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

  • 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.
  • Now, add in the turmeric, salt, pepper, coriander powder and cumin powder. Stir well and cover and cook for a minute or so.
  • Add in the lamb. Stir well so that the lamb is coated with all the spices.
  • Add 2 cups of water and pressure cook for about 4 to 5 whistles or until the lamb is cooked and tender.
  • Cool down completely and let out the steam before opening the pressure cooker. 
  • Simmer again until you get a nice and thick gravy consistency.
  • Add in the ghee, coriander leaves and the curry leaves. stir 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!