Boneless meat slow cooked in a curry infused with various combinations of aromatic Indian spices often results in enticing aroma and mesmerizing flavours. Indian cuisine is often recognised as curry food throughout the world. Not completely untrue, many of our delicacies, if not all are prepared with a thick or thin curry base. Tender and succulent pieces of meat prepared in spicy gravy and served with steaming rice or roti, makes for an ideal bowl of comfort food for many Indians. Of all the meat dishes, mutton tends to steal the show when carefully prepared. Often regarded as a premium delicacy, often held in reserve for special occasions, get together and festivities, a meal without mutton curry can be offensive for some guests.
Of course, cooking mutton requires a level of skills and certain tips and tricks that are acquired with practice and experience. However, the delectable flavours and the zingy essence come from various marinades and myriad spices that go into its preparation. Today, we discuss various mutton dishes with curry prepared in India that are regional specialities.
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Moist mutton pieces cooked in hot spicy curry, Kosha Mangsho is a popular Bengali dish with rich flavours and a must try for spice lovers.
In a wok, heat some oil. Once heated, add cloves, cinnamon and cardamom. Roast them until you start smelling the spices.
Add onions and sauté them until they turn soft.
Next, put in ginger garlic paste, turmeric powder, Meat Curry Masala Powder and red chilli. Stir-fry until garlic is completely cooked.
It is time to add meat. Stir-fry at high flame until the protein is opaque.
Lower the heat to low medium and keep sautéing until fats start to separate.
Put in curd, salt, and cumin and keep cooking until fats separate again.
For next few minutes, cook the meat covered with a tight lid on very low flame until it is properly cooked.
Serve fresh and hot.
As we heat towards Chettinad region of a vegetarian friendly state of Tamil Nadu, one will find a delish platter of non-vegetarian delicacies. One of the popular dishes prepared with potpourri of spices and grated coconut is a spicy meat curry called Mutton Kozhambu.
For Masala Paste
1/3 cup fresh Coconut, shredded
2 tbsp Cee Pee Posta Dana
10 Cloves Garlic
15 Small Onions or Shallots
1 tsp Black Pepper
½ inch Cinnamon Stick
1 tsp Cee Pee Fennel Seeds
1 Cup Water for grinding
500 grams Mutton with bone
2 tbsp Peanut Oil
2 onions, sliced
3 sprigs Curry Leaves
3 Green Chillies, split lengthwise
2 Tomatoes, chopped
1½ tsp Salt
2 tsp Cee Pee Mutton Curry Masala Powder
½ tsp Cee Pee Turmeric Powder
1½ tsp Cee Pee Red Chilli Powder
3 cups Water
Begin with grinding all the ingredients under masala section with a cup of water to a smooth paste.
In a pan, heat some oil and add sliced onions. Sauté it for few minutes and put in green chillies and curry leaves.
Once onions are soft and done, add in tomatoes and salt. Cook for another 2 to 3 minutes. Put in the turmeric powder, and Mutton curry powder. Mix evenly and sauté for few seconds.
Add the masala paste. Clean the remaining paste in blender jar with half cup of water and pour it in the pan. Mix it well.
Add mutton pieces along with 2 cups of water. Bring it to a boil and adjust seasoning.
Cover the pan nicely and reduce the flame to lowest. Simmer it for 30 to 35 minutes. Slow cooking will help make the mutton become soft and juicy and packed with flavours.
Once curry has desired consistency and meat properly cooked, remove the pan from heat.
Serve it hot with rice.
A scrumptious Kashmiri dish with succulent mutton pieces enriched with spices and balanced with yogurt based gravy.
1kg lamb, cut from breast, washed and drained
2 tbsp Cooking oil
1 cup Mustard Oil
5 cups Yogurt
2 tsp Corn Flour
Salt to taste
½ tsp Cee Pee Hing dissolved in water
2 tsp Cee Pee Mutton Curry Masala Powder
2 tsp Cee Pee Fennel Seeds
2 tsp Cee Pee Ginger Powder
2 Cee Pee Cloves
1 Bay Leaf
1-inch Cinnamon Stick
1 Brown Cardamom
2 Green Cardamom
2 tsp Black Jeera Seeds
In a pressure cooker, heat oil. Put in bay leaf, cloves, and cinnamon stick. Saute for few seconds and add hing liquid along with meat. Fry for 2 to 3 minutes.
Pour in 3 cups of water and remaining powdered spices including mutton curry masala. Pressure-cook it for about 10 minutes.
Whisk the yogurt in a bowl, add to it cumin seeds and put it into pressure cooker once the pressure releases naturally.
Mix it thoroughly and evenly with the meat.
Mix corn flour with 3 tablespoon of water and add to the gravy. In few minutes, the gravy will begin to thicken.
Grind brown and green cardamoms coarsely and add to the mutton to infuse delightful flavours.
Transfer to the serving bowl, serve fresh and hot with steaming hot rice.
The buttery and tender treat of various mutton curries from across India is drenched in plethora of distinct ingredients but equally delish flavours. However, knowing your spices right in right proportion is important to bring out the true essence of the protein. Now it is easy to try these scrumptious recipes at home with appetizing flavours with best meat masala powder by Cee Pee. Prepared with premium quality spices, our meat masala powder price is reasonable.
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