Mutton Curry |Coconut Paste Goat Curry Recipe

This simply easy and amazing mutton curry will soon be your favorite meal. And for that first, you will have to try it once. I would suggest you eat this mutton curry on a weekend because after having this mutton curry with rice all you want to do is, Sleep. 😀

If you have read my blog about Mutton Liver Fry, then you must be knowing that cooking mutton is not my cup of tea until today and until last year eating mutton too was not my thing. Yeah Yeah…I know mutton lovers will be shocked after reading this. 😀 But that’s true. Though I have seen my mom cooking mutton curry many times but never ever I was interested in knowing the recipe of this. I was least interested in eating or cooking mutton. And that’s ONLY because I didn’t like mutton. NO OTHER REASON. 😀 But gradually in last one and a half year (specially 1month before my marriage), I have somehow developed taste for mutton curry (please note- good and spicy mutton curry 😉 and not that watery sweet curry that I once had in a restaurant.

If you want to cook the authentic mutton curry then DO NOT substitute mustard oil with any other oil. Trust me that’s a very important ingredient. Though you may add 1 tablespoon of ghee to the mutton while cooking for that extra rich touch to the gravy. And don’t forget to add that coconut paste to the gravy. That takes the mutton curry to another level. 🙂

Serves 4

Ingredients:

For Mutton Marination

2 Pound Mutton
1 Tsp ginger-garlic paste
1 Tsp red chili powder
1 Tsp turmeric powder

For Curry

3 Large onions, finely sliced
2 Medium tomato, chopped
1/2 Cup fresh coconut paste/ desiccated coconut paste
8 Garlic Cloves
1-inch ginger, chopped
1-inch cinnamon stick
1 Tbsp cumin seeds
1 Tsp fennel seeds
1 Tsp black peppercorns
4 Green cardamoms
4 Cloves
1 Tbsp coriander powder
1 Tbsp red chili powder
1 Tsp turmeric powder
1 Tsp garam masala
Salt as required
4-5 Tbsp mustard oil

Learn Step By Step Recipe With Pictures For Mutton Curry | Goat Curry Recipe

Recipe:

Step 1- Thoroughly wash the mutton and drain the water. In a mixing bowl take mutton, add red chili powder, turmeric powder, and ginger-garlic paste. Marinate the mutton and keep aside

Step 2- Heat oil in a kadhai/ pressure cooker and saute cinnamon stick, cumin seeds, fennel seeds, green cardamoms, cloves, black peppercorns for 2mins on low flame. Then add the ginger-garlic and fry for 30secs

Step 3- Now add the sliced onions and fry on medium-low until they turn translucent and then transfer them to a mixer jar leaving few onion slices in the kadhai. Add chopped tomatoes to the jar with onions and grind them to a paste

Step 4- To the left onion slices add the marinated mutton and the onion-tomato paste to the kadhai. Add the dry spices (coriander powder, red chili powder, turmeric powder, garam masala), and salt as required. Give them a nice mix and let it cook for 10mins on medium-low flame

Step 5- When the mutton starts releasing water add the coconut paste and give a nice mix to everything. Now cover the lid of the kadhai and let the mutton cook until the pieces are soft and tender. It will take around 50mins approx if you’re cooking in a kadhai

Or, transfer everything to the pressure cooker with 1cup of water and pressure cook the mutton to 4-5 whistles on medium-low flame. Turn off the flame and let the pressure goes off completely on its own