I have taken a step back from the blog as work and Instagram have been taking up a lot of my time. however, I have received numerous requests from non-social media followers to resume blogging. So here I am!
As a welcome back I have decided to post the recipe for my mutton curry as it has become so popular on Instagram. The first time I decided to make mutton curry I was alone by myself in Dubai. I had no mom or mom-in –law to call in for supervision. So with some helpful WhatsApp tips I decided to attempt it. It was marvelous and until today I just can’t seem to get it exactly that way. Until recently tried to make it again but this time with almost 2.5 kgs of mutton (LOL). If you know me you would know that I don’t own small pots in my home, even though my family is small I grew up in a home where we cooked in bulk. I get no joy out of cooking for one.
Chit chat aside here is my Mutton curry recipe. If you do have Instagram and need a step by step video, head over to the highlights section of my page to find it or simply follow this link.
- 1 kg mutton cubes, your butcher would usually have this packaged as mutton for curry or stew
- 4 tbsp. Yogurt
- 1 tsp salt
- 2 tbsp. ghee
- 1 cinnamon stick
- 2 large potatoes cut in quarters
- 1 large onion diced finely
- 1 tsp cumin seeds
- 1 whole green chili
- 2 tsp red chili powder
- ½ tsp turmeric powder
- 2 tsp coriander seeds
- 2 tsp cumin seeds
- 1- 1 ½ tbsp. fresh ginger garlic masala
- 2 tbsp. tomato puree
- 2 large tomatoes grated
- 1 – 1 ½ liter water
- fresh black pepper
- salt to taste
- The first thing to do before you start cooking is to soak your mutton in water with 2 tbsp. of vinegar for at least 20 mins. This helps to reduce the undesirable taste that usually comes from the mutton. Rinse this and proceed to step 2
- after the mutton has been rinsed add the yogurt and salt to it, mix well and set aside while you prep your ingredients
- in a wide and slightly deep pot add 2 tbsp. of ghee. Add the cumin seeds and cinnamon stick and allow it to braise for about a minute on a medium heat
- then make a slit in your chili and add it to the pot along with the onions.
- Allow the onions to soften and brown slightly then add the mutton cubes. DO NOT REMOVE THE YOGURT
- Cook this for about 10 minutes. Thereafter add the potato’s followed by the spices and ginger garlic masala. cook for 5 to 10 ’ minutes.
- Mix the tomato paste into the grated tomato and add to the pot. Mix well and cover the pot. Allow this to cook until the tomatoes reduce. (become thick)
- Run your spoon along the base of the pot, if the liquid at the base of the pot is thick and not runny the mutton is ready to add water
- Add boiling water as well as freshly cracked black pepper cover and allow the curry to simmer. The water should reduce and the curry should appear thick. This is when you know its ready. this usually takes about 20-25 minutes on a low heat
- Test for salt and add if necessary add more. garnish with fresh, chopped coriander and serve with rice or roti.
- Soaking the meat in the vinegar makes the meat more palatable. The addition of yogurt and salt contributes as a tenderizer for the meat. If you feel that you would like it softer add ½ tsp of tenderizer to the water which the meat is soaking in. make sure to rinse well before adding the yogurt.
- Make sure to use a wide pot as you don’t want the mutton cooking unevenly and we don’t want mushed up potatoes. A wide pot makes a good curry a deep pot makes a stew. Don’t debate this it just somehow works lol
- Adding the spices with the meat allows for their aromas to be released.
- Prepare rice in a rice cooker, I have no method of fool-proofing this. if you’re getting married invest in this first. it’s a life saver and cooks your rice while you’re applying your makeup (proven)
If you have any questions, please feel free to email me or message me on insta. Or simply comment below