Mutton curry/ Mutton recipe/ How to prepare mutton curry/ Mutton in red masala/Mutton curries

mutton

🥗Healthier: chicken

💰Cheaper: pork

Chicken is leaner and more affordable than mutton.

yogurt

🥗Healthier: coconut yogurt

💰Cheaper: sour cream

Coconut yogurt is dairy-free, while sour cream is often less expensive.

cooking oil

🥗Healthier: olive oil

💰Cheaper: vegetable oil

Olive oil is healthier, while vegetable oil is commonly available.

fresh cilantro

🥗Healthier: parsley

💰Cheaper: dried herbs

Parsley offers a similar flavor profile, while dried herbs are more economical.

Marinate the 1 kilo 300 g of mutton with 1 teaspoon chili powder, 1 teaspoon coriander powder, 1/2 teaspoon pepper powder, 1/4 teaspoon cumin powder, 4 teaspoons turmeric, and salt to taste.

In a pan, dry roast the spices (12 Kashmir chilies, 1 tablespoon coriander seeds, 1 teaspoon cumin seeds, 1 teaspoon pepper corn, 1/2 teaspoon fennel seeds, 1/4 teaspoon sesame seeds, 1/4 teaspoon poppy seeds, 1 black cardamom, 1 cinnamon stick, 4 cloves) until aromatic.

Separately, dry roast the coconut until lightly browned.

Heat a little oil in a pan and stir fry the onions until nicely browned, then add the curry leaves and stir fry.

Grind the roasted masala, coconut, onions, turmeric, tamarind, and ginger garlic paste into a smooth paste, adding just enough water.

Heat 2 tablespoons ghee in a pressure cooker and fry the marinated mutton for 2 minutes.

Add enough water and pressure cook on high and then on low for 10 minutes.

In a vessel, add some ghee and stir fry four medium-sized sliced onions until lightly browned.

Add the ground masala paste and fry for 1 minute.

Add the cooked mutton pieces and some of the mutton stock, then cook for 2 minutes.

Add three slit green chilies and adjust salt if necessary, then cook for another 10 minutes.

Serve hot with rice or bread.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens