Homemade Mutton Curry ~ By Priyanka Bhatia Aswal
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A simple recipe for Mutton Curry by Priyanka Bhatia Aswal.

Homemade Mutton Curry


Mutton – 1.5 kilos
Curd – Half Cup
Onions – Sliced (not too thin)
Tomatoes – 4 or 5 in numbers, Chopped
Ginger Garlic paste – 2 Table Spoon
Green Chillies – finely chopped
Fresh Coriander leaves
Turmeric powder
Red Chilli Powder
Dry coriander powder
Garam Masala
Salt, to taste
Oil for deep frying
Mustard Oil or Ghee for the curry

Process :

  • Marinate the mutton in half cup of curd, 1 Table Spoon salt and 1 and a half Table Spoon of Garam Masala (if you can, either make the garam masala at home or get it fresh from the chakki). Keep the mutton in marinade for at least 24 hours, if time permits.
  • Deep fry the sliced onions. Make a paste of the fried onions in a mixer grinder. (No harm in using chopped onions and shallow frying them. I just love the texture of the curry with fried onion paste).
  • Heat mustard oil or ghee in an iron wok.
  • Add the tomatoes once the oil is hot. Fry tomatoes till the water evaporates.
  • Add a generous amount of ginger garlic paste, green chillies and chopped coriander leaves and fry (bhuno) for some time.
  • Add turmeric powder, red chilli powder, dry coriander powder, salt and some more garam masala (like any grehni, I use my gut feel for the amount).
  • Now add the mutton and the fried onion paste. Mix it well with the masala and fry for a minute or two.
  • Now simmer the gas and leave the mutton to cook slowly in its own juices. It’ll leave quite a lot of water of its own, PLUS the curd from the marinade will also add to the water content. If you feel the mutton drying up or sticking to the bottom, add some water.
  • Keep checking on the mutton and stir lightly when you do.
  • Serve with rice / roti.
Do try it and let us know.
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