Spicy Mutton Curry Recipes

Steps:

• In a pressure cooker heat the oil on a medium flame.
• Add the mustard and cumin seeds and heat till mustard seeds start splattering.
• Add the onions and sauté till golden brown.
• Add turmeric powder and sauté for another minute.
• Add mashed ginger, garlic and green chillies and sauté for about 1 minute.
• Add the bay leaf, cinnamon stick, cardamom and cloves and sauté for about 2 minutes.
• Add the chopped tomatoes and sauté till the tomato smell disappears and mash the tomato with your stirring spoon.
• Now add the potatoes and stir for 1 minute.
• Add the chilli powder, coriander powder, pepper powder, garam masala and sauté for about 1 minute.
• Add the potatoes and stir well for about 1 minute coating the potatoes with the mixture.
• Add the cleaned mutton pieces and stir till mutton turns slightly pale on the outside - approximately 3 minutes.
• Now add the yoghurt, lime juice and salt and stir well mixing all the ingredients in the cooker. Let it cook for about 2 minutes.
• Now add the water and coriander leaves and stir well.
• Close the lid of the pressure cooker and let it cook for about 3 whistles and then off the gas.
• Let the pressure escape from the cooker and then open it.
• Check if the mutton is cooked thoroughly. If not switch on the gas and let it cook on medium flame till the mutton is cooked.
• You may add additional water if you want more gravy or if you need more water for the mutton to cook.
• Check for the salt content and add salt if required.
• You may chose to add one boiled add cut into two halves at the end to the curry for those who love boiled egg.
• Garnish with coriander leaves and serve warm.

Steps:

• In a large bowl, combine the first 7 ingredients. Add the lamb; turn to coat. Cover; refrigerate for 8 hours or overnight., In a Dutch oven, brown meat in oil in batches; remove and keep warm. In the same pan, cook onions in drippings until tender. Add the water, paprika, tomato paste, salt, mustard and chili powder., Return lamb to pan. Bring to a boil. Reduce heat; cover and simmer for 1 to 1-1/2 hours or until meat is tender. Remove from the heat; stir in yogurt. Serve with rice. Top with pineapple, coconut and almonds if desired.