Let’s welcome the easiest Indian Mutton Curry for Jersey and Pajamas Weather. This is exclusively for beginners who want a dish of curry and rice from time to time. Because you are my people. For those who really write this food blog, I feel your love for comfortable food.
Google Mutton curry and you will find all varieties of Andhra, Hyderabad, and Kerala. But these are pretty basic guys. This is one of those pocket curry mutton recipes that we all need in life. And it would drive everyone in the house crazy. They will never guess how easy it is. I promise
I strongly recommend using the “meat spice” which actually eliminates the imagination, and I used the red lamb cream spice for it. You can go ahead and try Splendor, a brand that makes great spices.
Basic Requirements: Mutton Curry Masala, Mutton Chopper
Ingredients for Making Mutton Curry
- 2 pounds of goat or sheep leg (cut into appropriate bite-sized pieces)
- 4 tablespoons vegetable or sunflower cooking oil
- 2 large onions (thinly sliced)
- 2 large tomatoes (diced)
- 2 tablespoons garlic paste
- 1 tablespoon ginger paste
- 2 teaspoons coriander powder
- 1 teaspoon cumin powder
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon red chili powder
- 2 teaspoons of garam masala powder
- Salt to taste
- Garnish: cilantro (chopped)
Steps to Make Mutton Curry Malasa for family
- Gather the ingredients.
- Heat the cooking oil in a heavy-bottomed pan, over medium heat.
- When hot, add the onions. Heat until the onions begin to turn a pale golden color and crunchy. Now remove it from the oil with a slotted spoon and drain it on paper towels. Turn off the heat.
- Grind the onions in a soft paste (adding very little or no water) in a food processor. Once this is done, remove it in a separate container.
- Now grind the tomatoes, garlic and ginger pastes in the food processor, until you get a smooth paste. Remove in a separate container and reserve for later use.
- Heat the remaining oil to fry the onion and add the onion paste. Saute for 2 to 3 minutes.
- Now add tomato paste and all powdered spices, including garam masala. Mix well.
- Sauté the resulting masala (onion, tomato and spice mixture) until the oil begins to separate from it. This may take up to 10 minutes to happen.
- Then, add the goat/lamb pieces to the masala, season with salt to taste and stir to completely cover the goat/lamb pieces with the masala. Saute until the goat/lamb browns well.
- Add 1/2 cup of hot water to the pan, stir to mix well, simmer and cover the pan. Cook until the goat/lamb is tender. You should continue checking the goat/lamb while cooking and add more water if all the water dries. Stir often to avoid burns. The dish should have a fairly thick sauce when ready.
- When the meat is cooked, garnish with chopped cilantro and serve with hot flatbreads (Indian flatbread), naan (Indian flatbread baked in tandoor) or plain boiled rice.
I cook occasionally but almost never Indian because I find it difficult to understand well the sequence of frying, roasting, cooking, etc. And with so many spice options, it’s easy to go wrong. But sometimes the curry lamb cravings are too strong to avoid them and I don’t like restaurant stuff, so I tried your recipe twice and apart from preparing the meat correctly, both times the flavors turned out to lick my fingers. Great recipe