I have been making mutton for my friends and family since a long time and after so many experiments i have come to one recipe which works really well and people love it!
Sharing with you all. Do comment if you like it!
Goat Meat/ Mutton 1 kg
Marination of Mutton
Curd 1 Bowl
Ginger Garlic Paste 2 teaspoon
Salt 1.5 teaspoon
Red Chilli Powder 1 teaspoon
Garam Masala 1 teaspoon
Cooking of Mutton
Onions 6-7 Medium Size
Tomatoes 3 Medium
Green Chillies As per the taste 2-3
Fresh Ginger garlic paste 1 teaspoon
Black Cardamom 2, Bay Leaves 2-3, Cloves- 4-5, Dried Red Chilli 2, Cinnamon Stick 1
Coriander Powder 1 teaspoon
Red Chilli Powder 1/2 teaspoon
Garam Masala 1.5 teaspoon
Kasoori Methi 1 teaspoon
Mustard Oil 2 Serving spoons
Salt To taste
Method of Making Mutton Curry
Wash Mutton properly and then marinate it in one bowl of curd, salt, red chilli powder, ginger-garlic paste and garam masala.
Keep it aside for at least one hour. I usually keep it for 2-3 hours. It makes the meat tender and juicy.
Now start with your onions! I chop them in the chopper as non-vegetarian dishes requires lots of onions and it becomes tedious to chop them yourself. I don’t grind the onions as they take long time to cook.
Add Mustard oil in the wok and heat it till it changes colour to light green.
Add whole spices- black cardamom, cloves, bay leaves and dried red chillies to the oil.
Now add chopped onions and saute till they turn golden brown. Add ginger-garlic paste to the onions and again cook for 5 mins. I keep the flame medium while roasting my onions and keep stirring it.
Till the onions are roasting, take tomatoes and green chillies and grind them in the blender. Now add the tomato puree to the onions.
Keep cooking and stirring in between till the oil leaves the tomatoes.
Now add your dry spices to the masala which includes coriander powder, red chilli powder, one spoon garam masala and salt.
Sautee the masala for a couple of more minutes. Now add your marinated mutton to the masala.
Cook the mutton in the masala for 20-25 mins. Cover the wok and stir it in between.
The mutton will leave oil and will roast nicely. Now add water as per your need. I add almost three cups for thick gravy to be eaten with chapatis.
Let it cook covered on medium flame for good 2 hours. Keep a check in between. I don’t use the pressure cooker because it cooks the meat fast but doesn’t give that amazing flavour to it.
Add kasoori methi and half a spoon of garam masala and cook for another 15 mins.
This recipe takes time but its easy to cook! I use MDH Garam Masala and get chops, nalli, put and gol boti in mutton pieces.