Mutton Curry

About Mutton Curry

Ingredients

• Boneless mutton, cut into 1 inch cubes 600 gms
• Ginger-garlic paste 1 tbsp
• Oil 1 tbsp
• Coriander powder ½ tsp
• Salt to taste
• Fresh coriander leaves, chopped 2 tbsps + to garnish
• Thin strips of ginger a few
• Green chillies to garnish
• Onion paste
• Large onion, roughly chopped 1
• Ginger, roughly chopped 1 inch
• Garlic, chopped 1 tbsp
• Cloves 4
• Black peppercorns 4 to 5
• Cinnamon 1 inch
• Cumin seeds 1 tsp
• Tomato paste
• Medium tomatoes, roughly chopped 2
• Dried red chillies 2

How to Make Mutton Curry (Stepwise Photos)

Method

1. Take mutton cubes in a mixing bowl, add ginger-garlic paste for about ½ hour.
2. For onion paste, put onion, ginger, garlic, cloves, black peppercorns, cinnamon and cumin seeds in a mixer jar and grind to a fine paste. Transfer into a small bowl and set aside.
3. For tomato paste put tomatoes and red chillies in a mixer jar and grind to a fine paste. Transfer into another small bowl and set aside.
4. Heat oil in a deep non-stick pan, add onion paste and saute, stirring, till light golden.
5. Add marinated mutton, coriander powder and salt, mix well and saute till they are lightly browned.
6. Add tomato paste and mix well. Cover and cook for 3-4 minutes. Add 2 cups water, mix well, cover and cook till mutton is tender.
7. Remove the cover and cook till the gravy thickens. Switch off heat and add coriander leaves and mix well.
8. Transfer into a serving bowl, garnish with ginger, coriander leaves and green chillies and serve hot.

Additional Tips and Tricks

About chef

Chef Shantanu Gupte

Chef Shantanu Gupte hosts the show Health Mange More on channel FOOD FOOD.

Know More

Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps