Mutton Curry Recipe (without coconut)

FOR COOKING MUTTON

• Mutton - 1/2 kg cut it into small pieces
• Salt to taste
• Turmeric Powder - 1 tsp
• Ginger garlic paste - 1 tblsp

FOR GRINDING

• Oil - 2 tblsp
• Fennel Seeds / sombu - 2 tsp
• Onion - 2 large sliced
• Poppy seeds / Khus Khus / Kasa kasa - 2 tblsp
• Cashews - 10

FOR CURRY

• OIl - 2 tblsp
• Cumin Seeds / Jeerakam - 1 tsp
• Cardamom / Yelakai - 4
• Cloves / Krambu - 4
• Onion - 1 large chopped
• Tomatoes - 2 large chopped
• Chilli powder - 1 tblsp
• Kashmiri Chilli Powder - 1 tblsp
• Turmeric Powder - tsp
• Cumin Powder - 2 tsp
• Coriander powder - 1 tblsp
• Garam Masala Powder - 2 tsp
• Salt to taste
• Curd - 1/2 cup
• Curry leaves - a small handful
• Coriander Leaves a handful

1. 1

   Take mutton in a pressure cooker, add in salt, turmeric powder and ginger garlic paste. Pressure cook for 5 to 6 whistle. Remove and let the pressure escape by itself. Open and set aside.

2. 2

   Heat oil in a pan, add fennel and onion and saute for 5 mins.

3. 3

   Add in poppy seeds and cashews and mix well.

4. 4

   Take it in a blender and puree till smooth.

5. 5

   Heat oil in a pan, add cumin seeds and let it sizzle.

6. 6

   Add in cardamom and cloves.

7. 7

   Add in onions and saute for a min. Add tomatoes and cook till mushy.

8. 8

   Add in ground masala and saute till combined.

9. 9

   Add in spice powders and salt and mix well.

10. 10

    Add in cooked mutton with water and mix well.

11. 11

    Cover and simmer for 15 to 20 mins.

12. 12

    Add in coriander leaves and mix well.

13. 13

    Serve.