Indian Mutton Curry Recipe

1. Heat the cooking oil in a heavy bottomed pan, on medium heat.
2. When hot, add the onions. Sauté till the onions begin to turn a pale golden brown. Now remove from the oil with a slotted spoon and drain on paper towels. Turn off the heat.
3. Grind the onions into a smooth paste (adding very little to no water) in a food processor. Once done, remove into a separate container.
4. Now grind the tomatoes, garlic and ginger pastes together, in the food processor, into a smooth paste. Remove into a separate container and keep aside for later use.

1. Heat the oil left over from frying the onions, again and add the onion paste. Sauté for 2-3 minutes.
2. Now add the tomato paste and all the powdered spices, including the garam masala. Mix well.
3. Sauté the resulting masala (onion-tomato-spice mixture) until the oil begins to separate from it. This can take up to 10 minutes to happen.
4. Now add the goat/mutton pieces to the masala, season with salt to taste and stir to fully coat the goat/mutton pieces with the masala. Sauté until the goat/mutton is browned well.
5. Add 1/2 a cup of hot water to the pan, stir to mix well, simmer the heat and cover the pan. Cook till the goat/ mutton is tender. You will need to keep checking on the goat/ mutton as it cooks and adding more water if all the water dries up. Stir often to prevent burning. The dish should have a fairly thick gravy when done.
6. When the meat is cooked, garnish with chopped coriander and serve with hot Chapatis (Indian flatbread), Naans (tandoor-baked Indian flatbread) or plain boiled rice.

Tip: Use a pressure cooker to cook Goat Curry or Mutton Curry, and it will be done in half the time it takes to cook in an open pot!