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Wednesday, August 8, 2012

Methi Mutton with fresh cream-An Indian mutton curry

Want to try something new with mutton- Its time for Methi Mutton with fresh cream.I have come up with this kind of mutton curry which should be new to your taste-buds and should create a league of its own.It is an honest effort.Need your comments and suggestions.
1.Mutton-750 gm (small pieces)

2.Onion-5 big size(sliced)

3.Ginger paste-2 tsp

4.Garlic paste-1

5. Papaya (grated)- ¾ cup

6.Curd- ½ cup

7.Coriander powder(Dhania Powder)-2 tsp

8.Cumin powder(Jeera powder)-1 ½  tsp

9.Black pepper powder (crushed fresh) -2 tsp
10.Red Chili powder- ¾ tsp

11.Garam masala Powder-1 tsp

12.Bay leaves-1 pc

13.Turmeric Powder-1/2 tsp

14.Salt to taste

15.Fresh Cream- ½ cup

16.Kasuri Methi(dried fenugreek leaves)-2 tsp

17.Oil- ½ cup


1.Wash and drain the mutton.Pat dry the mutton using cotton cloth.

2.Add the salt,turmeric powder, coriander powder, cumin powder, black pepper powder, red chili powder, and the ginger garlic paste, curd into it and mix well.

3.To marinade, keep in a refrigerator for 2 hours. (Preferably in a sealed container or a closed vessel)

4.Heat oil in a pan; add bay leaf , onion and fry till golden brown.

5.Add the marinated mutton, grated papaya and mix well.

6.Close the pan using a lid and lower down the flame.

7.Cook the mutton in low heat for around 20-25 minutes, or till it gets cooked. (With frequent stirring). Check the salt seasoning, add if required.

8.Add the kasuri methi(dried fenugreek leaves) and cook the mutton in high heat till oil starts coming out. Add garam masala powder.Take out the bay leaf.

9.Turn off the stove, add the fresh cream and mix well.

10.Serve hot with plain rice.

1 comment:

  1. Tried this and it turned out really well. did tweak the recipe per my taste but the basic preparation and the color were just about the same. Thank you!!


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