If you are looking for some spicy mutton curry, then you are at the right place. Made this yummy mutton masala today that was a sure bliss. Just with the right amount of spiciness, it was a sure hit at my place. Relished with some rice for lunch and with homemade chapati at night, accompanied with salad and dal fry. So gonna try this delicious curry? then do check out a step by step pictorial recipe to prepare it. Bon Appetit !!
- 500 gms. mutton with bones
- 2-3 onions, chopped
- 1 tbsp. ginger-garlic paste
- 1 tomato, pureed
- salt to taste
- 3-4 tbsp. oil
- 1 sprig curry leaves
- 1 tsp. coriander leaves
Dry roast & grind -
- 2 tbsp. coriander seeds
- 1 tsp. cumin seeds
- 8-10 dry red chilies
- 2 tbsp. fresh grated coconut
- 1 tsp. sesame seeds
- 2-3 green cardamoms
- 1" cinnamon
- 5-6 cloves
- 1/2 star anise
- 1/2 mace
- 1/2 tsp. peppercorns
- 1 tsp. fennel seeds
- pinch of fenugreek seeds
Boil the mutton in 1 cup water for 20-25 minutes on a low flame after the first whistle. Drain the stock and keep the mutton pieces separately.
Heat oil in a pan / kadai and saute the onions till light brown. Add the ginger-garlic paste and tomato puree. Fry till the oil separates.
Now add the ground spice paste and saute well for a while. Add the boiled mutton, salt and curry leaves. Mix everything well and add 1/2 cup water.
Cover and simmer on a low flame till you get a thick gravy consistency. Switch off the flame. Garnish with coriander leaves.
Serve as a side dish with plain steamed rice, jeera rice, pulao, plain biryani, naan, tandoori roti, rumali roti or just plain chapati. It also goes well with dosa, appam and idiyappam.
Heat oil & saute onions till light brown.
Add ginger-garlic paste & tomato puree. Fry till oil separates.
Add the ground spice paste & saute well for a while.
Add boiled mutton, salt & curry leaves. Mix well & add 1/2 cup water.
Cover & simmer on low flame till you get a thick gravy. Switch off flame.
Garnish with coriander leaves.
Serve with plain steamed rice, jeera rice, pulao, plain biryani, naan, tandoori
roti, rumali roti or chapati. It also goes well with dosa, appam & idiyappam.
If you are looking for a simple and an absolutely easy dry Mutton fry, then here is one just for you. It is a bit spicy and tangy, which can be adjusted accordingly. It has minimum of spices, yet it was delicious.
Garnish with some fried curry leaves, red chili flakes and a dash of lime and relish with some pulao, raita and salad as accompaniments. So check out the step by step pictorial recipe to prepare it.
- 1/2 kg mutton on bones, boiled & drained
- 2-3 onions, sliced
- 5-6 garlic cloves, sliced
- 2-3 tbsp. oil
- 2 dry red chilies
- salt to taste
- 1 tbsp. red chili powder
- 1/2 tsp. turmeric powder
- fried curry leaves & a pinch of red chili flakes to garnish
- 1 tsp. lemon juice to garnish
Heat oil in a pan and saute the red chili and garlic till they turn light brown. Then add onion and saute for two minutes.
Add the curry leaves and continue to fry till it turns light brown. Now add the salt, turmeric powder, red chili powder and a sprinkle of some stock.
Mix everything well and fry on a medium flame till dry. Garnish with fried curry leaves, red chili flakes and a dash of lime. Serve with any form of Indian flat bread or flavoured rice.
Heat oil & saute red chili & garlic till they turn light brown.
Then add onion & saute for two minutes.
Add curry leaves & fry till it turns light brown.
Now add salt, turmeric powder,
......red chili powder & a sprinkle of some stock.
Mix well & fry on a medium flame till dry.
Garnish with fried curry leaves, red chili flakes & a dash of lime. Serve with
any form of Indian flat bread or flavoured rice.
If you are looking for a dry mutton fry, then do try this recipe. It turned out to be absolutely yummy, with a spicy and a tangy flavour. It can be relished with rice or chapati. You can also make a roll of it to be had as a snack. So check out an easy step by step pictorial recipe to prepare it.
- 500 gms. mutton with bones, cubed
- salt to taste
- 2-3 tbsp. oil
- 1 tbsp. ginger-garlic paste
- 1 tsp. tomato paste
- 1/2 tsp. turmeric powder
- 1 tbsp. red chili powder
- 1 tbsp. coriander powder
- 1 tsp. cumin powder
- 1 tsp. garam masala powder
- 1 onion, chopped
- 2-3 garlic cloves, chopped
- 3-4 dry red chilies
- 2-3 green chilies, slit
- 1-2 sprig curry leaves
- 2 tbsp. fresh grated coconut
- 1 tbsp. butter
- 1 tsp. chili flakes
- 1 tsp. pepper powder
- 1-2 tsp. lime juice
- 2-3 tbsp. coriander leaves, chopped
Pressure cook the mutton in 1 cup water and salt for 15-20 minutes on a low flame after the first whistle.
Heat oil in a pan and add the ginger-garlic paste and tomato paste. Fry till the oil separates. Then add the boiled mutton along with the stock and simmer till almost dry.
Add all the dry spices and mix well. Then add the onion, garlic, red chilies, green chilies, coconut and curry leaves. Continue to fry on a medium flame till dry.
Add the butter, chili flakes, pepper powder and lime juice. Mix well and keep it covered for 5 minutes.
Garnish with coriander leaves and serve as a side dish with any form of rice or Indian bread.
Heat oil & add ginger-garlic paste & tomato paste. Fry till oil separates.
Add boiled mutton & the stock. Simmer till almost dry.
Add all the dry spices and mix well.
Add onion, garlic, red chilies, green chilies, coconut & curry leaves. Fry
on a medium flame till dry.
Add butter, chili flakes, pepper powder & lime juice. Mix well &
keep it covered for 5 minutes.
Garnish with coriander leaves.
Serve as a side dish with any form of rice or Indian bread.
