Mutton Curry

Updated at: Sun, 27 Oct 2024 04:13:59 GMT

Step 1

*1. Marinate the Mutton:**

Step 2

- In a bowl, mix the mutton pieces with yogurt, turmeric powder, red chili powder, and salt. Coat the mutton well with this mixture.

Step 3

- Cover and let it marinate for at least 1 hour (overnight marination gives a deeper flavor).

Step 4

#### **2. Prepare the Curry Base:**

Step 5

- Heat oil in a large pan or pressure cooker over medium heat. Add cumin seeds, bay leaves, cloves, cinnamon stick, and cardamoms. Sauté for a minute until aromatic.

Step 6

- Add the sliced onions and sauté until they turn golden brown.

Step 7

- Add the ginger-garlic paste and slit green chilies. Sauté for another 2 minutes until the raw smell disappears.

Step 8

- Add the chopped tomatoes and cook until they become soft and the oil starts to separate from the mixture.

Step 9

#### **3. Cook the Mutton:**

Step 10

- Add the marinated mutton pieces to the pan. Mix well and cook on medium heat, stirring occasionally, until the mutton is browned and the spices are well-coated. This should take about 10-15 minutes.

Step 11

- Add coriander powder and cumin powder. Mix well.

Step 12

- If using a pressure cooker, add 1 cup of water, cover the lid, and cook on medium heat for about 4-5 whistles or until the mutton is tender. If using a regular pan, add water, cover, and cook on low heat for about 45-60 minutes, or until the mutton is cooked through and tender, stirring occasionally.

Step 13

#### **4. Final Touches:**

Step 14

- Once the mutton is cooked, add garam masala powder and black pepper powder (if using). Stir well.

Step 15

- Let the curry simmer for a few more minutes to blend the flavors. Adjust the consistency of the gravy by adding more water if needed.

Step 16

- Taste and adjust salt if necessary.

Step 17

#### **5. Garnish and Serve:**

Step 18

- Garnish the mutton curry with freshly chopped coriander leaves.

Step 19

- Serve hot with steamed rice, jeera rice, naan, or roti.

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