Fiery hot mutton curry, that can be prepared easily in a stove top pressure cooker…
Mutton dishes have a special place in Indian cuisine. There are varieties of mutton curries found in Indian cuisine. This is a spicy and simple mutton curry. It is fiery hot and it is especially for those who love hot and spicy curries. The vibrant color and pleasant aroma of this curry explores it before we taste it.
I have prepared this curry in a pressure cooker. You can also cook in in normal cooking vessels. But the cooking time may vary. It takes more time to cook. If you are using a normal vessel you should use a thick bottomed one. Cooking this curry in a pressure cooker saves time.
I have used bay leaves in this recipe. I have also added whole cardamoms and cloves. Together the cardamom, cloves and bay leaves gives the dish a very pleasant aroma.
I have fried some dried red chili pieces in oil and added the mixture into the curry before serving it. This makes it extra spicy.
Because it is very spicy it pairs up well with white rice. It can also be served with Indian bread varieties like chapati, naan, roti, appam etc. It can also be served with other rice varieties like ghee rice, cumin rice and saffron rice. Because the curry is spicy serve it with rice varieties that are not so spicy.
For lunch I serve it with rice but for dinner I like it with bread varieties.
SPICY MUTTON CURRY RECIPE
This is a deliciously spicy curry. Because it is very spicy it pairs up well with white rice. It can also be served with Indian bread varieties like chapati, naan, roti, appam etc. It can also be served with other rice varieties like ghee rice, cumin rice and saffron rice. Because the curry is spicy serve it with rice varieties that are not so spicy.
PREPARATION TIME : 15 TO 20 MINUTES
COOKING TIME : 40 MINUTES
CAN BE SERVED TO 3 PEOPLE
INGREDIENTS
- 1/2 kg mutton cut into medium sized pieces
- 5 green cardamoms
- 3 cloves
- 2 bay leaves
- 5 whole dried red chilies
- 2 big onion cut into small pieces
- 1 and 1/2 inch piece of ginger ground coarsely
- 3 big cloves of garlic coarsely ground
- 1/2 a teaspoon of turmeric powder
- 2 teaspoons of red chili powder
- 1 teaspoon of Kashmiri red chili powder
- 2 table spoons of coriander powder
- 1 teaspoon of cumin powder
- 2 teaspoons of garam masala powder
- 3 to 4 tablespoons of vegetable oil
- Salt to taste
METHOD
- Over a medium flame in a pressure cooker, heat two to three table spoons of oil. When the oil is medium hot add the green cardamoms, cloves and the bay leaves.
- After 30 seconds add the finely chopped onion pieces and saute until transparent.
- Add the coarsely ground ginger and garlic and saute for few minutes, until the raw smell is gone.
- Add the cleaned mutton pieces and saute them for three to four minutes.
- Add the turmeric powder, red chili powder and the coriander powder, and saute well for two minutes.
- Add two cups of water (in a 250 ml cup) and the required amount of salt. Now you can turn the temperature of the stove to high.
- When it starts boiling add the cumin powder and the garam masala powder.
- Close the pressure cooker and cook in high heat, until the pressure cooker releases 5 whistles. Then reduce the heat to low and cook it for another 15 minutes in low heat.
- Switch off the stove and, open the lid after the pressure inside the cooker is completely gone.
- Check salt, if needed add more.
- Heat one or two teaspoons of oil in a pan in low heat, add the dried whole red chilies broken into medium pieces.
- Fry the red chilies for 30 seconds in low heat. Add the chilies along with the oil into the curry. Mix it.
- Serve it hot with your favorite dish.
NOTE
When you add salt add a little amount first. If needed you can add more of it later.
This is a pretty spicy curry, so I have added two teaspoons of red chili powder and one teaspoon of kashmiri red chili powder. If you do not want it to be too spicy, you can add two teaspoons of kashmiri red chili powder and one teaspoon of red chili powder.
I like to make this curry with coconut oil, but you can use sunflower oil, olive oil or any other oils you like.
When you fry the dried red chili pieces make sure the stove is in low heat, otherwise the chili pieces will be over cooked and turn brown in color, and they will not be usable.
STEP BY STEP PICTURES
Over a medium flame in a pressure cooker, heat two to three table spoons of oil. When the oil is medium hot add the green cardamoms, cloves and the bay leaves, and saute for 30 seconds.
After 30 seconds add the finely chopped onion pieces and saute until transparent.
Add the coarsely ground ginger and garlic and saute.
Add the cleaned mutton pieces and saute it for three to four minutes.
Add the turmeric powder, red chili powder and the coriander powder.
Add the turmeric powder, red chili powder and the coriander powder, and saute well for two minutes.
Add two cups of water (in a 250 ml cup) and required amount of salt. Turn the temperature of the stove to high. When it starts boiling add the cumin powder and the garam masala powder.
Add the cumin powder.
Add the garam masala powder.
Close the pressure cooker and cook in high heat, until the pressure cooker releases 5 whistles. Then reduce the heat to low and cook it for another 15 minutes in low heat.
Switch off the stove and, open the lid after the pressure inside the cooker is completely gone. Check salt, if needed add more.
Heat one or two teaspoons of oil in a pan in low heat, add the whole red chilies broken into medium pieces.
Fry the red chilies for 30 seconds in low heat. Add the chilies along with the oil into the curry. Mix it and serve it with your favorite dish.
