In most parts of Asia, particularly Bangladesh, Nepal, Pakistan and India, the word mutton is often used to describe both lamb and goat meat. The cuisines most well known for their use of goat meat include, Indian, Pakistani and Mexican.
Goat can be prepared in different variety of ways as grilled, curried, baked, fried and barbecued. In Indo-Caribbean, “Curry goat ” is a common traditional dish. It contains less cholesterol and fat than both lamb and beef.
In India, the rice- preparation of Mutton Biryani uses goat meat. In celebration of Easter, Southern Italian and Greek cuisines are also both known for serving roast goat dishes.
Here I am going to write the simple and easy steps of Mutton Curry recipe.
– 1/2 kg mutton
– 1 chopped onion or onion paste
– 1 chopped tomato or tomato paste
– 1 chopped potato ( fry the potatoes and keep aside)
– 1 tbs ginger paste
– 1 tbs garlic paste
– 1/2 tbs turmeric powder
– 1 tbs coriander powder
– 2 tbs mutton curry powder
– 1 tbs red chili powder
– 3 to 4 bay leaves
– salt to taste
– coriander leaves for garnish
– vegetable oil
1) Clean the mutton pieces and keep it aside.
2) Take pressure cooker add mutton, salt, turmeric powder, ginger-garlic paste and add water close the cooker.
3) After 4 to 5 whistling, mutton is cook take in a bowl.
4) In a pressure cooker add oil, garlic-ginger paste, bay leaves and stir for 2 minutes in a low flame.
5) Add onion and fry till golden color.
6) Add coriander powder, red chili powder, mutton masala and again fry for 2 minutes.
7) Add tomato or tomato paste and stir it well.
8) Then add potatoes and mutton pieces and stir it constantly for 10 minutes in a medium flame.
9) Add water and let it simmer for 15 minutes in a medium flame.
10) Cook till there is a little water left.
11) Garnish with coriander leaves.
12) Serve with hot rice or chapati’s.