eCurry - The Recipe Blog

Mutton Curry with Fenugreek, Coconut and Curry Leaves

Overall rating 0 0 ratings

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