Special Pakku (Mutton Curry) Recipe

Cooking Directions

• STEP 1.Marinate the mutton pieces with ginger-garlic paste, turmeric powder, red chili powder, and salt. Let it sit for 30 minutes.
• STEP 2.Heat oil in a pressure cooker and add cinnamon, cloves, cardamom, and bay leaves. Saute for a minute.
• STEP 3.Add chopped onions and cook until golden brown. Then, add tomatoes and cook until they turn mushy.
• STEP 4.Add the marinated mutton pieces and cook for a few minutes until they are browned.
• STEP 5.Add coriander powder, cumin powder, garam masala, and salt. Mix well.
• STEP 6.Add water and pressure cook for about 20-25 minutes until the mutton is tender.
• STEP 7.Once the pressure is released, open the cooker and simmer the curry for a few minutes to thicken the gravy.
• STEP 8.Garnish with fresh coriander leaves and serve hot with rice or roti.

Cooking Tips

• Marinating the mutton for at least 30 minutes helps to enhance the flavor and tenderize the meat.
• You can adjust the spice level according to your preference by adding more or less red chili powder.
• For a richer and creamier gravy, you can add a tablespoon of yogurt or coconut milk.
• If you don't have a pressure cooker, you can cook the mutton in a regular pot, but it may take longer.
• Leftover mutton curry can be stored in an airtight container in the refrigerator for up to 3 days.

Storage and Serving

• Store the leftover mutton curry in an airtight container in the refrigerator.
• Reheat the curry in a microwave or on the stovetop before serving.
• Serve the Special Pakku hot with steamed rice or freshly made roti for a delicious and satisfying meal.