Indian Mutton Curry Recipes
MUTTON CURRY RECIPE
A basic, Indian Mutton Curry that you must try for a homely weekend dinner with your family, read my easy recipe to make it.
Provided by Neha Mathur
Categories Main Course
Time 40m
Number Of Ingredients 21
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.
Nutrition Facts : Calories 637 kcal, Carbohydrate 15 g, Protein 33 g, Fat 49 g, SaturatedFat 14 g, Cholesterol 118 mg, Sodium 268 mg, Fiber 4 g, Sugar 4 g, ServingSize 1 serving
INDIAN MUTTON CURRY
Steps:
- When the meat is cooked and the sauce has thickened, garnish with chopped coriander and serve hot.
Nutrition Facts : Calories 439 kcal, Carbohydrate 11 g, Cholesterol 136 mg, Fiber 2 g, Protein 51 g, SaturatedFat 3 g, Sodium 610 mg, Sugar 5 g, Fat 21 g, ServingSize Serve 4 to 5, UnsaturatedFat 0 g
WEST INDIAN LAMB CURRY
Curried goat is a popular dish in the West Indies, but lamb makes a fine substitute here in the United States, where goat meat is hard to find. This version, by the chef Martin Maginley from the Round Hill resort in Jamaica, is deeply flavored with allspice and Scotch bonnet peppers, but not overwhelming spicy. If you have time to make it the day before, it gets better as it sits, and gives you a chance to scoop some of the fat off the top of the stew before reheating over a low flame. And if you can procure goat, use it here in place of the lamb.
Provided by Melissa Clark
Categories dinner, curries, main course
Time 2h
Yield 6 to 8 servings
Number Of Ingredients 19
Steps:
- Pat lamb dry with paper towels and place in a large bowl. In a small bowl, combine 1 tablespoon curry powder, the salt, the ground ginger and the black pepper. Add spice mix to large bowl and toss with lamb.
- Combine onion, scallion, garlic, fresh ginger, allspice, thyme leaves and 2 tablespoons oil in a blender; purée until smooth. Scrape mixture over lamb and toss to combine. Cover with plastic wrap and refrigerate at least 2 hours or overnight.
- Heat 2 tablespoons oil in a large Dutch oven over medium-high heat. Stir in 2 teaspoons curry powder and heat until fragrant, about 30 seconds. Working in batches to avoid overcrowding the pot, brown the meat on all sides. Drizzle in additional oil, if needed, to prevent meat from sticking to the bottom of the pot. Transfer browned meat to a plate as it browns.
- Once all the meat has been browned, return it to the pot, along with any juices on the plate. Add enough water to just cover meat. Bring liquid to a simmer, covered, then uncover the pot and cook gently for 45 minutes.
- Stir potato, carrot and pepper into pot. Simmer until vegetables are fork tender and meat is cooked through, about 30 to 45 minutes longer.
- Using a slotted spoon, transfer meat and vegetables to a bowl. Simmer cooking liquid until it has reduced and thickened to a saucy consistency (to taste), about 15 minutes. Taste sauce and add more salt if needed. Pour sauce over meat. Serve over rice, topped with a squeeze of lime, a dollop of mango chutney or pickle and fresh cilantro.
Nutrition Facts : @context http, Calories 330, UnsaturatedFat 11 grams, Carbohydrate 11 grams, Fat 15 grams, Fiber 3 grams, Protein 38 grams, SaturatedFat 4 grams, Sodium 580 milligrams, Sugar 2 grams, TransFat 0 grams
EASY INDIAN CURRIED LAMB
Very tender and delicious. Can be simmered on stove top or placed in slow cooker for 6 to 8 hours. Add water for more sauce.
Provided by mn
Categories World Cuisine Recipes Asian Indian
Time 1h25m
Yield 4
Number Of Ingredients 11
Steps:
- Heat canola oil in a saucepan over medium heat. Cook and stir onion, garlic, and cumin seeds in the hot oil until onion is browned, 10 to 15 minutes. Add lamb, tomato paste, coriander, salt, garam masala, turmeric, and red chile powder; stir to coat. Cover saucepan and simmer until meat is tender and no longer pink in the center, about 1 hour.
Nutrition Facts : Calories 242.5 calories, Carbohydrate 8.1 g, Cholesterol 53.5 mg, Fat 15.6 g, Fiber 2.3 g, Protein 18.1 g, SaturatedFat 2.5 g, Sodium 1305.4 mg, Sugar 2.8 g
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