This is how I prepare Mutton curry. And I have this with Raagi mudde 🙂
- Mutton – 1/2 kg
- Onions – 2 large sliced
- Green chilies – 6 slit lengthwise (you can increase if you prefer it to be more spicy)
- Ginger – 2 tbsp chopped
- Garlic – 2 tbsp chopped
- Coriander powder – 2 tbsp
- Red chilly powder – 1 tbsp
- Pepper powder – 1/2 tsp
- Garam masala – check below
- Tomatoes – 2 large chopped
- coriander leaves chopped – 1/4 cup
- coconut slices broken into small pieces- 1/2 cup (optional)
- Curry leaves of 2 string
- Salt to taste
- Mustard seeds – 1 tsp
- Oil – 3 tbsp
You have to
- Wash and cut mutton to medium size pieces and keep it aside.
- Heat about oil in a pressure cooker or a heavy bottom pan in a medium to low flame.
- Add mustard seeds.
- Once it pops up add chopped onions, green chilies, curry leaves, coconut slices
- Once the onion turns translucent add the chopped ginger and chopped garlic and saute.
- Add coriander powder, red chilly powder, pepper powder and turmeric powder. Fry till the raw smell disappears.
- Now add mutton pieces, powdered garam masala, chopped tomatoes, salt
- Mix well so that the masala and the mutton pieces are blended well.
- Add 1/2 cup of water and mix it nicely.
- Close the pan with a lid and pressure cook for 3-4 whistles or cook covered till the mutton pieces are cooked.
- Once the pressure is done remove the lid.
- Allow to simmer till the gravy thickens.
- Add chopped coriander leaves towards the end
- And remove from the flame after 2 minutes.
- Serve with puttu or appam or chappathi or rice or pathiri or ragi mudde
- Cardamom – 3
- Cloves – 5
- Black Peppercorns – 15 nos
- Cinnamon – 2 inch piece stick
- Star Anise – 1 No
- Sauf (Fennel seeds) – 3/4 tsp
- Fry cardamom, cloves, peppercorns, cinnamon stick, star anise and fennel seeds in a non stick pan without oil for a minute.
- Crush using a mortar and pester and keep it closed.
Few old pics