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Muslim Mutton Curry

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Muslim Mutton Curry

Features:
  • Non Veg
Cuisine:
  • 1 hr
  • Serves 4
  • Easy

Ingredients

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Certain dishes cooked in the traditional way have their own charm. You mess up the method or rush the cooking process and it would never give you the same taste. Unlike the speedy pressure cooker savvy home cooks or even my mom for that matter, If or a change belong to the old school of thought when it comes to meat dishes atleast. I truly believe that a slow cooked dish of meat would never be matched by one cooked in a speedy process.

My dad always found mutton dishes chewy no matter how it was cooked. Unless it was kheema, he wouldn’t bother having it and of or almost more than a decade it was never made at home. I learnt the basics of l am cooking during my culinary diploma at IHM,Mumbai and had wanted to try my hands on it at home since a while. Since I had no audience to feed other than my mother and house-help,I invited my elder sister and her husband for a good hearty Sunday lunch!

HealthBenefits

  1. Lamb is an excellent source of protein and vital nutrients like iron, zinc, selenium and vitamin B12.
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How to make Muslim Mutton Curry

  1. Wash the mutton twice and drain well.
  2. Thinly slice the onions, add some salt, and set a side for 10 minutes. After 10 minutes, squeeze out the excess water. Deep fry the onions until golden brown. Drain on paper towels and set aside.
  3. Chop the tomatoes into small pieces. Juice the lemons and set aside.
  4. Whisky yogurt until the rear enolumps. Stir in the chilli powder, garam masala, turmeric, and salt. Add the chopped tomatoes, ginger garlic paste, green chilies, lemon juice, and fried onions. Check for seasoning.
  5. Add the mutton pieces and mix with hands or with as patula. Keep in the refrigerator for an overnight marination.
  6. The next morning, remove the mutton from the fridge and bring it to room temperature.
  7. Heat ghee in a heavy bottom pan on medium heat. Add the bay leaves, peppercorns, cinnamon, cloves, and cardamom and let its plutter for a minute.Pour the marinated mutton along with any marination liquid into the pan and ring it a boil.
  8. Once it comes to a boil, let it summer on low heat, covered, for 1 to 1 1/2hours, stirring at intervals until the mutton is tender and falling off the bone.
  9. Check for seasonings and once the mutton is completely cooked and tender, garnish with chopped cilantro and mint leaves.
  10. Serve hot with khaboos or soft butter pavor some steame drice and onion salad.

Trivia

1.Mutton is generally tougher and has a much stronger flavor than lamb.  It was once a mainstay of the British diet.

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