Mutton Curry

INGREDIENTS

• 600g Mutton Shoulder
• 2 Onion
• 2 Tomato
• 240g Yogurt
• 4 cloves Garlic
• 2 tsp Ginger
• 4 tbsp Vegetable Oil
• 1 tsp Cumin Seed
• 0.5 tsp Turmeric
• 1 tsp Ground Cumin
• 2 tsp Ground Coriander
• 1 tsp Garam Masala
• 0.5 tsp Chilli Powder
• 600ml Water
• 1 tsp Salt
• 4 tbsp Coriander Leaf

STEPS

1. 1

   Place 600g of mutton shoulder in a bowl with 240g of yogurt, 0.5 tsp of turmeric, 1 tsp of ground cumin, 2 tsp of ground coriander, 0.5 tsp of chilli powder and a pinch of salt. Mix thoroughly, cover, and marinate in the refrigerator for at least 30 minutes.

   ⏱ 30 min

2. 2

   Heat 4 tbsp of vegetable oil in a heavy lidded pot over medium heat. Add 1 tsp of cumin seed and fry for 30 seconds until fragrant.

   ⏱ 1 min

3. 3

   Add 2 onions (finely sliced) and fry for 8 to 10 minutes, stirring often, until deep golden brown.

   ⏱ 8 min

4. 4

   Add 4 cloves of garlic (finely minced) and 2 tsp of ginger and cook for 1 minute. Add 2 tomatoes (finely chopped) and cook for 6 to 8 minutes until softened and the oil begins to separate.

   ⏱ 6 min

5. 5

   Add the marinated mutton and fry over medium-high heat for 8 to 10 minutes, stirring frequently, until the pieces are browned and the marinade has thickened.

   ⏱ 8 min

6. 6

   Add 600ml of water and 1 tsp of salt, scrape the base of the pot, and bring to a steady simmer. Cover tightly and cook over low heat for 85 to 95 minutes, stirring every 20 minutes, until the mutton is very tender and no pink remains near the bone. Add a small splash of water if the sauce becomes dry.

   ⏱ 85 min

7. 7

   Uncover and simmer for 8 to 10 minutes until the curry is thick and glossy. Stir in 1 tsp of garam masala and 4 tbsp of coriander leaf and rest for 5 minutes before serving.

   ⏱ 8 min