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Belur Amma Mutton 🇮🇳 Indian
Amma mutton curry cooked home-style: mutton cooked in an onion-tomato masala with ginger, garlic and warm spices. A practical Indian recipe ready in about 1 hour 39 minutes.
Ingredients 🧅 Onion 2 medium, finely chopped 🍅 Tomato 2 medium, chopped 🧄 Garlic 4 cloves, minced 🫙 Ginger 1 tbsp, grated 🌶️ Cumin Seeds 1 tsp 🌶️ Coriander Powder 1 tsp 🌶️ Turmeric Powder 1/2 tsp 🫙 Vegetable Oil 2 tbsp 🍖 Mutton 500 g, bone-in pieces 🌶️ Red Chili Powder 1 tsp Optional extras 🌿 Fresh Cilantro 2 tbsp, chopped 🌿 Curry Leaves 1 sprig 🍋 Lemon 1/2, juiced Instructions 1 Marinate the mutton with turmeric, chili powder, salt and half the ginger-garlic for at least 20 minutes.
2 Heat the vegetable oil, crackle the cumin seeds, then fry the onion until deep golden.
3 Add ginger, garlic and tomato with turmeric, chili and coriander powders; cook until the oil separates from the masala.
4 Add the mutton, sear 5 minutes, then add 1½ cups hot water, cover and simmer (or pressure-cook) until tender, about 55 minutes.
5 Finish with cilantro and lemon; taste for salt and serve hot with rice or roti.
Chef's tip
Cook meat low and slow (or pressure-cook) until it is truly tender before finishing the gravy.
Video: మటన్ కర్రీ || MUTTON CURRY || 2020 · on YouTube
Belur Amma Mutton
Time 99 min
Serves 3
Level Hard
Prep / cook 34 / 65 min Ingredients 🧅 Onion 2 medium, finely chopped 🍅 Tomato 2 medium, chopped 🧄 Garlic 4 cloves, minced 🫙 Ginger 1 tbsp, grated 🌶️ Cumin Seeds 1 tsp 🌶️ Coriander Powder 1 tsp 🌶️ Turmeric Powder 1/2 tsp 🫙 Vegetable Oil 2 tbsp 🍖 Mutton 500 g, bone-in pieces 🌶️ Red Chili Powder 1 tsp Optional 🌿 Fresh Cilantro 2 tbsp, chopped 🌿 Curry Leaves 1 sprig 🍋 Lemon 1/2, juiced Steps Marinate the mutton with turmeric, chili powder, salt and half the ginger-garlic for at least 20 minutes. Heat the vegetable oil, crackle the cumin seeds, then fry the onion until deep golden. Add ginger, garlic and tomato with turmeric, chili and coriander powders; cook until the oil separates from the masala. Add the mutton, sear 5 minutes, then add 1½ cups hot water, cover and simmer (or pressure-cook) until tender, about 55 minutes. Finish with cilantro and lemon; taste for salt and serve hot with rice or roti. 
