Best Indian Spicy Mutton In Egg Sauce Recipes

RAILWAY MUTTON CURRY RECIPE

Steps:

• Pressure cook the mutton with 2 cups of water and 2 tsp salt until 80% cooked in a pressure cooker.
• Remove the cooker from heat and keep aside.
• Heat mustard oil in a pan.
• Once the oil is hot, add bay leaves, cloves, green cardamom, black cardamom, fennel seeds, cumin seeds and dry red chillies and let them crackle for a few seconds.
• Add onion and fry until they turn slightly brown.
• Add ginger garlic paste and fry until onion turns nicely brown.
• Now add potatoes, coriander powder, turmeric powder, red chilli powder, cumin powder and salt to taste and cook for 2-3 minutes.
• Add 1/2 cup water and cover the pan.
• Cook until potatoes are softened.
• Add tomato (Or Tamarind) and fresh coriander and cook for 3-4 minutes.
• Add the cooked mutton along with the broth and cook for 10-12 minutes on low heat.
• Now add coconut milk and cook on low heat until the curry comes to a gentle simmer.
• Garnish with fresh coriander and serve hot with steamed rice or roti.

KEEMA RECIPE | MUTTON KEEMA CURRY RECIPE

Steps:

• Heat a pan with oil and saute the dry spices for a minute - bay leaf, cinnamon, cloves, cardamoms.
• Add green chilies and onions. Fry them well on a medium flame until evenly golden.
• Saute ginger garlic paste for a minute or until the raw smell goes off.
• Add keema and saute for 2 to 3 mins on a low heat.
• Sprinkle salt & all the spice powders - turmeric, red chili powder and garam masala. Also add mint now.
• Saute for 3 to 4 mins on a low heat.
• Cover and cook for about 8 to 10 mins on the lowest heat. You will see some moisture being released and the keema is slightly tender.
• Add tomato and saute until the tomato blends well with keema completely. This takes about 5 to 6 mins. The raw smell of tomatoes should go away by now.
• Pour ¼ cup water, stir and cook covered until the keema is completely tender meaning it's cooked.
• Open the lid, evaporate the water if any left to suit your taste. Adjust salt and spice powder at this stage. If you desire you can add more masala too at this stage and saute until the keema comes to a desired consistency.
• Sprinkle coriander leaves and stir.
• Keep mutton keema covered until served.
• Sprinkle some lemon juice over keema before you serve with rice, paratha and fresh cut onions, cucumbers and carrot.

INDIAN SPICY MUTTON IN EGG SAUCE

Steps:

• Heat oil in a large flat-bottomed pan.
• Add aniseeds, cloves, cinnamon stick, garlic, ginger, curry leaves and the onion.
• Stir-fry for 8 minutes until the onions turn brown.
• Add the meat and salt and mix well.
• Cover and cook for 10 minutes.
• Mix in turmeric powder and water{as required} to cook the mutton.
• Now, carefully extract the thick milk from the coconut.
• Beat an egg in a bowl until light and fluffy.
• Add the thick milk to it.
• Beat again.
• Squeeze lemon juice into this egg mixture.
• Pour this mixture on the meat.
• Allow this curry to come to a boil.
• Boil the potatoes separately until tender.
• Cut them into 4 pcs.
• each.
• Add the chopped potatoes to the meat gravy.
• Cover and cook on low flame until the gravy thickens.
• Remove from heat.
• Serve hot with rotis or biryani.
• Enjoy!