How To Cook Mutton Curry

Tender, flavoursome, succulent and sensational! If these words are enough to get you salivating, then this recipe is definitely going to take you to seventh heaven.

It’s a tough and strongly-flavoured meat that needs to be marinated and cooked well to bring out its unique taste. This Mutton curry has a thick gravy bringing about extra depth and colour, the mutton is cooked until tender and flavoured perfectly

When we focus on Indian cuisine particularly, it is evident that mutton has been a favourite since ancient times, especially in the Royal kitchens.

Course                                         main dish

Cuisine                                         Indian

Cook time                                   30 minutes     

Servings                                     3-4 people                                           

For Marination (1 Hour)

  • 1 teaspoon Ginger Paste
  • 4 teaspoon Yoghurt (curd)
  • 2 teaspoon Mustard Oil
  • 1 teaspoon Garlic Paste
  • 1 teaspoon Salt
  • Green Chillies

Ingredients

  • 1Kg Mutton Pieces
  • 180gm Refined Oil
  • 15gm Ginger
  • 25gm Garlic
  • 200gm Onion
  • 250gm Tomato Pure
  • 30gm Salt
  • 10gm Deggi Mirch
  • 1gm Haldi Powder
  • 3gm Red Chili Powder
  • 5gm Garam Masala
  • 3gm Kitchen King Masala
  • 3gm Cumin Powder
  • 10gm Green Chili
  • 10gm Green Coriander
  • 4gm Khada Masala

Instructions To Make

  1. In a large bowl, add mutton pieces, ginger garlic paste, curd, green chilli, red chilli powder, cumin powder, salt, coriander leaves and mix well and keep it aside for marinating for 1 hour.  
  2. In a large pan, heat up the oil for few minutes, add khada masala in it.
  3. Add onion saute until onion gets pink in colour.
  4. Add ginger garlic paste keep stirring until the raw smell goes off.
  5. Add tomato puree, spices and mix it well until the oil gets separated.
  6. Add the marinated pieces of mutton, mix it well.
  7. Add salt to taste and cover it for 5-10 minutes.
  8. After 5-10 minutes of cooking, switch off the flame.
  9. Garnish it with cream. Serve it with hot chapattis or rice.

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