Goat meat is erroneously known as Mutton. It’s simple, yet delicious version of the goat. I took this recipe from my mother and it tastes great. If you don’t have mutton, then lamb is a great alternative. I grew up eating it. It’s lip-smacking, just go through it and try this recipe yourself and let me know your views.
It’s simple, yet delicious version of goat. I took this recipe from my mother and it tastes great. If you don’t have mutton, then lamb is a great alternative.
- 1 lb (500 g) Mutton or 10.5 oz (300 g) boneless mutton; you can use lamb meat also
- 1 ¼ teaspoon Ginger garlic paste
- 2 tablespoon Curd or yogurt
- ½ teaspoon Salt
- ¼ teaspoon Turmeric powder
- ½ teaspoon Red chilies powder
- 1 ¼ tablespoon Mustard / olive oil
- 2 Green cardamoms
- 1 Cinnamon sticks 1-inch size
- 1 cup Finely chopped onions
- ¼ cup Tomato puree 1 large de-seeded
- 2 Green chilies slit
- 1 large Sprig curry leaf or bay leaf
- Fresh green coriander leaves for garnishing
Clean and wash mutton pieces and drain the water completely.
Now, marinate it with all the marinating spices.
Refrigerate and keep for at least 2 hours to overnight (overnight is best).
Heat oil in a pan.
Sauté cinnamon and cardamom for 2 minutes.
Add onions and sauté until golden.
Now lower the flame and add the marinated meat and sauté for 5 to 7 minutes.
Keep covered for 10 minutes.
When you find the moisture begins to release add tomato puree and sauté until the ram smell of tomatoes goes away.
Add water and pressure cook for 3 to 4 whistle on a medium flame.
When the pressure goes off, stir and simmer it and make the gravy quite thickened.
Serve Indian mutton curry in a bowl by garnishing with coriander leaves or ghee or fresh cream.
Serve hot with Chapatis or Rotis, Steamed Rice, and Raita; simple yet delicious. Tender mutton simmers with Indian inspired spices and makes the meal warming and prestigious. This is a flavor dish in my home and Sunday lunch truly worth it.