This is a very popular and famous recipe in all over india and it is most liked by non-vegetrain people, Mutton curry recipe is made from Goat meat and some time lamb meat and many ground spices and many vegetables like onion tomatos and many others, Mutton curry recipe also non as kosha mangsho, lamb curry, goat curry, mutton curry is generally serve with roti ( indian bread ) rice and many thisngs,
Mutton Curry Recipe
Hey what’s up guys you are welcome once again on my new blogs so friends today I am making Mutton curry recipe, so basically what is this mutton curry so Althose my household is Punjabi but I am quite inspired by maharashtriyan cuisine, and I have lots of Maharashtrian friends and that’s why I have eaten the indian mutton curry with lots of gravy a lot, and at my home Punjabi mutton curry is also a staple,
And I have my own version of this recipe which I usually make it on many holidays, and this one is the fusion of both while cooking over the years this recipe for mutton curry recipe my favourite, show the mutton curry that I make on my usual holidays is the same recipes that I am sharing with you all today,
And it is very delicious it’s a gravy is incredible and the mutton is soft and tender, In this blog we will learn how to make mutton curry but before that I make a garam masala for mutton curry recipe at home let’s learn how to make it,
Prep time: 20-25 minutes Cooking time:1 hour + 25-30 minutes (excluding marination time) Serves: 4-5 people
# Mutton Curry Ingredients
Garam masala Ingredients:
- CORIANDER SEEDS 1.5 TBSP
- CUMIN SEEDS 2 TBSP
- BLACK PEPPER CORNS 2 TSP
- CLOVES 2 TSP
- GREEN CARDAMOM 20-25 NOS.
- BLACK CARDAMOM10-15 nos.
- FENNEL SEEDS 2 TBSP
- MACE 3 NOS.
- STONE FLOWER 2 GRAMS
- FOX NUTS | 10-15 NOS.
- WHOLE RED CHILLIES 7-8 NOS
- POPPY SEEDS 2 TBSP
- KASURI METHI 2.5 TBSP
- NUTMEG 1/2 NOS. (GRATED)
- SALT A LARGE PINCH
Marination Ingredients:
- FRESH CORIANDER 3/4 CUP
- GARLIC 30-35 CLOVES
- GREEN CHILLIES 6-7 NOS.
- GINGER 2 INCH
- DRY COCONUT 1/2
- WATER AS REQUIRED
- MUTTON 2 KG
- SALT 1 TBSP
- TURMERIC POWDER 1 TSP
- VAATAN 1/2 QUANTITY
- CURD 400 GRAMS (WHISKED)
Cooking the curry Ingredients:
- OIL 8-10 TBSP
- WHOLE SPICES
- CUMIN SEEDS 2 TSP
- GREEN CARDAMOM 5 NOS.
- BLACK CARDAMOM 5 NOS.
- CINNAMON 3 INCH
- BAY LEAF 4 NOS.
- ONION 700 GRAMS (CHOPPED)
- VATAN REMAINING HALF QUANTITY
- POWDERED SPICES
- TURMERIC POWDER 1TSP
- SPICY RED CHILLI 2.5 TBSP
- KASHMIRI RED CHILLI POWDER 2.5 TBSP
- CORIANDER POWDER 2.5 TBSP
- GARAM MASALA 2 TBSP
- CUMIN POWDER 2.5 TBSP
- HOT WATER 100-150 ML
- GHEE 8-10 TBSP
- GARAM MASALA A PINCH
- KASURI METHI 2 TSP
- FRESH CORIANDER AS REQUIRED (CHOPPED)
- LEMON JUICE 2 TSP
# How to Make Garam Masala for Mutton curry Recipe
1. So I have taken a fry Pan so heat a fry Pan really well once the pen is hot then lower the flame, now I am adding two tablespoon coriander seeds, two table spoon cumin seeds, two table spoon black peppercorn, two table spoon cloves, 25 green cardamom, 12 black cardamom, one table spoon fennel seeds, two blades of mace, about 2 gram stone flower, 10 to 12 fox nut, 7to8 spicy dried Red chillies, after adding all the spices you have to toast them on low flame,
2. Toast them slowly and they should get hot and toasty, and they should not burn keep that in mind once these spices are aromatic roasted and heated up, then at the end we will add one table a spoon poppy seeds, And we will add two tablespoon kasuri methi, and just mix it a little, the residual heat of pen and spices will help them roast instantly,
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3. Now transfer these spices into a bowl and cool them down before grinding them once your spices have cold down then transfer them to a mixer grinder jar with it I am grating one nutmeg into it, after adding grated nutmeg we will add one big pinch of salt to it,
4. Now cover them and grind these spices to make a fine powder, so I have ground the spices and our fresh homemade garam Masala is ready,
So like this you can easily make the garam Masala at your home it’s quite a fragrant spice blend, I will use this garam Masala cooking process and sprinkle it on mutton towards the end too, not just mutton but any recipe of chicken mutton egg curry, and even vegetarian curries, it can be used in anything and everything, and it adds really amazing flavour and Aroma, and this garam Masala is incredible so definitely try this recipe at your home, and you can store it in an airtight container and easily store it for two three months,
# How to Marinate Mutton
5. Now next step let’s prepare the mutton and learn how to marinate it now for the marination of the mutton I make a green paste, firstly let’s make the green paste
# How to make green paste for Mutton Curry Recipe
6. So in a mixer grinder jar I am adding half cup fresh coriander leaves, 15 to 20 cloves of garlic, five spicy green chillies , 1 inch Ginger, one small pieces of dried coconut, and also some water to help with grinding, now blend everything together to make it into a fine paste, so our ginger garlic chilli paste is ready, and this is called Hara vatan which is widely used in Maharashtrian cooking,
# Marinate Mutton
7. Now here I have taken to 2 KG mutton, now I am adding one table spoon salt to it, along with it half teaspoon turmeric powder, and we will add half quantity of the green paste that we prepared earlier, and with it I am adding 300 gram wishked curd into this, it is very important to wishk the curd before adding now mix everything well and all the spices green paste and curd should coat the mutton nicely,
8. And mix everything well and the marination of your mutton is done, now I have marinated the mutton
Now at this stage you have to option option number one is that if you are cooking the mutton at night then marinate in the morning and if you want to make it next afternoon then marinate it at night and keep it in the refrigerator no need to deep freezer it, if you don’t have so much time to marinate it then the other thing that you can do is marinate it firstly, after that you make the garam Masala at green paste and lastly add the mutton to it, the mutton will keep marinating for whatever half and 1 hour that will do too,
# How To Make Mutton Curry
9. So now the mutton is marinated the spices blind is ready now let’s prepare for the curry,
For making mutton curry I have taken a big vessel now in a big vessel take 8 to 10 table spoon oil now we will add two tablespoon cumin seeds, 4 green cardamom pods, 2 black cardamom pods, 2 inch cinnamon, 2 bay leaves, and add 10 to 12 medium sized onion or 700 gram chopped onion to this, now mix everything well and now saute a everything very nicely on medium high flame, until the onion turn golden brown in colour caramelisation of onion should be on point this is very important in my recipe,
10. Once your onions are nicely brown then we will add the green paste to this, add the remaining half green paste left behind after marination, after adding the green paste you have to saute the ginger and garlic in the paste very nicely too, now you have to cook this green paste very well for 3 to 4 minutes,
11. Now we have to add spices to its so lower the flame before adding the spices, now to this I am adding 1/2 teaspoon turmeric powder, 2 table spoon spicy red chilli powder, 2 table spoon Kashmiri red chilli powder, 2 table spoon coriander powder, 1 table spoon garam Masala, that we prepared earlier and 2 tablespoon cumin powder give it a quick stir after adding all the spices, along with it I am adding hundred ml hot water to prevent spices from burning and cook them nicely, cook spices nicely after adding the water until the oil starts separating from it,
12. So you will see that the oil has separated and your spices are nicely cooked at this stage I am adding our marinated mutton to this after adding the marinated mutton you have to cook mutton while stirring on a high flame for at least 10 minutes, you will see that after 10 to 15 minutes the water will seep out of mutton,
13. you have to cook the mutton up to that stage on high flame, and you will see that it’s been in 10 to 12 minutes and the water is released from the mutton, at this stage you have to cover this vessel so put the lid on, and we will cook this mutton on lower flame completely, and on low flame you have to cook the mutton for about and 1 hour or until the mutton is tender and falls off the bone,
14. So I have covered the mutton and will let it cook you have to cook the mutton on a low Simmer slowly and gradually, if you cook it’s really your mutton will be soft tender and really juicy and the flavours will bloom amazingly too,
You have another option here to at this stage you can cook the mutton in a pressure cooker, you can cook the mutton for up to 4 whistles depending on the quality of your mutton until it melts, our masala is already cooked just mutton has to cook I don’t prefer cooking in the pressure cooker I like to cook at like this so I am cooking in a vessal,
15. With lid on, now at the setup that we have made on the top of the lid, after removing the lid you will see how much water is released from the mutton, so there is absolute no need to add additional water to it, just stir once to check if mutton is sticking to the bottom usually it does not stick due to plenty of water, and mix it once, it will create a steam and the pressure and that will help of the mutton faster so why this process the mutton will turns of tender and cook faster too,
16. So this technique is widely used in Maharashtrian cooking so I am cooking the mutton similarly, approximately within 45 minutes and 1 hour the mutton will be cooked while the mutton is cooking we careful not to keep lifting the lid again and again, so within in our only two time so you can left the lid and check the mutton,
17. So around 45 to 50 minutes are done and I have cooked the mutton like I told you, now let’s see how is our mutton cooked you will see how rich the gravy is and the colour is nice and dark too, the oil is floating on the top too and our mutton is nicely cooked as well, our mutton is almost melting at this stage you have to check the consistency of the curry, it’s a Got quite in nice semithics consistency and that’s how I like it,
18. If you want to water down the gravy then you can add some hot water to it, now I am checking for the seasoning here check your seasoning, I thought that is needed some more salt so I am adding more salt here, so after adding the salt I am stirring it nicely, along with that I am adding some more ingredients so where I am tating a a fry Pan and take the three to four table spoon of ghee and heat the desi ghee
19. Once the ghee is hot then to it will add one pinch of garam Masala, and one table spoon kasuri methi, and quickly I am pouring this tempering on the mutton, it gives it really good flavour, along with that lots of freshly chopped coriander leaves, and I am adding one lemon juice to it, and stir it nicely and now you don’t need to cook it further Just cook for 3 to 5 minutes,
19.And lastly sprinkle some more freshly chopped coriander, now our mutton curry recipe is ready, The aromas in the kitchen are alluring and so is the mutton curry recipe, and the gravy is just incredible, and the you may have noticed some influences in this mutton curry recipe like,
The green paste cooking process lake of tomatoes, Punjabi home the use of onion is quite extra, so I have picked these nonsense from the different cooking style that I have seen from my childhood, and this mutton curry recipe comes out really beautiful,
So our mutton curry is ready along with it I have prepared tandoori roti rice flour bhakhti and steamed rice,
Now let’s serve it,
So definitely try this so mutton curry recipe at your home and tell me in comment box how did you like this mutton curry recipe if you like this mutton curry recipe please subscribe my blog and share this mutton curry recipe with your friend and family, see you again take care bye bye,