The term mutton refers to the meat of both goat and lamb. For foodies, mutton curry forms a perfect recipe for lunch, dinner or parties. It requires slow cooking to get a delicious, juicy, tender mutton curry.
Farmtorasoi’s mutton curry will become one of your favourite dish. Try and we assure you cannot resist.
Farmtorasoi's Mutton Curry
- 1/2 kg Mutton Cut into medium pieces
- 1 medium size Tomato Cut into pieces
- 1 large size Potato Cut into 4 medium cubes
- 4-5 medium size Onions Chopped
- 1 Bay Leaf
- 1 tbsp Cumin (Jeera) Seeds
- 1 tbsp Cumin (Jeera) Powder
- 1 tbsp Coriander (Dhania) Powder
- 1 inch Ginger
- 10-12 cloves Garlic
- 2 tbsp Turmeric (Haldhi) Powder
- Salt To taste
- 4-5 Green Chillies
- 1 cup Coriander Leaves Chopped for garnishing
- 100 gm Mustard Oil
- Clean mutton pieces well with water. Drain all the water.
- Marinate mutton with 1 tbsp mustard oil, 1 tbsp mustard oil, salt and 1 chopped onion. Leave for half an hour.
- Heat mustard oil in a pan and add the potatoes. Fry till it turns a bit brownish. Keep the potatoes aside.
- Now, in the same pan, add more oil and let it heat. Add bay leaf, cumin seeds and chopped onions. Fry until golden in colour.
- Add marinated mutton. Mix well and cover the pan. Cook for 10 minutes.
- Remove the cover and mix the ingredients again for some time. Again cover the pan and cook for 10 minutes. Do not add water at this stage. Allow mutton to cook in it's own gravy.
- Remove the cover. Add garlic, ginger and green chilly paste, potatoes and chopped tomatoes. Mix well. Cover the pan and cook for 5 mins.
- Again remove the cover. Add cumin powder and coriander powder. Saute for a while.
- In high flame, fry mutton till oil separates from the meat.
- Add 3-4 cups (or as per desired consistency) hot water. Cover the pan and cook till gravy thickens.
- Add coriander leaves and remove pan from flame.