Mutton Curry
Yield
8 servingsPrep
10 minCook
1 hrsReady
3 hrsLow Cholesterol, Trans-fat Free, Good source of fiber, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | pounds |
goat mutton
|
* |
| 3 | medium |
onions
|
|
| ¾ | cup |
yogurt
|
|
| 4 | each |
garlic cloves
|
|
| 1 | pinch |
saffron threads
|
*
|
| 2 | teaspoons |
salt
|
|
| ¾ | cup |
cream
|
|
| 1 | ounce |
almonds
|
|
| ½ | cup |
vegetable oil
|
|
| 1 | ounce |
coriander seeds
|
|
| 1 | teaspoon |
red pepper flakes
|
|
| ½ | teaspoon |
garam masala
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 680.4 | g |
goat mutton
|
* |
| 3 | medium |
onions
|
|
| 177 | ml |
yogurt
|
|
| 4 | each |
garlic cloves
|
|
| 1 | pinch |
saffron threads
|
*
|
| 1E+1 | ml |
salt
|
|
| 177 | ml |
cream
|
|
| 28.9 | ml/g |
almonds
|
|
| 118 | ml |
vegetable oil
|
|
| 28.9 | ml/g |
coriander seeds
|
|
| 5 | ml |
red pepper flakes
|
|
| 2.5 | ml |
garam masala
|
*
|
Directions
Clean, wash and dry mutton.
Blend coriander seeds, 1 onion, almonds and garlic. Marinade the mutton in above for 2 hr. Heat oil, fry the remaining thinly sliced onion.
Keep aside.
Add the mutton and fry until the liquid dries up.
Add ¾ cup hot water and simmer until meat almost done (¾ cooked) OR pressure cook at 15 lb. for 20 minutes. Reduce pressure. Add salt and pepper.
Uncover and dry the liquid.
Add beaten yogurt and fry until it leaves oil.
Add fried ground onion.
Beat the cream.
Add soaked or ground saffron.
Mix it with the cooked mutton.
Add Garam Masala and bake at 250 degrees F. for ½ hr.
Serve garnished with chopped coriander leaves.
