Ultimate Mutton Curry

INGREDIENTS

Just simple, fresh ingredients and good technique is all you need for the ultimate Mutton curry.


1kg mutton (leg mutton, chops or curry pieces) 1 and ½ teaspoons salt

1 big onion or 2 small, chopped finely1 good pinch bicarbonate of soda 4 whole garlic cloves1 inch piece of ginger3 green chillies, or more if you like1 level teaspoon jeera seeds1 level teaspoon mustard seeds½ teaspoon black peppercornsOptional: 1 or 2 each of cloves, green Elachi (cardomom) and a cinnamon stickGood few sprigs of curry leaf1 teaspoon red chilli flakes

2-3 big potatoes, quartered with or without skin1 teaspoon salt3 teaspoons chilli powder 1 heaped teaspoon arad (Turmeric)1 teaspoon jeera powder 1 teaspoon dhana powder 1 teaspoon paprika ½ teaspoon gharam masala

3 big tomatoes2 tablespoons tomato paste, optional1 teaspoon white vinegar or lemon juice
Chopped dhania (coriander) and spring onion, to garnish

METHOD

Overnight SaltingPlace mutton into a container with lid. Trim only excessive fat. Sprinkle evenly with the salt. Leave in refrigerator overnight. This seasons the meat right to the bone and will help to tenderise it.

SearingHeat a good quality, thick based pot on high heat until very hot. Add in a tablespoon or two of oil, just to lightly cover the base. Sear the mutton in batches, on both sides, until evenly golden brown. Remove from pot. Lower heat.
BraisingNow you can add in your chopped onions into the same pot. (There should be enough oil, especially if the heat was high enough and the mutton rendered some fat. But if not, add a little more.)Sprinkle in the bicarbonate of soda, it will soften the onion immensely.
Now add in all the other whole spices, ginger and garlic as listed. Allow to braise well until onion is golden. Heat should be on medium.
DeglazingAdd your mutton back into the pot and the potatoes with the dry spices. Mix well.
When the masala starts to catch, deglaze pot with 2 cups water. Scrape the bottom of the pot well to unstick any delicious brown bits. Allow to simmer on medium for 10 minutes.
SimmerIn the meantime, liquidise your tomatoes. I like to find and liquidise the garlic and ginger from the pot as well so that the flavour intensifies. Add all to pot and another cup or two of water to produce gravy. It should look very runny as it will thicken over the course of the long cooking time. Lower heat to lowest, close pot ¾ and allow to slow simmer for 4-6 hours until meat and potatoes are tender. (Gravy liquid should never boil as it will ruin the texture of the meat and disintegrate the potatoes.)
Check salt and acid midway through cooking. Adjust as necessary. If the gravy is still too weak close to serving time, smash a piece of potato to thicken it.
Serve hot garnished with abundant chopped greens🔥

INFO & TIPS

>You may add a handful of fresh/frozen peas to the curry halfway through the cooking time. Delicious!

>To make the curry even more decadent, add a tablespoon or two of ghee when braising the onions and a pinch of saffron when simmering.

POSTED ON

24 Jun 2024

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