Moringa (Drumstick) Leaves Mutton Curry

 

           Moringa leaves or Drumstick leaves is widely used in many South Indian recipes. It has amazing health benefits as it is a good source of vitamins, minerals, calcium, protein and iron. It also contains anti-oxidants, boosts our immune system, fights inflammation and lowers blood sugar and cholesterol. 

          As I wanted to prepare mutton curry with a slight twist, I decided to add a bunch of moringa leaves. The end product did turn out just awesome. You can enjoy it with rice or any Indian bread for a nice comfort meal. It is also a great party recipe or a weekend recipe. So check out the step by step pictorial recipe to prepare this fusion delicacy.

• 400-500 gms. mutton with bones
• 2-3 cups moringa (drumstick) leaves, washed well & drained
• 2 tbsp. oil
• 1 tbsp. ghee
• 2 bay leaves
• 1" cinnamon stick 
• 2-3 green cardamoms
• 4-5 cloves
• 1 onion, sliced

Marination - 

• 1 tbsp. ginger-garlic paste
• 1/2 cup yoghurt
• salt to taste 
• 1/2 tsp. turmeric powder
• 2 tsp. red chili powder
• 1 tsp. coriander powder
• 1 tsp. cumin powder
• 1 tsp. garam masala powder

          Marinate the mutton with all the ingredients mentioned under "Marination" overnight or for a minimum of 4-5 hours. 

          Heat oil and ghee in a pan. Temper with bay leaves, cinnamon, cardamoms and cloves. Sauté for a few seconds. 

          Now add the sliced onion and stir fry till light brown. Add the marinated mutton and continue to simmer, covered, on a low flame for 10 minutes.

          Add the moringa leaves and mix everything well. Cook further till all the moisture has almost absorbed. 

          Add 1 cup water and pressure cook for 20 minutes on a low flame after the first whistle. 

          Transfer the contents back to the pan and simmer till the gravy is reduced to a desired consistency. Enjoy with rice or any Indian bread. 

                      Marinate mutton with all the ingredients mentioned under "Marination" 

                      overnight or for a minimum of 4-5 hours. 

                  Heat oil ghee in a pan. Temper with bay leaves, cinnamon, cardamoms and                                        cloves. Sauté for a few seconds. 

                                  Add the onion & stir fry till light brown.

                       Add the marinated mutton & simmer, covered, on a low flame for 10 min.

                                  Add the moringa leaves.

                                 Cook till all the moisture has almost absorbed. 

                      Add 1 cup water & pressure cook for 20 minutes on a low flame after the

                      first whistle. 

       

                                     Transfer the contents back to the pan.

                                    Simmer till the gravy is reduced to a desired consistency.

 

                                  Enjoy with rice or any Indian bread.