Mutton curry is a popular dish in India and Pakistan with various spice combinations. Each region has its own version, such as the heavy-spiced Chettinad, spicy Andhra, sweet Kashmir, and creamy Goan. Mutton can be eaten in a bowl, wrap, or samosa, and is often served with chapati.
Mutton curry is a common dish served in India and Pakistan. It is generally prepared with various combinations of a wide variety of spices. There are many mutton curry recipes. Each region of India has its own version of this popular dish. Some curries are spicy or hot and other types are creamy with traditional Indian curry taste.
Consumed in a variety of ways, mutton curry is commonly eaten in a bowl, with or without rice. It can also be rolled into a wrap or stuffed into a taco. An unleavened bread that is commonly served in India is called a chapati. This bread can be used to make meat and gravy into finger food or a type of sandwich. Mutton is also a great ingredient for a filled pastry called a samosa, which is fried or baked.
Chettinad is an area of India known for its combination of heavy spices. A recipe for Chettinad mutton curry would have garlic, ginger, shallots, cumin, pepper seeds and fennel seeds. Turmeric powder, coriander powder and chilli powder complement the paste in which the mutton is marinated. The mutton is then cooked in mustard seeds, curry leaves, tomatoes and onions.
Spicy Andhra Mutton Curry is similar to the Chettinad version but uses black pepper and red chilli to create a spicy version. Coriander leaves and powder add a spicy, nutty, almost citrusy flavor. The Andhra version is a popular dish in the Andhra region.
The Kashmir region version of mutton curry has a slightly sweet gravy. This curry uses powdered saunf, also known as fennel seeds, and sugar to create a sweeter variation. Khoya is a sweet dried milk available in India and is added to curry. Ghee is a clarified butter that is added to the sauce to flavor and increase the smooth texture of the curry sauce.
The Goan region enjoys its own type of mutton curry which uses less spice than some of the others. This version marinates the mutton in a creamy sauce of turmeric powder and yoghurt. Pepper, coriander, and red pepper flakes add some bite to the sauce. The dried coconut smoothes the sauce, adding a little sweetness to balance out the spiciness.
Mutton curry is made with cloves, coriander, turmeric and poppy seeds. Chili powder and coconut add a sweet and spicy side to the marinade. This version differs from the others in that the meat is skewered, then fried. The onions are fried in oil, then the marinade is combined with the oil to create a sauce.
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