Mom’s Boiled Mutton Curry / Stew

Posted

November 27, 2014


FavoriteLoadingAdd to favorites

image
Melt in the mouth mutton in a thin light curry…so comforting and satisfying, it’s absolute soul food!!
image image
Quick n easy to make, it uses simple ingredients that are readily available in your pantry. It is also one of the healthiest mutton curries ever…made using 1 tsp of ghee/oil. So it’s light on the stomach and extremely nourishing! 🙂
image
Method:
Transfer mutton (about 800 gms) to a pressure cooker.
image
Top with 2 med sliced onions.
image
Add 2 tbsp minced ginger and garlic, your khade masale (1 tej patta, 1 cinnamon stick, 4-5 badi elaichi, 4-5 laung, 1 tsp whole black pepper, 4-5 green elaichi, 3-4 khadi lal mirch) and salt.
image
Also add enough water (I added about 2 1/2 cups) to make a thin curry.
image
Pressure cook mutton for 5-6 whistles (or more) till tender.
image
Strain mutton and reserve stock.
image
Pick out the khade masale and discard. Pick out mutton pieces and reserve.
image
Transfer the boiled sliced onions back to the pressure cooker along with a tsp of oil/ghee and sauté till it leaves oil.
image
Add puréed tomato (about 3-4), salt, 1 tsp haldi and 1 tsp coarsely pounded dhania pwdr. Also add 2 thick cut potatoes and cook to reduce about 4-5 minutes.
image
Add the boiled mutton and stir to combine.
image
Add the reserved mutton stock and pressure cook for just one whistle…to cook the potato and to let the flavors of the curry seep into the mutton.
image
Open cooker, add freshly chopped dhania and simmer for 3-4 minutes…ready!
image
Serve with warm rotis/plain rice, hari mirch, nimbu pyaz and hari chutney.
image

Leave a Reply

Your email address will not be published. Required fields are marked *