Mutton Curry | Chef Jaaie | Simple Indian Cooking | Sanjeev Kapoor Khazana

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MUTTON CURRY

Ingredients

750 grams mutton, cut into 1 inch pieces on the bone
4 tablespoons coriander seeds
½ teaspoon fennel seeds (saunf)
1 inch ginger
2 green chillies
½ cup roughly chopped fresh coriander leaves
4 medium onions, chopped
15 garlic cloves
¼ cup grated dried coconut
½ cup scraped fresh coconut
1 inch cinnamon stick
4-5 cloves
5-6 black peppercorns
½ teaspoon caraway seeds (shahi jeera)
1 teaspoon poppy seeds (khuskhus)
15-20 fresh mint leaves
4-5 cashewnuts
¾ teaspoon turmeric powder
1 tablespoon red chilli powder
4 tablespoons oil
Salt to taste

Method

1. Put coriander seeds, fennel seeds, ginger, green chillies,
coriander leaves, one onion, garlic, dried coconut, fresh
coconut, cinnamon, cloves, peppercorns, caraway seeds,
poppy seeds, mint leaves and cashewnuts in a mixer jar and
grind to a fine paste with sufficient water.
2. Put mutton pieces, ground paste, turmeric powder, chilli
powder, one tablespoon oil and salt in a large bowl and set
aside to marinate for two hours in a refrigerator.
3. Heat remaining oil in a non-stick pan, add remaining onions
and sauté till golden brown. Add marinated mutton and cook
on high heat for eight to ten minutes.
4. Add two cups water, cover and cook on low heat, stirring
continuously, till mutton is completely cooked.
5. Transfer into a serving bowl and serve hot.

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