About the Recipe
Ingredients
Preparation
Marinate mutton with the salt, ginger garlic, turmeric, chilli powder and curd. Yogurt & ginger garlic paste are natural meat
";s:5:"image";i:0;}i:1;a:3:{s:4:"name";s:0:"";s:4:"text";s:150:"Set aside for about 45 mins to 1 hour. Marinating for longer makes the mutton soft and tender. I refrigerate for at least 2 hours to overnight.
";s:5:"image";i:0;}i:2;a:3:{s:4:"name";s:0:"";s:4:"text";s:79:"Keep the mutton out of the refrigerator at least 30 mins before cooking.
";s:5:"image";i:0;}i:3;a:3:{s:4:"name";s:0:"";s:4:"text";s:106:"How to make mutton curryHeat oil in a pan. Then saute bay leaf, cinnamon and cardamom for 2 mins.
";s:5:"image";i:0;}i:4;a:3:{s:4:"name";s:0:"";s:4:"text";s:178:"Add onions and green chilies. Saute until onions turn golden.Lower the flame to very low as much as possible. Then transfer the marinated mutton and saute for 5 to 7 mins.
";s:5:"image";i:0;}i:5;a:3:{s:4:"name";s:0:"";s:4:"text";s:259:"Cook covered for 10 mins. When you see the moisture begins to release, then add the meat masala & curry leaves Saute for another 2 to 3 mins.
Pour tomato puree and saute until the raw smell of tomatoes goes away. This takes about 5 to 7 mins.
";s:5:"image";i:0;}i:6;a:3:{s:4:"name";s:0:"";s:4:"text";s:292:"Pour water & mix well.If cooking in a regular pot, then cook until soft and tender, adding more water as & when needed. If using pressure cooker – pressure cook for 3 to 4 whistles on a medium flame.When the pressure goes off, stir and simmer further if the curry is runny.
";s:5:"image";i:0;}i:7;a:3:{s:4:"name";s:0:"";s:4:"text";s:95:"Taste the curry and add more salt if needed. Sprinkle some coriander leaves if you have.
";s:5:"image";i:0;}i:8;a:3:{s:4:"name";s:0:"";s:4:"text";s:27:"Serve mutton curry
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