Quick and easy Mutton curry – Mutton Tavla
2014-12-09- Cuisine: Indian
- Course: Main Course
- Skill Level: Intermediate
- Yield : 1.5 kg
- Servings : 4-5
- Prep Time : 25m
- Cook Time : 35m
- Ready In : 1:20 h
Eid wali mutton curry
Quick and easy mutton curry or Mutton Tavla as it is called in our household is a thin mutton gravy typically eaten with Indian bread and it just needs about four to six-hour marination time to be perfect. Really. It is that simple. I mean what can be easier than mixing everything together and cooking it on the stove top till the mutton gets tender. So where is the catch? Well, there is no catch. Just remember – no ginger.
Serve this delightful gravy with Sheermal or Nan or Lachcha parathas and sit back and bask in all the praises that you will get.
Trivia
This mutton gravy is so delectable because of the spices that are used in making it. Spices are used in different forms – whole, chopped, ground, roasted, sauteed, fried and as topping. They blend food to extract the nutrients and bind them in a palatable form. Some spices are added at the end as a flavouring and are typically heated in a pan with ghee or cooking oil before being added to a dish. Lighter spices are added last, and spices with strong flavour should be added first. Source: Wikipedia
Quick and easy mutton curry – mutton tavla
Ingredients
- Mutton 1.25kg
- Onions 4-5
- Garlic 1 big pod
- Cinnamon stick 1
- Black cardamom 1
- Cardamoms 3-4
- Black peppercorns 1 Tsp
- Whole Cloves 4-5
- Black Cumin seeds 4 Tbsp
- Coriander Seeds 1 Tbsp
- Red chile powder 1 - 2 Tsp (or more)
- Ground coriander (Dhania powder) 3 Tbsp
- Sesame seeds 1Tbsp
- Groundnut 7-8 nuts
- Coconut 1 Tbsp (optional)
- Curds 1.5 cup (should be very sour)
- Salt to taste
- Mustard Oil 200ml
Method
Step 1
Grind half the onions, and finely cut the remaining. Pound the garlic cloves and keep aside.
Step 2
Dry roast and ground 2 Tbsp Cumin seeds, Cinnamon, Black Cardamom, Green Cardamom, Cloves and Whole pepper. This is your garam masala.
Step 3
Dry roast coconut (the dried desiccated variety), sesame seeds and groundnuts and ground them. Keep aside. This powder will be used to thicken the curry after it is cooked.
Step 4
Roast the 1 Tbsp Coriander Seeds and 2 Tbsp Cumin seeds till they turn black. Let them cool and grind them to a fine powder. This is your Kala masala . Only 1/2 Tsp will be needed for the curry, the rest can be stored.
Step 5
In a pressure pan, mix Curd, Onion, Garlic, Garam masala powder that you just made, Coriander powder, Red Chilli powder, Mutton and Mustard Oil. Add salt and marinate the mixture for four hours. You can also keep marinade it overnight in the refrigerator. Remember to bring it to room temperature before cooking, though.
Step 6
After six hours, keep the pressure pan on the gas and cook for about 30-35 minutes or till the mutton is tender. Let the pressure drop on its own, add the groundnut, sesame, desiccated coconut mixture to the curry. Let the curry boil for about a minute so that the it thickens a bit. Taste for salt and adjust it. If you want the curry to be a bit fiery, you can add more red chilli powder at this stage.
Step 7
Switch off the stove and add a pinch or two of Kala Masala that you made. Adding Kala Masala will give the gravy a nice dark colour and enhance its flavour. Keep it covered for a few minutes, garnish with a slice of tomato (optional) and coriander.
Serving Suggestion
Serve with Sheermal, Nan or lachcha parathas, or Zeera Rice
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posted by Shivali on September 2, 2017
You’ve mentioned that grind half onion to paste and the other half to finely slice. And then you’ve said to mix everything together to marinate. So does that mean that I add both the sliced and the ground onion in the mutton marination?
posted by Swati Sani on September 3, 2017
yes 🙂
posted by Rabs on September 24, 2015
Can I use chicken instead
Which steps would be different
posted by Swati Sani on September 24, 2015
If you are taking the same quantity of chicken, you just have to reduce the cooking time, since chicken will cook much faster than mutton. Rest all will remain same.
posted by minnie@thelady8home on December 9, 2014
This is awesome!! Bookmarked.
posted by Swati Sani on December 10, 2014
Do try out and let us know how it turned out…
posted by Kaye Hunley on November 28, 2016
I look forward to getting new recipes .