Motton curry recipe

rep time: 15-20 minutes

Ingredients:

Marination:

MUTTON 1 KG 

GINGER GARLIC GREEN CHILLI PASTE  2 TBSP 

Salt to taste

Turmeric powder | 1/2 TSP

Vatan / Paste:

DRY COCONUT 1/4 CUP (GRATED)

OIL  1 TBSP

ONION  4 MEDIUM SIZED / 350 GRAMS (SLICED)

GINGER  3 INCH

GARLIC  15-20 CLOVES CLOVES

TOMATO 1 NO. (ROUGHLY CHOPPED)

CORIANDER STEMS  A HANDFUL (CHOPPED)

SALT  A PINCH 

HOT WATER A SPLASH 

WATER AS REQUIRED (FOR GRINDING)

Final Cooking:

OIL  3-4 TBSP

CUMIN SEEDS  1/2 TSP

BAY LEAF  2 NOS.

BLACK CARDAMOM  1 NO. 

GREEN CARDAMOM  2 NOS.

CINNAMON  2 INCH

ONION  1 NO. (CHOPPED)

CURRY LEAVES  15 NOS.

POWDERED SPICES:

KASHMIRI RED CHILLI POWDER  2 TSP

TURMERIC POWDER  1/4 TSP

AGRI MASALA  1 TBSP (You can use spicy Maharashtrian spice mix or a combination of 1 tbsp spicy red chilli powder and 1/2 tsp garam masala instead)

HOT WATER  AS REQUIRED 

SALT TO TASTE

LEMON JUICE  OF HALF A LEMON

FRESH CORIANDER  A HANDFUL (CHOPPED)

DESI GHEE | 2 TBSP (Heat the ghee and add it in the end) 

Method:

Add the mutton into a large bowl, add all the ingredients of the marinade & mix well, let the mutton marinate until you do the further processes. 

You can also add 2 TBSP of curd to the marinade if preferred.

To make the paste, set a pan over high flame, once it gets moderately hot add the dry coconut, stir well & dry roast it over low flame until it turns golden brown, then transfer it into a bowl.

In the same pan add oil, heat it up & add onions, ginger, garlic, stir well & cook over high flame until the onion turns golden brown.

Add tomato, coriander stems, salt, stir well & cook over high flame for 1-2 minutes, then add a splash of hot water, cover & cook over low flame until the tomato turns soft.

Once cooked, transfer it into the same bowl as the dry coconut & let everything cool down to room temperature then grind it into a fine paste using water as required in a mixer grinder.

Set a kadhai over high flame, add oil once it gets hot & let the oil heat up.

Further add all the whole spices & onion, stir well & cook over high flame until the onions start turning golden.

Then lower the flame & add curry leaves, the paste, all the powdered spices along with a splash of water, stir well & cook over high flame until the oil gets separated & the paste becomes crumbly, you can keep adding splashes of hot water if the mixture becomes too dry.

Once the paste gets cooked add the marinated mutton (you can also optionally smoke the mutton using some coal & ghee), stir well & cook the mutton over high flame for 5-6 minutes.

Then cover & let it cook over low flame for a few minutes until the mutton releases its water. 

Open the lid & stir well, add more hot water, then cover again & cook over low flame until the mutton gets fully cooked. 

Lastly taste the gravy & adjust salt if required & then add lemon juice & fresh coriander, stir well. 

Please try to add some hot ghee in the end to finish the curry, tastes incredible! 

Your delicious Mutton Curry is ready.