My mother loves mutton curry, and always claims that Indian made the best mutton curry. She look forward to eat her favourite mutton curry every year at Diwali when dad's Indian worker invite them over for a feast.
I am not much a mutton eater, but this curry? I can definitely have some....
Ingredients：（yield 4-5, the pictures shows ingredients for 10）
Goat meat – 2 lbs
1/2 tsp Mustard seeds
2 Medium size onion
2 Medium size tomato
3 Medium size potatoes
1 Stalk of curry leaves (Around 10 leaves)
1 stick cinnamon (around 2-3 inches)
Salt to taste
1 inch Ginger
7-8 cloves of garlic
1 tsp Cinnamon powder
1/2 tsp Fennel seeds
1/2 tsp Cumin seeds
1/4 tsp black pepper powder
2 tsp Chilly Powder
2 tsp Coriander powder
1/2 tsp Turmeric powder
Prepare all the ingredients, clean, cut, peel whatever needed to be done.
Here are all spices needed for this curry.
Blend together all ingredients listed under marinates with about 1/3 cups of water, and pour the blended paste on cleaned mutton pieces, marinates for at least an hour.
After one hour, pressure cook the marinated mutton for 10 minutes, scoop out mutton oil on the surface for cooking.
Blend together onion and tomato (or chopped it if you prefer). In a heavy bottom cookware, cook the blended onion and tomato till water reduced, make a hole in the middle of cookware as shown in picture.
Pour in the mutton oil we scoop out just now, add cinnamon stick and mustard seed, stir for a while and add curry leaves. (add 1 tbsp of cooking oil if the mutton oil is insufficient). Stir paste and cook until oil separated at the side.
Now pour in the pressure cooked mutton pieces, add 3-4 cups of water, bring to boil, and turn heat to medium, cook until the mutton pieces become soft, it takes approximately 30 minutes, now add potato pieces, season with salt and continue cooking. When the potato become soft, it is done.
It could be serve with Roti Jala or rice.
For Chinese, 中文版， click --》淡米尔羊肉咖喱