Easiest Way to Royal To Try At Home Mutton curry. (Speciality)

Easiest Way to Royal To Try At Home Mutton curry. (Speciality) Delicious, fresh and tasty.

Mutton curry. (Speciality). Mutton curry (also referred to as kosha mangsho, lamb curry, or goat curry) is a dish that is prepared from Goat Meat (or sometimes Lamb meat) and vegetables. The dish is found in different variations across all states, countries and regions of South Asia. Mutton curry was originally prepared putting all the ingredients together in a earthen pot and slow cooking the whole curry by wood fire.

Follow this step-by-step recipe to make flavour-packed Punjabi Mutton Curry at home!

Punjabi Mutton Curry is an amazing dish where the meat is cooked until succulent in flavourful spices.

This easy mutton curry recipe is made with simple ingredients available in every kitchen and goes well with rice & all Indian breads.

You can cook Mutton curry. (Speciality) using 11 ingredients and 7 steps. Here is how you cook it.

Ingredients of Mutton curry. (Speciality)

1. It’s 1/2 kg of Mutton.

2. Prepare 4 of medium onions slice.

3. You need 2 of medium potatoes.

4. It’s 1-1/2 tsp of red chilli powder.

5. You need 3 tsp of coriander powder (dhania).

6. You need 1/2 tsp of termuric. (haldi).

7. Prepare to taste of Salt.

8. You need 1 of bay leaf. (tez Pata).

9. Prepare 1 tsp of dry mint leaves.

10. It’s 1/4 cup of ghee or oil.

11. Prepare 4 Tbsp of tamarind pulp.

Uttar Pradesh Style Mutton Curry recipe with step by step pictures and instructions.

Bhojpuri Mutton Curry is speciality of Uttar Pradesh where mutton pieces are slow cooked in freshly grounded spices.

Mutton is so famous and more frequently used in many non vegetarian dishes in UP.

To save time I pressure cooked the mutton.

Mutton curry. (Speciality) step by step

1. Slice onion, add 1/2tsp salt, put onion into stainer for 10 minutes..

2. In the plate, mix all dry spices, mint and coat all the pieces of Mutton. (salt, red chilli powder, dhania powder, haldi, dry mint leaves..

3. Take pan or dekchi, put ghee or oil, 3 onion slices, coated Mutton,bay leaf. Add 1-1/2 glass of water..

4. Cover and cook on medium flame,till water dries and meat is tender.stir for few minutes..

5. Peel and cut potatoes lengthwise, add with 1/2 glass of water, at low flame, till potatoes done(kindly note that while using imli, potatoes will take time to tender..

6. Now add remaining 1 onion slices,imli pulp,one glass water. Cover and Cook on medium flame,till medium thick curry is done and oil comes on the surface..

7. Here I have used(beh). But didnt mention in the recipe, b,coz they are not available every where..

The mutton curry at Ezhuthanikada, too, has its special recipe: pour oil in a large vat, once it warms put sliced onions and green chillies.

Close the vessel with a lid and allow the items to half-boil.

Separately, ready a paste comprising garlic and ginger mixed with turmeric.

Add that into the vat, followed by cut mutton that had been washed.

It is a specialty of Bengali cuisine that we add vegetables specially potato in fish curry or chicken/mutton curry.