Dry Mutton Curry

18 March 2019 By

The flavour of the dish comes from the meat initially cooking in its own juices with the spices. Water is only added later to aid the cooking process. When the Dry Mutton Curry is cooked, the masala should be very reduced and sticking to the meat. The result is a wonderful dry masala, equally good with rice or breads.

Ingredients − Serves 5 to 6

Marinade

Mutton Curry

  • 1 kg mutton or goat chunks, on the bone
  • 4 tbsp oil
  • 5 cm piece cinnamon stick
  • 4 cloves
  • 2 whole star anise
  • 1 big onion, sliced
  • 12 shallots, pounded
  • 1 tsp turmeric powder
  • 1 tsp hot chilli powder
  • 5 cardamoms, split open and crush the seeds only
  • 6 green chillies, split and seeded
  • 2 tomatoes, quartered
  • 2 tsp Latasha’s Kitchen Garam Masala
  • 3 cups water

Garnish

  • 2 sprigs curry leaves
  • ½ lime, juiced

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Method

  1. Mix together Latasha’s Kitchen Coriander Curry Paste, ginger paste, yoghurt, sugar, salt and 3 tablespoons oil in a large, shallow bowl until well combined. Add in the mutton or goat, turning to coat completely with the marinade. Allow to marinate in the refrigerator, preferably overnight.
  2. Heat oil and stir-fry cinnamon stick, cloves and star anise for a few seconds. Add sliced onions and sweat till soft. Add shallots, turmeric and hot chilli powders and crushed cardamom seeds.
  3. Add marinated meat and stir-fry well over high heat to seal. Reduce the heat and simmer covered for 10 minutes, stirring occasionally. Add chillies, tomatoes and Latasha’s Kitchen Garam Masala and cook for a further ten minutes.
  4. Then add water and bring to a boil. Simmer over gentle heat until mutton is cooked and tender and the curry is reduced, and coating the meat thickly.
  5. Serve garnished with curry leaves and lime juice.

TIP: if you are using a pressure cooker, reduce the amount of water suggested to half. Once the curry is cooked transfer it into a wok or Indian kadai and reduce the juice over medium heat until the masala mixture is thick.