I  was never good at making curries until I experimented with this one. pepper has become my new favourite ingredient for meaty Indian curries. This dish goes well with parathas or thenga paal  soru(coconut milk rice) . The recipe for the coconut milk rice is coming up in my next blog post!

Ok. So about this mutton curry............its spicy (ofcourse you can cut it down) and full of flavour. Make sure you cook the meat well so you bite into tender pieces and not hard ones! You can opt to add some coconut milk (about 2 tbsps of thick coconut milk) if you like. but I personally prefer it without!

This is 'A'  finger licking good recipe..........Imagine you come home to some of this mutton curry after a hard, long days work!!! :D ................or ............ummmmm............how about the thought of eating it for dinner??....................might even help you get through that long day at work??........ EVEN BETTER!!! (wink)

lamb with bones - 1 kg
cinnamon - 1 big piece
cardamom - 3
cloves - 5
onions, chopped - 4 to 5
green chilies, slit - 3
big tomatoes, chopped - 2
ginger garlic paste - 4 tbsps +1 tsp
chili powder - 2 tbsps
turmeric powder - 3/4 tsp
cumin powder - 3/4 tsp
coriander powder - 3 tbsps
black pepper powder - 3 tsps (or more if you want it spicier)
ghee - 1 tbsp
curry leaves - 1 big stem

  • Wash the lamb and pressure cook it along with 1 tsp ginger garlic paste, a bit of salt and with just enough water to cook it . (the number of whistles depends on the quality of meat ) Keep aside.
  • In a wok, heat about 8 tbsps of oil. Add the cardamoms, cinnamon and cloves.
  • Add in the onions and green chilies and nicely saute them till they turn translucent and slightly brown. 
  • Next add in the ginger garlic paste and saute for a few minutes till its nice and fragrant.
  • Next add the chili powder and let it cook in the oil for a  minute or 2. Then add the tomatoes. Close and cover for a few minutes till they are soft and mushy. With the back of your spatula just mash them in so that the tomatoes are not lumpy. Make sure the contents of the pan are a nice masala at this stage.
  • Add in the cooked lamb (without the water. Reserve the water for later)
  • Stir well so that the lamb is coated with all the spices.
  • Now, add in the turmeric, salt, pepper, coriander powder and cumin powder. Stir well and cover and cook for a minute or so.
  • Add 3 to 3 and a half cups of water. (you can use the remaining water from cooking the lamb) close the pan and let it cook. 
  • After awhile when you see the water level has gone down slightly and its reached the required gravy consistency add the chopped coriander leaves, curry leaves and the ghee. stir and let it cook for a further 3 minutes and then switch off the flame. 

1 comment:

  1. This perfect Indian dish went well with Italian Lamb Risotto ! The combination had the perfect balance of Spices and herbs that everyone in my family enjoyed! Thank you!