MUTTON CURRY RECIPE
A basic, Indian Mutton Curry that you must try for a homely weekend dinner with your family, read my easy recipe to make it.
Provided by Neha Mathur
Categories Main Course
Time 40m
Number Of Ingredients 21
Steps:
- Heat mustard oil in a pressure cooker.
- Add cinnamon, cloves, black peppercorn and bay leaf and let them crackle for a few seconds.
- Now add onion and fry until slightly browned.
- Add ginger paste and garlic paste and fry until onions turns nicely browned.
- Transfer the mutton in the pressure cooker and fry on high heat for 4-5 minutes.
- Add curd and tomato and cook for 2-3 minutes.
- Add green chillies, coriander powder, turmeric powder, Kashmiri red chilli powder, roasted cumin powder, salt to taste and garam masala powder.
- Finally add 1/2 cup water and pressure cook until mutton is cooked.
- Remove the cooker from heat and let the pressure release.
- Add kauri methi and lemon juice and mix well.
- Garnish with fresh coriander.
- Serve hot with rice or roti.
Nutrition Facts : Calories 637 kcal, Carbohydrate 15 g, Protein 33 g, Fat 49 g, SaturatedFat 14 g, Cholesterol 118 mg, Sodium 268 mg, Fiber 4 g, Sugar 4 g, ServingSize 1 serving
PUNJABI MUTTON CURRY RECIPE: HOW TO MAKE PUNJABI MUTTON CURRY AT HOME | HOMEMADE PUNJABI MUTTON CURRY -TIMES FOOD
Looking for an easy Punjabi Mutton Curry recipe? Follow this step-by-step recipe to make flavour-packed Punjabi Mutton Curry at home! Punjabi Mutton Curry is an amazing dish where the meat is cooked until succulent in flavourful spices. This easy mutton curry is made with simple ingredients available in every kitchen and goes well with rice & all Indian breads like roti, naan, paratha etc. If you want to enjoy its richness at home, follow this authentic Punjabi mutton curry recipe today! Prepared in ghee with whole spices, onion, tomato, mutton and yoghurt, this mouth-watering mutton recipe is a true delicacy. Loaded with flavours, you can easily say that dish is just like a local offering for anyone visiting the villages of Punjab. Several people use mustard oil in making this lip-smacking delicacy; however, ghee brings out the true flavours of mutton and makes it tender and delicious. With a little sour and spicy taste, this is one of the best dishes of Punjabi cuisine that you all must try. Punjabi cuisine itself is very famous for its garam masala, which is prepared by dry roasting all the whole spices and grinding to a fine powder. This garam masala brings a strong touch Punjabi food flavour to any kind of dish. Don't worry if you are new to cooking or don't have much experience with complex recipe, this step-by-step detailed recipe given below, along with images will make the task easier. You can serve this main dish during lunch or dinner and everyone will love its succulent flavours for sure. Having friends over for dinner? Make sure you keep this rich Mutton Curry on the menu to impress them with your culinary skills. Be it kids or adults, this super delicious Mutton Curry will woo everyone with its flavour and aroma. You can serve the Mutton Curry with some boondi raita on the side along with tandoori naan for a wholesome combo. Some people also use potatoes while making this Punjabi mutton recipe to give it a thicker texture, however, it's a subjective choice and it can be avoided as well. Do try this recipe, rate it and let us know how it turned out to be. Recipe: Chef Ashish Srivastava, Executive Chef, Regenta LP Vilas, DehradunIf you are a mutton lover, then you need to try Mutton Burger, Mutton Razela, Mutton Kebabs, Mutton Biryani and Achari Mutton.
Provided by TNN
Categories Lunch
Time 40m
Yield 6
Number Of Ingredients 18
Steps:
- Here is an excellent mutton recipe that you can easily make at home. To prepare this easy recipe, firstly, clean and wash the mutton pieces. Next, put a large pan over medium flame and melt ghee in it. Once the ghee has melted, add cardamom, cloves, black peppercorns, cinnamon stick. Saute these for a minute and add the sliced onions along with salt in it. Saute till the onion turns light brown in colour. Next, add the ginger paste along with garlic paste and cook the mixture until the raw smell disappears.
- Now, add turmeric powder, red chilli powder and coriander powder to the fried onion and mix it well. Add the mashed tomatoes and mix them well with the other ingredients. Make sure the tomatoes turn pulpy and cook this mix until oil separates from the masala in the pan.
- Now, add mutton pieces to this masala and mix it well. Ensure that mutton pieces are evenly coated with the masala. Pour the yoghurt in the mutton masala and mix it well. Let it cook for 4-5 minutes and, then, add water to it. Stir it well and check the seasoning once. Then, add chopped coriander leaves along with garam masala powder. Give it a quick stir. Cook it for another 25 minutes to ensure that mutton is no longer raw and is perfectly juicy.
- Once done, take it off the flame and transfer the dish to a bowl. Serve it hot with rice or naan to enjoy! You can also garnish the dish with chopped green chillies and julienned ginger if you want. If you liked the recipe, make sure you rate it and leave a comment in the section below. Happy Cooking!
Nutrition Facts : ServingSize 1 bowl, Calories 425 cal
INDIAN MUTTON CURRY
Steps:
- When the meat is cooked and the sauce has thickened, garnish with chopped coriander and serve hot.
Nutrition Facts : Calories 439 kcal, Carbohydrate 11 g, Cholesterol 136 mg, Fiber 2 g, Protein 51 g, SaturatedFat 3 g, Sodium 610 mg, Sugar 5 g, Fat 21 g, ServingSize Serve 4 to 5, UnsaturatedFat 0 g
EASY INDIAN CURRIED LAMB
Very tender and delicious. Can be simmered on stove top or placed in slow cooker for 6 to 8 hours. Add water for more sauce.
Provided by mn
Categories World Cuisine Recipes Asian Indian
Time 1h25m
Yield 4
Number Of Ingredients 11
Steps:
- Heat canola oil in a saucepan over medium heat. Cook and stir onion, garlic, and cumin seeds in the hot oil until onion is browned, 10 to 15 minutes. Add lamb, tomato paste, coriander, salt, garam masala, turmeric, and red chile powder; stir to coat. Cover saucepan and simmer until meat is tender and no longer pink in the center, about 1 hour.
Nutrition Facts : Calories 242.5 calories, Carbohydrate 8.1 g, Cholesterol 53.5 mg, Fat 15.6 g, Fiber 2.3 g, Protein 18.1 g, SaturatedFat 2.5 g, Sodium 1305.4 mg, Sugar 2.8 g
JAMIE OLIVER'S NORTH INDIAN LAMB CURRY
Jamie Oliver's easy oven-baked north Indian lamb curry.
Provided by Nish Kitchen
Categories Curry Recipes
Time 2h15m
Number Of Ingredients 18
Steps:
- Preheat the oven to 180 degree Celsius.
- Heat oil in a heavy bottomed casserole over medium heat. Fry onion until golden. Add in ginger and fry for few seconds. Add garlic and fry again for 2 minutes.
- Throw in the whole spices - cloves, and cardamom pods, and fry for few minutes. Now add the ground spices - ground turmeric, ground cumin, ground coriander, red chili powder, and paprika. Fry again for few minutes.
- Add the lamb pieces, and toss to coat. Add enough salt. Fry for 10 minutes. Stir occasionally to prevent the spices from sticking to the bottom of the pan. At this stage, you don't need to cook the lamb. Now remove from flame.
- Add in the tomatoes, cinnamon quills, and bay leaves. Give it a good stir, cover it with lid, and pop it in the oven for 1 ½ hrs to 2 hrs. When cooked, the meat starts to fall apart.
- When lamb is nearly cooked, (about 10 minutes before taking it out of the oven) sprinkle it with garam masala, and add in a few sprigs of coriander leaves. Mix well. Leave it in the oven for another 10 minutes.
- If the sauce looks very watery when it comes out of the oven, place the curry over medium heat and cook for 5-10 minutes until reduced.
- Garnish with more coriander leaves. Serve with rice and mint yogurt.
- I cooked the lamb for 1 ½ hrs. When it came out of the oven, the sauce was thick and perfect.
Nutrition Facts : Calories 400 calories, Carbohydrate 11 grams carbohydrates, Cholesterol 194 milligrams cholesterol, Fat 44 grams fat, Fiber 4 grams fiber, Protein 51 grams protein, SaturatedFat 18 grams saturated fat, ServingSize 1, Sodium 268 grams sodium, Sugar 4 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 23 grams unsaturated fat
LAMB CURRY
We eat this a lot, sometimes using beef or chicken, and find this an easy dish when we want a quick curry fix. You can add a couple of peeled, diced pootatoes and about 2 cups of water for the final 30 minutes of cooking.
Provided by JustJanS
Categories Curries
Time 1h50m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Heat the oil in a large saucepan, and gently fry the onion, garlic and ginger until soft and golden.
- Add the curry powder, salt and vinegar and stir thoroughly.
- Add the lamb and cook, stirring constantly until the lamb is coated with the spice mixture.
- Add the tomatoes, chillies and mint.
- Cover and cook over a very low heat for 1 1/4 hours or until the lamb is tender, stirring occasionally.
- Add the garam masala and chopped coriander in the last 5 minutes of cooking.
- *note-the tomatoes should provide enough liquid for the meat to cook in, but if necessary, add a little hot water, (approximately 1/2 a cup) just enough to stop the meat sticking to the saucepan.
INDIAN LAMB CURRY
This authentic Indian lamb curry is made with lamb shoulder. It's simmered with fragrant spices, caramelized onions, and Greek yogurt until fork-tender. Served over Indian bread or rice, this is a meal on its own.
Provided by Veena Azmanov
Categories Dinner Lunch Main Course
Time 1h50m
Number Of Ingredients 24
Steps:
- In a Dutch oven or heavy bottom skillet, add the oil, ghee, and whole spices.Pro tip - if possible use a Dutch oven as it retains heat evenly and will cook without losing too much liquid. if not, use a heavy bottom skillet with a tight lid.
- Then, add onions and saute until caramelized, almost brown - about 10 minutes (see video).Pro tip - depending on the heat it may take 10 to 15 minutes to caramelize the onions. Do not cook on high as it will burn the onions not caramelize.
- Next, add the ginger and garlic - saute for another minute. Add the lamb pieces, saute for 2 to 3 minutes until the lamb is no longer pink.Pro tip - ginger and garlic can burn easily so keep the heat on medium. Then turn the heat a little higher to sear the lamb on all sides.
- Then, add the ground spices and chopped tomatoes. Saute for 2 to 3 minutes until fragrant.
- Next, add the yogurt. Combine it then add 1/2 cup water. Season with salt, pepper, and lemon juice. Bring to a boil on medium-high heat.Pro tip - stir the yogurt separately in a small bowl to ensure there are no lumps before you add it to the lamb otherwise you will have lumps in the curry.
- Continue to simmer it on the stovetop on medium-low heat stirring frequently until meat is cooked through and becomes fork-tender - about 1 to 1 ½ hour adding water if necessary. Pro tip - Always ensure you have enough water so the meat has enough moisture to cook. If necessary add ¼ to ½ cup more.
- When cooked to fork-tender, taste and adjust seasoning. Adjust gravy by adding a bit more water depending on how you going to serve it.Pro tip - If you serve it with chapati, naan, or roti - keep it thick. If you serve with rice, add a little water to make a gravy.
- Garnish with fresh cilantro or parsley.
Nutrition Facts : Calories 454 kcal, Carbohydrate 13 g, Protein 23 g, Fat 35 g, SaturatedFat 15 g, Cholesterol 100 mg, Sodium 95 mg, Fiber 3 g, Sugar 5 g, ServingSize 1 serving
AUTHENTIC INDIAN LAMB CURRY
This lovely lamb curry recipe was given to me by my indian partner. I have always marvelled at her lamb curries and finally convinced her to share her secrets with me. I tried this on my own and was amazed by the simplicity of it and the amazing flavour of the curry. What's best is that no curry pastes etc are used just simple herbs and spices - and of course the lamb!!! Enjoy please.
Provided by lockma
Categories Curries
Time 1h45m
Yield 8 Portions, 8 serving(s)
Number Of Ingredients 21
Steps:
- Wash the lamb well in cold water removing the loose slimey film from each piece. Don't worry about drying the lamb - keep it nice and wet (the lamb absorbs the water and allows the meat to become nice and tender).
- In a large steel saucepan heat the oil and then add in the onions to fry over a high heat. When the onions have started to go translucent then add in the Black and Green Cardamoms, Cinnamon Stick, Black peppercorn, finger chillies, Bay leaves, Salt and finally the Cumin Seeds. Continue to fry over high heat until the onions have turned a reddish brown colour. Make sure you keep on stirring.
- Add in the ginger paste, garlic paste and fry for a few minutes adding some water. Make sure you keep on stirring.
- Add the turmeric, coriander and chilli powder and mix in well. Add in a further ½ cup of water. Make sure you keep on stirring.
- Add the chopped tomatoes and then lower the heat and continue to slow fry until the tomatoes have disintegrated into the sauce and the oil starts to separate. This may take a little time! Make sure you keep on stirring.
- Add in the lamb and stir well to coat everything and then finally add in the yoghurt. Cover and let simmer for 45 minutes to an hour stirring every 5 or 10 minutes to stop it all burning at the bottom of the pan.
- The dish is ready when the lamb is soft and tender and the oil has once again separated from the sauce. Once cooked add in the juice of the lemon.
- Garnish with chopped coriander leaves and serve with warm fresh Naan bread.
Nutrition Facts : Calories 781.8, Fat 43.1, SaturatedFat 16.6, Cholesterol 168.5, Sodium 1047.9, Carbohydrate 58, Fiber 19, Sugar 5.3, Protein 53.3
WEST INDIAN LAMB CURRY
Curried goat is a popular dish in the West Indies, but lamb makes a fine substitute here in the United States, where goat meat is hard to find. This version, by the chef Martin Maginley from the Round Hill resort in Jamaica, is deeply flavored with allspice and Scotch bonnet peppers, but not overwhelming spicy. If you have time to make it the day before, it gets better as it sits, and gives you a chance to scoop some of the fat off the top of the stew before reheating over a low flame. And if you can procure goat, use it here in place of the lamb.
Provided by Melissa Clark
Categories dinner, curries, main course
Time 2h
Yield 6 to 8 servings
Number Of Ingredients 19
Steps:
- Pat lamb dry with paper towels and place in a large bowl. In a small bowl, combine 1 tablespoon curry powder, the salt, the ground ginger and the black pepper. Add spice mix to large bowl and toss with lamb.
- Combine onion, scallion, garlic, fresh ginger, allspice, thyme leaves and 2 tablespoons oil in a blender; purée until smooth. Scrape mixture over lamb and toss to combine. Cover with plastic wrap and refrigerate at least 2 hours or overnight.
- Heat 2 tablespoons oil in a large Dutch oven over medium-high heat. Stir in 2 teaspoons curry powder and heat until fragrant, about 30 seconds. Working in batches to avoid overcrowding the pot, brown the meat on all sides. Drizzle in additional oil, if needed, to prevent meat from sticking to the bottom of the pot. Transfer browned meat to a plate as it browns.
- Once all the meat has been browned, return it to the pot, along with any juices on the plate. Add enough water to just cover meat. Bring liquid to a simmer, covered, then uncover the pot and cook gently for 45 minutes.
- Stir potato, carrot and pepper into pot. Simmer until vegetables are fork tender and meat is cooked through, about 30 to 45 minutes longer.
- Using a slotted spoon, transfer meat and vegetables to a bowl. Simmer cooking liquid until it has reduced and thickened to a saucy consistency (to taste), about 15 minutes. Taste sauce and add more salt if needed. Pour sauce over meat. Serve over rice, topped with a squeeze of lime, a dollop of mango chutney or pickle and fresh cilantro.
Nutrition Facts : @context http, Calories 330, UnsaturatedFat 11 grams, Carbohydrate 11 grams, Fat 15 grams, Fiber 3 grams, Protein 38 grams, SaturatedFat 4 grams, Sodium 580 milligrams, Sugar 2 grams, TransFat 0 grams
DELICIOUS INDIAN LAMB CURRY
Steps:
- Gather the ingredients.
- Heat the cooking oil in a heavy-bottomed pan over medium heat.
- When hot, add the onions. Sauté until the onions begin to turn pale golden brown, about 8 minutes. Remove from the oil with a slotted spoon and drain on paper towels. Reserve the oil in the pan and turn off the heat.
- In a food processor , pulse the onions into a smooth paste, adding a teaspoon of water if necessary to blend. Transfer to a separate container and reserve.
- Blend the tomatoes, garlic paste, and ginger paste together in the food processor until you have a smooth paste. Transfer to a separate container and reserve for later use.
- Reheat the oil left over from frying the onions over medium heat and add the reserved onion paste. Sauté for 2 to 3 minutes.
- Add the tomato mixture, coriander, cumin, turmeric, red chili powder, and garam masala, and mix well.
- Sauté until the oil begins to separate. This can take up to 10 minutes.
- Add the lamb pieces to the mixture and stir to fully coat. Sauté until the lamb is well browned, about 8 minutes.
- Add 1/2 cup of hot water to the pan and stir to mix well. Bring to a boil, reduce the heat to a simmer, and cover the pan. Cook until the lamb is tender. You will need to keep checking on the lamb as it cooks and adding more water if all the water dries up. Stir often to prevent burning. The dish should have a fairly thick gravy when done. Season with salt to taste. This should take roughly 45 minutes.
- When the lamb is cooked, garnish with chopped cilantro and serve with naan or hot steamed rice.
Nutrition Facts : Calories 351 kcal, Carbohydrate 10 g, Cholesterol 97 mg, Fiber 2 g, Protein 32 g, SaturatedFat 4 g, Sodium 386 mg, Sugar 4 g, Fat 21 g, ServingSize 4 to 6 Servings, UnsaturatedFat 0 g
More about "indian mutton curry food"
EASIEST INDIAN MUTTON CURRY (LAMB CURRY IN ... - MY FOOD …
From myfoodstory.com
4.9/5 (28)Total Time 1 hrCategory Main CourseCalories 427 per serving
- Heat oil in a pressure cooker (electric or stovetop) and saute fennel seeds, bayleaf, cinnamon, cardamom and cloves for a minute. Add green chilli, onions and ginger garlic paste. Cook this for 7-8 minutes till the onions are translucent.
- Add tomatoes, coriander powder, mutton masala (or meat masala) and salt and cook for 5 minutes till the tomatoes break down slightly. Add mutton, potatoes and a cup of water and put the lid on. If using a stovetop pressure cooker, cook on high pressure for 30-40 minutes (5-6 whistles). If using an electric pressure cooker or an instant pot, cook for 25 minutes and let pressure release naturally.
- Once the pressure is released, open the lid and switch on the flame again. Add a little water if the gravy is too thick. Stir in garam masala, kasuri methi (if using) and ghee and simmer for another 4-5 minutes. Check and adjust seasoning. Let the curry rest for 15 minutes before serving.
LAMB ROGAN JOSH - INDIAN KASHMIRI MUTTON(LAMB) CURRY ...
From chefdehome.com
Cuisine IndianCategory CurryServings 4Total Time 45 mins
- Heat oil in a wide heavy bottom skillet. Add chopped onion and saute until brown (8-10 minutes).
- While onions are cooking, gather all dried whole spices and mix paprika + cayenne (or degi mirch if using) in water to make chili paste.
- Once onion are brown, add whole spices (or garam masala if using), ginger-garlic paste, chili pasta, coriander powder, turmeric powder and saute for 1 minute.
MUTTON CURRY | MUTTON MASALA GRAVY BY SWASTHI'S RECIPES
From indianhealthyrecipes.com
4.9/5 (340)Total Time 1 hr 5 minsCategory MainCalories 419 per serving
- Marinate mutton with the salt, ginger garlic, turmeric, chilli powder and curd. Yogurt & ginger garlic paste are natural meat tenderizers so they make the mutton succulent.
HOW TO PREPARE SPICY MUTTON CURRY AT HOME - MUTTON RECIPES
From cheenachatti.com
Reviews 11Estimated Reading Time 2 mins
ASMR EATING SPICY CHICKEN CURRY, MUTTON CURRY, …
From youtube.com
Author Foodie INDIAViews 8
11 MOST POPULAR MUTTON CURRIES ACROSS INDIA ... - NDTV …
From food.ndtv.com
Estimated Reading Time 7 mins
13 BEST INDIAN MUTTON RECIPES | EASY MUTTON ... - NDTV …
From food.ndtv.com
Estimated Reading Time 7 mins
TAJ PALACE INDIAN CUISINE - 108 PHOTOS & 120 REVIEWS ...
From yelp.com
SOUTH INDIAN MUTTON CURRY | INDIAN | NON-VEGETARIAN | RECIPE
From bawarchi.com
Cuisine IndianCategory Non-Vegetarian
- Mix onion, chillies, yoghurt, ginger garlic paste, curry leaves and mutton. , Add some water and make a paste.
- Take cloves, coriander seeds, cardamom seeds, turmeric powder and khas khas seeds.Grind them to a powder and keep them aside.
- Keep them aside for 40 mins. , Take a pot, add sufficient amount of water and cook on medium heat till the meat becomes tender., Heat oil in a skillet and add chopped red chilli, bay leaves and the meat. , Do not add any remaining liquid from the marinade now.
MUTTON COCONUT CURRY - EAST INDIAN RECIPES
From eastindianrecipes.net
5/5 (3)Total Time 1 hr 20 minsCategory Dinner, Lunch, Main CourseCalories 372 per serving
- Dry roast the red chilies, coriander, fennel seeds, and cumin seeds along with all the garam masala like cardamom, cloves, and cinnamon. Remove and set aside
PUNJABI MUTTON CURRY | INDIAN | NON-VEGETARIAN | RECIPE
From bawarchi.com
Cuisine IndianCategory Non-Vegetarian
- Add finely chopped onion and salt., Saute till the onion turns light brown., Add ginger garlic paste and cook till the raw smell disappears., Now add turmeric powder, red chilly powder and coriander powder., Combine well and add mashed tomatoes., Cook until the tomatoes turn pulpy and oil separates out from the masala., Add the mutton pieces and mix well., Cook in medium flame for 4 to 5 mins, stirring once in a while.
EASY INDIAN LAMB CURRY - CANADIAN COOKING ADVENTURES
From canadiancookingadventures.com
Cuisine IndianTotal Time 30 minsCategory 30 Minute RecipesCalories 1172 per serving
- Start by washing your meat off and placing aside. If you are cooking with goat add 1 tbsp of lime juice to the meat once rinsed and set aside.
TOP 15 DELICIOUS INDIAN MUTTON RECIPES | HUNGRYFOREVER
From hungryforever.com
Estimated Reading Time 4 mins
- Muslim Mutton Curry Recipe. Mutton if cooked perfectly with right spices brings the best taste to the dish. Mutton is often used to make during eid or muslim festivals apart from chicken dishes.Here I have used fried onions called as barista to get the gravy and also used yogurt to give the gravy to the mutton dish.Check out the detailed instructions and procedure to make this wonderful mutton gravy recipe.
- This is a spicy mutton curry from the Chettinad region of Tamil Nadu in.It is one of the easy mutton recipes ever.Try this recipe !
- This pan-roasted mutton fry is made by cooking tender goat meat in caramelized onions, ginger, garlic and other spices. The meat is done when it is dark, spicy and falls off the bone.
- Mutton Rara is a very unique mutton recipe as it combines the mutton pieces along with the mutton keema or Gosht mince in it. This recipe is absoultely lipsmacking.The real trick in cooking this dish is that it requires lot of patience and time for the bhuno process which is essential must in all Punjabi dishes.But all the time and effort is really worth while.
- Malwani Mutton/malvani mutton is a medium spicy easy Indian mutton curry recipe prepared in malwani style.
- Mutton Roast – This recipe is a blend of tangy and spicy flavors and it taste amazingly delicious.It is one of the easy mutton recipes ever.
- Mutton Masala – A spicy lamb curry that goes with rice or any tiffin variety. This spicy masala mutton dry dish is very easy to make and tastes .
- Pickles are an excellent and delicious way of stepping up the taste ante of any Indian food item. Loaded with fiery spicy and zesty flavours, the scrumptious condiment tastes like a million bucks with pretty much every food.
- Kebabs do not need an introduction but they totally deserve one! The word could mean a lot of things but it predominantly represents the Middle Eastern meat dish made using a variety of techniques and ingredients.
MUTTON CURRY RECIPE, LAMB CURRY - YUMMY INDIAN KITCHEN
From yummyindiankitchen.com
Ratings 2Calories 277 per servingCategory Mutton
- Take a pan, add 7- 8 chopped tomatoes, add some water, add a pinch of salt, cook the tomatoes for about 10 minutes until they turn soft.
CHETTINAD LAMB MUTTON CURRY RECIPE - YOUR FOOD FANTASY
From yourfoodfantasy.com
5/5 (11)Total Time 1 hr 35 minsCategory Main CourseCalories 611 per serving
- First of all, marinate the mutton pieces with some salt, turmeric powder and lemon juice and keep it aside for 10 minutes.
- Heat a pan over medium heat and add all the ingredients listed under Chettinad masala category one by one and roast them for 7-8 minutes.
- Once roasted, switch off the heat and let it cool. Transfer this into a grinder jar and grind it to a smooth paste. Our Chettinad masala is ready.
- Now add the ground paste to the marinated mutton and mix it well. Let it marinate for 25-30 minutes.
MUTTON CURRY RECIPE (EASY LAMB CURRY) - CUBES N JULIENNES
From cubesnjuliennes.com
4.6/5 (16)Total Time 40 minsCategory Dinner, Main CourseCalories 516 per serving
- Heat oil or ghee or a mix of both in a pressure cooker. Then, add cinnamon stick and bay leaves, fry for few seconds.
- Switch on the IP and place the inner pot. Heat oil or ghee or a mix of both on a sauté mode. Add cinnamon stick, bay leaves and fry for few seconds.
EASY MUTTON CURRY - FOOD FASHION PARTY
From foodfashionparty.com
Estimated Reading Time 4 mins
MUTTON CURRY - PROUDLY INDIAN - INDIAN COOKING AND INDIAN ...
From proudlyindian.co.za
Category Indian Meat CuisineEstimated Reading Time 1 min
DHABA MUTTON RECIPE-SPICY MUTTON GRAVY - ARCHANA'S KITCHEN
From archanaskitchen.com
4.9/5 Servings 4Cuisine North Indian RecipesTotal Time 3 hrs 10 mins
CLASSIC YOGHURT MARINATED INDIAN LAMB CURRY - MYFOODISTRY
From myfoodistry.ca
Estimated Reading Time 4 mins
INDIAN LAMB CURRY (STEP BY STEP PRESSURE COOKER RECIPE)
From easycookingwithmolly.com
4.9/5 (7)Calories 706 per servingCategory Curry
WEST INDIAN CURRIED MUTTON RECIPE - OLIVEMAGAZINE
From olivemagazine.com
Servings 8Total Time 3 hrsCategory Meat And PoultryCalories 528 per serving
MUTTON KHUDI CURRY - MUTTON WITH BOTTLE MASALA - EAST ...
From eastindianrecipes.net
5/5 (2)Total Time 1 hrCategory Dinner, LunchCalories 318 per serving
MUTTON KORMA CURRY , INDIAN FOOD, GLASS TABLE | BAREWALLS ...
From barewalls.com
INDIAN MUTTON CURRY - BHARATMASALA.IN
From bharatmasala.in
10 BEST LAMB CURRY WITH YOGURT INDIAN RECIPES | YUMMLY
From yummly.com
ASMR EATING SPICY MUTTON CURRY, EGG CURRY, BUTTER …
From youtube.com
SOUTH INDIAN MUTTON CURRY : RECIPES
From reddit.com
SPICY INDIAN MUTTON CURRY | KEEPRECIPES: YOUR UNIVERSAL ...
From keeprecipes.com
ASMR EATING SPICY CHICKEN CURRY, EGG CURRY, MUTTON …
From youtube.com
LAMB CURRY RECIPES - BBC GOOD FOOD
From bbcgoodfood.com
EASIEST WAY TO COOK YUMMY MUTTON CURRY - REVISI ID
From idaplikasi.com
INDIAN DESI MUTTON DISHES RECIPES - INDIAN FOOD FOREVER
10 BEST INDIAN LAMB CURRY WITH COCONUT MILK RECIPES - YUMMLY
INDIAN STREET FOOD MUTTON CURRY RECIPE BY KUMARI AUNTY ...
From youtube.com
3,365 MUTTON CURRY INDIAN FOOD PHOTOS - FREE & ROYALTY ...
From dreamstime.com
MUTTON CURRY WITH CHEESE NAN | INDIAN FOOD | EATING …
From youtube.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love