Spring Onion Mutton Curry

 

            This is for all hardcore meat lovers. If you are in the mood to try out something new and interesting, then check out this absolutely delicious Mutton curry. I cooked with some spring onion, which is the star ingredient in this recipe.

            It was my first try and it turned out just amazing. This is a great party recipe apt for any special occasions. Enjoy it with naan, tandoori roti, roomali roti, jeera rice or plain biryani for a sumptuous meal. So check out an step by step pictorial recipe to prepare this delicacy. 

           This recipe is very easy as I kept it very simple in four easy steps - marination, simmer, pressure cook and a final simmer. 

          The spices used in this recipe is very much the same that goes into preparing a normal mutton curry, The only exception is of course the use of spring onion. 

          The cooking medium in this recipe is mustard oil, my favorite. However, you can try with any other oil if you wish. 

Marination - 

• 600 gms. mutton with bones, curry cut
• 1/2 cup yoghurt
• 1 tbsp. ginger-garlic paste
• 1 tbsp. tomato paste
• 2 tbsp. fresh grated coconut
• 1 tbsp. mustard oil
• salt to taste
• 2 tbsp. red chili powder
• 1 tsp; turmeric powder
• 1 tsp. coriander powder
• 1 tsp. cumin powder
• 1 tsp. garam masala powder
• 1 tbsp. kasuri methi, crushed

Other Ingredients - 

• 4 tbsp. mustard oil
• 2 bay leaves
• 3-4 green cardamoms 
• 5-6 cloves
• 1" cinnamon stick
• 1 cup spring onion (white part), chopped
• 3 cups spring onion (green part), chopped
• handful of coriander leaves, chopped

          Marinate the mutton with all the mentioned ingredients overnight or for a minimum of 3 hours. 

          Heat oil in a pan / kadai and temper with bay leaves, cinnamon, cardamoms and cloves. Sauté for a few seconds. 

          Add the white part of the spring onion and sauté till light brown. Then add the marinated mutton and stir fry till it is well browned and the oil starts to separate. 

          Add 1 cup water and pressure cook for 15-20 minutes on a low flame after the first whistle. 

          Once the pressure releases, transfer the contents back to the pan and add the green part of the spring onion and coriander leaves. 

          Mix well and simmer till the gravy thickens to a desired consistency. Serve with steamed rice, jeera rice, plain biryani, naan, tandoori roti or any Indian flat bread. 

                                  Marinate mutton with all the ingredients overnight. 

                        Heat oil & temper with bay leaves, cinnamon, cardamoms & cloves. 

                        Sauté for a few seconds. 

                             Add the white part of the spring onion & sauté till light brown. 

                                  Add the marinated mutton.

                                  Sauté till the oil starts to separate. 

                                  Add 1 cup water.

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

                     Transfer the contents back to the pan & add the green part of the spring 

                     onion and coriander leaves. 

                          Mix well & simmer till the gravy thickens to a desired consistency. 

                      Serve with steamed rice, jeera rice, plain biryani, naan, tandoori roti or

                      any Indian flat bread.