Mutton in Yoghurt Based Curry
As I was scrolling down my Twitter timeline, I happened to see Delicious Magazine’s tweet of a nihari lamb. More often than not, Indian recipes from other countries are rarely like what we’d cook here. But this one seemed doable and with a few tweaks, it turned out pretty good. My mutton curries are usually big on whole spices which are freshly ground. This one didn’t need any of that. Mutton was the hero of the dish. And even the curry tasted of it.
I know that nihari requires wheat flour or sometimes chickpea flour to thicken the gravy. It’s quite an amazing idea because this trick also helps kick the spice levels back. Yoghurt adds a creaminess as well as sourness to the curry. By adding just one green chilli and 1/2 tsp of chilli powder, I kept the heat down. It’s a no-fuss curry that I’ve loved cooking and eating. Hoping you will too.
Mutton on the bone – 700 gm
Butter or ghee – 2 tbsp divided
Cinnamon stick – 1 inch piece
Cloves – 1 tsp
Onion – 2 sliced
Garlic – 4-5 cloves finely chopped
Ginger – 1 inch piece finely chopped
Green chilli – 1 chopped
Plain yoghurt – 1/2 cup
Chickpea flour – 2 tsbp
Turmeric powder – 1/2 tsp
Coriander powder – 1 tsp
Cumin powder – 1 tsp
Chilli powder – 1/2 tsp (alter according to taste)
Meat masala or garam masala – 2 tsp
Salt to taste
Coriander leaves to garnish
Heat 1 tsp butter or ghee in a pressure cooker and add the cinnamon stick and cloves.
Once fragrant, add the onions and saute till soft. Add the ginger and garlic at this point and mix well.
Add the mutton pieces along with the coriander powder, cumin powder and meat masala or garam masala powder. Mix well.
Add 2 cups of water, salt and cover with the lid. Let this cook on high heat till two whistles are let out. Then, turn the flown down and let it cook on low heat for 20 mins.
Let the pressure drop on its own while you get on with the gravy part of the recipe.
Heat the other 1 tsp butter or ghee.
Tip the chickpea flour in and begin mixing on medium heat.
Once mixed, slowly add the stock from the cooked mutton little by little.
You will see the chickpea, butter and the stock forming a thick gravy.
To this add the turmeric and chilli powder, and mix well.
Add the yoghurt, one tbsp at a time so it doesn’t split.
Now add the rest of the stock along with the mutton into the gravy.
Cover with a lid and let it simmer for 5 mins on low heat.
Garnish with coriander leaves.
Serve with rice or roti.