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How To Cook Mutton Curry

mutton-curry-150x150
INGREDIENTS

  • Total Time: 1 hr 20 Mins
  • Preparation Time: 20 Mins
  • Calories: 897
  • Serves: 5
    • One kilogram chopped into cubes mutton
    • 3 tbsp crushed garlic
    • 3 tbsp cumin powder
    • salt-4 pinches
    • 4 tbsp garam masala powder
    • Ghee: 1/4 cup
    • Bay leaf: 2 nos
    • Black cardamom: 2
    • Chopped onion: 5 cup
    • crushed ginger: 3 tbsp
    • coriander powder: 3 tbsp
    • white pepper powder: 2 tbsp
    • mustard oil: 1/2 cup
    • cinnamon: 2 inches
    • clove: 4 nos
    • green cardamom: 2 nos
    FOR MARINATION:
    • ginger paste: 1 tbsp
    • 4 tbsp yogurt (curd)
    • 2 tbsp mustard oil.
    • 1 tbsp garlic paste.
    • 1 tbsp salt.
    METHOD OF COOKING:
    • Wash the mutton pieces in running water. Keep it separate to drain. When water is almost dried ten add marinated ingredients. Mix it well with the help of your husbands, apply spices on the meat. Marinate it for about 1-2 hours.
    • Take a heavy bottomed pan and heat it well. A tight lid is preferred. Add ghee and oil when smoke starts coming out then add whole spices. Add sugar pinch which provides amazing color for mutton.
    • Add onions and cook it for low flame for about 10 mins. Add salt in sauted onion so that onion will be oil starts coming out from the whole spices. Add pinch of sugar which increases the onion cooking.
    • If anyone turns translucent to reduce heat and wait until it turns to pink. Add turmeric and mix nicely.
    • Turmeric can be added in the later stage too but adding at beginning of the recipe will avoid raw smell of spice.
    • Now add up marinated mutton, ginger garlic paste and cook it on high flame for 2-7 minutes continuously.
    • Cover the vessel lid and cook it in a low flame. When mutton is fully done then add coriander, black pepper, cumin and saute well.
    • Remove the lid and cook till oil starts separating from the meat. Add a cup of water, garam masala powder and cook uncovered till oil floats on top of it. Now transfer the mutton curry into a bowl then adjust its seasoning by garnishing with coriander leaves and serve hot with chapatti or steam rice.

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