When it comes to red meat, lamb dominates the Indian sub continent. It is believed that mutton curry originated in Bengal, India during the British colonial era. Primary ingredients of mutton curry include mutton (lamb), onion, ginger, garlic, tomato and spices.
Mutton curry was originally prepared heated by a fire in a large pots (Ref. Wikipedia). Today, the dish is cooked in pressure cooker or in slow cooker. The dish is very tasty and can be enjoyed with rice, nan, paratha, puri, roti or even with white bread.
- Lamb pieces (preferably bone-in) cut lean – 1 1/2 lbs
- Oil – 2 tablespoon ( Preferably filtered mustard oil (Kacchi ghani)
- Lime/Lemon juice – 2 tablespoon
- Jeera (cumin seed) – 1 teaspoon
- Bay leaves – 2-3 leaves
- Red chili powder – 1 teaspoon or as per taste
- Un-sweetened yogurt or curd / Sour cream – 2 tablespoon
- KwikMeal Bhuna Masala – 2 tablespoon
- Chopped cilantro leaves – 1 yablespoon
- Homemade Garam masala ( coarsely grind 3 green cardamom, 1/4 inch cinnamon and 3 cloves) – 1/4 teaspoon
- Salt – To taste
- Marinade lamb pieces in lemon/lime juice and yogurt/sour cream for 1/2 hour gently rubbing the rubbing the yogurt/sour cream and lemon/lime juice into the pieces.
- Heat cooker/ pan/slow cooker. Add oil. Let oil heat up. Add bay leaves, then add cumin seeds to fry for 10 – 15 seconds.
- Add KwikMeal Bhuna Masala and stir for 30 seconds. Add the lamb pieces, chili powder and salt to taste. Reduce flame to medium-low and keep stirring. Lamb will release water. Add water if needed. Let the mix cook in medium-low flame for 5-7 minutes.
- If cooking in pressure cooker: Close pressure lid and cook till 2 whistle. Turn flame off. Let cooker cool off on its own . Before opening lid make sure that there is no pressure inside the cooker by lifting the pressure regulator. Open lid and add homemade garam masala and or chopped cilantro.
- If using pan/ slow cooker: Cover pan/slow cooker with tight lid and let cook on low flame/low setting, periodically stirring the mix. Add water if required. When tender, remove from heat. Add garam masala and or chopped cilantro and cover for a few minutes.
Enjoy with rice, nan, paratha, puri, roti or even with white bread.
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