Recipe for Spicy Mutton Curry

This is a Recipe for preparing at home restaurant and dhaba style Spicy Mutton Curry. This Mutton Curry has an authentic Indian flavor; it is spicy and is a great main course dish.
The Mutton Gravy repice has been given in a step-by-step manner to make the preparation as simple as possible.

Preparation Time: 60 Minutes
Serves: 4 Persons

Ingredients
½ Kg Mutton
2 Medium Size Onions (cut in fine pieces)
1 “Ginger
10-11 Cloves of Garlic
3-4 Green Chilies
½ Cup Curd
5-6 Mint leaves
1 Table spoon Khas khas (soaked in water)
¼ Tea spoon Turmeric
½ Tea spoon Red Chili powder
½ Tea spoon Garam Masala
½ Tea spoon Coriander seeds
1 Tea spoon Jeera Powder
1 Table spoon hot Milk (soak the Saffron 4-5 sticks)
2 Medium Size Potatoes (cut in stick shaped sizes)
2-3 Eggs (boiled)
1 Big size Tomato (cut in Small pieces)
4-5 Almonds (soak in water, remove the skin)
½ Cup Coriander
½ Cup Ghee
Salt to taste

Preparation
First cut the Mutton pieces in medium sized pieces.
Then take 2 table spoon Onion pieces, Ginger, Garlic, Mint leaves, ¼ cup Coriander & Khas khas and grind them together.
Then take the Curd, grounded masala, Turmeric powder, mutton pieces and mix all of them nicely and keep aside for 30 minutes.
Heat the Ghee & deep fry the Potato sticks and keep aside.
Then fry the Onions till color changes in to pink then add Tomatoes and fry till dry.
Then add the Red Chili powder, Garam Masala, Coriander seeds, jeera powder, Salt, Mutton pieces, 1 cup hot water and cover with lid.
Then cook on a slow sim.
When the Mutton is cooked add the Fresh Cream, Almond paste, Saffron Milk, 2 table spoon Ghee and cook again for 5 minutes on slow sim.
While serving garnish with boiled Eggs [round slices] Coriander and Potato chips & serve with Roti , Nan or Rice.

About Sujata Nerurkar (2129 Articles)
I am an Expert Indian Chef, Food Columnist and Adviser. I write on food and recipes on my site and conduct cooking, candle making, chocolate making, dry cleaning, decoration and other art classes. The recipes and food themes given by me are unique and original and appear regularly in numerous reputed periodicals, newspapers and magazines.

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