Mutton Badami Curry

The Mutton Badami Curry is made with a base of coconut and almond thereby reducing the coconut in the curry. It’s a mild and easy to make thick curry and goes well with chapatis.

Serves: A Family of Four

Prep. Time: 30 Mins.

Cooking Time: 40 Mins.

Ingredients:

• Mutton – 500 gms
• For the Masala Paste:
  • Almonds (soaked in warm water) – 12
  • Coconut (lightly roasted) – ½ cup
  • Light Green Chillies – 4 to 6
  • Corriander Leaves – ¼ cupsrdwe
• Chilly Powder – 1 tsp.
• Garam Masala Powder – 1 tsp.
• Turmeric Powder – ¼ tsp.
• Cinnamon – ½ inch
• Cloves – 3
• Green Cardamom – 2
• Black Cardamom – 1
• Mace – ½
• Black Pepper Corns – 6
• Bay Leaves – 2
• Lime – ½ medium
• Onions (chopped) – 2 medium
• Curds – 2 tbsp.
• Ghee – 2 tbsp.
• Salt – 1 tsp.

Step 1:     Wash the mutton and drain well. Add to a pressure cooker and add 1 tsp. Salt, the juice of the ½ lime, curds, turmeric powder, red chilly powder, garam masala powder, cinnamon, cloves, green cardamom, black cardamom, mace, peppercorns and bay leaves to it and mix and keep aside.

Step 2:     Grind the ingredients for the masala paste using a little water.

Step 3:     Keep the pressure cooker on high heart and saute the mutton for a few minutes till its juices release. Then add 1 cup hot water and pressure cook on high heat till the 1^st whistle. Then lower the heat and cook for another 20 minutes.

Step 4:     Meanwhile, place another pan on heat and add to it the 2 tbsp., of ghee. Add the chopped onions and fry them till light golden.

Step 5:    Later, open the pressure cooker and add the fried onion to the cooked mutton. Also add the ground masala paste. Mix and cook uncovered for 5 minutes or till the gravy thickens as per your liking.

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