Mutton Curry

-

DESCRIPTION

This easy Indian mutton curry will soon become your favourite bowl of comfort food. Made in a pressure cooker and perfect with rice.

INGREDIENTS

1 kg / 2 pounds Mutton or Lamb (cut into medium sized pieces)
1 teaspoon Turmeric
3 tablespoons Oil
1 teaspoon Fennel Seeds
1 Bayleaf
1 inch Cinnamon Stick
3–4 Cardamom Pods
3–4 Cloves
1 green chilli, slit lengthwise
3 large Onions, finely chopped
1 tablespoon Ginger Garlic Paste
5 large Tomatoes, finely chopped or pureed
1 teaspoon Coriander Powder
4 tablespoons Lala’s Mutton Masala, or meat/curry powder of your choice
2 Potatoes, quartered (optional)
1 teaspoon garam masala
1 tablespoon kasuri methi, optional but highly recommended
1 tablespoon ghee (or Butter)
1 tablespoon Salt
Image result for easy mutton curry recipe
Source : Google Image


INSTRUCTIONS


  • Add turmeric to the mutton or lamb and rub all over. Set aside.
  • Heat oil in a pressure cooker (electric or stovetop) and saute fennel seeds, bayleaf, cinnamon, cardamom and cloves for a minute. Add green chilli, onions and ginger garlic paste. Cook this for 7-8 minutes till the onions are translucent.
  • Add tomatoes, coriander powder, mutton masala (or meat masala) and salt and cook for 5 minutes till the tomatoes break down slightly. Add mutton, potatoes and a cup of water and put the lid on. If using a stovetop pressure cooker, cook on high pressure for 30-40 minutes (5-6 whistles). If using an electric pressure cooker or an instant pot, cook for 25 minutes and let pressure release naturally.
  • Once the pressure is released, open the lid and switch on the flame again. Add a little water if the gravy is too thick. Stir in garam masala, kasuri methi (if using) and ghee and simmer for another 4-5 minutes. Check and adjust seasoning. Let the curry rest for 15 minutes before serving.
  • NOTES
  • Any cut of lamb is good for this curry, but shoulder works best as it has the best flavour and tenderises really well
  • Meat masala is easily available at Indian stores

Comments

Post a Comment

Popular posts from this blog

Paneer butter masala recipe

-
Image
INSTRUCTIONS INGREDIENTS FOR ONION TOMATO PASTE: 1 tsp butter 1 tsp oil 1 onion, sliced 1 inch ginger 3 clove garlic 2 tomato, chopped 10 cashew / kaju Source : Google Images OTHER INGREDIENTS: 2 tbsp butter 2 pods cardamom 1 bay leaf ¼ tsp turmeric 1 tsp kashmiri red chilli powder ¼ tsp garam masala ¼ tsp cumin powder 1 cup water 1 tsp salt 2 tbsp cream 20 cubes paneer / cottage cheese 2 tbsp coriander, chopped ½ tsp kasuri methi, crushed firstly, in a large kadai heat 1 tsp butter and 1 tsp oil. saute 1 onion, 1 inch ginger and 3 clove garlic until it shrinks slightly. now add 2 tomato and 10 cashew for a minute. cover and cook for 10 minutes or until tomatoes turn soft and mushy. cool completely and transfer to the blender. blend to smooth paste adding water if required. in a kadai heat 2 tbsp butter and saute 2 pods cardamom and 1 bay leaf. keeping the flame on low add ¼ tsp turmeric, 1 tsp chilli powder, ¼ tsp garam masala and ¼ tsp cumi...
Read more

Dal Fry

-
Image
INGREDIENTS FOR PRESSURE COOKING: ½ cup toor dal, rinsed 2 tbsp masoor dal, rinsed ¼ tsp turmeric ½ tsp salt 1 tsp oil 1½ cup water FOR DAL: 2 tbsp ghee / clarified butter ½ tsp cumin / jeera 1 bay leaf / tej patta pinch hing / asafoetida 2 dried red chilli 2 clove garlic, crushed 1 inch ginger, crushed 1 chilli, slit 1 onion, finely chopped ¼ tsp turmeric ½ tsp kashmiri red chilli powder ½ tsp coriander powder ½ tsp salt 1 tomato, finely chopped 2 tbsp coriander, finely chopped 1 tsp kasuri methi, crushed ¼ tsp garam masala FOR TADKA: 1 tsp ghee / clarified butter ½ tsp cumin / jeera pinch hing / asafoetida 1 dried red chilli ¼ tsp kashmiri red chilli powder 1 tsp coriander, finely chopped Source : Google Image INSTRUCTIONS firstly, in a pressure cooker take ½ cup toor dal, 2 tbsp masoor dal. you can also add moong dal if you prefer. also add ¼ tsp turmeric, ½ tsp salt, 1 tsp oil and 1½ cup water. pressure cook for 5 whistles or until dal i...
Read more

Rava Laddu

-
Image
INGREDIENTS ¼ cup ghee / clarified butter 6 cashew / kaju, chopped 2 tbsp raisins / kishmish 1 cup rava / semolina / sooji, coarse ¼ cup desiccated coconut 1 cup sugar ¼ cup water or Milk ¼ tsp cardamom powder / elachi powder 2 tbsp milk, if required Source : Google Image INSTRUCTIONS firstly, in a wide pan fry 6 chopped cashew and 2 tbsp raisins with ¼ cup ghee. fry until raisins puff up and cashews turn golden brown. transfer them to the plate and keep aside. in the same pan add 1 cup rava and roast on low flame. roast the sooji until it changes colour to light brown and turns aromatic. further add ¼ cup desiccated coconut and roast for a minute more. turn off the flame and allow rava to cool to room temperature. meanwhile, take another vessel and prepare sugar syrup by taking 1 cup sugar and ¼ cup water. further boil for 5 minutes or till you get one string consistency. turn off the flame add add roasted rava to sugar syrup. also add in roasted cashew, ra...
Read more