Mutton gravy is an authentic dish cooked in onion tomato gravy along with Indian spices. Choosing tender lamb meat leads to juicy and melt in mouth mutton pieces. Using shallots is recommended for this gravy than big onions. Shallots makes this gravy taste awesome and as well as healthy. I have used lamb meat with bones.
Its a perfect pair with piping hot idlis. I usually prepare this gravy with idli (Refer Idli/Dosa batter preparation here) and coconut chutney. It tastes delicious with chapathi,poori and also with rice. You cannot stop having little 🙂
For other mutton recipes, do check the links:
Mutton – 1/2 kg
Shallots – 1/4 kg
Tomato – 4 nos
Ginger garlic paste – 2 tbsp
Homemade curry powder – 3 tbsp
Turmeric powder – 1 tsp
Coconut paste – 1 cup
Curry leaves – 2 sprigs
Kalpasi (Stone flower) – 4 to 5 pieces
Salt – to taste
Water – 5 cups (approx)
Groundnut oil or Sesame oil or Refined oil- 2 tbsp
- Clean the mutton with turmeric powder and salt. Keep it aside.
- In a cooker, heat the oil and add the kalpasi (stone flower).
- Then add the shallots and a sprig of curry leaves. Saute well till onion turns transparent.
- Then add the ginger garlic paste and saute till its raw smell leaves.
- Now mix in the chopped tomatoes and fry till mushy.
- Add the cleaned mutton pieces into the mixture and mix well.
- Mix in the homemade curry powder and turmeric powder at this stage.
- Mix well for about 2 to 3 mins and add the coconut paste, salt.
- Pour nearly 5 cups of water, check for salt and spiciness.
- Throw in the remaining sprig of curry leaves and close the lid of the cooker now.
- Cook in high flame. Simmer the flame after 5 mins from the first whistle.Continue to cook in simmer flame for 15mins and then switch off the flame. Cooking in this calculated time leads to a tender and juicy mutton pieces.
- Delicious mutton gravy is ready now.
- The gravy will release some oil after its done, so add oil accordingly.