The best Indian Mutton Curry recipe: How to prep your dinner like a pro...

 

Indian Mutton Curry Recipe

Preparation	10 minutes
Cooking	45 minutes
Total	55 minutes
Servings	4 to 5 servings

Nutrition per serving:

436 Calories

22g Fat

12g Carbs

53g Protein

Ingredients:

• 4 tablespoons vegetable oil (or canola oil or sunflower cooking oil)

• 2 large onions, sliced thin

• 2 large tomatoes, diced

• 2 tablespoons garlic paste

• 1 tablespoon ginger paste

• 2 teaspoons garam masala powder

• 2 teaspoons coriander powder

• 1 teaspoon cumin powder

• ½ teaspoon turmeric powder

• ½ teaspoon red chilli powder

• 2 pounds goat (or sheep leg), cut into bite-sized chunks

• Kosher salt, to taste

• Chopped fresh coriander (cilantro), garnish

Steps to cook it:

1. Gather the ingredients

2. Heat the cooking oil in a heavy-bottomed large pan over medium heat.

3. When hot, add the onions. Fry until the onions begin to turn a pale golden brown. Remove from the oil with a slotted spoon and drain on paper towels. Turn off the heat but leave the remaining oil in the pan.

4. Grind the onions into a smooth paste (adding very little to no water) in a food processor. Once soft, move into a separate container.

5. Grind the tomatoes and garlic and ginger pastes together in the food processor into a smooth paste. Set aside for later use.

6. Heat the oil over medium heat leftover from frying the onions and add the onion paste. Fry for 2 to 3 minutes.

7. Add the tomato, garlic, ginger paste, garam masala, coriander, cumin, turmeric, and red chilli powder. Mix well.

8. Fry the resulting masala (onion-tomato-spice mixture) until the oil begins to separate from it. This can take up to 10 minutes.

9. Add the meat pieces to the masala, season with salt to taste, and stir to thoroughly coat the meat with the masala. Fry until the meat is browned well.

10. Add 1/2 a cup of hot water to the pan and stir to mix well. Bring to a simmer and cover the pan. Cook until the meat is tender. You will need to keep checking on the meat as it cooks and add more water to the sauce if all the water dries up. Stir often to prevent burning. The dish should have a fairly thick gravy when done.

11. When the meat is cooked and the sauce has thickened, garnish with chopped coriander and serve hot.