Mutton Curry

• Marinate 750 grams mutton with salt, ½ tsp ginger-garlic paste, and ¼ tsp turmeric powder for 30 mins

Nutrition values are AI-estimated based on ingredients.

• 750 grams mutton
• Salt to taste
• ½ tsp ginger-garlic paste
• ¼ tsp turmeric powder
• 1 black cardamom
• 1 cinnamon stick
• 170 grams onion (finely chopped)
• 3 stems curry leaves
• 3 small + 2 large green chillies (slit)
• 1–2 tsp red chilli powder (adjust to taste)
• 1-2 tsp Kashmiri chilli powder
• 3 tbsp peanut oil
• Water (as needed)
• 7 cloves
• 3 small cardamom
• 1½ tsp khus khus (poppy seeds)
• ½ tsp mace
• ¼ tsp nutmeg
• 2 tsp coriander seeds
• ½ tsp cumin seeds
• ½ tsp fennel seeds
• ½ tsp peppercorns
• 2 tbsp grated coconut

1. 1Grind 7 cloves, 3 small cardamom, 1½ tsp khus khus, ½ tsp mace, ¼ tsp nutmeg, 2 tsp coriander seeds, ½ tsp cumin seeds, ½ tsp fennel seeds, ½ tsp peppercorns, and 2 tbsp grated coconut into a smooth paste (add a little water if needed).
2. 2Heat 3 tbsp peanut oil in a kadai.
3. 3Add 1 black cardamom and 1 cinnamon stick to the hot oil.
4. 4Add 170 grams finely chopped onions and sauté until soft and lightly browned.
5. 5Add the marinated mutton pieces to the kadai with the sautéed onions and spices.
6. 6Stir and cook the mutton briefly, then add 1-2 tsp Kashmiri chilli powder and 1-2 tsp red chilli powder, mixing well.
7. 7Add the ground wet masala paste to the mutton and thoroughly mix it in, cooking for a few minutes.
8. 8Pour hot water (as needed, approximately 1 to 1.5 cups) into the curry and bring it to a high flame to begin simmering.
9. 9Add 3 small + 2 large green chillies and a handful of fresh green curry leaves to the simmering curry.
10. 10Continue to cook the curry until the mutton is tender and the oil separates.

These instructions are our analysis of the original video. Watch on YouTube →