RCI-SP.005.0089.001
Mutton Curry
A dish rich and aromatic, spicy yet not hot! It's filled with the wonderful fragrance of coriander and curry powder!
Prep20 min
Cook60 min
Total80 min
Servings4
Difficultyintermediate
Ingredients
Method
1
Heat oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Add coriander powder and fry for 1-2 minutes until fragrant, stirring constantly to prevent burning.
2 minutes
2
Add quartered onions to the pot and cook for 3-4 minutes until they begin to soften and turn translucent.
4 minutes
3
Stir in curry powder and chili powder (adjusted to taste) and cook for 1-2 minutes, stirring well to coat the onions and release the spice flavors.
2 minutes
4
Add the mutton or lamb pieces with bones and fats to the pot. Stir constantly for 4-5 minutes to coat the meat evenly with the curry spice mixture.
5 minutes
5
Pour in the hot water and add curry leaves. Bring the mixture to a boil, then reduce heat to low and simmer covered for 60 minutes, stirring occasionally to ensure even cooking and prevent sticking.
60 minutes
6
Add the cubed carrots and stir well to distribute them throughout the curry. Continue simmering for another 20 minutes until the carrots are tender.
20 minutes
7
Stir in the coconut milk and salt to taste, mixing thoroughly to combine. Simmer uncovered for a final 5-10 minutes until the curry reaches desired consistency and flavors are fully melded.
8 minutes
8
Taste and adjust seasoning with additional salt or chili powder if needed. Transfer the curry to a serving bowl and garnish generously with freshly chopped coriander before serving.