Creamy Hot Mutton Curry Recipe

Name: Creamy Hot Mutton Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1kg mutton or lamb on the bone, chopped; Small tub curd; 5 tbs ghee / oil; 3 bayleaves; 15 black peppercorns; 1 stick cinnamon; 10 cloves; 10 green cardamon pods; 2 onions diced; 2 tbs ginger and garlic paste; 1 tbs ground coriander seed; 1 tsp tumeric; 1 tsp garam masala; 1 tsp salt; 1/2 tsp red chilli powder; 1/2 pint water

Servings: persons

1kg mutton or lamb on the bone, chopped
Small tub curd
5 tbs ghee / oil
3 bayleaves
15 black peppercorns
1 stick cinnamon
10 cloves
10 green cardamon pods
2 onions diced
2 tbs ginger and garlic paste
1 tbs ground coriander seed
1 tsp tumeric
1 tsp garam masala
1 tsp salt
1/2 tsp red chilli powder
1/2 pint water

1
Put ghee in a large wok, kadahi or saucepan on a medium to high heat.
2
Add the dry spices - bay leaves, cinnamon, peppercorns, cloves - and fry for about a minute to release the flavour.
3
Next add the chopped onions and fry for about 5 minutes until golden brown.
4
Add the ginger and garlic paste, fry for about a minute stirring regularly.
5
Add the powder spices, fry for about a minute stirring constantly.
6
You'll now have a dry paste in the pan - add the mutton or lamb, mix it into the spice mixture and brown for 5-7 minutes on a slightly lower heat.
7
Once the mutton is browned turn the heat to low and add the curd a couple of spoonfuls at a time - mix it in thoroughly.
8
After 5 minutes add the water, cover with a lid and cook on the lowest possible heat for 2-3 hours, stirring every 20 minutes or so.
9
Towards the end the sauce will start thickening and may need more water added to give it a nice consistency.
10
When the mutton is beautifully tender the dish is ready to serve with rice or naan.

2121

kcal

Calories

178

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1kg mutton or lamb on the bone, chopped, Small tub curd, 5 tbs ghee / oil, 3 bayleaves, and more.

Yes, Creamy Hot Mutton Curry falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Creamy Hot Mutton Curry

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