Mutton Spicy Curry - Delicious |And flavourful In Every Bite

These succulent pieces of mutton in a thick and utterly flavourful gravy could be the ultimate comfort food in cold months when your body yarns for the warmth of a rich diet. 

Make sure you buy mutton from a reliable butcher, not the sealed packs from the freezers in supermarkets. The freshly cut meat has lots of flavours intact which contribute a great deal to the overall taste.

The secret to the aroma and the flavours of this delicious mutton curry is the homemade roasted curry powder.

If you need the recipe of the roasted curry powder recipe please click the link below:

https://www.potchimes.com/search?q=roasted+curry+powder&max-results=8

What you need to make it:

300g Mutton

1       Large onion

2       Green chillies

2tbsp Vinegar

2tbsp  Ginger and garlic paste

2 1/2tbsp Roasted curry powder

2tbsp Chilli powder

1tsp   Turmeric powder

1/2tsp Pepper powder

Whole spices - 3 cloves, 1 cinnamon stick, 3cardamoms, 3cloves

Salt and pepper powder to taste

Maggi coconut milk powder or 1/4 cup of thick coconut milk

Let’s make it:

Marinate

• Marinate the mutton pieces with roasted curry powder; chili powder; ginger and garlic paste, vinegar, salt and pepper powder
• Cover and keep aside for at least 30mins

Fry

• Fry the onion until golden and add some freshly grated ginger and garlic. Splash some boiling water so that the flavours will ooze out. Brown them
• Toss some crushed curry leaves, cloves, a cinnamon stick and cardamoms 
• Add roasted curry powder, chilli powder, turmeric powder and a bit of salt.  Fry
• Now add the marinated mutton pieces and stir fry them for 5 – 10 mins under medium heat until all the pieces turn light brown and the pan gets a bit dry
• Splash hot water and fry again.  
• Keep frying while splashing hot water again and again until the meat is dark brown, 90% cooked

(This continuous frying determines a very flavourful mutton curry)

Simmer

• Now, cover with the lid, lower the flame to the minimum, and leave for 10-15 mins.  This will allow all the natural juices of mutton pieces to ooze out.  
• Open after 8-10 mins and stir well, wrapping the mutton pieces with the juices. Fry for a few minutes
• Scrape the juices and mix thoroughly until all come together.  Check the taste.  Add more salt or pepper if needed

Cook further

• Now pour warm water just above the mutton pieces
• Cover and cook under a low flame, about 1/2 hr
• Add more water. Cover and cook further
• Cook until the mutton pieces are tender and properly cooked
• Toss 1tbsp of Maggi coconut milk and give a mix or add 1/4 cup of freshly made coconut milk
• Toss some fresh curry leaves and two slit green chillies on top, simmer for about 5-10mins until the coconut milk blends and oil floats on top
•  switch the flame off, cover, and let the pan rest for at least 1/2 hr
• Serve with a dome of hot rice, bread or rotis
• Delicious!