East Indian mutton curry ingredients
Servings Prep Time
4people 60minutes
Servings Prep Time
4people 60minutes
Ingredients
Mutton marinate:
Mutton masala paste:
Other Ingredients:
Instructions
  1. Dry roast the coriander, red chillies, fennel seeds and cumin seeds, as well as the cloves, cardamom and cinnamon.
  2. After that, dry roast the garlic, onions and ginger until the onions are golden brown.
  3. After that, dry roast the grated coconut until it turns a light golden colour.
  4. In a blender, combine all of the ground masala ingredients and process until smooth, adding a ½ cup of water or more. Set aside.
  5. Heat a pressure cooker. Add 2 tablespoons of oil and 1 tablespoon of ghee – add the marinated mutton pieces. Saute on medium-high heat so it browns on all sides. Remove the meat from the pan and set it aside.
  6. To the same pan (do not clean), add the remaining oil and ghee.
  7. Then add the ground masala and saute well for 2 to 3 minutes. You will get a nice aroma from the spices as they cook.
  8. Return the mutton back to the pan, and saute for another 2 to 3 minutes until the mutton is well coated in the masala.
  9. Add one cup of water, fenugreek leaves, lemon juice, and bay leaves. Season with salt and pepper.
  10. Pressure cook the mutton on a high flame for 3 whistles and switch to a low flame for 10 whistles and then let the pressure release naturally.
  11. When done taste and adjust the seasoning. If necessary add more water for consistency.
  12. Serve over rice or rotis.
Recipe Notes

Conclusion

Mutton curry with coconut is an ideal easter dinner meal, which should be prepared to surprise your family with some traditional Indian spices. We would love to see your version of this east Indian curry, so take some beautiful photos and post them on Instagram with the hashtag #MadeWithLicious, for a chance to win Licious cash.

Print Recipe
 East Indian mutton curry ingredients
Course Main Dish
Cuisine Indian
Prep Time 60 minutes
Servings
people
Ingredients
Mutton marinate:
Mutton masala paste:
Other Ingredients:
Course Main Dish
Cuisine Indian
Prep Time 60 minutes
Servings
people
Ingredients
Mutton marinate:
Mutton masala paste:
Other Ingredients:
Instructions
  1. Dry roast the coriander, red chillies, fennel seeds and cumin seeds, as well as the cloves, cardamom and cinnamon.
  2. After that, dry roast the garlic, onions and ginger until the onions are golden brown.
  3. After that, dry roast the grated coconut until it turns a light golden colour.
  4. In a blender, combine all of the ground masala ingredients and process until smooth, adding a ½ cup of water or more. Set aside.
  5. Heat a pressure cooker. Add 2 tablespoons of oil and 1 tablespoon of ghee - add the marinated mutton pieces. Saute on medium-high heat so it browns on all sides. Remove the meat from the pan and set it aside.
  6. To the same pan (do not clean), add the remaining oil and ghee.
  7. Then add the ground masala and saute well for 2 to 3 minutes. You will get a nice aroma from the spices as they cook.
  8. Return the mutton back to the pan, and saute for another 2 to 3 minutes until the mutton is well coated in the masala.
  9. Add one cup of water, fenugreek leaves, lemon juice, and bay leaves. Season with salt and pepper.
  10. Pressure cook the mutton on a high flame for 3 whistles and switch to a low flame for 10 whistles and then let the pressure release naturally.
  11. When done taste and adjust the seasoning. If necessary add more water for consistency.
  12. Serve over rice or rotis.
Recipe Notes

Conclusion

Mutton curry with coconut is an ideal easter dinner meal, which should be prepared to surprise your family with some traditional Indian spices. We would love to see your version of this east Indian curry, so take some beautiful photos and post them on Instagram with the hashtag #MadeWithLicious, for a chance to win Licious cash.