Mutton Gravy Recipe
Mutton gravy is a beloved South Indian delicacy that holds a special place in Tamil cuisine. This rich, aromatic curry with tender pieces of mutton cooked in a flavorful spice-laden gravy is the ultimate comfort food that brings families together. Whether it's a Sunday lunch or a special occasion, the aroma of mutton gravy simmering in the kitchen is simply irresistible.
What makes this mutton gravy truly special is the perfect balance of spices and the slow-cooking technique that ensures every piece of meat is melt-in-your-mouth tender. The gravy, infused with onions, tomatoes, and traditional Tamil spices, creates a robust flavor profile that pairs beautifully with steamed rice, parotta, or even chapati. It's a dish that showcases the depth and complexity of South Indian cooking.
This recipe brings you the authentic taste of traditional Tamil mutton gravy that's been passed down through generations. While it requires some patience and time, the end result is absolutely worth the effort. The combination of freshly ground spices, caramelized onions, and succulent mutton creates a dish that's restaurant-quality right in your home kitchen.
🛒 Ingredients
👨🍳 Instructions
Clean and wash the mutton pieces thoroughly under running water. Drain and keep aside.
Heat oil in a pressure cooker or heavy-bottomed pan. Add cinnamon, cloves, cardamom, and fennel seeds. Let them splutter.
Add curry leaves and finely chopped onions. Sauté on medium heat until onions turn golden brown.
Add ginger garlic paste and sauté for 2 minutes until the raw smell disappears.
Add chopped tomatoes and cook until they turn soft and mushy, and oil separates from the mixture.
Add turmeric powder, red chilli powder, coriander powder, and salt. Mix well and cook the masala for 2-3 minutes.
Add the cleaned mutton pieces and mix well ensuring all pieces are coated with the masala. Cook on high heat for 5 minutes, stirring occasionally.
Add water as needed to achieve desired gravy consistency (approximately 1.5 to 2 cups).
If using pressure cooker, close the lid and cook for 4-5 whistles or until mutton is tender. If using a pan, cover and cook for 45-60 minutes on low heat until mutton is cooked through.
Once done, open the cooker and check the consistency. If the gravy is too thin, simmer without lid for a few minutes. If too thick, add little hot water.
Add garam masala powder and mix well. Cook for another 2 minutes.
Garnish with freshly chopped coriander leaves and serve hot.
💡 Tips and Tricks
- 💡Choose mutton pieces with some fat and bone for more flavorful gravy
- 💡Marinating the mutton with ginger garlic paste, turmeric, and salt for 30 minutes before cooking helps tenderize the meat
- 💡Browning the onions properly is key to getting a rich, dark gravy
- 💡Adjust the spice levels according to your preference - add more or less chilli powder
- 💡For extra richness, you can add 2 tablespoons of cashew paste or coconut milk to the gravy
- 💡The gravy tastes even better the next day as the flavors develop further
Nutrition Info
AI Estimated Values per serving
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