Easy and Simple Mutton Gravy Recepie

 

                          Easy and Simple Mutton Gravy Recipe

                              

Ingredients:

For margination:

• Mutton (bone-in) – 500gm 
• Turmeric powder – ½ tsp
• Red chilli powder – 1 tsp
• Coriander powder – 1½ tsp
• Salt – 1 tsp
• Curd – 2 tbsp (optional, helps tenderise)

for the curry

• Coconut oil – 2 tbsp (or any oil)
• Mustard seeds – ½ tsp
• Fennel seeds – ½ tsp
• Cloves – 3
• Cinnamon – 1 small piece
• Cardamom – 2
• Onion – 2 large, 
• sliced thin Green chillies – 2, 
• Ginger-garlic paste – 1½ tbsp
• Tomato –  2 nos
• chopped Curry leaves – a few sprigs
• Pepper powder – ½ tsp (adjust to taste)
• Garam masala – 1 tsp

Preparation:

Marinate the mutton:

• In a bowl, mix the mutton with turmeric, red chilli, coriander powder, salt, and curd.
• Let it sit for 30 mins to 1 hour (longer for better flavour).

Cook the base:

• Heat coconut oil in a pressure cooker or heavy-bottomed pan.
• Add mustard seeds, let them splutter. 
• Then add fennel, cloves, cinnamon, and cardamom.
• Add sliced onions and sauté till golden brown.
• Add green chillies and ginger-garlic paste. Sauté till raw smell goes.
• Add tomatoes and cook till soft and oil starts separating.
• Add a few curry leaves.

Cook the mutton:

• Add the marinated mutton pieces and mix well.
• Fry for 5–7 minutes on medium-high heat until mutton is sealed and well-coated with masala.
• Add 1–1½ cups water (adjust depending on how much gravy you need).
• Pressure cook for 4–5 whistles on medium flame (or simmer in a pot for 45 mins to 1 hour till soft).

Finish the gravy:

• Once cooked, open the lid, check salt and adjust spices.
• Add pepper powder and garam masala.
• Simmer uncovered for a few more minutes if the gravy is too thin.
• Garnish with coriander leaves and a few curry leaves sautéed in ghee for extra aroma.

Serving Suggestions:

• parotta
• Steamed rice or ghee rice
• Appam or idiyappam
• Chapati or even dosa