indianutama· 4 servings
Kari Kambing
Mutton Curry
Ingredients
- 1 kg mutton (bone-in, cut into pieces)
- 3 tbsp mustard oil
- 2 large onions (300g), finely chopped
- 1 tbsp ginger-garlic paste
- 2 tomatoes (200g), pureed
- 1 cup whisked yogurt
- 2 tsp Kashmiri red chili powder
- 1 tsp turmeric powder
- 2 tsp coriander powder
- 1 tsp cumin powder
- 1 tsp garam masala
- 2 bay leaves
- 4 green cardamom pods
- 1 inch cinnamon stick
- Salt to taste
- Fresh coriander leaves for garnish
Instructions
- 1Marinate mutton with yogurt, half the turmeric, half the chili powder, and salt for 30 minutes.
- 2Heat mustard oil until smoking point, cool slightly, then add bay leaves, cardamom, and cinnamon.
- 3Add chopped onions and fry on medium-low heat for 15-20 minutes until deep golden brown (bhunao).
- 4Stir in ginger-garlic paste and cook 2 minutes until raw smell disappears.
- 5Add tomato puree, remaining spices, and cook until oil separates (5-7 minutes).
- 6Add marinated mutton with yogurt, increase heat, and bhunao for 10 minutes until meat is sealed.
- 7Add 500ml hot water, bring to boil, then pressure cook for 4-5 whistles or simmer covered 1.5-2 hours until tender.
- 8Uncover, adjust salt, sprinkle garam masala, simmer 5 minutes for gravy to thicken.
- 9Garnish with fresh coriander and rest 10 minutes before serving.
Source: llm-generated