Today I will show you how to make restaurant style Mutton Curry ( Goat Curry ) at your home. This is my “Jamai Shasti” special recipe, for my viewers. “Jamai Shasti” is a Bengali traditional function. Generally son-in- laws are invited and honored on the day by the in-laws. The in-laws organizes a party for their daughter and her husband. Mother-in laws are very excited in that day and they cook different types of delicious food for their son-in law. It is a very nice social customary, which displays a beautiful bonding between son-in- law and the in-laws. This popular social custom lays foundation of a strong family bonding. All the Son-in-laws get a treat from his in-laws or “Shosur bari”.
Since we live so far away from home, my mom never got any chance to celebrate “Jamai Shasti” with us, so I decided to give a treat to Abhisek by making this special and very delicious restaurant style Mutton Curry.
You might be thinking that Mutton curry is very common dish, but however most of the time the mutton curry we make at home, never comes out as good as we get in restaurant. So If you follow my steps, then you will definitely get the same taste as restaurant style mutton curry (Goat Curry).
Now lets look at the steps to follow at a high level. Please refer the full recipe below for more details.
- Add the onions
- Cook them in low heat with lid on util they become transparent.
- Add the Ginger,Garlic & Chili Paste. Set the heat to medium.
- Add the Goat meat. Add salt, turmeric and red chili powder.
- Once the water comes out, add the chopped tomato.
- Cook until the tomato has melted.
- Stir often.
- Turn of the heat once the oil starts to come out.
Once you complete the 8 steps defined above, transfer the meat to the pressure cooker, cook there as per the instructions given in the full recipe. Then again the transfer the meat & gravy to the wok and adjust the taste and gravy consistency.
This is a very delicious and very satisfactory dish. Just remember to cook it slowly in low-medium heat to get the best results.
- 1kg Goat (1lb )
- 60gm Garlic
- 60gm Ginger
- 5-6 Pieces of Whole Red chili
- 500gm Onion
- ¾ CUP Oil (~150gm)
- 150gm Tomato
- Whole Garam Masala Powder (3-Cinnamon, 3-Cardamom, 3-Cloves).
- 2 Tablespoons Chili Garlic Sauce
- 1 Teaspoon Turmeric
- 1 Teaspoon Red Chili Powder
- 2 Tablespoons Oil (Mustered Oil)
- Put the Mutton/Goat in a large bowel.
- Add salt, turmeric powder, red chili powder, and mustard oil, give it a good mix.
- Marinate the Mutton/Goat for 1-2 hours in a refrigerator.
- Put the Ginger, Garlic & Whole Red chili in a food processor and make a fine paste. You can soak the Whole Red chili overnight then use it or microwave them for 2 mins in water.
- Take a wok, set the flame to medium-high. Add ¾ cup of oil (You can use mix of Vegetable or Mustered Oil).
- Add some sugar to caramelize.
- Once it was done, add Whole Garam Masala Powder (3-Cinnamon, 3-Cardamom, 3-Cloves).
- Add the Onion (Onion should be cut in large pieces), reduce the flame to low after 2 mins and cover it with a lid.
- Stir occasionally, let the onion get cooked. Wait until the onions are transparent.
- Add the Ginger-Garlic paste, increase the heat to medium. Stir for 2-3 mins.
- Add the Goat Meat, add salt, Turmeric, Red Chili Powder. Mix everything well and reduce the flame to low.
- Cover the wok with a lid. Since we have added salt the water would starts come out.
- So stir occasionally until the water has come out of the meat.
- Now add the chopped tomato and cook them until the oil starts to come out from gravy.
- You need to stir occasionally.
- The meat is not yet cooked, we will now pressure cook it.
- Take a pressure cooker, transfer all the mutton curry in it.
- Add 3-4 cups of water, mix everything well.
- If you want to add potato to the curry, now is the time. Peel the potatoes and cut them in half.
- Arrange the potatoes over the meat in the pressure cooker.
- Close the lid and wait for the first whistle. Now cook for 6 more mins. (Sometimes if the meat quality is not good you need to cook for more times)
- Turn off the stove, wait for 5-10 minutes to release the pressure.
- Open the cover of the cooker. Take out the potatoes first and keep them aside.
- Now transfer the mutton curry to the wok we used before (in medium flame), adjust salt, sugar and let the water get reduced.
- Add 2 Tablespoons of Chili-Garlic sauce.
- Cook for few minutes until the excess water has dried out and gravy is in right consistency.
- At last give 1 teaspoon of Garam masala powder and mix well.
- Add the cooked potatoes before turning of the heat.
- Now your mutton curry (Goat Curry) is ready to be served.
- Turn off the heat. Serve your mutton curry with pain rice/fried rice and enjoy your dish.