Ingredients

Adjust Servings:

	1 kg boneless mutton - small pieces
	400 g potatoes - quartered
	5 large onions
	10 cloves of garlic
	4 inch long ginger piece
	4 large tomatoes - pureed
	1 tsp turmeric powder
	2 tbsp tamarind paste
	4 tbsp refined oil
	salt to taste
	1 tsp sugar
	2 cups water
	1 cup coriander leaves - for garnishing
	For Masala paste
	2 tbsp poppy seeds
	2 pieces cinnamon
	6 cloves (lavang)
	25 black peppercorns
	2 black cardamoms
	2 tsp cumin seeds
	6 dry red chilies
	2 tsp oil
	1 cup coconut (grated)

Nutritional information

4262 kcal

calories

268.53 g

carbohydrates

394.01 g

protein

186.55 g

fat

2643 mg

sodium

1090 mg

cholesterol

Mangalore Mutton Curry

Name: Mangalore Mutton Curry
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 6 Servings
Ingredients: kg boneless mutton - small pieces: 1; g potatoes - quartered: 400; large onions: 5; cloves of garlic: 10; inch long ginger piece: 4; large tomatoes - pureed: 4; tsp turmeric powder: 1; tbsp tamarind paste: 2; tbsp refined oil: 4; salt to taste; tsp sugar: 1; cups water: 2; cup coriander leaves - for garnishing: 1; 2 tbsp poppy seeds; 2 pieces cinnamon; 6 cloves (lavang); 25 black peppercorns; 2 black cardamoms; 2 tsp cumin seeds; 6 dry red chilies; 2 tsp oil; 1 cup coconut (grated)

Features:

Cuisine:

Indian

40 mins
Serves 6
Easy

Ingredients

1 kg boneless mutton - small pieces
400 g potatoes - quartered
5 large onions
10 cloves of garlic
4 inch long ginger piece
4 large tomatoes - pureed
1 tsp turmeric powder
2 tbsp tamarind paste
4 tbsp refined oil
salt to taste
1 tsp sugar
2 cups water
1 cup coriander leaves - for garnishing
For Masala paste
2 tbsp poppy seeds
2 pieces cinnamon
6 cloves (lavang)
25 black peppercorns
2 black cardamoms
2 tsp cumin seeds
6 dry red chilies
2 tsp oil
1 cup coconut (grated)

How to make Mangalore Mutton Curry

Grind onions, garlic, and ginger to make a smooth paste. Transfer to a pressure cooker and add oil. Heat on a medium flame and fry the onion paste to a golden brown color.
Heat 2 tsp oil in a non-stick pan and roast all the dry spices. Grind all these roasted dry spices along with grated coconut into a smooth paste.
Add the pureed tomatoes to the fried onion masala. Stir frequently and cook till tomatoes are done. Add turmeric powder and some salt.
Add the boneless mutton pieces and stir-fry in the masala for 10 minutes or till the mutton starts leaving its juice. Add potatoes, coconut masala paste, tamarind paste, sugar and 2 cups water. Let it come to a boil, then close the lid of pressure cooker and cook at high pressure for 2 Lower flame, simmer, and cook for 15 minutes more. Garnish with coriander leaves.

Trivia

Mangalore mutton curry has quite some interesting history. On long-distance trains, Railway mutton curry was served during colonial-era.To extend its shelf life tamarind was used originally!