Nothing tastes better than homemade mutton curry.. ! especially on a cold weather.. homemade version will be slight different from the restaurant ones, only in the preparation but tastes better.. :)

Preparation time : 15 mts

Cooking time : 20 (in pressure cooker) or you can make this curry in pan and then transfer it to oven @ 180 C for an hour.

Serves : 10 – 12

Ingredients :

  • Mutton – 1 kg (remove fat and cut into small pieces)
  • Red onion – 3 medium size (diced)
  • Small shallots – 1 cup
  • Garlic – 7 (chopped) here I’ve used small Indian garlic, which is mild – you need 1/4 cup of it)
  • Ginger – 2 tablespoon (chopped)
  • Green chilli – 1 (slit in the middle to control the heat)
  • Curry leaves – 2 stem
  • Water – 1 cup
  • Salt – 3/4 tsp
  • Coconut oil – 2 table spoon
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Dry spices :

  • Turmeric powder – 1/4 tsp
  • Red chilli powder – 3/4 tsp
  • Coriander powder – 2 1/2 tsp
  • Cloves – 5
  • Cardamom pods – 3
  • Garam masala – 1 tsp (you can make your own garam masala by dry roasting 4 cardamom pods, 3 cloves, 1′ cinnamon and 1 tsp fennel seeds and grinding it to fine powder )
  • Ground black pepper – 1/2 tsp
  • Salt – 3/4 tsp

Method :

  1. Keep a pressure cooker on fire and when its heated add oil. Pressure cooker should be big enough to hold 1 kg mutton.
  2. When the oil is hot add cardamom and cloves. Be careful, sometimes these spices may splutter.
  3. Add in the garlic and ginger.
  4. When these starts to soften add both the onions along with chilli and curry leaves. You can add salt at this stage and leave the shallots whole.
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  6. When all these are soft slow the fire and add in the powdered spices.
  7. Allow it to get warm and change its pungent smell.
  8. Add in the cleaned mutton and water and give a good mix.
  9. Close the lid of the pressure cooker and cook it till it releases 3 whistle.
  10. Switch off the fire and allow the pressure cooker to cool down.
  11. Slowly lift the pressure regulator weight and open the pressure cooker.
  12. Switch on the stove again and keep the flame @ very low.
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  14. Cook for another 10 mts till the gravy thickens to your consistency.
  15. Enjoy the curry with hot fluffy rice, parata or chapatti.. :)