![]() Add turmeric and salt to the mutton or lamb and rub all over.Here's a quick step by step to show you how to make mutton curry: But in India, mutton is referred to as both sheep and goat meat, and is often used interchangeably. In most countries around the world, mutton meat means lamb and is different from goat meat. However, I would highly recommend using bone-in mutton or lamb pieces as they pack a tonne of flavour and taste so much better when used in stews and curries. Some people prefer to use the legs or rump, while some recipes use a mix of mutton pieces from different parts. ![]() I personally prefer using shoulder cuts of lamb or goat when making curries or stews. Ghee or butter: Takes the flavour of the whole dish a notch higher.Even though this one’s optional too, it’s one I highly recommend using. Kasuri methi: Dried fenugreek leaves - A commonly used ingredient in Indian curries added at the end for a hint of smokiness and to bring everything together.Not a necessary ingredient, but highly recommended. Potatoes: Potatoes soak up the flavour from the meat and masalas, thereby enhancing the whole dish.You can even puree the tomatoes to save yourself some time and effort. Onions and tomatoes: Both finely chopped and used to form the base of this curry.you can buy it on Amazon / If you are in the U.K. This is different from curry powder so specifically look for meat masala, chicken masala or mutton masala. In the U.S. Meat Masala: Hands down the star ingredient of the whole dish and the reason why it comes together so quickly.Apart from this, you’d also need some coriander powder and garam masala for an extra flavour boost. I have used fennel seeds, bayleaf, cinnamon stick, cardamom pods, cloves and green chillies. Spices: This recipe mainly uses whole spices to pack in a tonne of flavour.Oil: I like using mustard oil, but any other cooking oil will work.Turmeric: Helps eliminate that slightly gamey taste of raw mutton.Mutton / Lamb: Use good quality mutton pieces, preferably with bones to make this dish a whole lot tastier.The hero ingredient of this recipe is the meat masala (different from curry powder most commonly available abroad), responsible for giving this whole dish that distinctive warm and spicy flavour. This mutton curry recipe uses onions and tomatoes as the base, which is then flavoured using different whole and ground spices. Subscribe Today! Sign-up here Email List! Ingredients You'll Need to Make Mutton Curry If you are using frozen mutton, make sure to thaw it out properly on the kitchen counter before adding it to the pressure cooker.Bhunoing the masala is an important step as it helps to release flavours and is what gives your mutton curry that typical dark brown colour. ![]() Make sure to cook the onions really well before adding the meat - to the point of them becoming deep brown.Once everything is chopped and ready, all would need to do is fry and pressure cook until done. To make this recipe even quicker and easier you can use a food processor to chop the onions and tomatoes.Cut the mutton pieces into similar sizes to help them cook evenly.Feel free to adjust the spice levels based on your tastes by reducing or increasing the green chillies.This is necessary for the masalas to fry properly as well as for the lamb pieces to toast well. Its available on amazon, and is used in many Indian recipes (on this blog), so stocking it won't be a waste Kasuri Methiis dried fenugreek leaves that help round up the flavours in the dal makhani.I use Lala's brand, Everest masalas are also highly recommended. Meat masala is easily available at Indian stores.Shoulder works best as it has the best flavour and tenderises really well ![]()
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