How to make Mutton Curry

Mutton curry is one of its kind , nothing can beat this cuisine , a simple mutton curry with spices is easy to make and is best during those days when I want to cook something simple non vegetarian meal. Sometimes I do add potatoes to mutton curry as I love potatoes and can have with rice or parathas. I remember when I was a kid, mutton curry was 1, which was frequently made at home, in fact I still remember my grand ma use to say that mutton curry looks beautiful with proper amount of oil (which forms above the gravy after cooked).As nowadays we cannot afford so much calories and doctors advice to add less food oil to gravy and veggies. But I too prefer ma grandma’s theory , that mutton curry looks good with tari, (oil that floats on gravy , we call it tarii) . Well I still remember, I started cooking in my teens and mutton curry was my first dish which I prepared. Grandma use to say that a female is incomplete if she does not know to cook, where as a woman’s first job is to cook good delicious food and I too agree to that. In fact there are 2- 3 ways to cook mutton curry but I cook in this method as everything blends well, be it spices, tomatoes or onions or ginger garlic for that matter. Infact the more the quantity ,the better it tastes, trust me..! I have experienced it many times when I cook during EID or guests at home. Mutton curry is delicious , served with plain rice, Raita and Salad. If you thicken the gravy , it tastes just as good with hot freshly made chapatis or parathas.

INGREDIENTS :

½ kg goat / lamb ,cut into small sized pieces

2 medium onions cut into thick cubes

2 tomatoes chopped

2 tbsp ginger garlic paste

A pinch of turmeric powder

2 tsp coriander powder

2 tsp kashmiri red chilli powder

1 tsp cumin seeds

1 small stick of cinnamon

1 bay leaf

2 -4 cloves

3-4 black pepper

1 whole cardamom

Salt as per taste

oil

Coriander leaves for garnishing.

METHOD:

Wash mutton pieces properly and keep aside.
In a heavy bottomed pan add oil, cumin seeds, bay leaf, cinnamon, cardamom, cloves, black pepper, salt, turmeric powder, ginger garlic paste and mutton , mix everything well and keep on low flame till the mutton is almost done.
Now add coriander powder and red chilli powder and sauté for a while until oil separates, put ½ cup water and fry the mutton again till tomatoes and onions have formed into gravy and the rawness of chilli powder and coriander powder disappears.
Add desired water as much gravy you want, and keep on low flame until mutton is completely done.
Garnish with coriander leaves and serve hot with parathas, rotis, phulkas, or rice.

Note : *You can use a pressure cooker to cook mutton curry as it will be done in half the time it takes to cook in an open pan.

*Add less water if you want a thick gravy.

*Tastes best when cooked in a large quantity.