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Rich Mutton Curry

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Number of Votes 6
Number of times Viewed 27935
Comments 0
Rating 3/5.0
Occasion: Any   Total servings: 5
Cuisine: Pakistani   Calories:
Effort: Average   Pre-Prep time:
Best for: All   Preperation time: 1 hour
How to serve: Hot    

Rich Mutton Curry recipe by Mariam at
A spicy mouthwatering mutton curry rich in flavored spices.

500 grams Mutton
4 tablespoons Oil
1/2 inch CinnamonClick to find more about Cinnamon
2 nos. Cardamoms (green)
3 teaspoons Red chilli powder
1 tablespoon AniseedClick to find more about Aniseed powder
1 1/4 cups curds
1 cup Water
1/2 tablespoon Sugar
1/4 cup Khoya
10 nos. AlmondsClick to find more about Almonds
1 tablespoon Garam masala
4 nos. Cloves
1/2 teaspoon GingerClick to find more about Ginger powder (dried)
1 pinch AsafoetidaClick to find more about Asafoetida

Cut the mutton into 1 1/2 inch pieces and wash. Drain and set aside.
Mix the khoya with 1/4 cup curds, beat well to form a smooth mixture.
Grind the almondsClick to find more about almonds to a fine paste.
Heat oil in a pan and add the cloves, cinnamonClick to find more about cinnamon, cardamoms, asafoetidaClick to find more about asafoetida and fry for a minute or two.
Add the mutton pieces and fry uncovered over a medium flame for about 5 mintues, stirring often.
Add 2 tsp. chilli powder, dried gingerClick to find more about ginger powder, aniseedClick to find more about aniseed powder, saltClick to find more about salt and curds. Cook covered on a low flame, stirring twice or thrice till the liquid dries up and the masala starts sticking to the bottom of the pan.
Scrape off masala from the bottom and add 1/4 cup water.
Cook again till the water dries up completely. Add the remaining water and sugar.
Presure cook till the mutton becomes soft (i.e after one whistle, pressure cook on a low flame for about 10 mintues.
Add the khoyacurd mixture, ground almondsClick to find more about almonds, garam masala and the remaining teaspoon of chilli powder.
Cook uncovered on a low flame for about 5 mintues.
Serve hot with tandoori rotis, naans or parathas

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