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Rajasthani Mutton Curry

Rajasthani Mutton Curry

Desi (Rajasthani) Mutton Curry

1 kg mutton with bones.
2 medium size onion finely chopped
15 cloves garlic (paste)
1 inch ginger(paste)
2 bay leaves
10 black pepper(crushed)
4 black cardamom
1/2 inch cinnamon stick
5 table spoon Mustered oil
6 teaspoon red chilly powder
2 teaspoon turmeric powder
3 teaspoon coriander powder
salt to taste
Green coriander leaves 1/2 cup

Wash the mutton and drain water and marinate with turmeric and salt keep aside
Heat oil in a Heavy bottom pan.
When oil heat up add finely chopped onion and bay leaves and black pepper(crushed)
Black cardamom, cinnamon stick.
When onion becomes golden brown add mutton in the pan and stir on high heat till mutton pieces becomes tender and lower the heat and put lid on the pan for 3-5 minutes, this will help in releasing juices from mutton.
Now add red chilly powder stir and put lid again and put some water on the lid .cook for 35 minutes on simmer check in between. After 35 minutes add garlic and ginger paste and coriander powder add some warm water if needed. Cook for next 10 to 15 minutes till oil separates. Add hot water as the consistency of gravy you needed. After 3 to 5 minutes when oil comes on the surface of the gravy add green coriander leaves and serve with Bajara Roti in winter and with wheat or maze in summer.

Anil Jundia


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