| Prep Time | 15 minutes |
| Cook Time | 1.5 hours |
| Servings |
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Ingredients
- 350 gms goat mutton
- 175 gms ladyfingers okra
- 2 sliced medium onions
- 1 roughly chopped large tomato
- 4 minced garlic cloves
- 1 tbsp minced ginger
- 1 tsp Cumin seeds
- 2 tsp coriander powder
- 2 tsp Kashmiri red chilli powder
- 2 tsp salt
- tsp ½turmeric
- 1 tbsp Coriander leaves
- cup ½Oil
Ingredients
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Instructions
- Wash and pat dry ladyfingers. Chop into small segments of about an inch with tail and head removed. In a deep pan, heat oil on a medium-high flame and add the chopped ladyfingers. Fry for about 5 minutes or until lightly golden brown (don't skip this step). Remove the fried ladyfingers and keep aside.
- Remove some oil from the pan and add onions to the remaining oil in the pan. Sauté until translucent and then add ginger, garlic and meat. Continuously stir until the mutton is no longer pink.
- Add ginger-garlic paste and continue cooking for about 10 minutes. Then add tomatoes and cook for about 4 minutes or until mushy. Finally, add the seasoned mutton and cook for another 6-10 minutes until the mutton turns brown.
- Add tomatoes and all the spices, along with 3 cups of water. After boiling, cover and simmer on a low flame for about an hour. The mutton should be almost cooked by now with reduced gravy.
- Open the lid and switch the flame to high. Stir continuously until the masala becomes dry and the oil separates from the curry. Add the fried ladyfingers and half a cup of water, cover and simmer on low flame for about 10-15 minutes.
- Garnish with coriander on the top and serve hot with naan or roti.
Recipe Notes
Recipe Tips
You can also use lamb for this recipe.
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Frequently Asked Questions
Is the amount of water to be added the same for lamb and goat mutton?
No. If you're using lamb, then add only one and a half cups of water.
How many hours should I cook the mutton if using lamb?
If you're using lamb mutton, then slow cook for about 45 minutes on low flame.