Non-Veg: Mutton Curry

Here is the story behind this recipe.

My mother never ate onion or garlic in her life. Though she was a great cook, she never used them in her cooking. This describes how to cook mutton with my mother's special recipe with neither onion nor garlic. I am sure you will like it. 

Ingredients and Quantity (or Amount)

1. Mutton (2 pounds)

2. Yogurt (1 cup)

3. Black Pepper (3 teaspoons)

4. Big Cardamom (3 pieces)

5. Fennel seeds (2 teaspoons)

6. Hing (1/2 teaspoon)

7. Turmeric (1 teaspoon)

8. Kashmiri chili (2 teaspoons)

9. Red chili powder (2 teaspoons)

10. Ginger paste (2 teaspoons)

11. Salt (to taste)

12. Sugar (1 tablespoon)

13. Oil (3 tablespoons)

14. Bay Leaf (2 pieces)

15. Chopped tomatoes (2 pieces)

16. Garam Masala (2 teaspoon)

Method

Marinate the mutton with yogurt, ginger paste, salt and black pepper and set aside for 30 minutes. 

Heat the pan and add oil. Add bay leaves when oil is hot. Add hing. Then add the marinated mutton. Stir well. 

Now add the cardamom and fennel seeds, turmeric, chili powder, Kashmiri chili powder, chopped tomatoes and sugar. 

Cover cook until the mutton is somewhat tender. Add one cup of hot water and keeping cooking. 

When the mutton is very tender, turn off the heat. 

Add garam masala and mix it in. 

Serve with rice or chapati. 

© 2020 Sati Mukherjee. All Rights Reserved