Garam Masala Tuesdays: Mutton Curry
 
Prep time
Cook time
Total time
 
Serves: 5
Ingredients
  • 900 gm mutton, cut into pieces (You can marinate the mutton in a little yogurt, salt, red chilli powder and ginger-garlic paste. Even if you forget its ok, you just might need to cook a little more).
  • ¼ cup oil
  • 2 tsp red chilli powder
  • 2-3 tbsp rogan josh masala ( the cook use this brand called R-pure and a small packet costs Rs.5. In the US you will be able to find this masala in Indian stores. If not, you can leave it out and still get satisfactory results.)
  • 1 tsp red color powder (for traditional rogan josh you use ratanjot, but red food color powder can be used since this is mutton curry. or you could just skip it)
  • 5 medium onions, sliced
  • 3 small tomatoes, chopped and pureed
  • 1 star anise
  • 1 piece mace
  • 1 inch piece cinnamon
  • 1 green cardamom
  • 1 black cardamom
  • salt, to taste
  • 1 cup water (If you want it to have more gravy, you might need to add a little more water)
For paste:
  • 2 inches ginger
  • 15 cloves garlic
  • 1 green chilli (depending how spicy your chillies are you can increase the amount)
  • 4-5 cloves
  • 10-15 whole black peppercorn
  • 1 star anise
  • 1-2 inch piece cinnamon
  • 1 black cardamom
  • 2-3 pieces mace
  • 3 tbsp yogurt
Instructions
  1. Make a paste of all the ingredients listed under paste, using 3 tbsp yogurt in a blender. Set aside.
  2. Heat oil in a pressure cooker, with the lid off. Once the oil is hot, add the whole spices. let sizzle.
  3. Add in the sliced onions and cook till brown. Add a little salt.
  4. Add in the mutton and cook with the onions on high flame. Brown the mutton. The longer you cook the mutton with the onions (bhunno) the better the end result will be.
  5. Add the red chilli powder and the paste. Add a little water to the blender to make sure you get all the paste out. Add it to the mutton.
  6. Add the pureed tomatoes. Add in a cup of water.
  7. Mix in the red food colour and rogan josh masala. Put the pressure cooker lid on and give 5-6 whistles. It might take more whistles, depending on the quality of the mutton.
  8. Remove from heat. Let the pressure release and then open the lid. Add in fresh cilantro/coriander. Serve hot with chappatis or rice. My personal preference is a nice crispy parantha.
Recipe by The Novice Housewife at https://novicehousewife.com/2014/08/12/garam-masala-tuesdays-mutton-curry/