Monday, 21 January 2013

Mutton Curry...missed daylight

I have been sitting on this post for a while nowthe mutton curry had turned out great but the photo...umm...not so much...well the plan was to take the photo in daylight to capture the beautiful deep reddish brown colour but, it was a weekend and I got caught up in other things and forgot!...since this has been lying in the draft folder, publishing it nowand when I make it again, will replace the photothe curry is not too hotjust the right amount of hot...because of the amount of onions used along with sugar and yogurt

Mutton Curry mmskitchenbites

Mutton Curry


  • Mutton/Goat meat, 500 gm
  • Onions, finely sliced ,300 gm 
  • Cumin seeds, 1 tsp
  • Green cardamoms , 2
  • Cloves, 4
  • Cinnamon, 1 small stick 
  • Bay leaves,2
  • Garlic paste , 1 tsp
  • Ginger paste , 1 tsp
  • Kashmiri Red Chili powder, 1 tsp
  • Coriander Powder, 1 tsp
  • Salt, to taste
  • Sugar, 1 tsp
  • Oil, ¼ cup ( I used mustard oil, you can use any vegetable oil)

For the yogurt mix:

  • Plain Yogurt/Dahi, 50 gms
  • Chili Garlic paste, 2 heaped tbsp
  • Water, ½ cup

For the marinade:

  • Garlic paste , 1 tsp
  • Ginger paste , 1 tsp
  • Oil, 1 tbsp
  • Salt, 1 tsp
  • Coriander Powder, 1 tsp


Marinate the mutton with all the ingredients mentioned under marinade for a minimum of 2 hours ( can keep overnight). Bring to room temperature before you start cooking.

Whisk yogurt well with chili garlic paste and half cup of water. 

You can use bottled paste or make your own. If making your own : soak and grind whole chilies with garlic and a little oil. Use as is, if making for immediate use. If making for later , cook in a little oil and keep stirring it releases oil. Cool and store.

Heat oil in a heavy bottomed pan and add all the whole spices. 

Once aromatic, add the sliced onions with a pinch of salt and sugar. Fry on low flame till the onions turn golden brown. 

Increase the flame to high and add the marinated mutton and fry till it starts to turn brown. 

Lower the flame, add ginger paste, garlic paste and the spice powders.

Fry for another five minutes, add half a cup of water) and cook covered over low heat till the mutton is almost done. 

It will take roughly about an hour. Keep stirring every 10 minutes.

Add the yogurt mix, a tablespoon at a time and mix well. It is important to add the yogurt a tablespoon at a time to ensure it doesn’t curdle.

Continue to cook covered over medium heat for another 15-20 minutes or so till the oil separates .

Turn off the heat. Serve hot with rice or paranthas.

P.S. if using mustard oil, ensure that you smoke the oil first

1 comment:

  1. Can you use coconut oil with your recipes?