AMMI'S MUTTON CURRY

This mutton curry is prepared with basic Indian spices, mint leaves, coconut paste and garnished with coriander leaves which gives it a wonderful flavor. It tastes best with steamed rice or ghee rice.

I guess the name says it all!! This is one of the curries that I, learnt from my mom and she learnt from her mom. This recipe is passed on to generations. This recipe is easy and finger licking good. Even now when my mom makes the curry, the entire house is filled with a "yummy" fragrance.

This curry is prepared in a pressure cooker with all the basic ingredients available at home. It doesn't take much time and one can prepare this with chicken too.

Firstly, we should saute the whole spices in oil for 1/2 min and then fry onions. Frying onions is a crucial part because if we don't fry it properly or over fry it then it can ruin the taste of the curry. Then to the fried onions we add mutton pieces and again saute for a minute on high flame before adding in all the masala's. Finally when the recipe is done what you will have is a delicious mutton curry which will fill your stomach but not your heart.

I will take you through the step by step method with pictures for your ease.

AMMI'S MUTTON CURRY

🕞Prep: 15 min         🕞Cook: 45 min

🚹 Servings- 5       
Course- Main
Cuisine- Indian

This mutton curry is prepared with basic Indian spices, mint leaves, coconut paste and garnished with coriander leaves which gives it a wonderful flavor. It tastes best with steamed rice or ghee rice. 

By-Naheeda Mohammed

INGREDIENTS

250 gms mutton (with or without bones)
1 small cinnamon stick, 2 cloves, 1 cardamom
70ml cooking oil

3 medium onions sliced

3-4 medium tomatoes chopped
2-3 medium potatoes cut into half

Few mint leaves

3-4 teaspoon ginger-garlic paste

3/4 teaspoon red chili powder( or according to your taste)

1/4 teaspoon turmeric powder( haldi)

Salt to taste

2 teaspoon coriander powder( dhaniya)

3-4 teaspoon coconut paste

1/2 teaspoon garam masala powder

Coriander leaves chopped for garnishing.

METHOD

1. In a pressure cooker add oil, once it heats reduce flame and add whole spices and saute for 1/2 min. Next add in onions and fry till golden brown on medium flame. This step is crucial, so don't over fry the onions.

2. Once the onions are done, add mint leaves and close the lit so that the flavors don't escape.

3. Add mutton pieces and on high flame saute for a min. Reduce the flame and add ginger garlic paste and saute for another min before adding the dry spices including salt and garam masala. Add a little water so that the spices don't stick.

4. Add tomatoes and saute for a few mins. Add a glass of water approx. 300 ml and close the lid. Cook for 30-40 mins or till the mutton is soft but not fully done.

5. Open the lid and check if the mutton is done, add coconut paste and potatoes at this point. Cook for about a min and again close the lid.

6. Cook for about 5-10 mins or until potatoes are soft. At this point, both mutton and potatoes will be cooked. Do not open the lid. Let the pressure escape by itself.

7. Before serving  check for consistency  and seasoning. Add water accordingly. Garnish with coriander leaves and serve hot with steamed rice, ghee rice, naan or roti.