Indian Mutton Curry Recipes

MUTTON CURRY RECIPE

Steps:

• Heat mustard oil in a pressure cooker.
• Add cinnamon, cloves, black peppercorn and bay leaf and let them crackle for a few seconds.
• Now add onion and fry until slightly browned.
• Add ginger paste and garlic paste and fry until onions turns nicely browned.
• Transfer the mutton in the pressure cooker and fry on high heat for 4-5 minutes.
• Add curd and tomato and cook for 2-3 minutes.
• Add green chillies, coriander powder, turmeric powder, Kashmiri red chilli powder, roasted cumin powder, salt to taste and garam masala powder.
• Finally add 1/2 cup water and pressure cook until mutton is cooked.
• Remove the cooker from heat and let the pressure release.
• Add kauri methi and lemon juice and mix well.
• Garnish with fresh coriander.
• Serve hot with rice or roti.

INDIAN MUTTON CURRY

Steps:

• When the meat is cooked and the sauce has thickened, garnish with chopped coriander and serve hot.

INDIAN LAMB CURRY

Steps:

• In a Dutch oven or heavy bottom skillet, add the oil, ghee, and whole spices.Pro tip - if possible use a Dutch oven as it retains heat evenly and will cook without losing too much liquid. if not, use a heavy bottom skillet with a tight lid.
• Then, add onions and saute until caramelized, almost brown - about 10 minutes (see video).Pro tip - depending on the heat it may take 10 to 15 minutes to caramelize the onions. Do not cook on high as it will burn the onions not caramelize.
• Next, add the ginger and garlic - saute for another minute. Add the lamb pieces, saute for 2 to 3 minutes until the lamb is no longer pink.Pro tip - ginger and garlic can burn easily so keep the heat on medium. Then turn the heat a little higher to sear the lamb on all sides.
• Then, add the ground spices and chopped tomatoes. Saute for 2 to 3 minutes until fragrant.
• Next, add the yogurt. Combine it then add 1/2 cup water. Season with salt, pepper, and lemon juice. Bring to a boil on medium-high heat.Pro tip - stir the yogurt separately in a small bowl to ensure there are no lumps before you add it to the lamb otherwise you will have lumps in the curry.
• Continue to simmer it on the stovetop on medium-low heat stirring frequently until meat is cooked through and becomes fork-tender - about 1 to 1 ½ hour adding water if necessary. Pro tip - Always ensure you have enough water so the meat has enough moisture to cook. If necessary add ¼ to ½ cup more.
• When cooked to fork-tender, taste and adjust seasoning. Adjust gravy by adding a bit more water depending on how you going to serve it.Pro tip - If you serve it with chapati, naan, or roti - keep it thick. If you serve with rice, add a little water to make a gravy.
• Garnish with fresh cilantro or parsley.

RAILWAY MUTTON CURRY RECIPE

Steps:

• Pressure cook the mutton with 2 cups of water and 2 tsp salt until 80% cooked in a pressure cooker.
• Remove the cooker from heat and keep aside.
• Heat mustard oil in a pan.
• Once the oil is hot, add bay leaves, cloves, green cardamom, black cardamom, fennel seeds, cumin seeds and dry red chillies and let them crackle for a few seconds.
• Add onion and fry until they turn slightly brown.
• Add ginger garlic paste and fry until onion turns nicely brown.
• Now add potatoes, coriander powder, turmeric powder, red chilli powder, cumin powder and salt to taste and cook for 2-3 minutes.
• Add 1/2 cup water and cover the pan.
• Cook until potatoes are softened.
• Add tomato (Or Tamarind) and fresh coriander and cook for 3-4 minutes.
• Add the cooked mutton along with the broth and cook for 10-12 minutes on low heat.
• Now add coconut milk and cook on low heat until the curry comes to a gentle simmer.
• Garnish with fresh coriander and serve hot with steamed rice or roti.

DELICIOUS INDIAN LAMB CURRY

Steps:

• Gather the ingredients.
• Heat the cooking oil in a heavy-bottomed pan over medium heat.
• When hot, add the onions. Sauté until the onions begin to turn pale golden brown, about 8 minutes. Remove from the oil with a slotted spoon and drain on paper towels. Reserve the oil in the pan and turn off the heat.
• In a food processor , pulse the onions into a smooth paste, adding a teaspoon of water if necessary to blend. Transfer to a separate container and reserve.
• Blend the tomatoes, garlic paste, and ginger paste together in the food processor until you have a smooth paste. Transfer to a separate container and reserve for later use.
• Reheat the oil left over from frying the onions over medium heat and add the reserved onion paste. Sauté for 2 to 3 minutes.
• Add the tomato mixture, coriander, cumin, turmeric, red chili powder, and garam masala, and mix well.
• Sauté until the oil begins to separate. This can take up to 10 minutes.
• Add the lamb pieces to the mixture and stir to fully coat. Sauté until the lamb is well browned, about 8 minutes.
• Add 1/2 cup of hot water to the pan and stir to mix well. Bring to a boil, reduce the heat to a simmer, and cover the pan. Cook until the lamb is tender. You will need to keep checking on the lamb as it cooks and adding more water if all the water dries up. Stir often to prevent burning. The dish should have a fairly thick gravy when done. Season with salt to taste. This should take roughly 45 minutes.
• When the lamb is cooked, garnish with chopped cilantro and serve with naan or hot steamed rice.