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KingBel

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"Never Fail" Mutton Curry Recipe

This is partly from memories of the way that my mom cooked mutton curry, as well as some input from KSINGH. I have made this 3 times so far, and fed 25 people... all of whom raved about the end result.

Method:
1.Add vegetable or sunflower oil to a pot.. enough to just cover the base.
2.Add a few cinnamon sticks, a few cloves and a few bay leaves (few = roughly 4-5)
3.Once spices start popping and spluttering, throw in 2 freshly chopped onions.
4.Once onions have browned, throw in the mutton pieces (this recipe uses approx. 3 packs =1.5kg).
5.Add 2 tablespoons of garlic and ginger paste
6.Add 2 tablespoons of chopped up green chillies (you can amend this based on your tastes, and on the strength of the chillies)
7.Add 2 tablespoons of Gharam masala
8.Add 2 tablespoons of Dhana Jeeru
9.Mix thoroughly to ensure even distribution of spices.
10.Allow to cook for 20-30 minutes. (until meat Is nicely browned)
11.Add 2 cups of water
12.Cook for an additional 15 minutes, stirring frequently
13.Add a tin of diced tomato (get the indian style version for added flavour)
14.Add 1 tablespoon of turmeric and stir.
15.Add salt to taste (roughly 2 teaspoons)
16.Add another cup of water and allow to simmer on medium heat for 20 – 30 minutes
17.You should then be ready to go.
18.My mom always added in a bit of dhania (cilantro) as well, for a bit of added flavour, so you can do that.. and adding in some par boiled potatoes while cooking is also permissible.

Shopping List:
•Vegetable oil
•2 onions
•A tin of indian style diced tomato
•Cinnamon sticks
•Cloves
•Bay leaves
•garlic and ginger paste
•green chilli paste
•gharam masala
•dhana jeeru
•1.5 kg of lamb pieces (boneless or on the bone depending on your preferences)
•Turmeric
•Salt
 
Fury05

Fury05

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Nov 5, 2013
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2,463
KingBel said:
"Never Fail" Mutton Curry Recipe

This is partly from memories of the way that my mom cooked mutton curry, as well as some input from KSINGH. I have made this 3 times so far, and fed 25 people... all of whom raved about the end result.

Method:
1.Add vegetable or sunflower oil to a pot.. enough to just cover the base.
2.Add a few cinnamon sticks, a few cloves and a few bay leaves (few = roughly 4-5)
3.Once spices start popping and spluttering, throw in 2 freshly chopped onions.
4.Once onions have browned, throw in the mutton pieces (this recipe uses approx. 3 packs =1.5kg).
5.Add 2 tablespoons of garlic and ginger paste
6.Add 2 tablespoons of chopped up green chillies (you can amend this based on your tastes, and on the strength of the chillies)
7.Add 2 tablespoons of Gharam masala
8.Add 2 tablespoons of Dhana Jeeru
9.Mix thoroughly to ensure even distribution of spices.
10.Allow to cook for 20-30 minutes. (until meat Is nicely browned)
11.Add 2 cups of water
12.Cook for an additional 15 minutes, stirring frequently
13.Add a tin of diced tomato (get the indian style version for added flavour)
14.Add 1 tablespoon of turmeric and stir.
15.Add salt to taste (roughly 2 teaspoons)
16.Add another cup of water and allow to simmer on medium heat for 20 – 30 minutes
17.You should then be ready to go.
18.My mom always added in a bit of dhania (cilantro) as well, for a bit of added flavour, so you can do that.. and adding in some par boiled potatoes while cooking is also permissible.

Shopping List:
•Vegetable oil
•2 onions
•A tin of indian style diced tomato
•Cinnamon sticks
•Cloves
•Bay leaves
•garlic and ginger paste
•green chilli paste
•gharam masala
•dhana jeeru
•1.5 kg of lamb pieces (boneless or on the bone depending on your preferences)
•Turmeric
•Salt
Click to expand...
Chicken curry is very different though, it's basically a rich spice tomato sauce instead of the thicker mutton gravy, uses much less garam masala and dhania jeera.

I have a recipe for a butternut and chicken curry if anyone is interested.
 
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KingBel

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Joined
Dec 30, 2010
Messages
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Fury05 said:
Chicken curry is very different though, it's basically a rich spice tomato sauce instead of the thicker mutton gravy, uses much less garam masala and dhania jeera.

I have a recipe for a butternut and chicken curry if anyone is interested.
Click to expand...

I actually found that the chicken version of my curry was too heavy on the tomato. Tasted like it hadn't been cooked out properly... If you know what I mean. Regardless the sauce was still quite yummy.. Almost finished a whole loaf of bread soaking up the gravy.
 
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KingBel

Expert Member
Joined
Dec 30, 2010
Messages
2,348
Fury05 said:
Chicken curry is very different though, it's basically a rich spice tomato sauce instead of the thicker mutton gravy, uses much less garam masala and dhania jeera.

I have a recipe for a butternut and chicken curry if anyone is interested.
Click to expand...

Oh.. And please post the recipe :)
 
Fury05

Fury05

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KingBel said:
I actually found that the chicken version of my curry was too heavy on the tomato. Tasted like it hadn't been cooked out properly... If you know what I mean. Regardless the sauce was still quite yummy.. Almost finished a whole loaf of bread soaking up the gravy.
Click to expand...
That's the beauty of the different curries, they all offer something different. To me chicken curry has a tomato overtone, which makes it that much different from mutton or lamb curry. Do yourself a favour and use fresh tomatoes or if you want to use the can, use the whole peeled tomatoes and drain them first.
 
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Picard

Guest
Aubergine sliced and fried in butter.

Feta cheese crumbled on top.

That's it.
 
cerebus

cerebus

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Messages
49,122
The chicken curry was delicious. If anyone wants the recipe here it is:

I used 3 finely diced onions - closest to pureed as you can get them is best
Decent teaspoonful of garlic paste, and teaspoon of finely diced or pasted ginger. Fry all together till browned nicely
Added 2 sachets of tomato puree and fried a few more minutes.
Added good helping of the following spices:
Coriander
Cumin
Turmeric
Chili powder
Crushed cardamom seeds (break the pods with a knife and remove the seeds inside the shell, and crush those before adding to food)
Garam Masala powder
Curry leaves (optional)
Salt

Mix it all together to get a beautiful smell going. Then add a lump of butter and 1kg chicken pieces. Fry till browned on the outside, stirring frequently and attending to the bottom of the pan so that it doesn't congeal and burn.
Add 1/2 cup water and let it boil down. Add another 1/2 cup if the chicken isn't ready. Test chicken meat till it's cooked thoroughly inside.

What is Dhana Jeeru? Cumin?
Click to expand...
Dhana Jeera is a cumin/coriander blend. Substitute with cumin + coriander otherwise.
 
Sean008

Sean008

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Fury05 said:
That's the beauty of the different curries, they all offer something different. To me chicken curry has a tomato overtone, which makes it that much different from mutton or lamb curry. Do yourself a favour and use fresh tomatoes or if you want to use the can, use the whole peeled tomatoes and drain them first.
Click to expand...

Also add a touch of sugar if you must use canned tomatoes. It helps balance the tartness almost always experienced with canned tomatoes.
 
Fury05

Fury05

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Sean008 said:
Also add a touch of sugar if you must use canned tomatoes. It helps balance the tartness almost always experienced with canned tomatoes.
Click to expand...
Agreed. I add sugar even with fresh tomato for curries as it balances out the sour flavour of the tomato. If you get very good quality sweet tomatoes then no need for sugar though.
 
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