mutton curry

Mutton curry combines meat with a spiced onion-and-tomato gravy. Swasthi Shreekanth presents this as a general Indian-style recipe, with goat or lamb allowed; the selected version uses bone-in goat and the pressure-cooker method.

The meat marinates with plain yogurt, ready ginger-garlic paste, salt, turmeric, selected ready garam masala and optional Kashmiri chilli powder. The same marinated pieces are later sautéed in the cooking pot.

Unspecified cooking oil heats cinnamon and green cardamom before the onion and selected optional green chilli are added. The onion is sautéed golden, then the heat is lowered to cook the marinated meat before more ready garam masala and selected curry leaves are stirred in.

Prepared tomato puree follows the meat. After it cooks, the selected hot cooking water is poured in and the pot pressure-cooks until the meat is tender. If the gravy is thin, the same curry can cook uncovered to reduce some liquid.

The finished curry is tasted and adjusted with the same salt and garam masala, then garnished with coriander leaves. Shreekanth serves it hot; this presentation selects ready plain paratha alongside.