This is an absolutely simple and an easy no-fuss Mutton Curry with some peanuts and few kaffir lime leaves added to it for a nutty and a lemony flavour. I also added potatoes and a few yellow chili peppers that I found at a grocery store here.
You just need to marinate the mutton overnight and simmer before you pressure cook. It is that simple. This delicious dish can be relished with plain steamed rice, jeera rice, pulao, plain Biryani, naan, kulcha, tandoori roti or plain chapatti. You may try having with dosa, appam or idiyappam too.
- 500 gms. mutton with bones, curry cut
- 1 onion,
- 1" ginger
- 4-5 garlic cloves
- 1 tomato,
- 2-3 tbsp. roasted peanuts
- 3-4 whole yellow chili pepper (opt)
- 1-2 potatoes, cut into halves
- 1/2 cup yoghurt
- salt to taste
- 1-2 tbsp. red chili powder
- 1 tsp. turmeric powder
- 1 tsp. garam masala powder
- 3-4 tbsp. oil
Grind together onion, ginger, garlic, tomato and peanuts along with some water into a smooth paste.
Marinate the mutton with the ground paste, yoghurt and all the dry spices overnight. Heat oil in a pan and add the marinated mutton. Cover and simmer on a medium flame till dry.
Add 1 cup water, potatoes and the yellow chili peppers. Pressure cook for 20 minutes on a low flame after the first whistle. Switch off the flame and allow it to cool down before opening the lid.
Serve with plain steamed rice, jeera rice, pulao, plain Biryani, naan, kulcha, tandoori roti or plain chapatti. You may try having with dosa, appam or idiyappam.