Mutton Curry

Mutton Curry Recipe:


Mutton – ½ Kg 
Onion – 2 
Garlic – 20-25 flakes 
Ginger – 5-10 grams 
Green chilly – 2 
Red Chilly powder – 2 teaspoons 
Dry Coriander  Powder – 2 ½ teaspoons
Turmeric Powder – 2 teaspoons
Garam Masala powder – 1 teaspoon 
Mustard Oil – 3 Tablespoons 
Dark Rum – 4 table spoon
Coriander leaves – to garnish

Dry Spices

Black pepper  – 2 tea spoons 
Black Cardamom – 3 mid-sized
Green cardamom  - 3 mid-sized
Cumin  seeds – 1 tea spoon
Cloves  -4
Cinnamon sticks  – 2
Mace  - ¼ 
Nutmeg  - 2 pinches 
Bay leaves  – 2


Chop the onions and chop to make a paste. Peel the garlic and ginger and make a paste with green chilly. . Please grind onions and garlic separately. Now grind all raw spices together to make a rough
paste. In a bowl, add the coriander, cold and turmeric powder, add a little water and make a paste. I also add salt to the dough just to make sure I do not forget later! So with that, we're ready to go.
Put the pan back on the heat and add the mustard oil. When the oil is hot add the cumin seeds and bay leaves. Now add the onion paste and continue to stir. When the onions begin to brown, add the garlic paste and ginger
remember to keep stirring. You do not want to burn you. After a minute add the dough raw spices. When the onions and garlic is cooked add the coriander and turmeric powder paste. Cook it on low heat and keep stirring. Make sure the spices are cooked, you know when the oil begins to
separate masala and comes on the edges, where masala starts sticking to the bottom of the pan. Now add the mutton masala. Give him a good feeling. After a minute Add the rum in it. I use Old Monk. Rum adds beautiful, soft texture of this dish. Now, the secret is to cook the lamb over low heat without water so that it absorbs all the flavors of the spices. Cover the pan, but do not forget to keep stirring sheep every 2 - 3 minutes. And cook for 20-25 minutes.
After 20-25 minutes, the lamb becomes tender and absorbs spices and flavors inside. Add 1 ½ cups of water to obtain good curry. Add half the coriander leaves, which you use in sheep and water close the lid of the pressure cooker. It should cook in 6-7 whistles.Open the cover when cooker cools. Ahh .. this is the most beautiful aroma and my whole kitchen is full. Add garam masala and the remaining half of the chopped coriander leaves finely and you're ready to serve.

Recipe Video:


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