I came across this recipe through david rocco’s cooking show. I fell in love with it because of its simplicity. It calls for few simple spices and spice powders. It turns out so yummy and so beautiful to look at it as well. The bright red colour with a thin layer of ghee floating over it makes it so appetizing..
This curry is made with mutton with bones..You can also use boneless too.. It taste so yummy with pretty much anything, specially chapati, rice, curd rice, coconut rice, parota or anything your heart desire..
Cooking Time : 1 hour
Serves : 2 to 3
Ingredients:
Mutton – 1/2 kg
Yogurt / Curd – 1 cup
Kashmiri Chilli Powder – 2 to 3 tblspn
Coriander Powder / Malli Podi – 1 tblspn
Turmeric Powder/ Manjal Podi – 1/2 tsp
Onion – 1/2 kg sliced thinly
Salt to taste
Cinnamon Stick / Pattai – 3 cm piece
Black Cardamom – 1
Ginger Garlic Paste – 1 tblspn
Ghee – 4 tblspn
Method:
Take curd, ginger garlic paste, chilli powder, coriander powder, turmeric powder in a bowl, mix well and set aside.
Heat ghee in a pressure cooker, add in cinnamon and black cardamom.
Add in onions, salt and cook till golden brown.
Add in mutton and toss well in the onions till it seared.
Add in curd mix and toss well till the colour darkens.
Add in some water and mix well.
Cover and pressure cook for 5 whistle, then simmer the flame and cook for 15 mins. Turn off the heat and let the steam escape all by itself.
Open and serve.
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| Take all your ingredients |
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| Take yogurt in a bowl |
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| Add in kashmiri chilli powder and turmeric powder |
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| add in coriander powder |
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| in goes some ginger garlic paste |
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| mix that well and set aside |
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| Heat ghee in a pressure cooker |
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| Add in black cardamom and cinnamon stick |
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| add in onions |
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| season with some salt |
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| now saute this onion |
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| the onions will turn brown |
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| Keep on cooking |
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| till it gets to this colour |
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| Add in mutton pieces |
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| saute well |
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| add in the yogurt mix |
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| add it in |
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| mix well |
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| the mutton will sear well |
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| now the colour of the curry has darkened |
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| add in water |
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| mix well..cover and pressure cook |
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| Now the curry is done |
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| Serve |
Then , how you get this rich red colour of the curry ?
where did she get red color from in the pot does not look red an less she put lots of food color
The color is from the oil settling on the top after a rest period. If you stirred it up and resuspended the oil the color would return to a creamy yellow.
no that red colour is because of different chilli powder
Looking tempt sis.post pad Thai recipe .
It looks yum! I came across another recipe on chatorediaries which is different from this one and I thought it was original. Will try this recipe and see which is better.
@sutapa Purkayasthait is from the kashmiri chilli powder
Something looks wrong wid ur last 2 pics. The curry color has suddenly turned red from brown. r u bullshitting us?
@AnonymousIt is because those cooking pictures are taken at night without any flash and the main presentation pics are taken in the morning. Hence the difference.
P.S. Please avoid giving rude comments. Comment with some manners.
Instead of ghee can we use oil…
It looks yumm am sure it.will taste yummy
Hi Aarthi – You are doing a wonderful job. It takes patience to capture so many pics and write articulate recipes and to do it day after day, it certainly requires appreciation.
Please refrain from addressing those filthy comments. Just ignore.
I just want to make sure you are appreciated.
– Kay
@AnonymousYes u can use oil
Super easy mutton curry ….danku for sharing…
Hi Aarthi! This was so quick n easy….. Damn tasty…teamed it up with ghee rice…
Thanks for the step by step receipe…..
I tried this recipe and it turned out super delicious… Thanks for sharing it with us but i couldn't get the bright red colour like yours in tbe last pic….can i put some food color…?
@Anonymousif u use kashmiri chilli, you will get that colour.
Hi aarti ur recipies r really gud hve tried few but yes the red colour is a bit hard to get …hve tried all different chills …without results:( …rest keep up the gud wrk…..👍
Hi Aarthi, I fell in love with the colour of this curry so I decided to make, I hope you did not mind as I added a link to you,I think that's fair. I did not get a good photo like yours but it turn out to be amazing.
Thank you Sally
half kg onions means how many medium or large sized onions ? that coriander pwdr in the pic looks more than a tablespoon. is it so ?
@Anonymoushalf kg will be around 3 large onions. And coriander powder is 1 tblspn
Tried this one after seeing the mouthwatering pic , it didn't disappoint me . It was just delicious , I even managed to get a colour similar ( not exactly though 😊) to the pic … Thanks .
Hi
U r doing a great job ur mutton curry looks like rogangosh is it the same
Have tried this one. Just to add that color and taste comes from Kashmiri Mirch and Dahi (Curd) that you use. Super delicious.
I've never head Lamb before, your dish looks great, and i love indian food, i am going to check out your other recipes! Thank you!
Hey Arati,
Can you add a provision in your blog to save the recipe ,say like to Bigoven or something similar..? It would be really helpful
Don't we have to add any Masala ( Garam masala or Mutton ready mix masala ) ??
Hi.. What I do is,
Use Mutton from younger animal.. Meat is more tender..
After washing this meat, I marinate it overnight with curd and powder spices as mentioned in your recipe… I feel that the curd tenderises the meat further and let's it soak in the flavours… Result,.. Meat so tender it melts in the mouth..
Those asking why the colour has turned red its because after cooking the Kashmir chili powder gives that colour to the fat / ghee making the dish appear red…
Happens with my Pork Vindaloo too 😄
Can we cook it without pressure cooker, please share the recipe
Thanks . Can I use Mustard oil ?
Made this couple times with lamb shoulder chops cut up. Its great, more wooried about the taste than colour but it seems to come out right using kashmiri powder.
Thank you for this recipe! Been always cooking in a Kadam after pressure cooking the mutton. Will try this curry out on Sunday
can you use other meats instead of mutton?
Hi mam. I need a suggestion from you. .
First of all thanks for ur wonderful receipes. .i tried a lot of receipes of Urs.all came out very well..
Actually I am a thinking to buy a oven..already in am having ifb microwave oven. I am interested in preparing cakes for my family. .so i thought of buying an oven.which one will be the best for cakes and grills.whether I can go for otg or conventional oven or otg with fan..I am in confused of these 3 types yar. Can u give me a good idea.
TIA
you can check my meet my oven post.
This looks great, I am sure would taste heavenly too. But this is not rajasthani Laal Maans. You need to add cloves & clove powder, there should be no corainder powder. Make chilli paste using mathania chillies 7 add. Add ghee garlic tadhka in end. Also add smoke (dhungar) in the end.
Hi Keshab !
Try Laal Maas recipe by RB. That one is authentic . Good luck
Red colour is from the Kashmiri chilli powder. I use the same in chicken tikka to achieve the right colour and spicy ness all in one. No artificial colours for me…
wow, what an amazing non-veg recipe is this!! thanks for sharing, I will definitely try to cook this recipe by following your instruction..
Hi Aarti,
I followed your recipe and used almost all the ingredient listed except for ghee, (which I did not have ), I used oil.
You were right, the Kashmiri chilli powder gave the curry the most beautiful red colour !
My husband, my 2 guests loved it 🙂
Thank you very much for sharing this recipe.
The curry turned out absolutely delicious!!!!!
thanks very much for the recipe. Turned out great!