Mutton Curry

In India you will get hundred of recipes of mutton curry. Every recipe have their unique taste and flavor.This taste mainly differ because of the spices of different region and the way of cooking. Mutton chunks of lamb or goat meat known as bakra is used to make this curry. Soft mutton chunks spiced up with various flavored spices is truly an exotic treat for all the non veg lovers of India.

Ingredients:

Lamb or goat meat chunks 500 gms
Onion 2 large
Garlic  4 large clove
Ginger  1 1/2 tsp paste
Green chilly  2 chopped
Tomato 2 chopped
Green papaya  3 tbsp grated
Turmeric powder  1tsp
Red chilly powder  1/2 tsp or to taste
Kashmiri red chilly powder 1/2 tsp
Cumin powder  1/2 tsp
Coriander powder 1tsp
Yogurt 2 heaping table spoon
Cashew paste 1tbsp
Kasoori methi  1tsp
Tej patta  1 broken into halves
Green cardamom 2 
Clove 3
Cinnamon  1/4 inch
Mustard oil / or any oil you like  5 tbsp
Carrot        1 cut into big chunks (optional)
Fresh coriander  hand full chopped
Ghee 1tsp
Garam masala powder 1/2 tsp
Mutton stock/water 1 bowl
Sugar  1/4 tsp
Salt  to taste 

Procedure:
Marinate the mutton chunks with grated papaya( papaya enzyme help the meat to become tender and digestible),salt and turmeric powder and 1tsp of ginger garlic paste for an hour. Then in a bowl mix yogurt and cumin powder, coriander powder, turmeric powder, red chilly powder, kashmiri red chilly powder and little salt and sugar.Mix well to make a fine paste keep aside. Now take a heavy bottom pan, heat oil then add the tej patta, whole gramam masala(clove,cinnamon and cardamom) just thrash them a little before adding and kasoori methi, when the flavor comes out add chopped onion. Stir until transparent.Then add the rest ginger garlic paste.Stir and cook for 2 minutes then add the chopped tomatoes stir and cook for a minute. Then add the spiced mixed in yogurt and cashew paste. Stir continuously until oil comes out from the spices at about 5 to 8 minutes.
Then add mutton chunks and carrot chunks (if using) and mix well with the spices for another 2 to 3 minutes but make sure you don't burn the spice. Now add luke warm mutton stock or water. Let it boil for two minutes.Now put it on slow flame, cover and cook until the mutton become tender. You can put the whole thing in the pressure cooker and cook for 4 to 5 whistle or till done. Last 2 minutes put it on high flame.Adjust seasoning then add ghee, garam masala and freshly chopped coriander.Now put of the flame and cover it and give 10 minutes standing time so that all the flavors mingle together. Relish this flavorful mutton curry with steamed rice or naan paratha or simple roti with plate of onion salad.