Look inside for the detailed recipe and video.Muzaffarpur mutton curry is a Bihari style mutton curry. This delicious mutton curry recipe will give you succulent, juicy and falling of the bone mutton pieces prepared in a flavourful curry. The mutton pieces are firstly marinated with onion, tomato, curd and spices and then slowly cooked in mustard oil on low heat till soft and tender. The recipe for this mutton curry is straightforward. The first part is marination; the second is cooking the mutton pieces till soft and tender, and the last part tempering (optional). Mustard oil gives a rustic touch to the curry. Freshly pound spices elevate the taste of the mutton curry. For the best outcome, try to use freshly cut mutton pieces and fresh spices and herbs. This mutton curry goes very well with rice, roti, naan or plain paratha.This recipe is inspired by the recipe of a friend who belongs to Muzaffarpur, Bihar, and in gratitude, Dash of Turmeric named this recipe Muzaffarpur Mutton Curry.
Utensil and Tools
- Philips Induction Cook Top
- Philips 750W Mixer Grinder
- SiliconSpatula
- Prestige Clip On Aluminium Pressure Cooker with Glass Lid
- Borosil Glass Mixing Bowl
- Bulfyss Large Natural Bamboo Wood Chopping Cutting Board
Ingredients
For Marination
- 750 grams Goat Meat
- 3 Medium Onion
- 2 Medium Tomato
- 2 Green Chilli
- 4 tbsp Curd
- 1 tsp Turmeric Powder
- 2 tsps Coriander Powder
- 1 tsp Cumin Powder
- 1 tsp Kashmiri Chilli Powder
- 1 tsp Meat Masala Powder
- 1½ tsp Salt
- 1½ tsp Ginger-Green Chilli Paste
- 7 Garlic Cloves
- 2 tbsp Mustard Oil
For curry
- 3 Green Cardamom
- 1 Black Cardamom
- 1 inch stick Cinnamon
- 4 strands Mace
- 5 Clove
- 2 Bay Leaf
- 2 Dry Red Chilli
- ¼ tsp Hing
- 100 ml Mustard oil
- 2 ½ cup Water
For Tempering (opt)
- 1 tbsp Ghee
- ¼ tsp Kashmiri Chilli Powder
Video
Instructions
- Take a big bowl for marination. Mix the mutton with finely chopped onion, tomato puree, grated garlic cloves, ginger-green chilli paste, curd, oil, salt and spices in bowl marination. Boneless mutton pieces can also be used to make this curry.
- Mix it well till all the mutton pieces coats well into the spice mixture. Wrap it with cling wrap and keep it aside and let it marinate at least for 30 minutes (the more, the merrier). If time permits, keep it in the refrigerator for 2 hours. Marination for longer makes the mutton tender and more flavourful. Don’t forget to use cling wrap.
- Meanwhile, in a pan, roast the Cinnamon, Green Cardamom, Mace and Clove Green Cardamom for 1 minute. Prepare a coarsely crush spice mixture in a mortar and pestle or a grinder.
- Now take a pressure cooker and heat the mustard oil on high heat till smoking. You can also use any other oil of your choice if you don’t like the taste of mustard oil. Turn the flame low and add whole Red Chillies, Bay Leaves, Black Cardamom, Asafoetida (Hing) and the coarsely crushed spice mixture of garam masala.
- Next, add the marinated mutton and mix it well. Cover it with the lid and Sauté it on medium-high flame for 10-12 minutes or until all the moisture gets absorbed. Now turn the flame to low. Slowly cook the mutton covered and stir in short intervals; else, the mutton and spices will stick to the bottom of the pressure cooker.
- Cook the mutton till it becomes soft and tender, and the raw smell of spices goes away. Sauté it till the oil starts separating from the mutton and spice mixture and starts leaving the pressure cooker from the sides. This process will take around 30 minutes.
- Add 1 cup of hot water and mix it well with the mutton. Using hot water maintains the temperature and does not slow down the cooking. Close the lid of the pressure cooker and turn the flame to high. Wait for one whistle on high flame and turn off the flame.
- Let the pressure drop down naturally, then open the lid of the pressure cooker. Adjust the seasoning and consistency of the gravy. The curry should not be runny.
- Now prepare the tempering, heat 1 tbsp of ghee in a small pan and add ¼ tsp of Kashmiri red chilli Powder (optional step).
- Mutton is ready to serve; garnish it with coriander leaves. Serve it with steamed rice, roti or paratha as per your preference and green salad.
Nutrition
Calories: 410kcalCarbohydrates: 12gProtein: 28gFat: 28gSaturated Fat: 7gPolyunsaturated Fat: 6gMonounsaturated Fat: 16gCholesterol: 77mgSodium: 732mgPotassium: 583mgFiber: 4gSugar: 4gVitamin A: 483IUVitamin C: 13mgCalcium: 74mgIron: 4mg
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