Indian Mutton Curry
A hearty goat or lamb mutton curry can be prepared in one hour, ideal for serving with rice, naan, or chapati.
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Instructions
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Heat 4 tablespoons oil in a large heavy-bottomed pan over medium heat.
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Add 2 sliced onions and sauté until pale golden brown, then remove with a slotted spoon and drain, leaving the oil in the pan.
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Grind the sautéed onions into a smooth paste using a food processor and set aside.
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Separately, grind 2 diced tomatoes, 2 tablespoons garlic paste, and 1 tablespoon ginger paste into a smooth paste.
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Reheat the oil over medium heat, add the onion paste, and sauté for 2-3 minutes.
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Stir in the tomato-garlic-ginger paste with 2 teaspoons garam masala, 2 teaspoons coriander, 1 teaspoon cumin, 1/2 teaspoon turmeric, and 1/2 teaspoon red chili powder.
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Sauté the mixture until the oil separates, approximately 10 minutes.
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Add 2 pounds bite-sized goat or sheep leg, season with salt, coat with masala, and sauté until browned.
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Stir in 1/2 cup hot water, bring to a simmer, cover, and cook until meat is tender, adding more water and stirring often to prevent burning. Garnish with chopped coriander and serve hot once the sauce has thickened.