Crockpot/Slow Cooker Mutton Curry!

Posted

April 3, 2015


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Spicy Mutton bhunoed till golden and then simmered slowly in a thin curry for hours till falling off the bone…makes a delicious indulgent meal which is quite difficult to resist! As you open the slow cooker to dig in…Mmmm the aroma that envelops you will transport your senses to another world! 🙂
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Method:
Marinate 1 kg mutton in salt, 1 tsp turmeric, 1 tsp red chili pwdr, 1 tsp coarsely ground coriander pwdr, 2 tbsp ginger garlic paste and 1 heaped tbsp yoghurt (optional) for 1/2 an hour.
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Meanwhile…Heat oil, add 1 heaped tsp jeera, 3-4 khadi lal mirch, khade masale (4-5 laung, 4-5 green elaichi, 4-5 black elaichi, 1 big tej patta, 1 big piece of dal chini). When the spices become aromatic, add 3 large onions sliced thinly and sauté till they start to acquire some color.
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Now add the mutton and sauté till most of the juices evaporate.
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Follow with finely chopped tomatoes (about 4) and bhuno till the mutton acquires a deep rich caramel brown color. Do not rush at this stage….bhuno patiently.
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Now transfer the bhunoed meat to your slow cooker and add enough water to make curry of desired consistency. Cook on high setting for about 3-4 hours till meat is tender and falling of the bone. Serve garnished with freshly chopped dhania!
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Enjoy with soft dabi hui rotis and steamed white rice along with nimbu, hari mirch and pyaz! 🙂
PS: If you want a slightly richer thicker special occasion curry…you can add 1 heaped tsp of ground khuskhus along with the tomato purée! You can also add lightly fried Alu in the curry, in the last 1/2 hour of cooking.

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