mutton curry recipe, lamb curry
A simple hyderabadi style mutton curry made using onions and tomato puree.
Ingredients
- 500 gms mutton/meat cleaned and washed well
- 2 tablespoon oil
- 2 large onions/4 medium size onions finely sliced
- salt to taste
- 1 teaspoon ginger garlic paste
- ¼ teaspoon turmeric powder
- 1 teaspoon red chilli powder
- 7-8 to matoes chopped
- 3 cups water
- salt as required
- 2 tablespoon chopped coriander leaves
- 1 teaspoon kasoori methi crushed
- ¼ teaspoon garam masala powder
- ¼ teaspoon black pepper corn powder/kali mirch powder
Instructions
Wash the mutton(step 1):
- Clean the mutton, cut the mutton if the pieces are large, and wash the mutton well with water.
- Strain the mutton until it is free from all the water content.
Making of tomato puree(step 2):
- Take a pan, add 7- 8 chopped tomatoes, add some water, add a pinch of salt, cook the tomatoes for about 10 minutes until they turn soft.
- Switch off the flame.
- Allow them to cool down.
- Take the tomatoes out and put them in a blending jar.
- Make a fine puree of the tomatoes.
- Place it aside for later use.
Cooking the mutton curry(step 3):
- Firstly, take a cooker, add oil and heat it.
- Into it, add sliced onions, salt to taste, mix well and saute the onions until they turn slight golden color.
- Once the onions start changing their color, add ginger garlic paste, saute the ginger garlic paste for few minutes to get rid of the raw smell.
- Add the mutton pieces, roast them well.
- Keep mixing and stirring for few minutes on medium to low flame until the mutton is roasted well and changes its color completely.
- Add turmeric powder and roast it for few more minutes and keep stirring.
- Add red chilli powder, mix well.
- Cook the mutton for 4-5 minutes until oil leaves the sides on low flame.
- Give a mix, cook again for 2-3 minutes.
- Now add the tomato puree into the mutton, mix it well.
- Cook the puree for about 10 minutes on low flame until oil starts leaving the sides.
- Keep stirring in between.
- The puree has to be cooked well and not leave any raw smell.
- Add 3 cups water, mix well.
- Add salt if required.
- Pressure cook the mutton until it gets tenderized or give about 3-4 whistles on low flame.
- Switch off the flame.
- Reduce the steam completely.
- Open the cooker lid.
- Add chopped coriander leaves, crushed kasoori methi.
- Add garam masala powder, kali mirch powder.
- Mix well.
- Switch on the flame.
- Cook the mutton curry for 5 minutes on low flame.
- Switch off the flame.
- Serve the mutton curry with rice or roti.
Video
Notes
Mutton curry on slow cooking method:
- The following step is for those who do not wish to opt for a pressure cooking method.
- If one does not wish to pressure cook, then follow the same procedure but cook the mutton until it gets soft for about 35 minutes on medium to low flame by keeping a normal lid covered without putting the pressure cooker lid.
- Once the mutton is about to get soft, add coriander leaves, kasuri methi, garam masala powder, kali mirch powder, cook for few minutes and switch off the flame.
- The basic technique is not to put a pressure cooker lid. Place a regular lid and slow cook until it is soft.
- Cooking the tomatoes and adding its puree gives a restaurant style taste and one can't stop asking for more as the gravy tastes really yummy.
- Here, I have added 3 cups of water in the recipe, but if we wish to have a more thick gravy consistency then it is advisable to add only 2 cups of water and cook the mutton.
Nutrition
Nutrition Facts
mutton curry recipe, lamb curry
Amount Per Serving
Calories 277
Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 3g19%
Trans Fat 1g
Polyunsaturated Fat 2g
Monounsaturated Fat 7g
Cholesterol 78mg26%
Sodium 90mg4%
Potassium 940mg27%
Carbohydrates 8g3%
Fiber 3g13%
Sugar 6g7%
Protein 30g60%
Vitamin A 1793IU36%
Vitamin C 30mg36%
Calcium 51mg5%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.
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