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Spicy Mutton Curry

Course Curry
Cuisine Indian
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 3
Author Rafeeda

Ingredients

  • 500 gm mutton
  • 1 tbsp oil
  • 1/2 tsp fennel seeds
  • 3 meduim onions minced
  • 1 tsp ginger paste
  • 1 tsp garlic paste
  • 3/4 tsp turmeric powder
  • 1 large tomato chopped
  • 1 small pac 70 gm tomato paste
  • 2 heaped tbsp coriander powder
  • 1/4 tsp turmeric powder
  • 1 tsp chilli powder
  • 1 tbsp black pepper powder
  • 1 cup thin coconut milk
  • 1/2 tsp garam masala powder
  • Salt to taste
  • Curry leaves for garnish

Instructions

  • Clean the mutton and leave to drain.
  • Heat oil in a pressure cooker. Splutter the fennel seeds.
  • Add in the onions and saute with a pinch of salt till soft.
  • Add the ginger and garlic paste and fry for a couple of minutes till the raw smell is gone.
  • Add in the tomato and tomato paste and cook till the tomato gets mashed.
  • Now add in the coriander, turmeric, chilli and pepper powders and saute till the coriander gets a dark shade.
  • Add in the coconut milk and mutton, close the lid of the cooker and cook till the mutton is done. Normally I cook for three whistles on high and leave for 15 minutes on low flame, and then allow the pressure to go on its own.
  • Open the lid of the pressure cooker, sprinkle in the garam masala. Adjust the salt and add curry leaves finally.
  • Serve warm with rice, chapathis, or even bread!