Mutton curry doesn’t have to be complicated. You can wrap it up with a few spices and be done with it. Especially when you’re craving mutton curry but are not in the mood to spend and hour and a half in the kitchen, or when you want the mutton curry to be light on the stomach but not on your tongue, or when you realise you’re having guests over and therefore need something made quickly.
My father makes this delicious curry sans coconut and it is eaten best with rice or rotis. It pairs well with couscous, appams and iddiyappams too. And if your’e adventurous, try it with pasta. You won’t be disappointed any which way.
Let’s get started!
Quick Mutton Curry
Serving: 6-8 portions
- 2 tablespoons sunflower or sesame oil
- 2 big onion, sliced
- 1 sprig of curry leaves
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon garam masala
- 1 teaspoon freshly ground pepper powder
- 2 medium potatoes, cut into quarters
- 3 medium tomatoes, chopped
- 4 cups water
- 1 teaspoon salt (you can add a 1/2 teaspoon more as the potatoes will draw in all the salt)
- Heat oil in a large pot or pressure cooker over a medium flame.
- Once it is hot, add sliced onions and curry leaves.
- As the onions start turning pink and then golden, add the turmeric powder and garam masala powder, and fry them in the oil for a minute.
- Add the tomatoes in and fry them for 3-4 minutes.
- Now add the meat and pepper in, mix them all in for about 2 minutes. Add water and bring to a boil.
- Add the potatoes in and close the pressure cooker.
- Once you hear the cooker whistle blow, set a timer foe 10 minutes and turn off the heat in 10 minutes. If you’re cooking the curry in a pot, cook for about 25-30 minutes, until the mutton is cooked through.