Kodai Mutton Curry is made with mutton cut into pieces, marinated with chilli powder, coriander powder, turmeric powder, salt, garam masala powder and yogurt, then cooked well until there is a little bit of thick gravy.
The cooked mutton is mixed with sautéed onion, garlic, ginger and tomato, simmered on low flame for 5 minutes, then served with parathas.
Mutton, cut into pieces – half a kilo
- Chilli powder – one tablespoon
- Coriander powder – one tablespoon
- Turmeric powder – half a teaspoon
- Salt – to taste
- Garam masala powder – one teaspoon
- Yogurt – quarter cup
Oil – 3 tablespoons
- Onion, sliced lengthwise – one cup
- Garlic, crushed – one tablespoon
- Ginger, finely chopped – one teaspoon
Tomato, finely chopped – half a cup
Clean the mutton, marinate it with the ingredients listed under number 2, and refrigerate for four to five hours. Afterwards, cook it well. There should be a little bit of thick gravy.
Heat oil and sauté the ingredients listed under number 4. When it turns brown, add the tomato and continue to sauté.
When the oil separates, add the cooked mutton along with its gravy and mix well. Simmer on low flame for 5 minutes, then remove from heat and serve with parathas.
For the best texture, keep the marination time as mentioned: four to five hours in the refrigerator. The curry should finish with a little bit of thick gravy, making it ideal to pair with parathas.
How long should mutton be marinated for Kodai Mutton Curry?
The mutton should be cleaned, marinated with chilli powder, coriander powder, turmeric powder, salt, garam masala powder and yogurt, then refrigerated for four to five hours. This resting time helps the spices coat the meat well before it is cooked into a thick gravy.
What makes this Kodai Mutton Curry gravy thick?
The curry gets its thick gravy from cooking the marinated mutton well and keeping a little gravy with it. Later, this cooked mutton and gravy are added to sautéed onion, garlic, ginger and tomato, then simmered on low flame for 5 minutes.
Can Kodai Mutton Curry be served with rice instead of parathas?
The recipe specifically says to serve Kodai Mutton Curry with parathas, which pair well with the thick gravy. Rice can also be used if preferred, but parathas are especially suitable because they scoop up the rich mutton gravy neatly.
When should tomato be added in this mutton curry recipe?
Tomato should be added after heating oil and sautéing the sliced onion, crushed garlic and finely chopped ginger. Once these ingredients turn brown, add the finely chopped tomato and continue to sauté until the oil separates.
Why is the cooked mutton added along with its gravy?
The cooked mutton is added along with its gravy so the curry keeps its rich flavor and thick consistency. After the oil separates from the sautéed mixture, the mutton and gravy are mixed well, simmered briefly and then removed from heat.
