Mangalore Mutton Curry  

Recipe of Mangalore Mutton Curry

Posted Date : November 02,2016
Time to make : 1 Hr 45 Min
Instruction for Mangalore Mutton Curry


  • Crush the onions, garlic, and ginger together into a paste. Warm oil in a pressure cooker bottom. Include the onion paste and fry over medium heat until golden brown. 

  • While onion paste is cooking, get masala paste prepared. Warm 1 teaspoon oil in a little skillet and meal all the dry flavors. Granulate to a paste alongside the coconut. Keep for some other time. 

  • When onion masala is prepared, include the pureed tomatoes. Cook, blending habitually till tomatoes are cooked and change shading. Presently include the turmeric powder and some salt. Presently include the lamb and bhuno/panfry the sheep in the masala till the lamb gives out a few juices, around 10 minutes. Presently include the potatoes, ground coconut masala paste, tamarind glue, sugar, and 1 container water. 

  • Heat to the point of boiling, close the pressure cooker top and cook at high weight for 2 shrieks. Diminish warmth to stew and cook for 15 more minutes. When weight has discharged, open cooker. Check salt and seasonings. Embellish with coriander clears out. Serve.

Ingredients of Mangalore Mutton Curry
  •  ½ kg boneless Mutton, cut into small pieces
  •  250 gms potatoes, cut into fourths
  •  3 large onions
  •  6 cloves of garlic
  •  4 cm long piece of ginger
  •  2 large tomatoes, pureed
  •  1 teaspoon turmeric (haldi) powder
  •  1 tablespoon tamarind paste
  •  2 tablespoons vegetable oil
  •  Salt to taste
  •  1 teaspoon sugar
  •  1 cup water
  •  Coriander leaves, for garnish           
 For masala paste
  •  1 tablespoon poppy (khus khus) seeds
  •  1 stick cinnamon (dalcini)
  •  4 cloves (lavang)
  •  15 black peppercorns
  •  1 black cardamom (badi elaichi)
  •  1 teaspoon cumin (jeera) seeds
  •  4 dry red chillis
  •  1 teaspoon oil
  •  1//2 cup grated coconut
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