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Mutton Curry

It's funny how living in hustling and bustling city life for too long makes one takes lots of things for granted. I have been so busy with my life that I forgot to take a pause and enjoy the beauty and simple pleasures in life. Spending the last few weekends up at the mountain house with a snowy mountain view reminded me about it and it also brought back a lot of fond childhood memories. So before I post today's recipe, I would like to share with you this lovely poem that I came across when I was 14 and it has since then imprinted in my heart and mind.

Leisure

"What is this life if, full of care,
We have no time to stand and stare.

No time to stand beneath the boughs
And stare as long as sheep or cows.

No time to see, when woods we pass,
Where squirrels hide their nuts in grass.

No time to see, in broad daylight,
Streams full of stars, like skies at night.

No time to turn at Beauty's glance,
And watch her feet, how they can dance.

No time to wait till her mouth can
Enrich that smile her eyes began.

A poor life this is if, full of care,
We have no time to stand and stare."


W.H. Davies

Today's recipe is by my best friend Leeza, who taught me how to cook this delicious mutton curry. If you are like me, who doesn't really like mutton because of the smell of the meat when cooked, you shouldn't worry about it when making this dish. The trick is to get rid of as much fat surrounding the meat as you can possibly take out, leaving only a bit here and there as it is needed for cooking.

Mutton Curry

(Leeza's recipe)

Ingredients
  • 500 or 600 g mutton or lamb (preferably with bones)
  • 1 thumb sized ginger (to blend)
  • 1½ big red onions (to blend)
  • 4 cloves garlic (to blend)
  • ½ big red onion (quartered or sliced)
  • 1 tomato (quartered)
  • 140 g tomato paste
  • 1 yogurt
  • 2 long red chili (take out the seeds)
  • 50 g butter
  • 1 cinnamon stick
  • 3 green cardamons
  • 4 cloves
  • 1 star anis
  • 1 to 2 tbsp meat curry powder (more if you prefer it spicier)
  • A bunch of coriander and mint leaves
  • Salt
mutton curry
Directions
  1. Remove as much fat as you could around the meat (leaving behind a little bit only) and cut it into big chunks.
  2. Blend ginger, garlic and 1½ pieces of red onions together into a paste.
  3. In a big wok or pot, put in the meat and bones, blended paste, tomato, ½ onion, yogurt, chilies, cinnamon, cardamons, cloves, star anis, curry powder, mint leaves and coriander.
  4. Blend the tomato paste with a bit of water and pour into the pot (covering the meat half way).
  5. Bring the pot to a boil (stirring it now and then) and then let it simmer for 2 to 2½ hours, stirring it now and then. Season it with salts once the gravy has thickened.
  6. Serve this with rice. Enjoy it to the very last bit.
mutton currymutton curry
The Verdict

SHIOK ! (DELICIOUS)

The meat is so tender and savorous with its very aromatic and spicy gravy.:-) A great dish to have during cold season - sure warms you up right away.

If there is any leftover gravy, don't throw it away. It tastes great with pasta.:-)

What I love about this dish is that it is very simple and easy to prepare (fuss free) - just dump everything into the pot and bring it to boil and then let it simmer for 2 hours and the meal is ready.

Notes

If you prefer to have more gravy, add more tomato paste and water. Add more curry powder if needed for the spiciness.

mutton curry
19 comments.
#1, by ireneangele (11/27/2008)

Beautiful poem... and it also look like a wonderful dish ! I am not found of mutton, but I might try that one...

#2, by Pierre (11/28/2008)

It is really REALLY good. I'm not a fan of mutton either but with proper cut and fat removal and actually goes down really nice. Maybe the recipe would work with chicken ?

#3, by The Cooking Ninja (11/28/2008)

@Ireneangele: If you do go for it, use only 1 tbsp meat curry powder and 1 long red chili or maybe only half of it if u can't take it too spicy.

@Pierre: I think the flavour of this gravy might overwhelm the chicken. It might work with beef but then beef curry has its own recipe. The chicken curry recipe works with pork.

#4, by Sreisaat (11/29/2008)

First, big thanks for letting me post your recipe and photo in my blog!! I posted it just today and credit is given to you, of course:-)

Curry - my husband is crazy over curry! We often go to Indian-Nepalese-SriLankan restos in the city to fulfill his cravings for curry. I am not a mutton-fan myself but will try this with pork... what do you think?

#5, by Bon Vivant (12/02/2008)

The photo of the raw ingredients is great!

#6, by ovenhaven (12/03/2008)

I'm not fond of mutton as well, but I love the fact that you can just throw everything into the pot!

#7, by Khunying (12/12/2008)

I have not visited your blog for a while. Thanks for a really nice poem. Mutton curry looks really good. I don't really like the smell either, but seeing your dish makes me want to try this.

#8, by beachloverkitchen (12/21/2008)

your curry really have rich spices ingrendients!! delicious!!

#9, by Ling's Passion (12/21/2008)

Your mutton curry looks delicious. Wishing you Merry Christmas and Happy New year.

#10, by cooking lover (03/18/2009)

i try this recipes its realy tasty and yummy

#11, by The Cooking Ninja (04/03/2009)

@Cooking Lover: Wonderful to hear that you love it. A friend of mine recently tried it also and she is over the moon about it.:-) Sometimes I cook a big pot and freeze some of it for those days where I don't know what to cook or there's nothing in the fridge.

#12, by ange (06/10/2009)

hi. made this last night with bryani rice to go with it... miam miam! thanks for sharing the recipe.

ange

#13, by Chris (06/24/2009)

Just finished making it...WOW! Everyone loved it! Thanks!

#14, by The Cooking Ninja (06/29/2009)

@ange & Chris: I'm so happy to hear that you love it too.

#15, by Surya Joseph kamat (10/11/2009)

Hey i will cook the recipee tommorow an let you know how it turned out, i love to make my hubby happy as he loves tasty food but am a bad cook unlike his mother who is the best so if u could give me some tips iwould be grateful =Surya

#16, by The Cooking Ninja (10/11/2009)

@Surya: Believe it or not, I don't know how to cook at all a few years back. With practice, you'll become better. If u have any questions, pls do not hesitate to ask me. I'll help you the best I can.

#17, by deeba (02/02/2010)

YAY for you Pam...WOW...this looks finger licking good & so simple too. I make a similar one, the only difference being that I roast the mutton first in the hot oil to seal in the moisture...and then carry on.
LOVELY!!

#18 (10/17/2010)

to remove the smell of raw meat , just add some lime juice and leave it for a few minutes before cooking

#19, by chido nyatanga (09/29/2011)

it is superb especiallially with the curry leaves cooked in i love it with sambals.