Semi-Gravy Mutton Curry which can be served with rice or roti, this curry is prepared with freshly ground exotic Indian spices. It is a mouth-watering mutton recipe with a full of flavours. I am sure all meat lovers will love this recipe.
Curry, Main Course
Slit Green Chillies-2
Pepper Corns-½ teaspoon
Poppy Seeds-1 teaspoon
Ginger Garlic Paste-1 tablespoon
Turmeric powder-½ teaspoon
Red Chili powder-2 teaspoon
Coriander powder-2 teaspoon
Cinnamon sticks-½ inch
Curry leaves a handful.
Salt to taste
Heat a small pan and dry roast coriander seeds, poppy seeds, peppercorns and fennel seeds for 2-3 minutes. Transfer them into a plate and keep aside to cool down.
Once it is cooled, add them into a mixie jar and grind them into a fine powder.
Heat a pan with oil. Once the oil is heated, add Cloves, Cinnamon sticks, Cardamom pods and Bay leaves.
Add chopped Onions along with slit green chillies and sauté till onion changes its colour. Then add ginger garlic paste and fry till the raw smell goes.
Next, add cleaned Mutton pieces along with turmeric powder and sauté in high flame for 5 minutes.
Then add red chilli powder, coriander powder and mix well. Fry in medium flame for 5 minutes. Make sure the masala is not burnt at the bottom.
Transfer the Mutton mixture into a pressure cooker with 1 glass of water and cook for 3-4 whistles or until Mutton is cooked well.
Once it is cooked, again transfer into a pan and add ground powder along with curry leaves and cook until the gravy thickens. Finally, garnish with coriander leaves and transfer into a serving bowl and enjoy with rice.
Here, we served this Semi-Gravy Mutton Curry with Kuska rice which I will be posting later.