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Mysore Mutton Curry is a spicy, tangy dish originating from the Mysore region of India. It is usually served with rice or roti.
Mysore mMutton Curry is a dish from the city of Mysore, India. It is a classic preparation of meat in an onion- and tomato-based sauce, spiced with ginger, garlic and red chili peppers.
This dish is usually prepared with lamb or goat meat, but can also be made with beef or chicken. The dish has been popularized in the West by being served at Indian restaurants as “Mysore mutton”.
It’s best enjoyed when served with naan or rice.
Mysore Mutton Curry
Mysore Mutton Curry is a spicy, tangy dish originating from the Mysore region of India. It is usually served with rice or roti.
Ingredients
- 500 g Mutton boneless, cubed
- 4 to 5 tbsp Ginger Garlic Paste
- 500 ml Water
- 1 tsp Fennel Seeds
- 1/3 cup Plain Yogurt
- 1/2 tsp Turmeric Powder
- 1/2 tsp Red Chilli Powder
- as per taste Salt
For the gravy:
- 2 Onions big, sliced
- 1 tbsp Tomato Puree
- 2 tbsp Oil
- 1/2 tsp Urad Dal
- 1/4 tsp Mustard Seeds
- 1 inch Cinnamon stick
- 4 Cardamoms
- 4 Cloves
- 1 Star Anise small
- 2 Green Chillies finely sliced
- handful Curry Leaves
- 3/4 tbsp Red Chilli Powder
- 1/2 tsp Coriander Powder
- 1/2 tsp Cumin Powder
Instructions
- Heat a large pan over medium flame.
- Add the mutton pieces, ginger garlic paste, fennel seeds, yogurt, turmeric powder, red chilli powder and salt.
- Mix well and pour the water.
- Simmer for 1 to 1 1/2 hours until the mutton pieces are cooked.
- Add more water if required.
- Heat oil in a pan.
- Fry the urad dal and mustard seeds until dal turns golden brown.
- Add the cinnamon, cardamoms, star anise and cloves.
- Fry for 30 seconds.
- Saute the onions, green chillies and curry leaves until onions turn golden brown.
- Add chilli powder, coriander powder, cumin powder and tomato puree.
- Add the cooked mutton and cook until the gravy turns dry and the mutton pieces are well coated.
- Serve hot with rice or roti
