How to make Mutton Curry -
Don’t go by its simplicity – this mutton curry is a sure winner.
This recipe is from FoodFood TV channel & has featured on Turban Tadka.
Main Ingredients : Mutton On The Bone, Onions (प्याज़ )
Cuisine : Indian
Course : Main Course Mutton
For more recipes related to Mutton Curry checkout Kolhapuri Sukha Mutton, Mutton Mirch Korma. You can also find more Main Course Mutton recipes like Keema Bharta Lamb Balls with Couscous Nawab Kabab Curry Aattu Kari Podimas
Mutton Curry Recipe Card
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
Prep Time : 6-10 minutes
Cook time : 51-60 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Spicy
Ingredients for Mutton Curry Recipe
Mutton On The Bone cut into 2 inch pieces on the bone 800 grams
Onions finely chopped 3 medium
Dried red chillies 4
Coriander seeds 1 tablespoon
Canned tomato puree 1 cup
Red chilli powder 1 tablespoon
Coriander powder 2 tablespoons
Turmeric powder 1/2 teaspoon
Cumin seeds 1 teaspoon
Salt to taste
Oil 2 tablespoons
Potatoes cut into 1 inch cubes 2 medium
For garnishing
Thin strips of ginger
A few sprigs of fresh coriander leaves
Method
Step 1
Put onions, dried red chillies, coriander seeds, mutton, tomato purée, red chilli powder, coriander powder, turmeric powder, cumin seeds, salt and 2½ cups water in a non-stick pressure cooker. Cover with a lid and cook under pressure on high heat till 3 whistles are given out. Reduce heat and cook for 25-30 minutes.
Step 2
Open the lid when the pressure reduces completely.
Step 3
Heat oil in a non-stick wok, add potatoes and mix well. Add cooked mutton along with the gravy and mix well. Cover and cook till the potatoes are cooked and the gravy thickens.
Step 4
Transfer into a serving bowl, garnish with thin strips of ginger, coriander sprigs and serve hot.
Nutrition Info
Calories : 3041 Kcal
Carbohydrates : 281.4 gm
Protein : 161.4 gm
Fat : 141.1 gm
Other : Vitamin B12- 20.8mcg
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
