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Friday, 5 October 2012


Hi did your week went on so far?? Mine was ok....I'm glad its Friday....coz it's time for weekend :-) Ok, let me update to you on the MUTTON CURRY recipe which I made last Sunday for lunch accompanied by Mint/Pudina Rice and Long Beans & Carrot Stir Fry. It was simply superb....I got the thigh meat and it was so juicy and tender....tasted so good and hubby loved it!! I was happy to see him topping up for 2nd round.....The leftover curry was used as the gravy for our Wheat Flour Dosa which I made for dinner.....another family favourite!! It was truly a food day for us!! Ok, today let me share with you my MUTTON CURRY recipe....check out the clicks first ......


Ingredients :-

1 kg - mutton with bone ~ fat removed and cleaned
2 - large onion ~ chopped
1 - lemongrass stick~ slightly pounded
2 - cinnamon sticks
1 tbsp - fennel seeds
1/2 tbsp - coriander seeds
4 - dried chillies
1 cup - shallots ~ grind into smooth paste
3 tbsp - garlic paste
4 tbsp - ginger paste
2 tbsp - plain yogurt
1/2 tsp - turmeric powder
2 tbsp - coriander powder
4 tbsp - chilly powder 
4 tbsp - meat curry powder ~ store bought
1 tsp - ground black pepper
2 tbsp - lime juice
1 small bunch - coriander leaves 
2 - large tomatoes ~ chopped
3 - large potatoes ~ peeled and cut into wedges
1/2 cup - coconut milk ~ i used coconut milk powder :-)
water - as needed
salt to taste

Method :-

  1. Drain the washed mutton and put into a deep bowl.
  2. Marinate the mutton with shallot paste, ginger paste, garlic paste, yogurt, turmeric powder, chilly powder, meat curry powder, coriander powder, ground black pepper and salt to taste.
  3. Let it marinate overnight to get better taste or marinate at least for 30 minutes before cooking.
  4. Heat 2 tbsp oil in the pressure cooker. Add in the chopped onion, cinnamon stick, fennel seeds, coriander seeds and fry till the onion is browned.
  5. Later, add in the dried chilly, lemongrass and curry leaves. Give it a stir.
  6. Add in the marinated mutton meat.
  7. Cook till the mutton is slightly browned on the outside. Use medium flame.
  8. Add in the chopped tomatoes, potatoes and needed water. 1 used 2 cups of water for the curry gravy. Ensure that the water level is according to your pressure cooker capacity (usually its 2/3 max for liquid) DO NOT ADD TOO MUCH OF WATER!
  9. Check your seasoning (salt & pepper) and add in the coconut milk powder. Stir well.
  10. Cover the pressure cooker with its lid and place it on heat.
  11. Once steam purges out through the vent tube, push in the weight valve on the vent tube.
  12. Increase the heat to high and cook till u hear the first hissing sound. 
  13. After the first indication reduce heat to low and record your cooking time for about 15-20 mins.  
  14. Remove the cooker from heat once the cooking time is over. 
  15. Allow the cooker to cool naturally until temperature and pressure have returned to room temperature.
  16. Open the lid once the cooker has cooled down.
  17. Add in the lime juice and stir again 
  18. Garnish with chopped coriander leaves.
  19. Serve with rice, dosa, chappati etc....yummy mutton curry is ready!!!

Note : I added some tips on how i used the pressure cooker to get a tender and juicy mutton curry. Hope its useful to you....

Have a great weekend all.....CHEERS!!!

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