Mutton curry – Juicy, spicy and aromatic

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. (Please see how to make it under Tips)

I adopted the  technique of making this curry from Thilini, a long standing family friend of mine who now lives in Canberra, Australia with whom I often discuss about various dishes, their unique tastes and methods of making them to perfection.

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 20 mins in the marinade before cooking.  And, remember that this curry tastes even better, the next day .

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
Olive oil for cooking 2 tbsp
 Whole spices- a Cinnamon quill , a few cardamoms, 3 cloves

Let’s make it:

Marinade it

  • Marinade the mutton pieces with :   Roasted curry powder, chili powder, grated ginger and garlic, vinegar, salt and pepper powder.  Leave it aside for 20 – 30 mins.

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.

mutton

Simmer it

  • Immediately cover, lower the flame to the minimum and leave the pan alone for about 10-15 mins.  This will allow all the natural juices of mutton pieces to run 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 very low flame, about 1/2 hr while string from time to time.
  • Cook until the mutton pieces are tender when bite.
  • Add 1 tsp of Maggi coconut milk if you need a bit creamier flavour.
  • Toss some fresh curry leaves on top, switch the flame off , cover and let the pan rest.
  • Your juicy mutton curry is ready to devour!!!
It's only fair to share...Email this to someonePin on PinterestShare on FacebookShare on Google+Tweet about this on TwitterShare on LinkedIn

Published by

Leave a Reply

Your email address will not be published. Required fields are marked *