Spicy Mutton Curry2014-03-16
- Yield : 500 gm
- Servings : 5 nos
- Prep Time : 10m
- Cook Time : 30m
- Ready In : 40m
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, Vellayappam, Palappam, Idiyappam, Pathiri etc.
Spicy Mutton Curry can be made easily in a pressure cooker which is the way I have instructed. The trick of this recipe is in the pressure cooking process, where the mutton becomes really tender and juicy. I do hope that you will also enjoy this Spicy Mutton Curry.
Did you know that each serving of mutton provides 4 milligrams of iron? Mutton being rich in carbohydrates and fats is great to warm you up from the inside during the winter months. It is also a great source of complete protein. According to the United States Department of Agriculture, goat meat is lower in cholesterol and fat than chicken, beef, and pork.
- Mutton - 500 gm
- Turmeric Powder - 1tsp
- Onion - 3 nos (chopped)
- Ginger Garlic Paste - 3 tbsp
- Tomatoes - 2 nos (chopped)
- Bay leaves - 2 nos
- Cinnamon stick - 1 inch
- Cloves - 3 nos
- Fennel seeds - 1 tbsp
- Red Chili Powder - 1 tbsp
- Coriander powder - 1tbsp
- Black pepper - 2 tbsp
- Coriander leaves - few
- Curry leaves - 3 string
- Coconut oil - 6 tsp
- Water - 1 cup
- Salt to taste
Clean and cut the mutton into medium size pieces.
Heat 2 tsp coconut oil in a pan. Add chopped onions and saute till it becomes soft and translucent. Add chopped tomatoes and fry them all together for about 5 minutes. Remove them from heat and let it cool for few minutes. Grind them into a smooth paste. Keep it aside
Heat 2 tbsp of coconut oil in a pressure cooker, add the ground paste and saute it well for 2 to 3 minutes. Then add the ginger garlic paste.
After the raw smell of ginger and garlic goes off, add the mutton and mix well with the masala for 5 minutes in medium flame.
Now add the red chili powder, turmeric powder, coriander powder, black pepper, salt and half cup of water into it.
Stir it well so that all of the ingredients mix together and close the lid of the pressure cooker.
Pressure cook it until the whistle goes off 4 times. After that remove from heat and keep it aside.
Heat the remaining 2 tsp coconut oil in a pan add cloves, cinnamon, bay leaves, fennel seeds and curry leaves. After the seeds sputter, add the pressure cooked mutton into it. Boil it for few minutes.
Once the gravy is thick, remove from heat. Garnish it with coriander leaves.
Serve Hot Spicy Mutton Curry. Enjoy!!!
Average Member Rating
(3 / 5)
2 people rated this recipe