am

    Wow what a lovely and delicious looking curry.

  13. Uma June 23rd, 2008, 2:57 pm

    Hi Nithu and Shriya,

    A suprise for you at my blog. Visit here:

    http://teluguruchi.blogspot.com/2008/06/millet-dosa.html

    Hope you like it.

  14. Kalai June 23rd, 2008, 10:01 pm

    Gorgeous mutton gravy!! :)

  15. Pedro June 25th, 2008, 9:08 am

    It’s Wednesday morning 9:00am, planning to have one slice of wheat bread for breakfast and I see this. I am thinking malligai-poo idlis to go with this. This is officially classified as a torture-test for serious dieters. Not fair.

  16. shriya June 26th, 2008, 7:39 pm

    Thanks for your comment HappyCook , after a longtime am seeing you here. You can try this with chicken too.

    Swetha sure you can try it with chicken.

    Thanks a ton for your comments meeso, asha, aartee, cham, rachel,sagari,vani, swati,shibani and kalai.

    Thanks for passing this award to us Uma.

    Welcome To SpicyTasty Pedro, Idlis are perfect combination for this curry. I’d love to know if you withstood the torture test or if you gave into temptations.

  17. Nisha (Singapore) June 30th, 2008, 12:42 am

    I tried this over d weekend… DELICIOUS!!!!! I didn’t know whether to add 3 tbsp pepper powder or the whole black pepper itself.. so for a try, i added 3 tbsp, it turned out a little spicy, but went well with rasam n cucumber salad :) Next time shall try with just two tbsp pepper powder :):) Great receipe :)

  18. pranjal gazula August 25th, 2008, 11:46 am

    looks interesting, thats some reverse cooking.

  19. sabi September 7th, 2008, 1:59 am

    Looks mouth watering! i’ve never seen
    (in any blog)such a nice picture like urs.Next week i’m gonna try, let’s see if my curry will look like urs.

  20. db January 15th, 2009, 2:44 am

    Wow. The picture lookeed awesome so I had to try it today.
    Ran into the following problems:
    1) I used two small onions but the first step calls for 1/2tbsp oil and it was really really dry. So rescued it with some more oil.
    2) Did not know how much salt to put since the recipe doesnt specify. So I added just 1/2 tsp and it wasnt enough so added more later.
    3) Recipe says 3 tbsp of ginger and garlic paste, so I added 1.5tbsp of each. Hopefully that was the correct amount.
    4) In step 10, I had to use more oil otherwise it was very dry and the fennel seeds were not popping.

    However, in the end the curry turned out to be great!

    Thanks for the recipe. I will be definitely making it again..

  21. Raj January 25th, 2009, 7:34 pm

    Hey Shriya,

    I tried your dish. That was awesome! You rock. Pls keep sharing your dishes. raj212 at gmail
    Regards,
    Raj

  22. rajashekar April 17th, 2009, 6:38 am

    i cooked it, very delicious.
    hats of to u. pls mail me any good dishes u know
    thanks

  23. Zahid April 19th, 2009, 3:53 pm

    Hi

    Today we made this curry and it just turned out to be GREEAAT…The kids normally dont eat somethign so spicy…but there is something about the whole combination which was just delicious and they really enjoyed it…

    Thanks for a this….we are going to try all your dishes

  24. Anuradha April 22nd, 2009, 11:26 am

    Also, do we need to tenderize or aminate the meat at all?

  25. tina May 15th, 2009, 4:45 pm

    currently making it; will let you know how it pans out.
    A bit reluctant on using that much fennel. Never cooked with those seeds before.

  26. sonal June 10th, 2009, 6:03 am

    i just did it today.and must say its simply awesome….taste very much like manglorean mutton curry

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