Soya Mutton Curry

 

             If you are in the mood to try out something different with the mutton gravy, then do make this Soya Mutton. I added some leftover soybean curry along with the usual spices and surprisingly it turned out real yummy, just the way I wanted. 

          It is a great party recipe and is apt for special occasions. This recipe is very easy, where you just have to marinate, simmer and pressure cook. Enjoy it with steamed rice, jeera rice, pulao, naan, tandoori roti or just plain chapattis. So check out the step by step pictorial recipe to prepare this fusion recipe.

          As I was on the lookout for a new version of a mutton curry, other than the usual stuff, I hit upon the idea of including the leftover soybean curry. You can also use some soaked & drained soybean. However, make sure to marinate it overnight for a juicy delicacy. 

          I kept it very simple with just 3 easy steps that you need to follow - marinate, simmer & pressure cook and in no time you have a new creation to be devoured with any form of rice or Indian bread. Bon Appetit!!!

Ingredients - 

• 500 gms. mutton with bones, curry cut
• 1 large potato, cut into half
• 1 & 1/2 cups leftover cooked soybean curry
• 2 tbsp. oil
• 1 tbsp. ghee
• 1" cinnamon stick
• 1-2 bay leaves
• 2-3 green cardamoms
• 4-5 cloves
• 1 onion, chopped
• 1 tomato, chopped
• 1 tbsp. coriander leaves, chopped
• few onion rings 

Marination - 

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

          Marinate the mutton with all the mentioned ingredients overnight or preferably 3-4 hours. 

          Heat oil and ghee in a pan. Fry the potatoes till light brown. Keep aside. 

          Temper the same oil + ghee with bay leaves, cinnamon, cardamoms and cloves. 

          Add the onion and sauté till light brown. 

          Then add the tomatoes and cook, covered till it is mashed. 

          Now add the marinated mutton and sauté till oil separates.

          Now add the leftover cooked soybean curry and mix well.

          Then add the fried potatoes and 1 cup water. 

          Pressure cook for 15-20 minutes on a low flame after the first whistle. 

         When done, garnish with coriander leaves and onion rings.

         Serve with steamed rice, jeera rice, pulao, naan, tandoori roti or just plain chapattis. 

                     Marinate the mutton with all the mentioned ingredients overnight or 

                     preferably 3-4 hours. 

                        Heat oil & ghee in a pan. Fry the potatoes till light brown. Keep aside. 

 

                     Temper the same oil + ghee with bay leaves, cinnamon, cardamoms & cloves. 

                                   Add the onion and sauté till light brown. 

                                  Then add the tomatoes and cook, covered till it is mashed. 

                                  Now add the marinated mutton and sauté till oil separates.

                                  Now add the leftover cooked soybean curry & mix well.

                                 Then add the fried potatoes and 1 cup water. 

                          Pressure cook for 15-20 minutes on a low flame after the first whistle. 

                                  When done, garnish with coriander leaves and onion rings.

                       Serve with steamed rice, jeera rice, pulao, naan, tandoori roti or just 

                       plain chapattis.