This easy homemade Kayastha mutton curry will become your go to mutton recipe every time you want to cook something with goat meat. Tender meat cooked in a spicy gravy, is a flavourful dish best had with hot rotis.
Ingredients
Mutton - 500 grams (My preference has always been shoulder cut mutton)
Onion - 1 medium grounded to a paste & 1 medium sliced
Tomatoes - 1 medium
Ginger- Garlic Paste - 1 tablespoon
Curd - 2 tablespoon (My preference is for sour curd)
Whole Garam Masala - 2 tablespoons mix of Black Cardamom, Green Cardamom, Cloves, Black Pepper, Cumin, 1inch Cinnamon & 2 Bay Leaf
Red Chilli Powder - 1 teaspoon
Coriander Powder - 1 teaspoon
Turmeric Powder - 1/2 teaspoon
Kashmiri Red Chilli Powder - 1/2 teaspoon
Homemakerz Garam Masala Powder - 1/2 teaspoon
Mustard Oil
Salt to taste
Green Coriander to garnish
Method
Step 1 - Pressure boil the mutton with onion paste, chopped tomatoes, ginger-garlic paste, salt & all the powdered masala except Kashmiri red chilli powder & garam masala powder.
Step 2 - In a Kadhai heat the mustard oil, till it's smoking hot. Temper it with whole garam masala & sliced onions. Saute well.
Step 3 - Dry the excess water from the mutton.
Step 3 - Add the pressure boiled mutton, with all the masalas to the Kadhai. Bhuno really well.
Step 4 - While the mutton is being sautéed, add beaten curd, Kashmiri red chilli powder, salt to taste & continue to bhuno. The sautéing of the mutton is the key to its flavour & taste.
Step 5 - Bhuno the mutton till the oil leaves the sides of the Kadhai. Add water to make the gravy. Tip to remember while adding the water is that this is not a thin curry. Check consistency according to your own liking.
Step 6 - Add Homemakerz Garam Masala powder & freshly chopped coriander to garnish.
Step 7 - Serve hot with roti, paratha, tandoori roti or rice.
Tips:
1. For best results follow the recipe as variations might alter the taste.
2. Having said that, salt, oil & chilli are a personal choice, and should be added according to one's taste.