Mouth watering mutton (lamb) curry, gravy style is best when served with hot rice/ghee rice/jeera rice. This recipe is easy to make, very tasty and gets done very quickly.
Ingredients:
Mutton (Lamb) - 1/2 kg (cut into medium pieces)
Oil - 2 tbsp
Salt to taste
Curry leaves for tempering
Water - 2 cups
For grinding:
Onion - 1 big
Ripe Tomatoes - 4 nos
Ginger - 1" piece
Garlic - 20 pods (peeled)
Coriander leaves - few
Green chillies - 4/5
Red chili powder - 1 tsp
Coriander powder - 1tsp
Cumin powder - 1/4 tsp
Pepper corns - 1 tsp
Cinnamon - 1"
Cloves - 4/5 nos.
Method:
Grind all the ingredients mentioned above and keep it aside. Heat a pressure cooker, add oil and season with curry leaves. Add the ground masala with salt according to taste and fry on medium heat until the oil separates. Add the washed mutton pieces and close the lid of the pressure cooker. Cook until the meat is soft, may be 4-5 whistles.
Garnish with chopped coriander and serve hot.
Tip:
Use the rib piece of the lamb as it tastes well for this gravy.
Mutton (Lamb) - 1/2 kg (cut into medium pieces)
Oil - 2 tbsp
Salt to taste
Curry leaves for tempering
Water - 2 cups
For grinding:
Onion - 1 big
Ripe Tomatoes - 4 nos
Ginger - 1" piece
Garlic - 20 pods (peeled)
Coriander leaves - few
Green chillies - 4/5
Red chili powder - 1 tsp
Coriander powder - 1tsp
Cumin powder - 1/4 tsp
Pepper corns - 1 tsp
Cinnamon - 1"
Cloves - 4/5 nos.
Method:
Grind all the ingredients mentioned above and keep it aside. Heat a pressure cooker, add oil and season with curry leaves. Add the ground masala with salt according to taste and fry on medium heat until the oil separates. Add the washed mutton pieces and close the lid of the pressure cooker. Cook until the meat is soft, may be 4-5 whistles.
Garnish with chopped coriander and serve hot.
Tip:
Use the rib piece of the lamb as it tastes well for this gravy.
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