Mutton curry

Mutton curry – Juicy, spicy and aromatic

 

Mutton curry

mutton curry

mutton curry

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)

http://happyrecipes.co.uk/roasted-curry-powder/

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
Vinegar 2 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:

Marinate 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 it

  • 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.

Simmer it

  • 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.

Cook it

  • 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

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