Mutton Curry Recipe

Mutton Curry Recipe

Recipe for Mutton Curry

Ingredients:
1 kg goat leg, cut into suitable bite-sized chunks
4 tbsps vegetable/ canola/ sunflower cooking oil
2 large onions sliced thin
2 large tomatoes diced
2 tbsps garlic paste
1 tbsp ginger paste
2 tsps coriander powder
1 tsp cumin powder
1/2 tsp turmeric powder
1/2 tsp red chilli powder
2 tsps garam masala powder
• Salt to taste
• Chopped coriander to garnish

Method:
• Heat cooking oil in a heavy bottomed pan, on medium heat.
• When hot, add the onions. Sauté till the onions begin to turn a pale golden brown in color. Now remove from the oil with a slotted spoon and drain on paper towels. Turn off heat.
• Grind the onions into a smooth paste (adding very little to no water) in a food processor. Once done, remove into a separate container.
• Now grind the tomatoes, garlic and ginger pastes together, in the food processor, into a smooth paste. Remove into a separate container and keep aside for later use.
• Heat the oil left over from frying the onions, again and add the onion paste. Sauté for 2-3 minutes.
• Now add the tomato paste and all the powdered spices, including garam masala. Mix well.
• Sauté the resulting masala (onion-tomato-spice mixture) until the oil begins to separate from it. This can take up to 10 minutes to happen.
• Now add the goat / mutton pieces to the masala, season with salt to taste and stir to fully coat the goat/ mutton pieces with the masala. Sauté till the goat/ mutton is browned well.
• Add 1/2 a cup of hot water to the pan, stir to mix well, simmer the heat and cover the pan. Cook till the goat/ mutton is tender. You will need to keep checking on the goat/ mutton as it cooks and adding more water if all the water dries up. Stir often to prevent burning. The dish should have a fairly thick gravy when done.
• When the meat is cooked, garnish with chopped coriander and serve with hot chapatis, naans or plain boiled rice

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