Prepared on special occasions like Holi, Durga Puja, Diwali and weddings, this Mutton Curry recipe is typical of Bengal and Bihar. Made with goat meat and spices like garam masala, coriander, and cumin, this one is a festival recipe which is indulgent and a delight to the palate. Served as a main course recipe with plain rice, onion, and green chili salad, this recipe made in mustard oil and ghee retains the taste of meat with an amazing kick that the spices offer.
Mutton Curry is undeniably one of the most delicious mutton dishes. Although there’s no special occasion required to relish and delve into the flavours of this amazing Mutton recipe, however, if you are planning to host a Holi party, house party, kitty party, birthday or anniversary party and your guests also love the delicious taste of mutton, then you can prepare and serve this recipe as a main dish; And we bet your guests will relish this recipe and praise your culinary skills.
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To make the mutton pieces soft and tender, you can wash and soak the pieces in some lukewarm water, rinse properly and then marinate it with the spices and keep it aside for two hours. This makes the mutton pieces juicy and succulent as the spices are fully absorbed. Try out this delightful mutton recipe on weekends and on days you want to indulge in some delectable food!
Ingredients of Mutton Curry For 5 Servings
- 1 kilograms mutton
- 3 tablespoon garlic
- 3 teaspoon cumin powder
- 4 pinches salt
- 1 teaspoon garam masala powder
- 1/4 cup ghee
- 2 bay leaf
- 2 black cardamom
- 5 cup onion
- 3 teaspoon ginger
- 3 teaspoon coriander powder
- 3 teaspoon white pepper powder
- 1/2 cup mustard oil
- 2 inches cinnamon
- 4 clove
- 2 green cardamom
- 1 teaspoon ginger paste
- 4 teaspoon yoghurt (curd)
- 2 teaspoon mustard oil
- 1 teaspoon garlic paste
- 1 teaspoon salt
How to make Mutton Curry
Wash the mutton pieces (chopped into cubes) in running water. Keep aside to drain. When the water has almost dried, add the marinade ingredients. Mix well using your hands, rubbing the spices into the meat. Marinate for 1-2 hours.
Now take a heavy-bottomed pan and heat. One with a tight lid is preferred. Add oil and ghee. When smoke starts coming out of it, add the whole spices. Add a pinch of sugar. It gives an amazing color to the mutton.
Add the chopped onions and cook on low flame for 10 minutes. At this point, you can add the salt. This increases the cooking process of onion.
When the onions turn translucent, reduce the heat and wait for them to turn pink. Add turmeric and mix well. You can add turmeric at a later stage also, but adding it in the beginning of the recipe helps you get rid of that raw smell of the spice.
Now add the marinated mutton, ginger garlic paste and cook on high flame for 5-7 minutes, stirring continuously.
Cover the lid of the vessel, lower the flame and allow it to simmer. When the mutton is almost done, add coriander, cumin, black pepper and mix well.
Cook uncovered till oil starts separating from the meat. Add a cup of water, garam masala powder and cook uncovered till oil floats on top. Transfer the mutton curry into a bowl, adjust seasoning, garnish with ginger juliennes, coriander leaves and serve hot with steamed rice or chapatti.
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