Tomato Mutton Curry

Tomato Mutton Curry
Serves 3-4

The first time I tasted this curry was at an Indian restaurant near the neighborhood. I ate it together with fresh baked tandori naan. I was totally mad about it and tried to figure out how to make it. Several trial and errors until I got it right. Finding a recipe was not easy, even via the internet so I changed by looking for a similar image. The more often you cook the more you can taste the food only by looking at the texture and the color of the food. Let the mutton cook in tomato juice and never add water because it will screw the texture. If you want the meat to be more tender, use the pressure cooker so you don’t loose the juicy gravy.

500 gr mutton
1 medium onion, thinly sliced
4 cloves garlic, crushed and cut
3 cm ginger, peeled and crushed
1 can diced tomato
1/2 tsbs tomato paste
1/3 tsp cinnamon powder
4 pieces cloves
1/2 tsp fennel
1/2 tsp black pepper
2 tsp coriander powder
1/2 tsp turmeric powder
1 tbs curry leaves
1-2 tsp salt

How to prepare:
-saute the onion, garlic, ginger in medium oil
-add the can tomato, tomato paste, cinnamon powder, cloves, fennel, black pepper, coriander powder, turmeric powder, curry leaves and salt
-add the mutton and cook until the gravy becomes thick.


4 thoughts on “Tomato Mutton Curry

  1. A friend of mine who actually did an Indian cookery course visited last year and she made an amazing mutton curry. I can’t remember to be honest how she went about it except for one thing … she didn’t sauté the onions … she slow cooked the onions for almost an hour … before adding the mutton and,again, slow cooking that. The texture and taste were incredible.

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