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Mutton Curry By Anit Chouhan

Mutton Curry.

1kg mutton, I marinated this with 2 teaspoon fresh ginger and garlic, 1 teaspoon salt, 1.5 teaspoon of mixed coriander and cumin powder, 1 tablespoon of mild curry powder and 3 tablespoons of Greek yogurt. I left this for a few hours.

I then cut 3 onions in long slices. I heated some oil, added 3 green cardamoms, 2 small bay leaves, 1 black cardamom, 2 X 1 inch piece of cinnamon and 4 cloves and some peppercorns.

Then added the onions and cooked until nice and brown, added 1-2 teaspoon of fresh ginger and garlic, cooked until the raw smell went then added the mutton. Keep mixing while on medium heat, for about 5 mins.

Then add 1/2 teaspoon tumeric, 2 teaspoon coriander and cumin powder and chilli powder. Mix all together (add water if needed) and keep stirring through for about 5 mins or so. Then add pasata (I free poured out the container so unable to say how much but I went by the colour as I don't like it too acidic).

Turn the heat down to simmer and check every 20-25 mins, add water as required and cook until meat is tender and masala is nice and thick.

In the last few mins, I added some garam masala and chopped coriander.


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