Monday, 14 December 2015

Fusion Mutton Curry..!!!

Have you ever tried to keep yourself away from your most adored hobby? Doesn’t it make a throbbing pain in the heart directly? No, not intentionally but I was away from my blog for a long time because of some indispensable reasons. Anyway, nothing much to tell about it…hope everyone of you is  just hearty and hale…My heartcore thanks to each and everyone who inspite of my absence, regularly visited my blog and the same time a warm welcome to all the new members of my blog page.. Though I was officially absent but regularly I got notifications of your visits, comments and likes. Not only that but also I should give immense thanks and love to my those generous and kind friends who reinvigorated me to start blogging again…

Today, I am going to share one of my experimental mutton  recipes which I prepared for the very first time for a Sunday lunch. I termed it “Fusion Mutton Curry” as in this recipe I combined two different processes of the mutton preparation. One,which is typically used to prepare mutton in the Southern Part of India and with the other process mutton is prepared in the Northern Part of India.
Here comes the process :

Ingredients :

                           : To Marinate The Mutton:

  • Yogurt :2/3 tbsp
  • Salt: To taste
  • Turmeric Powder: ¼ th tsp mustard oil: 2-3 tbsp.
  • Mustard Oil : 2-3 tbsp.
  • Garlic Paste: 1 tbsp.
  • Black Pepper Powder(preferably freshly crushed) : ¼ th tsp.
  • Kashmiri Red Chili Powder : 2 tsp (You may use hot red chili powder instead of Kashmiri red chili powder if you wish to )

                     :Other General Ingredients:

  • Mutton: 800gm
  • Curry Leaves :5-6 nos.
  • Onion: 5-6 nos (medium sized, chopped finely)
  • Tomato: 2 chopped
  • Ginger Paste: 1 ½ tbsp.
  • Garlic Paste: 1 tbsp.
  • Coriander Powder: 1 tbsp.
  • Cumin Powder: 1 tbsp.
  • Coconut Milk: ½ cup (you may prepare it freshly or used store bought coconut milk. I used 2 tbsp of  Maggi coconut powder which I dissolved it half cup warm water and made the milk )
  • Cinnamon Sticks: 1
  • Cardamoms: 4-5 nos.
  • Cloves: 4/5
  • Salt: to taste
  • Sugar: ¼ th tsp.
  • Mustard Oil: 2-3 tbsp. more except the amount used for marinating.
  • Fresh Cream: 1 tbsp.


  • Wash the mutton pieces well with warm water and wipe the pieces off with a kitchen towel or paper napkin.
  • Marinate it with the above mentioned ingredients and keep it for 1 hr inside the refrigerator.
  • Heat the rest of the mustard oil in a pressure cooker. Add the cinnamon sticks, cardamoms and cloves. When the aroma starts to come out add the curry leaves, tomatoes and chopped onions. Cook until the onion becomes soft and translucent and the tomatoes become mushy.
  • Now add the marinated mutton pieces into the pressure cooker and fry on high flame for 5- 7 minutes.
  • Add the ginger garlic paste, coriander powder, cumin power, salt (be careful while adding salt as the mutton pieces already have salt which was given while marinating ),sugar and mix thoroughly. Cook until oil start releasing from sides of the cooker.
  • Add the coconut milk now. Give it a good stir and over the lid of the pressure cooker. Cook till 2 whistles come out or till the mutton pieces are done.
  • Uncover and taste the seasoning. Add salt or sugar if required.
  • During this mutton curry preparation you do not need to add any extra water as it has a thick gravy and not watery. The mutton pieces will be cooked with the water present in the yogurt and in the coconut milk.
  • Turn off the flame. Your fusion mutton curry is ready to be served now. Add the fresh cream and serve with Rice, Pulao , Roti or Parantha.
  • This time I served it with Bengali Mishti Polao .

                                                    Enjoy Your Food!!!!


  1. You are back with a bang with your new recipe Misti Di! Loved it!

  2. Is this recipe for mutton or chicken the recipe says fusion mutton curry but in the ingredients you say Marination for Chicken