Traditional Mutton Kura ~ Lamb Curry

Traditional Mutton Kura~Lamb Curry

Winter is in the air and when the air feels crispy we all have those wild, spicy and hot cravings to munch on hot stews, soups and of course something meaty-spicy if you are a carnivore. This traditional mutton recipe, I learned it from my mother. We have meat on Sundays and Wednesday, other days are strictly vegetarian meal only. So every Sunday is like waking up with beautiful aroma from my mom's kitchen where she would be cooking mutton or chicken or some fish. She makes this special wet garam masala paste and uses it in her every non veg dish. I grew up tasting and eating this dish and thought of sharing this with you all. The secret ingredient here is grated potato to get the thick gravy base for this mutton stew/curry.

I kept postponing to post this mutton recipe for a long time now. As I noticed that I have blogged very few non-vegetarian recipes so far, presenting yet another "My Mother's creation of Magic" hope you all will enjoy!

Traditional Style Mutton Curry ~ Lamb stew


Source : My Mother
Cuisine: Andhra, South Indian
Prep time: 20 mins
Cooking time: 20 mins
Serves: 4-5 people
Ingredients:
1 pound lamb/goat meat, cut into cubes or desired size
1 large red onion, thinly sliced
1 large tomato, cubed
2 green chillies, cut lengthwise
1/2 tsp turmeric powder/haldi
2 tsp red chillies powder/cayenne pepper
1 tsp garam masala powder
1 large potato, grated
2 tbsp fresh mint, chopped
2 tbsps of lemon juice
3/4 cup water
2 tbsp cooking oil
salt as per taste
cilantro for garnish
roast (dry ingredients) and grind into smooth paste:
1" stick of cinnamon
2 cloves
½ tsp poppy seeds/khus khus
2 tsp grated coconut (fresh or dried)
2-3 big cloves of garlic/ 5-6 small indian garlic cloves
1 inch piece of ginger (optional)
2 dried red chillies
1 tsp of cumin seeds/jeera
1 tsp of coriander seeds/dhaniya
1/2 tsp black pepper
1/2 onion, coarsely chopped
1/2 tomato, coarsely chopped
2-3 green chillies
1/2 tsp grated nutmeg
salt
Method:

1. First clean the meat and cut as per your specifications, I cubed the pieces and left the meat on bone. Clean it twice under running tap water and marinate with red chilli powder, salt and lemon juice, wrap it and keep aside for 1 hr or overnight in the refrigerator.
   
2. Grind the wet masala paste. Meanwhile saute some onions and green chillies in 2 tbsp of cooking oil in a pressure cooker. Saute till the onions turn pink, then add the tomatoes and the prepared masala paste. Cook on high till the raw aroma is gone for about a min.
   
3. Add the mutton pieces, turmeric, mint, grated potato and salt. Mix well so that the mutton pieces are evenly coated with the gravy, add little water, cover the lid and put on the whistle. Pressure cook for 4-5 whistles.
4. Once the pressure is off, open the cooker and check if the meat is cooked through. If you feel the curry is too watery, then cook on high for about 10 mins till the excess water evaporates. Garnish with cilantro and serve hot with biryani, pulav, plain rice or rotis/chapatis or Indian flat bread.

Note: adjust your spice level accordingly while using green chillies or chilli powder.

I know I am very lazy and keep forgetting to mention a kind gesture showered upon me by Shanthi of MyKitchenHobbies. Shanti presented me "The POWER OF SCHMOOZE AWARD" last month and I kept forgetting to include in my posts, Nevertheless late!!! Shanti, sorry for late addressing this but I am really very thankful that you thought of me for this award. Thanks ra!


" The POWER OF SCHMOOZE AWARD is the award for bloggers who effortlessly weave their way in and out of the blogosphere, leaving friendly trails and smiles, happily making new friends along the way. They don't limit their visits only to the rich and successful, but spend some time to say hello to new blogs as well. They are the ones who engage others in meaningful conversations, refusing to let it end at a mere hello - all the while fostering a sense of closeness and friendship. " and as per the tradition I would like to pass this award to:

Latha N & Lakshmi of "The Yum Blog"
Meeso of "My Humble Kitchen"
Vi of "East meets West Kitchen"
Cynthia of "Tastes like Home"
Richa of "As Dear as Salt"
Lisa of "Lisa's Vegetarian Kitchen"

Update 10/18/07 at 12:37 pm
For all vegetarians, you can substitute meat with soya chunks, carrots, paneer, cauliflower, and potatoes. It will turn into an interesting veggie stew. Feed your imagination and take this spicy ride!