Spicy and Quick Mutton Curry Recipe

Mutton Curry, also known as lamb curry, or mutton gravy curry, is an Indian dish that refers to goat meat and sheep’s meat. It can be cooked in numerous delicious ways. The mutton curry is very tasty and easy to put together, and you can use goat meat or sheep. Goat curry is delicious and served with plain rice, a salad, and raita. If you thicken the gravy, it tastes just as good with hot, freshly made chapatis.

Scroll down for the mutton curry recipe.

Per bowl of mutton curry consist of 123 calories: 

• Total Fat 5.5 g
• Saturated Fat 2.7 g 
• Polyunsaturated Fat 0.2 g
• Cholesterol 7 mg
• Sodium 1305 mg
• Potassium 189 mg
• Total Carbohydrates 11 g 
• Dietary Fiber 0.9 g
• Sugars 0.5 g
• Protein 8.7 g

Ingredients

•  2 pounds goat or sheep leg 
•  vegetable oil – 4 tablespoons
• 2 large onions, sliced thin 
• large tomatoes, diced – 2
• 2 tablespoons garlic paste 
• 1 tablespoon ginger paste 
• coriander powder – 2 teaspoons
• 1 teaspoon cumin powder 
• 1/2 teaspoon turmeric powder 
• 1/2 teaspoon red chili powder 
• 2 teaspoons garam masala powder 
• Salt to taste

Garnish

• Coriander, chopped

 Preparation

1. 1. Take a heavy-bottomed pan and heat the cooking oil in it on medium heat.
   2. Add some onions in heated oil.
   3. Sauté them until the onions begin to turn golden brown in colour. 
   4. Now remove from the oil and turn off the heat.
   5. Grind the onions into a smooth paste while adding very little to no water to the grinder.
   6. Now, grind the tomatoes, garlic, and ginger paste together into a smooth paste. 
   7. Next, heat the oil and add the onion paste. 
   8. Sauté for 2 to 3 minutes.
   9. Now add the tomato paste and all the powdered spices, including the garam masala. Mix well.
   10. Sauté the resulting masala until the oil begins to separate from it. 
   11. Next, add the goat/mutton pieces to the masala, season with salt to taste, and stir to fully coat the goat/mutton pieces with the masala. 
   12. Sauté until the goat/mutton turns brown in colour.
   13. Add half a cup of hot water to the pan and stir to mix well.
   14. Simmer the heat, and cover the pan. 
   15. Cook till the goat/mutton is tender. 
   16. The dish should have a thick gravy when it is done.

Once the meat is cooked, garnish with chopped coriander and serve with hot chapatis, naan, or plain boiled rice.