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Mutton Curry

Mutton Curry

This happens to be my mother-in-law recipe. Her mother-in-law used to make these curry back in India and she shared the recipe with as it’s my hubby’s favorite dish and prepare the dish as surprise for this b’day last year. It turned out to be the best mutton dish I have done so far and I decided to prepare it again for my son’s b’day by just add crushed tomatoes as the original recipe there is no tomatoes added.

Serving Size:4
Masala Gravy( To be grind):

1 cup shallots chopped
15 dried chillies (adjust according to your intake of spice)
6tbsp coriander seeds (crushed before adding)
½ tsp cumin seeds
6 pcs curry leaves
2tbsp ginger garlic paste
½ tsp poppy seeds
½ cup coconut Powder or fresh grated coconut (Grind with little water to a fine paste and keep aside-to be added b4 serving)

Add 5 tbsp of oil in wok add the all the masala ingredients and roast to grind into a smooth paste.

½ kg cubed mutton
5 curry leaves-
6 shallots crushed
5 garlic crushed
½ cup big onion chopped
4 dried chilies
4tbsp crushed tomatoes
1tsp mustard seeds
2tbsp ghee
salt to taste
coriander leaves

Preparation Method:
Heat 2 tbsp of Ghee and 2 tbsp of olive oil to wok add cumin,garlic,curry leaves,dries chillies,shallots,onions and mustard seeds fry till the onions turns slightly browned followed by crushed tomatoes. Then add the mutton cubes and the masala gravy. Pressure cook for 6 whistle--wait to remove whistle. Add the coconut paste bring to boil. Serve to plate -garnished with chopped coriander leaves.


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