Good quality mutton, bought from a reliable butcher, has its own juicy flavour stored in it; we do not have to make a big effort to make it delicious.
The only secret that makes all the juices run – and stimulate your tasted buds, of course – is the use of good quality spices. In my case, as shown on my website under tips, I always use my homemade curry powder, a sure taste enhancer.
(Link to how to make roasted curry powder at home)
Remember to buy the shoulder joints, from your butcher which has less fat content and a few bones, as some bones should be there to enhance the flavour. The meat should stand at least 2 hrs or preferably over night in the marinade before cooking.
And, remember that this curry tastes even better, the next day with all the juices and flavours blended to a glorious gravy and the pieces of mutton absorbed the essense of spices.
What you need to make it:
|Good quality mutton from shoulder -medium size||300 g|
|Onion and green chili – slit in the middle||1 each|
|Ginger and garlic – freshly grated||2 tbsp|
|Roasted curry powder||2 tbsp|
|Chili powder||1 tbsp|
|Salt||1 tsp or more to taste|
|Pepper powder||1 tsp|
|Maggi coconut milk powder or thick fresh coconut milk||1 tbsp|
|Whole spices- a Cinnamon quill , a few cardamoms, 3 cloves|
Let’s make it:
- Marinade the mutton pieces with : Roasted curry powder, chili powder, grated ginger and garlic, vinegar, salt and pepper powder
- Cover and keep aside for at least 2hrs or preferably over night
- Fry the onion until golden and add some freshly grated ginger and garlic. Brown them.
- Toss some crushed curry leaves, a few cloves, a cinnamon stick, 3,4 cardamoms and fry.
- Add the green chili.
- Now add the marinated mutton pieces and stir fry them for 5 – 10 mins under medium heat until all the pieces turn light brown and the pan gets a bit dry.
- Immediately cover, lower the flame to the minimum and leave for 10-15 mins. This will allow all the natural juices of mutton pieces to ooze out. Open after 10 mins and see if the process has been done. If not, cover for another 5 mins. Scrape the juices and mix thoroughly until all come together. Check the taste. Add more salt or pepper if needed.
- Now pour warm water a little above the mutton pieces
- Cover and cook under low flame, about 1/2 hr while string from time to time
- Cook until the mutton pieces are tender
- Add 1 tbsp of Maggi coconut milk which will enhance the flavours in a great deal
- Toss some fresh curry leaves on top, switch the flame off , cover and let the pan rest for at least 1/2 hr
- Serve with a dome of hot rice, bread or rotis