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Monday, 19 August 2013

Spicy Mutton Curry

This is a simple and easy mutton preparation. The bright red colour of the dish attracts you. The taste is just awesome. It tastes much more better the next day as all the masalas gets absorbed by the mutton.

The mutton in this dish will be very juicy and the dish is really flavourful. Always use fresh mutton as it will get cooked faster and tastes better. When compared to chicken, mutton takes more time to cook, so always use a pressure cooker while cooking them.

My daughter never used to like mutton...she is a chicken fan :) But this dish..... she loves a lot. Try it out and let me know how you liked it.


1 Kg Mutton (cut into medium sized pieces)
1 Kg Onion (chopped)
2 Bay leaves
1 Black Cardamom
2 Green Cardamom
2 Cloves
1 inch Cinnamon stick
3 - 4 Black peppercorns
4 tbsp Ginger Garlic paste
1 tbsp Coriander powder
1 tbsp Kashmiri Red chilli powder
2 tsp Red chilli powder
1/2 tsp Turmeric powder
Salt to taste
2 Potatoes (cut into cubes, optional)
2 - 3 Tomatoes (large, chopped)
2 tsp Garam masala powder
4 tbsp Oil
Water as required


  • Heat oil in a pressure cooker. Add black cardamom, green cardamom, bay leaves, black peppercorns, cloves and cinnamon. 
  • After some time, add onion. Saute till onion turns golden brown colour.
  • Later, add ginger garlic paste. Saute till the raw smell goes off.
  • Now add coriander powder, kashmiri red chilli powder, red chilli powder and turmeric powder. Mix well.
  • After sometime add tomato. Mix well till the tomatoes are soft.
  • Now add the mutton pieces into it and mix well so that all the masala gets nicely coated on the pieces.
  • Add salt, potato and coriander leaves. Mix again. Let it simmer for about 1 minute.
  • Now add water and close the lid. Let it be in medium heat and give out 6 whistles or till it is nicely cooked.
  • Turn off the heat and keep aside till the pressure settles down.
  • Take off the lid and place it on the heat again. Add garam masala powder. Mix well.
  • Let it simmer for about 2 minutes. Turn off the heat. Garnish with coriander leaves.
  • Serve it hot with roti, naan, fried rice, pulav or steamed rice.

  1. Always add ginger garlic paste only after the onion is turned golden brown colour.
  2. Use nice red tomatoes and kashmiri red chilli for this preparation, as the dish will be bright red colour.
  3. Adjust gravy by adding water.

    * I usually take the quantity of the ingredients as per my taste. So you can always adjust the spices as per your taste*

    Thanks for visiting
    Happy Cooking!!