Authentic Recipes from the Kitchens of Shriya, Nithu & Arthi!

Spicy Mutton Curry


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 until it becomes a bit thick in consistency and remove from heat.
    12. Garnish it with coriander leaves.
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