Indian Mutton Curry (Lamb meat curry )

Doing a mutton curry is not really a forte for everyone. You might be an excellent cook and still your mutton curry may not come out as desired.It took me 5 long years to get hooked on to the right recipe. Before i got married i didn't even relish lamb meat as i do now. My hubby is a biggggggg digger for "mutton". So i really didn't have an option but to learn how to make it. Before this recipe i must have tried at least 07-08 different versions but some how it never turned out to be perfect. 

My friend "S" is superb in making mutton and finally i took this recipe from her. Though i was hesitant, as i thought her recipe would be super complicated as it tasted out of this world. Still yesterday i decided i will try it out. But to my surprise the recipe was super duper simple & tasted yumm!!

i remember all the mutton curries i have tried till date were so tedious and time consuming that every time i made it i decided not to make it again. So i used to request friends to have pot lucks and all i did was took the dessert along. But now all thanks to "S" i have this recipe to my rescue.  

This recipe is a must try & should be enjoyed with piping hot steamed rice.

As i am typing,even the thought makes me drool.

Prep Time - 15 mins
Cook Time - 1 hr
Serves - 02


Ingredients

• 500 grms - Lamb meat
• 500 grms - Onion Sliced
• 02 pcs - Black cardamom (Badi elaichi)
• 02 pcs - Cardamom
• 1" long - Cinnamon (daalchini)
• 02-03 pcs - Clove
• 01 - Bay leave
• 03 tspn - ginger-garlic paste
• 01 tspn - Coriander powder
• 02 tspn - Red chilly powder
• 01 tspn - Salt 
• 01 tspn - turmeric (haldi) 
• 02 tspn - Garam masala
• 01 tspn - Oil (Mustard oil gives any non-veg dish an extra zing but you may use any oil)
• Fresh coriander leaves.
• Hot water (as desired)

Method

1. Pressure cook the onions,meat & whole spices along with salt,ginger-garlic paste,chilly powder, turmeric powder & coriander powder till 3 whistles.
2. In an iron wok, heat oil and put bay leaf & cumin seeds till it cackles. 
3. Put the precooked meat into the wok and cook on slow flame until the the water dries up completely.
4. Now put  garam masala & hot water as per desired gravy & cook for 20 mins.
5. Sprinkle fresh chopped coriander leaves & cover.
6. Serve hot with steamed white basmati rice.

xx