Apparently it is #NationalCurryMonth. I do not need a reason to cook and consume curry but this definitely is a great reason to introduce you to a new recipe – spiced mutton stew.
This dish checks all the boxes of how curry is prepared but tastes like no other. It is warm and rich with spices, extracting a deep flavor from the mutton itself and balanced perfectly by yogurt. Side note – the yogurt is used for marinading. This is a stew in the form of a curry or curry in the form of a stew. However you see it and whatever you choose to call it, it doesn’t take away from the very luscious, gut soothing taste of this one-pot mutton dish.
Paired with a bowl of piping hot rice or even on its own, it makes for a perfect meal in cooler weather. Also, it is a great panacea for that lingering cold. There you go, so many reasons to try this mutton stew, right? Let me know how you had it in the comments section. Scroll down for the full recipe.
If you prefer your meal curry style, then maybe this mutton curry recipe here is just for you.
Ingredients
- Mutton, cleaned and cut into 2 inch pieces- 500 gm (mutton with fat adds to the taste)
- Onion, small sized sliced fine- 6
- Yogurt (for the marinade)-2 cups (enough to completely immerse the mutton)
- Ginger (grated fine)-1 tablespoon
- Garlic (chopped fine)-1 tablespoon
- Bay leaf- 2 small
- Cinnamon stick- 1 inch
- Black and green whole cardamoms- 2 and 4 pieces each
- Black pepper- ½ teaspoon
- Cloves- 8-10 pieces
- Green chilies- 2 or to taste
- Ghee (for the marinade)-1.5 tablespoon
- Turmeric- 1 teaspoon
- Salt- 1.5 teaspoon or to taste
- Sugar-2 teaspoon (optional)
- Coriander leaves chopped fine-2 tablespoons for garnish
Instructions
- Hand pound all the spices (bay leaf, cinnamon, black and green cardamoms, black pepper, cloves) in a mortar and keep aside
- Mix well all ingredients except coriander leaves in a deep bowl, cover and marinate for 2 hours at room temperature
- After 2 hours place the mixture in a thick-bottomed wok or pressure cooker, cover and cook until the meat is tender. If using a wok remove the cover and stir intermittently once or twice; uncovering it too often would delay the cooking time. If using a pressure cooker, cook with the lid on a high flame for 7-10 minutes, then release the pressure and take off the lid
- If the stew is too watery, bring it to desired consistency stirring intermittently over a medium-high flame
- Garnish with chopped coriander and serve hot with a side of steamed rice or by its own.
Notes
Calories (per serving)- 250 Nutrition- Protein/Monounsaturated fat/Iron/Zinc/Potassium/Vitamin B12 It does wonders for your- Muscles/Anemia/Stamina This is “My 1pm Meal”
[kkstarratings]
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