Though I love cooking mutton, I avoid cooking it unless I am sure of the quality of meat that I get. I have finally found a meat shop near my home which stocks fresh mutton over the weekends. I called him a day before the “occasion” and told him the part of the goat that I would need. You should choose the appropriate part for the dish you want to prepare. For Mutton curry I ask for meat from the front legs and Mutton Chops. As one of my friends says “The taste of mutton is dependent 50% on how it is cooked and 50% on how it is cut”.
Marinating meat properly is a must to ensure a good curry. Most marinations have an acidic element that tenderises the meat, herbs & spices that impart flavour and oil to carry the flavours and also protect the meat from air exposure. For Mutton curry I use curd based marination. Curd acts as a meat tenderiser. If available you can also add Kachri powder. Ratio of Kachari Powder is 4 tablespoon for 1 Kilo Mutton. I prefer to keep the spices as minimum in mutton curry so have used only ginger, garlic, coriander powder and turmeric.
Another important step is to roast the meat well. There is no short cut to well cooked meat. My grandfather was very particular about the flame on which he cooked the meat. Meat should be cooked slowly over a medium flame.
|Prep Time||10 minutes|
|Cook Time||60 minutes|
|Passive Time||240 minutes|
- Mix all the ingredients listed above for marination. Marinate the meat for a minimum of 4 hours preferably overnight in the fridge. One hour before cooking add salt to the marinated meat.
- Grind the onion into paste
- Heat ghee in a pan and add bay leaf, cardamom, cloves and black pepper. Once the dry spices start fluttering, add Garlic paste, when garlic is pink add onion paste and fry. When the onion garlic paste is well roasted, ghee will start separating and the garlic onion will be brown, add marinated meat along with the marinate.
- Roast the meat for almost 30 minutes or till well roasted. Meat is considered well roasted when the ghee would separate from gravy. At this stage you can check if the meat is cooked or not. If the meat is well roasted but not tender enough to eat , add water ( approx 2-3 cups) and pressure cook it. After one or two whistles switch off the gas. If the meat is tender and good quality it will not take more than one whistle.
- Once the meat is well cooked add tomato puree and roast the meat again. When the tomato is fried well and add the remaining water as per the required consistency of the gravy and boil.
- Garnish with coriander and garam masala and serve hot with chapati / lachha paratha or boiled rice.
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Murlidhar wadhwani says
Instead of raw tomato paste issues used boiled tomato purry. Which will taste better. Thanks for the recipe
Amarjit Bhatia says
I accidentally came upon your site. I was looking for adrak achaar recipe. This site is a treasure house of recipes I have been looking for. Bless you for sharing these.