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Mutton Curry #BSK Recipe

Recipe By Sreejita Adhikary

In India, mutton often refers to goat meat instead of sheep and it is cooked in numerous delicious ways. This simple yet delicious version of mutton curry is also easy to put together and you can use goat meat

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Non Vegdiet
1hr total
1hr total
Mutton Curry #BSK
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Ingredients for Mutton Curry #BSK Recipe

  • 1 tablespoons 4 tablespoons vegetable oil (or canola oil or sunflower cooking
  • 1/2 Pieces Sliced green oninons
  • 1/2 tablespoons Garlic paste
  • 1/4 tablespoon Ginger paste
  • 1/2 teaspoons Garam masala powder
  • 1/2 teaspoons Coriander powder
  • 1/4 teaspoon Cumin powder
  • 0.13 teaspoon Turmeric powder
  • 0.13 teaspoon Red chili powder
  • 1/2 g 2 pounds goat (or sheep leg
  • A Few Kosher salt
  • 1/4 Tsp Chopped fresh coriander

Directions: Mutton Curry #bsk Recipe

  • STEP 1.Gather the ingredients.
  • STEP 2.Heat the cooking oil in a heavy-bottomed large pan over medium heat.
  • STEP 3.When hot, add the onions. Sauté until the onions begin to turn a pale golden brown. Remove from the oil with a slotted spoon and drain on paper towels. Turn off the heat but leave the remaining oil in the pan.
  • STEP 4.Grind the onions into a smooth paste (adding very little to no water) Once smooth, move into a separate container.
  • STEP 5.Grind the tomatoes and garlic and ginger pastes together in the food processor into a smooth paste. Set aside for later use.
  • STEP 6.Heat the oil over medium heat leftover from frying the onions and add the onion paste. Sauté for 2 to 3 minutes.
  • STEP 7.Add the tomato, garlic, and ginger paste followed by the garam masala, coriander, cumin, turmeric, and red chili powder. Mix well.
  • STEP 8.Sauté the resulting masala (onion-tomato-spice mixture) until the oil begins to separate from it. This can take up to 10 minutes.
  • STEP 9.Add the goat or sheep pieces to the masala, season with salt to taste, and stir to fully coat the meat with the masala. Sauté until the goat or sheep is browned well.
  • STEP 10.Add 1/2 a cup of hot water to the pan and stir to mix well. Bring to a simmer and cover the pan. Cook until the meat is tender. You will need to keep checking on the goat or sheep as it cooks and adding more water to the sauce if all the water dries up. Stir often to prevent burning. The dish should have a fairly thick gravy when done.
  • STEP 11.When the meat is cooked and the sauce has thickened, garnish with chopped coriander and serve hot.
Nutrition
value
139
calories per serving
14 g Fat1 g Protein3 g Carbs1 g FiberOther

Current Totals

  • Fat
    14g
  • Protein
    1g
  • Carbs
    3g
  • Fiber
    1g

MacroNutrients

  • Carbs
    3g
  • Protein
    1g
  • Fiber
    1g

Fats

  • Fat
    14g

Vitamins & Minerals

  • Calcium
    17mg
  • Iron
    < 1mg
  • Vitamin A
    135mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    < 1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    8mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    2mg
  • Vitamin E
    2mg
  • Copper
    < 1mcg
  • Magnesium
    13mg
  • Manganese
    < 1mg
  • Phosphorus
    20mg
  • Selenium
    < 1mcg
  • Zinc
    < 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Sreejita Adhikary