Mutton curry made during special occasions is a recipe, especially of Bengal and Bihar. It is served with plain rice and onion, green chutney. This recipe is made in mustard oil and ghee, the spices in it give it a different taste. Try this fun recipe this weekend
Total time: 1 h 20min
Mutton Curry Ingredients:
– 1 kg Mutton
– 3 tablespoons garlic
-3 teaspoon cumin powder
– 4 pinch salt
– 1 teaspoon garam masala powder
– 1/4 cup Ghee
– 2 bay leaves
– 2 black cardamom
– 5 cups onion
– 3 tablespoons ginger
– 3 tablespoons coriander powder
– 3 tablespoons white paper powder
– 1/2 cup mustard oil
– 2 inch cinnamon
– 4 cloves
– 2 green cardamom
– 1 teaspoon ginger paste
– 4 teaspoon yogurt (curd)
– 2 tablespoons mustard oil
– 1 teaspoon garlic paste
– 1 teaspoon salt
How to make Mutton Curry:
Wash the chopped mutton and keep it aside. When the water dries completely, add marinated ingredients. Mix well with hands and rub spices on meat. Allow marinating for 1 to 2 hours.
Now heat a heavy-bottomed vessel. Choose a vessel that has a tight lid. Add ghee and oil. If smoke starts coming out, add standing spices. Add a pinch of sugar. Mutton gives a nice color to it.
Add chopped onions and cook on low heat for 10 minutes. Now you can add salt to it. It cooks onions quickly.
When the onion becomes translucent, remove it from the fire and wait until it turns pink. Add turmeric and mix well. Putting turmeric first will not give you its raw smell.
Now add marinated mutton and ginger-garlic paste and cook on high flame for 5-7 minutes. Keep stirring occasionally.
Cover the lid and let it cook on low flame. When the mutton is completely cooked, add cumin, cumin and black pepper.
Now remove the lid and cook till the meat leaves the oil. Now add a cup of water, garam masala powder and cook it without a lid. If the oil comes up, take it off the flame. Now take it out in a pot and garnish it with ginger flakes and green coriander. Serve hot with roti and rice.