Description
This recipe isn’t just food; it’s an experience. Imagine tender, spicy mutton curry nestled in a soft, hollowed-out loaf of bread, a bite packed with comfort, flavor, and a touch of nostalgia. Let’s dive into how to create this soul-satisfying dish.
Ingredients
Scale
- 1 kg Mutton (cut into chunks)
- 3 Potatoes (cubed)
- 2 Tomatoes (chopped)
- 2 Onions (chopped)
- 1 tsp Turmeric
- 3 tsp Kashmiri masala
- 1 tsp of your favorite masala
- 1 tsp Cumin (Jeera) powder
- Salt (to taste)
- 3 Cloves
- 3 Cardamom pods (Elachi)
- 1 Cinnamon stick
- 3 Bay leaves
- 1 tsp Ginger-Garlic paste
- Peas (optional, for a pop of sweetness)
Instructions
- Heat oil in a large pot, toss in the onions, and cook until golden.
- Then, add cardamom, cloves, cinnamon, and bay leaves.
- Let them sizzle and release their magic for about two minutes.
- Stir in turmeric, Kashmiri masala, your extra masala, and cumin powder.
- Follow with the ginger-garlic paste. Let the flavors meld for a minute.
- Add the tomatoes and cook until they soften into the mix, about two minutes.
- Throw in the mutton and a sprinkle of salt.
- Stir well, letting the spices coat the meat.
- Cook for about 15 minutes, allowing the meat to release its juices.
- When the pot starts looking a bit dry, pour in a quarter cup of hot water.
- Keep cooking on low heat for about 50 minutes, adding hot water a little at a time to prevent sticking.
- Once the mutton is tender, add the potatoes and simmer until they’re fork-tender.
- Optional: toss in some peas for a splash of green and sweetness.
Equipment
Buy Now → Notes
Created, prepared, tried, and tested by Jennifer
Nutritional value: Only for the mutton curry – NOT the bread added
Nutrition
- Serving Size: 1
- Calories: 1667
- Sugar: 5.9 g
- Sodium: 993.1 mg
- Fat: 164.9 g
- Saturated Fat: 74.8 g
- Trans Fat: 0 g
- Carbohydrates: 39.4 g
- Fiber: 7.4 g
- Protein: 5.4 g
- Cholesterol: 168.3 mg
