Mutton curry is a rich and delicious dish with mutton cooked in spices. It was originally created by cooking all the ingredients together on an earthen pot, but today it's more convenient to cook using pressure cookers or slow cooks after briefly sautéing everything in a big wok. The result of this method turns out as tender as if you had slowly roasted them over a wood fire for hours! Mutton curry typically comes with rice, Indian breads like naan or parotta (or even cereal) depending on your preferences; therefore making it deliciously versatile too!
Mutton Kulambu, a popular mutton curry from Tamil Nadu and the Chettinad region, is served with steamed rice. It has an onion-tomato base which is flavored with delicious spices like white poppy seeds, dry red chilies, cumin seeds, fennel seeds cloves cinnamon black peppercorns ginger garlic onion fresh coconut.
Add all of the ingredients for the paste to a blender.
Add ¼ cup of water and blend to make a smooth paste. Set aside.
Heat vegetable oil in a pressure cooker over high heat.
Once it is hot, add onion and green chili peppers. Cook until onions are softened (4-5 minutes).
Keep stirring at regular intervals.
Add tomatoes and salt, cook for 2-3 minutes.
Add turmeric powder and Kashmiri red chili powder. Cook for one more minute.
Add the ground masala paste with the mutton pieces. Cook for two minutes with 2 cups of water.
Cook the mutton for one whistle on high heat.
Reduce the heat to low and cook it for 20-25 minutes or until it is tender.
After that, take the cooker off of the heat and wait for all of the pressure to release.
Once it's released, open up the lid and add in some chopped cilantro. Serve hot with Roti or Rice.
Servings 4
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.