Tuesday, August 30, 2016

Mutton Curry in a Hurry!

So refreshing to write a blog post again. It's been such a long time that I have opening the Drafts to write a recipe again. Feeling delighted!

This weekend, we were in a festive mood. My daughter got an award at her school. So, on Sunday morning, the hubby-man casually remarks that today I will be cooking the mutton curry for lunch. Helllooo! I had so many tasks and zero time to cook this dish.

By the time, it was 12.30 pm I was jumping about like a headless chicken folding clothes and doing a hundred tasks around the house. By the time, the mutton was not even marinated!!!

Finally, I decided to make the mutton using this easy and fast recipe. Here it is:


Mutton: 500 gms
Curd: 3 tablespoons
Onion paste: 2 tablespoons
Ginger-garlic paste: 1 teaspoon
MDH meat masala: 2 heaped tablespoons
Mustard oil: 2 tablespoons
Ghee: 2 teaspoons
Haldi powder: 1/2 teaspoon
Chilli powder: 1/2 teaspoon
Onions: 2 medium (chopped fine)
Potatoes: 3-4 (peeled and cut in half)
Tomatoes: 2-3 medium sized chopped

For the mutton stock:
One inch piece of ginger, one onion cut in half, 3-4 cloves of garlic, small piece stick of cinnamon, 2-3 green elaichi, 1 big elaichi, and 2-3 cloves.


1. Place the mutton pieces in the pressure cooker along with the other ingredients for the mutton stock. Pour enough water to cover the mutton. Pressure cook for 5-6 whistles. Let the steam escape on its own. Remove the steamed mutton pieces and keep the stock aside.
2. In a wok/kadhai, heat mustard oil. When the oil is smoking hot, add a teaspoon of sugar. Now fry the potatoes. Remove the potatoes with a slotted spoon and keep aside. 
3. Add a handful of whole garam masala (cardamom, cinnamon, and cloves) to the oil. Now fry the onions. Keep some fried onions aside.
4. Add the tomatoes and fry for 2-3 minutes. In a bowl, add the curd, meat masala, onion paste, turmeric powder, and chilli powder.
5. Add the wet paste to the kadhai and fry the masala till oil separates.
6. Now add the steamed mutton pieces and fry some more. Add slight amount of mutton stock so that the masala does not stick to the bottom of the pan.
7. Repeat this step. Keep adding the mutton stock and frying the meat till it turns red in color. this will take much less time since the meat is pre-cooked.

8. Once the meat takes on a red color, add the remaining mutton stock till the meat pieces are submerged. Add salt and sugar to taste. Cover the kadhai and let it boil for 7-8 minutes.
9. Take off the gas and add ghee on top.
10. Serve hot with hot rice.

This is not a typical way of mutton preparation but you can try it out if in a hurry! :)

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