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Indian Mutton Curry

Published on 09/08/2020 | By
    • Prep Time
    • Minutes
    • Cook Time
    • Minutes
    • Difficulty Level

This curry recipe would be done with goat, which is what they call mutton, in India but it suits Achill mutton very well indeed. The marinade in yoghurt tenderises the meat perfectly. The spicing is aromatic rather than blow-your-head-off.
You can cook with the bone in or use the cubed meat.
This makes enough for dinner for 4 people and a freezer portion of the same amount so you cook once, eat twice. Clever!

 

Recipe Rating

  • (8 /5)
  • 697 ratings

Ingredients

  • For the marinade
  • 300g mutton, cubed or 500g bone-in chopped mutton
  • 2 tablespoons of natural yoghurt
  • 1 and half tsp of minced ginger and garlic
  • ½ tsp salt
  • ½ tsp turmeric
  • ½ tsp mild chilli powder
  • .............................................................
  • For the mutton curry
  • 1 ½ tbsp vegetable oil
  • 2 green cardamom pods
  • 1 inch cinnamon stick
  • 1 cup chopped onions
  • ½ cup of tomato puree
  • 1 green chilli – slit open and seeds removed
  • 2 tsp garam masala
  • ½ cup of water
  • Salt to taste
  • 1 bay leaf
  • Chopped coriander to garnish

Instructions

  1. Marinate the mutton with the yoghurt, spices, salt, ginger and garlic for 2 hours in the fridge but preferably overnight. Take it out of the fridge half an hour before you start to cook it.
  2. Heat the oil in a pan and then saute the bay leaf, cinnamon stick and cardamom pods for two minutes. Add the onion and slit green chilli and cook on a low-medium heat until the onions turn golden (about 5 minutes).
  3. Lower the heat to as low as possible and add the marinated mutton. Cook for 5-7 minutes. Put a lid on and cook for another 10 minutes. Then add the garam masala and cook for another 2-3 minutes.
  4. Then add the tomato puree and cook until the raw smell of tomato goes away- about 5-7 minutes.
  5. Then add the water and mix well. Cook on a low heat on the stove or in the preheated oven for about an hour until the meat is soft and tender.
  6. Taste the curry and add more salt if needed.
  7. Serve with rice and naan bread.
  • Servings : 4
  • Course :

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  • 697 People Rated This Recipe

  • Average Rating

  • (8 / 5)