Saturday, September 11, 2010

Masala Mutton Curry

Mutton and curry in one. Mutton of course, like I have already told you, the meat we Indians can't ditch aside for whatever matter (Mutton Parathal) and the curry story (Malaysian Indian Chicken Curry & Malaysian Indian Fish Curry). How do we cook this Masala Mutton Curry? Nothing complicated if you are asking me. Pretty much our pantry friendly ingredients and nothing you really need to run around looking for. Not any specific unknown ingredients on the whole. Blended/grounded ingredients mixed with plain chilli powder and turmeric powder for masala/curry paste and then, cooked step by step, alongside, spices, tomato, potato and mutton (Mutton Kurma & Mutton Dalca). The outcome? Get ready for a taste of mutton curry heaven.

I kg mutton (trim the fats and cut into small pieces)

1 medium size onion
1 inch ginger
10 garlic
1 tbsp coriander seeds
1/2 tbsp black pepper

Other ingredients:
2 tbsp plain chilli powder
1 tomato ( slice)
1 tsp turmeric powder
Spices - 2 bay leaves, 3 cardamom, 3 cloves, 2 cinnamon and 1 star anise
2 potatoes - remove skin and cubed/cut into medium size pieces
1/4 cup oil
Salt for taste

Mix chilli powder and turmeric powder in the grounded/blended ingredients. Keep aside.
In heated oil, sauté spices.
Add masala mixture and tomato.  
Season with salt. 
Stir and cook over low heat till aromatic and oil splits. 
Put in mutton and potatoes. 
Stir, pour 1/2 liter of water, stir again and close with a lid. 
Simmer to soften both; mutton and potatoes.  

Open lid and allow the the gravy to thicken up. 
Stir and dish out/remove from heat. 


  1. I have saved this recipe. Wow, what a winner!

  2. Need to archive these recipe curry chicken love it and you made it look easy and simple to make.

  3. Always a favourite... n you have done so much of justice to it...


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