Mutton Curry
Ingredients:
For the Mutton:
750g – 1kg Mutton, cut into 1-inch to 1.5-inch pieces (preferably with some bone for flavor)
1 tablespoon Ginger-Garlic Paste
1 teaspoon Turmeric Powder
1 teaspoon Kashmiri Chili Powder (for color, optional)
Salt to taste
For the Aromatics:
2 large Onions, thinly sliced
2-3 Tomatoes, chopped
2-3 Green Chilies, slit lengthwise (adjust to your spice preference)
1 inch Ginger, thinly sliced
4-5 cloves Garlic, thinly sliced
2 sprigs Curry Leaves
For the Coconut Paste:
1.5 cups Grated Coconut (fresh or frozen, thawed)
4-5 Small Onions (Shallots)
1 teaspoon Coriander Powder
1 teaspoon Chili Powder (adjust to your spice preference)
1/2 teaspoon Turmeric Powder
1/4 teaspoon Fenugreek Seeds
For Tempering:
2 tablespoons Coconut Oil (or any cooking oil)
1 teaspoon Mustard Seeds
1/2 teaspoon Fenugreek Seeds
2-3 Dried Red Chilies, broken into pieces
1 sprig Curry Leaves
Other Ingredients:
1 cup Thin Coconut Milk
1/2 cup Thick Coconut Milk
1 teaspoon Garam Masala
Fresh Coriander Leaves, chopped, for garnish
Water, as needed
Preparation
Marinate the Mutton:
In a bowl, combine the mutton pieces, ginger-garlic paste, turmeric powder, Kashmiri chili powder (if using), and salt.Mix well and let the mutton marinate for at least 30 minutes. For a more tender and flavorful curry, you can marinate it for 1-2 hours or even overnight in the refrigerator.
Prepare the Coconut Paste:
In a grinder or blender, combine the grated coconut, small onions (shallots), coriander powder, chili powder, turmeric powder, and fenugreek seeds.Grind to a smooth paste, adding a little water if necessary to help the blending process. Set aside.
Temper the Spices:
Heat coconut oil in a heavy-bottomed pot or a Dutch oven over medium heat.Add mustard seeds and let them splutter.Add fenugreek seeds and dried red chilies. Sauté for a few seconds until they release their aroma.Add curry leaves and sauté for a minute.
Sauté Aromatics:
Add the thinly sliced onions to the pot and sauté until they turn light golden brown. This might take about 8-10 minutes.Add the sliced ginger and garlic, and sauté for another minute until fragrant.Add the slit green chilies and curry leaves, and sauté for a few more seconds.
Cook Tomatoes:
Add the chopped tomatoes to the pot. Cook them down until they soften and the raw smell disappears, about 5-7 minutes.
Add Marinated Mutton:
Add the marinated mutton pieces to the pot and mix well with the sautéed ingredients.Cook the mutton on medium heat for about 10-15 minutes, stirring occasionally, until it starts to brown slightly. This helps to seal in the flavors.
Add Coconut Paste and Thin Coconut Milk:
Add the prepared coconut paste to the pot and mix well with the mutton and vegetables. Cook for 5-7 minutes, stirring occasionally, until the paste starts to thicken and the oil begins to separate slightly.Pour in the thin coconut milk and mix well. Bring the mixture to a simmer.
Simmer the Curry:
Reduce the heat to low, cover the pot, and let the curry simmer gently until the mutton is tender. This can take anywhere from 45 minutes to 1 hour, depending on the quality and cut of the mutton. Stir occasionally to prevent sticking. You may need to add a little water if the gravy becomes too thick during this stage, but be mindful not to make it too watery.
Add Thick Coconut Milk and Garam Masala:
Once the mutton is tender, pour in the thick coconut milk. Stir gently and let it simmer for another 5-10 minutes. Do not boil the curry after adding thick coconut milk, as it may curdle.Stir in the garam masala.
Finish and Garnish:
Check the salt and adjust if needed.Garnish with freshly chopped coriander leaves.Remove from heat and let the curry rest for a few minutes before serving for the flavors to meld.
For details watch video
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