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Prep Time : 25min
Cook Time : 1hr 30min
Course : Entree
Special : Caffeine-Free, Easy, Egg-Free, Gluten-Free, Kosher (Meat), Lactose-Free, Low Sodium, Non-Alcoholic, Nutrient Dense, Sugar-Free, Wheat-Free
Type of Prep : Braise, Sauté, Simmer
Cuisine : Indian
Occasion : Fall, Family Dinner, Spring, Summer, Winter
 
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Indian Mutton Curry Recipe

From International Curry Cooking by N. Maheswari Devi (Eastern Universities Pr.)

If you do not like spicy food, adjust the spices accordingly in this mutton or beef curry made with a variety of vegetables. The mixture is served over hot rice so it is a good meat-stretcher.

INGREDIENTS:

  • 2 Tablespoons butter or margarine
  • 1 pound mutton or beef, trimmed and cubed
  • 1 onion, sliced
  • 2 potatoes, cut in 1-inch cubes
  • 1 carrot, peeled and sliced
  • 1 cup cauliflower florets
  • 1 cup eggplant, cut in 1-inch cubes
  • 3 cloves garlic, minced
  • 2 fresh green chiles
  • 2 Tablespoons ground coriander
  • 1 Tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon ground ginger
  • 1 teaspoon turmeric
  • 1 teaspoon curry powder or to taste
  • 1 Tablespoon mustard seed
  • 1/2 cup white vinegar
  • 3/4 cup coconut cream, diluted to 1-1/2 cups

PREPARATION:

To moderately hot butter in large skillet or wok, add onions, garlic, chilies, mustard seeds, curry powder, coriander powder, chili powder, cumin powder, turmeric powder, and ginger. Stir constantly, then lower heat.

Add mutton or beef, potatoes, carrots, cauliflower, and eggplant. Saute until meat is browned, then add diluted coconut milk and vinegar. Simmer on very low heat until meat is nearly tender. When vegetables and meat are tender, add rice flour mixed with a little water and salt. Add more water if necessary.

Serving Ideas : Serve over hot cooked rice with plain yogurt.

Per serving: 271 Calories; 17g Fat (55% calories from fat); 13g Protein; 20g Carbohydrate; 32mg Cholesterol; 182mg Sodium

Yield: 6 servings

Recipe Source: International Curry Cooking by N. Maheswari Devi (Eastern Universities Press)
Reprinted with permission.

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