Mutton Curry

This Mutton Curry is a robust and flavorful dish, slow-cooked to perfection with a blend of aromatic spices. Serve it with steamed rice or naan for a hearty and satisfying meal.

Ingredients

• Mutton (bone-in, cut into pieces) - 400 grams
• Onion (finely chopped) - 1 medium (150 grams)
• Tomato (pureed) - 1 medium (100 grams)
• Ginger-garlic paste - 1 tablespoon
• Yogurt (plain, unsweetened) - 100 grams
• Cooking oil (vegetable or ghee) - 2 tablespoons
• Cumin seeds - 1 teaspoon
• Coriander powder - 1 teaspoon
• Turmeric powder - 1/2 teaspoon
• Red chili powder - 1 teaspoon
• Garam masala - 1 teaspoon
• Salt - to taste
• Fresh coriander leaves (chopped) - for garnish
• Water - 300 ml

Steps

1. Heat the oil in a heavy-bottomed pot over medium heat. Add the cumin seeds and let them splutter.
2. Add the finely chopped onions and sauté until they turn golden brown.
3. Stir in the ginger-garlic paste and cook for an additional 2 minutes until the raw smell disappears.
4. Add the mutton pieces and sauté for about 5-7 minutes until they are browned on all sides.
5. Mix in the tomato puree, coriander powder, turmeric powder, red chili powder, and salt. Cook for another 5 minutes until the oil starts to separate.
6. Reduce the heat to low, add the yogurt, and mix well to coat the mutton. Cover and cook for 15 minutes, stirring occasionally.
7. Pour in the water, bring to a boil, then reduce the heat to low. Cover the pot and let it simmer for about 60 minutes or until the mutton is tender.
8. Once cooked, sprinkle garam masala and mix well. Cook uncovered for an additional 5 minutes to enhance the flavors.
9. Garnish with fresh coriander leaves before serving.

Nutrition

• Calories: 480
• Protein: 38 g
• Carbs: 10 g
• Fiber: 1 g
• Sugar: 3 g
• Sodium: 650 mg
• Cholesterol: 105 mg
• Total Fat: 30 g
• Saturated Fat: 12 g
• Unsaturated Fat: 18 g
• Water: 0.3 L

Health Benefits

• High in protein, supporting muscle growth and repair.
• Rich in iron, helping to boost energy levels and combat fatigue.

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