This South Indian-style mutton curry is ideal for beginners or for days when time is tight. With mutton pressure-cooked first, it saves time and lets you focus on cooking the rest of the ingredients.
You don’t need a long list of ingredients; a combination of curry leaves and coriander leaves brings out the flavor in this thick, spicy curry with tender mutton pieces.
Pair it with Indian rice, or enjoy with thosai, idli, paratha, or even dipping toast into the curry (LAMB KEEMA).
Ingredients for Mutton Curry
400g mutton - cut into pieces
1 tbsp ginger paste
½ tbsp garlic paste
1½ tsp turmeric powder
Some water
Pressure cook these ingredients
For Curry Paste
2 tbsp plain chili powder
1½ tsp coriander powder
1 tsp cumin powder
1 tsp fennel powder
Mix with some water for a thick paste
Other Ingredients
4 tbsp oil
1 large red onion - sliced
Spices: 1 stick cinnamon, 3 cloves, 2 star anise,
and 2 bay leaves
2 medium size tomatoes - sliced
3 potatoes - peeled and cut into chunks
4 sprigs curry leaves - sliced
2 sprigs coriander leaves - sliced
Salt to taste
How to Make Mutton Curry
Heat oil and add onion and spices
Fry for a minute until fragrant.
Add curry paste and cook until aromatic.
Add tomatoes and potatoes.
Stir all in.
Pour in the residue/liquid from the pressure-cooked
mutton.
Add some water if needed.
Stir, and cook to soften potatoes and curry thickens.
Add mutton and salt.
Stir.
Switch off the heat.
Sprinkle in curry leaves and
coriander leaves, and stir in.
