Mutton Green Curry
Mutton is simply an older sheep. It’s not fatty like lamb but does need to be cooked for a long time to achieve tender fall apart meat.
Prep Time: 20 minutes
Cook Time: 40 minutes Servings: 4
- 1/2 kg mutton (You can use mutton chops as well)
- 3 medium onions, crushed
- 1 teaspoon garlic, crushed
- 1 teaspoon ginger, crushed
- 6-7 green chilies, crushed
- 1 bunch coriander leaves, crushed
- 1 tablespoon mint leaf, crushed
- 1 tablespoon methi leaves, crushed or 1 teaspoon dry methi leaves
- 2-3 tablespoons ground spinach
- 1 cup low-fat yogurt
- 1/2 cup oil or ghee
- 1 teaspoon garam masala
- 1 1/2 teaspoons salt
- 1/2 teaspoon red chili powder
- 1 teaspoon cumin seed, powdered
- 1/4 teaspoon turmeric powder
Heat oil in a pan over medium heat.
Fry garlic and ginger in the oil to a golden brown colour.
Add onions and fry to a golden brown colour.
Add turmeric powder, red chilli powder, garam masala powder, salt and cumin seeds (powdered). Mix well.
Add the mutton pieces/mutton chops. Fry well.
Add 3/4 cup of water. Cook under pressure for 10 minutes.
Meanwhile, In a blender, add the yogurt, coriander leaves, mint leaves, methi leaves, spinach and green chillies. Process until smooth.
Remove pressure from the cooker.
Add the low-fat yogurt and green masala mixture to the mutton.
Cook over low heat till the gravy thickens. There is no need to keep on stirring while the dish is cooking.
Dish it out. Garnish with green chilies and ginger. Hara Mutton is ready to serve.
- Serve hot with chapati or rice.