Mutton Curry with Fenugreek, Coconut and Curry Leaves
eCurry - The Recipe Blog
eCurry - The Recipe Blog
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Ingredients

  • 10 -12 pieces
  • 3 inches in
  • 3/4 lbs
  • 1 teaspoon salt
  • 1 teaspoon red chilli powder/cayenne/paprika (use what you want depending on how spicy you want it to be)
  • 6 tablespoon plain Greek yogurt (if you are not using Greek yogurt, strain out the liquid of the plain yogurt you are using)
  • 1 tablespoon ginger paste
  • 1/2 teaspoon turmeric
  • meat tenderizer (I use one which has the natural papaya extract in it) – optional (good to use if you are not using a pressure cooker. It will reduce the cooking time)
  • 3 – 4 tablespoon oil
  • 1/2 teaspoon + 4 teaspoon black mustard seeds
  • 1/4 teaspoon + 3 teaspoon methi/fenugreek seeds
  • 1-3 green chilli pepper
  • a large pinch of good quality hing/asafoetida
  • 1.5 cup (8 oz cup by volume) onion sliced in thin half moons
  • 1 tablespoon garlic paste
  • 2 teaspoon Kashmiri red chilli powder (or any other kind of chilli powder you want to use. adjust amount to taste)
  • 1/4 cup fresh or frozen grated coconut
  • 1/4 cup packed curry leaves (fresh is best: however I used the ones that I had dried and stored in refrigerator)
  • 4 – 5 cups of warm water (adjust amount to how much gravy/sauce you would want)
  • salt to taste
  • fresh lemon juice to finish off if you want
  • Preparation Time: 15 minutes
  • Cooking Time: more than an hour if not using pressure cooker. 45 minutes is using pressure cooker
  • Difficulty Level: Easy
  • Serves: 2-4 as side

Instructions

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