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Spicy Mutton Curry - Oriya Style

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Spicy Mutton Curry - Oriya Style

	4.0 Stars based on 285 Reviews
Author : sabbu19...	Published On : Jun 30, 2009
Preparation Time: 7 min	Recipe Type : NonVeg-Main
Cooking Time : 25 min	Standing Time : 5-8 mins
Yield : 4 (4 servings)	Ingredient : Lamb

Description : This recipe originally comes from the kitchens of the Nawabs that once occupied Kalinga.

Recipe of Spicy Mutton Curry - Oriya Style
Ingredient Name	Unit	Quantity

black whole pepper	tbsp	1
cardamom pods	number	4
Chopped coriander	0
cinnamon stick	number	1
clove	number	4
coriander powder	tbsp	1
cumin powder	tbsp	1
Garam masala	tbsp	1
garlic paste	tbsp	1
ginger paste	tbsp	1
Mutton/ lamb cut into pieces	grams	500
onions	large	2
potatoes cut into big chinks	number	2
red chilly	number	3
salt	to taste
tomatoes cut into pieces	number	3
turmeric	tbsp	1
Vegetable oil	tbsp	2
yogurt	cup	1/2
Directions \| How to make Spicy Mutton Curry - Oriya Style

Wash and clean the mutton and trim the excess fat. Marinate it with yogurt and salt for over night in the fridge. Make a paste of onion and red chilly. Heat oil in a heavy bottom pan. Add slightly crushed pepper, cardamom, cloves, cinnamon. when they start spluttering, add the onion paste, sauté till the onion is done and it does not have raw smell. Add the chopped tomatoes and sauté till the tomatoes are blended well. Add the dry masala and salt excluding the garam masala. When the masala is cooked thoroughly add potatoes and marinated mutton pieces (drain the excess liquid from the mariantion). Keep stirring it on medium fire for approx ten mins. Keep sprinkling water so that the masala doesn’t stick to the pan . Finally add 2/3 cup of water and cover with a lid that’s fits well . Cook on a slow fire for approx 45 mins. Keep checking in between and stirring occasionally so that it doesn’t get dry. Add more warm water if the gravy gets more dry. Finally check if the mutton is well cooked and add the Garam masala and chopped coriander. TIPS: If the meat is tough, just add ground raw papaya paste to the marinated meat just couple of hours before cooking. If the raw papaya is not available use ripe papaya skin paste. It is a great natural meat tenderizer.
Recipe Tips	Serving Ideas
Kitchen notes . Cooking on a slow fire imparts a great flavor.	Serve hot with plain rice or Jeera ( cumin ) rice. It is delectable.

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Spicy Mutton Curry - Oriya Style

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Submitted Date:	Jul 24, 2009
Submitted By:	MissChef
Comments:	Ginger paste and Garlic paste is mentioned under the ingredients for this recipe, but does not...

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