Indian Tamil style Mutton curry

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Name: Tamil Mutton curry
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: Indian
Ingredients: 1 kg Mutton chopped into pieces; Turmeric; Salt; 3 Tbsp Coriander Powder; 2 Tbsp Chilli powder; 2 strands curry leaves grind; 1 inch Ginger grind; 2 Tbsp Garlic; 5 Green chili; 1 Handfull Shallots grind; 2 Onion chopped; 2 Tbsp Sesame Oil; 1/4 tsp Fenugreek Seeds; 4 cloves; 1 inch piece Cinnamon stick; 1/2 tsp garam masala

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INGREDIENTS

1 kg Mutton ; chopped into pieces
Turmeric
Salt
3 Tbsp Coriander Powder
2 Tbsp Chilli powder
2 strands curry leaves ; grind
1 inch Ginger ; grind
2 Tbsp Garlic
5 Green chili
1 Handfull Shallots ; grind
2 Onion ; chopped
2 Tbsp Sesame Oil
1/4 tsp Fenugreek Seeds
4 cloves
1 inch piece Cinnamon stick
1/2 tsp garam masala

Servings

INSTRUCTIONS

Grind Together:

Combine green chilies, ginger, garlic, shallots, and curry leaves into a fine paste. Divide the mixture into two equal portions.

Marinate the Mutton:

Take half of the ground paste and mix it with the mutton pieces. In a separate pan, lightly fry turmeric powder, chili powder, and coriander powder for about 2 minutes, then mix this with the marinated mutton. Set aside.

Prepare the Masala Base:

In a large pan, heat oil. Add fenugreek seeds, cloves, and cinnamon. Then add the remaining half of the ground paste and sauté until it turns golden brown.

Add Onions:

Add sliced onions to the pan and sauté until they are soft and lightly browned.

Cook the Mutton:

Add the marinated mutton to the pan and fry for about 15 minutes, stirring occasionally.

Pressure Cook:

Add water as needed to cover the mutton. Transfer everything to a pressure cooker and cook for 12–14 whistles on medium heat

NOTES

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Tamil Mutton curry

1 kg Mutton chopped into pieces
 Turmeric
 Salt
3 Tbsp Coriander Powder
2 Tbsp Chilli powder
2 strands curry leaves grind
1 inch Ginger grind
2 Tbsp Garlic
5 Green chili
1 Handfull Shallots grind
2 Onion chopped
2 Tbsp Sesame Oil
1/4 tsp Fenugreek Seeds
4 cloves
1 inch piece Cinnamon stick
1/2 tsp garam masala

Grind Together:
Combine green chilies, ginger, garlic, shallots, and curry leaves into a fine paste. Divide the mixture into two equal portions.

Marinate the Mutton:
Take half of the ground paste and mix it with the mutton pieces. In a separate pan, lightly fry turmeric powder, chili powder, and coriander powder for about 2 minutes, then mix this with the marinated mutton. Set aside.

Prepare the Masala Base:
In a large pan, heat oil. Add fenugreek seeds, cloves, and cinnamon. Then add the remaining half of the ground paste and sauté until it turns golden brown.

Add Onions:
Add sliced onions to the pan and sauté until they are soft and lightly browned.

Cook the Mutton:
Add the marinated mutton to the pan and fry for about 15 minutes, stirring occasionally.

Pressure Cook:
Add water as needed to cover the mutton. Transfer everything to a pressure cooker and cook for 12–14 whistles on medium heat

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Nutrition

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Serving Size: 1 Serving (257g)
Recipe Makes: 6 Servings

Calories: 486
Calories from Fat: 219 (45%)

Amt Per Serving		% DV

	Total Fat 24.3g	32 %
	Saturated Fat 9.4g	47 %
	Monounsaturated Fat 9.7g
	Polyunsanturated Fat 3.6g
Cholesterol 181.7mg		56 %
Sodium 260.6mg		9 %
Potassium 981.6mg		26 %
Total Carbohydrate 12.2g		4 %
	Dietary Fiber 3.8g	15 %
	Sugars, other 8.4g
Protein 57.9g		83 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 486

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