Mutton curry is a simple dish that is inexpensive and full of flavor. This recipe for mutton curry uses no measurements and goes by aroma, color and taste! Mutton is not quite as popular as it used to be, but when cooked correctly it makes a delicious alternative to lamb.
Mutton Curry Ingredients:
Red onions
White onions
Carton of chopped tomato in juice
Fresh chilies (optional)
Tomato puree
Vegetable oil
Garlic
Ginger
Turmeric
Cumin
Cinnamon
Coriander
Paprika
Chili powder
Fenugreek leaves
Cardamom
Cloves
Green pepper
Malt vinegar
Mutton Curry Method:
Heat some oil in a large pan, not too high a heat, and then add chopped red onion and gently fry for about five minutes. You want the onion soft, not burned, so make sure the heat is not too high. Next, add chopped garlic and ginger and fry for about five minutes on a low heat. This is the foundation for your mutton curry; you may want more garlic or more ginger according to taste.
Next, add some tomato puree to the mutton curry base and then half a carton of chopped tomatoes. This will produce the tomato base for your mutton curry sauce. Warm this gently and then add paprika, cinnamon, turmeric, crushed cloves and crushed cardamom.
After this mixture has been warmed, add the rest of the spices except for the malt vinegar and the fenugreek leaves. The measurements are usually about two teaspoons per spice; but this author likes extra cumin! It is important that you make your mutton curry according to your tastes; this is especially true when using chili powder!
As for the mutton itself, you can then add your mutton pieces to the curry and slow cook, or you can sear the mutton in a separate pan to your liking and then add to the curry sauce.
Adjust to mutton curry sauce to taste and to consistency. You may want to add a little water if the curry sauce is too thick, or you may want to add more chopped tomatoes from the carton to thicken the sauce up. Be careful adding water, it is easy to thin a thick curry sauce than thicken a thin curry sauce!
As for the malt vinegar, a tablespoon is great if you are making a hot mutton curry. Add it towards the end of the cooking; about five minutes before serving. This is also where you add the fenugreek leaves, to add a real mutton curry aroma and flavor. The white onions and the green pepper are chopped in strips and these are added about five minutes before the end. The white onion is fantastic if the mutton curry is hot and works well with the malt vinegar.
This simple mutton curry recipe is quick and easy and allows for much experimentation. You can make a large batch of the base curry sauce without any chili and then add the chili whenever you want a hot curry. You may want a milder curry another day, so just before the final cooking add some cream and almonds for mutton Korma.
This is where you can experiment. The mutton curry base can be almost bland compared to the final dish, but this curry base leaves so much room for individual mutton curry dishes.
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