Mysore Mutton Curry Recipe

Mysore Mutton Curry Recipe

500 g mutton, cubed

1/2 teaspoon turmeric powder

225 ml water

115 ml oil

1/2 teaspoon mustard seeds

 3 teaspoons urad dhall (black split peas)

2 stalks curry leaves

500 g shallots, peeled and sliced

3 tomatoes, halved

4 tablespoons chili powder

50 ml dark soy sauce

1 teaspoon salt or to taste (optional)

2 potatoes, peeled and diced

Grind to a paste:

5 cloves garlic

1 ginger (7.5 cm or 3 inch)

2 tomatoes

225 ml water

Method:

Wash and drain mutton.  In a pot, heat oil until hot and add mustard seeds, dhall and curry leaves and fry for dhall turns brown.  Add shallots and tomatoes and fry till shallots are soft.  Add in mutton, turmeric powder, grind paste, chili powder, dark soy sauce, potatoes and stir for about 5 – 10 minutes until fragrant.  Add salt to taste and water.  Stir well and and allow mutton to cook for 45 minutes till fork tender.  This dish has to be semi-dry, so if there is too much liquid, simmer over low heat till liquid evaporates.  Serve with rice.