Mutton Curry Restaurant Style: A Taste of Heaven
Succulent mutton with flavourful spices makes a perfect restaurant style dish for lunch or dinner.
Ingredients
For the Mutton Curry
- 500 grams Mutton with bones
- 1 onion sliced
- 2 bay leaves
- ½ tsp turmeric powder
- 1 tsp Kashmiri red chilli powder
- 2 tsp coriander powder
- 3 to 4 tbsp oil for cooking
For the masala paste
- 2 medium onions sliced
- 2 medium tomatoes sliced
- 4 green chillies slit
- whole spices 3 green cardamom, 1 black cardamom, 1" cinnamon, 4 cloves, 1/2 tsp peppercorns
- 6 cloves garlic
- 1- inch ginger
- 1 tsp poppy seeds
- small bunch of coriander leaves
- ¼ cup fresh coconut
- 1 tsp oil for frying
Instructions
- Wash and cut 500 grams of mutton into desired pieces and set aside.
- Heat a pan with 1 teaspoon oil and fry the onions, tomatoes, slit green chillies, whole spices, garlic, ginger, and poppy seeds. Also, add in a small bunch of coriander leaves.
- Into a blender jar add 1/4 cup of freshly grated coconut and all the ingredients from the pan. Blend this into a smooth paste with water.
- Heat 3 to 4 tablespoons of vegetable oil in a pressure cooker. Add a few bay leaves and 1 sliced onion and fry until the onion is translucent. Then add the mutton pieces and salt and sear the meat for 4 to 5 minutes. Add in the dry spices, turmeric, chilli and coriander powder and fry for 2 minutes until well combined.
- Next, add the masala paste, made earlier, and fry it along with the mutton for a few minutes. Later, rinse the mixer jar with about 1 cup of water and add it to the pressure cooker.
- Close the lid of the pressure cooker and cook the mutton till done, about 4 to 5 whistles.
- Let the pressure of the cooker release on its own and then open the lid and delicious
- Serve with rice, rotis, naan or bread of your choice.
Notes
- Adjust spices to suit your taste
- Add water, as needed, for the gravy.
- Cooking time will depend on the pressure cooker as well as the quality of mutton.