A wholesome delicacy where the pieces of mutton are cooked in an onion-tomato gravy until succulent and tender. It is best to be served with rice, chapati, naan or roti. It also goes well with idiyappam and can be the perfect lunch/dinner to relish.
How to cook Mutton Curry(Goat Curry) ?
Mutton curry can be prepared by two methods( Slow cooking and Instant cooking). Slow cooking mutton in a pan takes more than 1 hour until it becomes soft and tender. Another method is instant cooking, mutton can be cooked quickly in a pressure cooker. To save time, I always make curry just in the pressure cooker. It’s up to you choose cooking method depends on your preference and convenience.
Choosing Mutton part :
Always use fresh meat and it’s up to you to choose boneless or bone with pieces. Lamb shoulder or thigh is the best for making stews or curries. It’s recommended to choose bone with pieces as it enhances the flavor and aroma of the mutton curry.
Have you tried these today ?
Marinate mutton pieces in a yogurt along with seasonings. You can add seasonings based on your preference or to suit your taste buds and you can also use store bought mutton masala powder if you like.
In this method, an acid from the yogurt helps to create a flavorful and a tenderized mutton. Leave it to marinate in the refrigerator for at least 2 hours or overnight. Marinating for longer time makes the mutton soft and tender.
Nutrition Facts :
Lamb meat is a great source of protein, iron and zinc. It helps to build strong bones and muscles. It prevents anemia and it also helps in reducing the development of heart disease.
Can I have mutton daily ?
No, it is better to eat anything in moderation.
Can vegetables be added to this recipe ?
Yes, you can add vegetables like potato or cauliflower or any vegetable you like. Note that the vegetable you add can change the flavor of curry, so be selective while choosing veggies.
Recipe Tip :
- Adding coconut milk gives thickness and taste to the curry.
- You can add vegetables like potato to this recipe.
- If you are in a hurry and don’t get time to marinate mutton, just pressure cook meat until it turns tender.
- Mutton -500 gms
- Yogurt — 1/2 cup
- Oil — 2 tablespoon
- Cardamom — 2
- Cinnamon -½ inch stick
- Cloves — 4
- Pandan leaves (ramba leaf) — 1
- Onion — 1 large
- Tomato — 1 large
- Green chilies — 2
- Curry leaves — few
- Mint leaves — few
- Coriander leaves — few
- Ginger garlic paste — 1 tablespoon
- Chilli powder — 1 tablespoon
- Turmeric powder — 1 teaspoon
- Coriander powder — 2 tablespoon
- Cumin powder — 2 tablespoon
- Garam masala — 2 teaspoon
- Coconut milk — 1 cup
- Salt, as required
- Wash mutton 2 to 3 times under running water.
- Take a bowl, add yogurt, ginger garlic paste, turmeric powder, chilli powder and salt. Mix well to a fine paste, add mutton into it and leave it to marinate in the refrigerator for at least 2 hours or overnight. Keep it out of the fridge half an hour before cooking.
- Grind coconut well by adding water and extract the milk.
- Peel off onions and grind it to puree.
- Chop tomatoes and grind it to a puree. Keep them aside.
- Heat oil in a pressure cooker or heavy bottomed vessel, temper with cardamom, cinnamon stick and cloves.
- Add pandan leaves and saute for a minute. If it’s not available, replace it with bay leaf.
- Add pureed onions and saute it for a minute.
- Add chilies, curry leaves, mint leaves, coriander leaves mix them well.
- Add ginger garlic paste and saute till the raw smell wears off.
- Add tomato puree and cook for a minute. When oil separates at the edges, add chilli powder and cook for a minute.
- Pour little water, mix well and add the remaining masalas( coriander powder, cumin powder, garam masala) then add the marinated mutton, close the lid and cook for about 5 minutes, while stirring occasionally.
- Open the lid, pour enough water, add salt if required, stir well and pressure cook for 4 to 5 whistles or until it turns tender. If you are cooking in a pan, let it cook until tender.
- When the pressure goes off, open the lid, add coconut milk and let it cook on medium flame until it thickens or you get your desired consistency.
- Garnish with coriander leaves or curry leaves.
- Serve Hot with rice, chapati, naan or paratha.
Another method :
- Heat oil or ghee in a pressure cooker, add the marinated mutton and cook for about 4 to 5 whistles.
- In a separate pan, heat oil and cook everything as above step and if you are adding vegetables add it now and let it cook for 10 minutes. Then add the cooked mutton pieces with stock and cook until the curry thickens of your desired consistency.
- Mutton Curry is ready to be served.