Mutton Curry With Sour Curds Recipe

Cooking Directions

• STEP 1.Marinate the mutton pieces with ginger-garlic paste, turmeric powder, red chili powder, and salt. Let it rest for 30 minutes.
• STEP 2.Heat oil in a pressure cooker and add whole spices like cinnamon, cardamom, and cloves. Saute until fragrant.
• STEP 3.Add chopped onions and cook until golden brown. Then, add the marinated mutton pieces and cook until they are browned.
• STEP 4.Add sour curds, coriander powder, cumin powder, and garam masala. Mix well and cook for a few minutes.
• STEP 5.Add water, cover the pressure cooker, and cook for about 4-5 whistles or until the mutton is tender.
• STEP 6.Once the pressure is released, open the cooker and adjust the consistency of the curry as desired.
• STEP 7.Garnish with fresh coriander leaves and serve hot with steamed rice or naan bread.

Cooking Tips

• Marinating the mutton helps to tenderize it and enhances the flavors.
• Adjust the amount of red chili powder and garam masala according to your spice preference.
• You can add a pinch of sugar to balance the tanginess of the sour curds.

Storage and Serving

• Leftover mutton curry can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the curry on the stovetop or in the microwave before serving.
• Serve the mutton curry with steamed rice, naan bread, or roti for a delicious meal.