Mutton Curry or Tariwala Meat

I love mutton, however now a days cooking mutton is limited to special occasions. The other day one of my friends messaged “when are you cooking mutton curry?”. So in this way we created a special occasion, to eat Mutton curry and rice 🙂

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.

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Mutton Curry or Tariwala Meat

An easy yet tasty recipe for home made mutton curry. Get good quality mutton, marinate it well and then cook it on medium flame.

Course

main course

Cuisine

indian

Prep Time

10 minutes

Cook Time

60 minutes

Passive Time

240 minutes

Servings

servings

Ingredients

For Marination

• 1 kilogram Mutton
• 1 tablespoons garlic paste
• 1 tablespoon ginger paste
• 2 tablespoons Coriander powder
• 1 tablespoon red chilli powder
• 1/2 teaspoon turmeric powder
• 4 tablespoons Kachri powder ( optional)
• 1 cup curd
• 1 table spoon oil

For Gravy

• 1/2 cup ghee
• 1 bay leaf
• 2 cardomom black
• 6 cloves
• 8 black pepper
• 4 onions large
• 1 tablespoon garlic paste
• 1/2 cup tomato puree
• To taste salt
• 4 cups water

For Garnishing

• 1 teaspoon Garam Masala
• 8 - 10 sprigs coriander of

Course main course Cuisine indian Prep Time 10 minutes Cook Time 60 minutes Passive Time 240 minutes Servings servings Ingredients For Marination 1 kilogram Mutton 1 tablespoons garlic paste 1 tablespoon ginger paste 2 tablespoons Coriander powder 1 tablespoon red chilli powder 1/2 teaspoon turmeric powder 4 tablespoons Kachri powder ( optional) 1 cup curd 1 table spoon oil For Gravy 1/2 cup ghee 1 bay leaf 2 cardomom black 6 cloves 8 black pepper 4 onions large 1 tablespoon garlic paste 1/2 cup tomato puree To taste salt 4 cups water For Garnishing 1 teaspoon Garam Masala 8 - 10 sprigs coriander of

Instructions

1. 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.
2. Grind the onion into paste
3. 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.
4. 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.
5. 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.
6. Garnish with coriander and garam masala and serve hot with chapati / lachha paratha or boiled rice.

Recipe Notes

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