I haven’t done a cooking post in a long while. Here is one of my favorite Indian curries – Mutton soup curry. There are many versions of it out there from different states of India. This particular one is a Tamilian version I believe, since it’s an aunty from Tamil Nadu who taught my mom this recipe, who in turn passed it on to me.
It’s an extremely easy recipe that uses the pressure cooker. There are not a lot of ingredients. If you are an Indian reading this, they are ingredients that you can easily find at your home already. For others, you can easily find them at an Indian grocery store near you. I will also be including some online links, where you could purchase some of the ingredients, just in case.
- Mutton : Between 1 – 1.5 kgs. It should be cut into big pieces, bigger than the size you normally portion for biryani. In the pic below I have used 1.3kgs.
- Onion : 2 large sized or 3 medium sized, sliced thinly.
- Tomato : 2 big, diced into cubes
- Green chili : 6, julienned
- Fresh coriander leaves : A bunch, roughly chopped. If you are buying at local supermarkets here, like say Lulu Center, you get a big bunch for AED 0.95. You will just need half of that bunch, for this recipe.
- Cinnamon sticks : 2 – 3 small pieces
- Whole Cloves : 6 pieces
- Ginger garlic paste : 1 tbsp. Freshly ground would be perfect but I used a refrigerated mix and that’s why it’s looking green.
- Red chili powder : 1/2 tbsp
- Turmeric powder : 1 tsp
- Indian garam masala : 1 tsp
- Ground cumin seed : 1 tsp
- Ground pepper : 3/4 tsp
- Thick coconut milk : From that of 1/2 a coconut
- Coconut oil – 4 tbsp
- Water : 300 ml
- Salt : To taste
- Keep the cooker on the medium flame. Add coconut oil. Once it heats a bit, add cinnamon sticks and cloves. Sauté.
- Add onion and sauté until it’s translucent. Then add green chilies, coriander leaves and tomato. You don’t need to saute them a lot (and make them mushy) since it’s going to be pressure cooked.
- Add ginger garlic paste. Saute. Then add red chili powder, turmeric powder, ground cumin seed and pepper powder. Saute well so that the dry ingredients mix well with the other ingredients.
- Add mutton. Get the masala coated well onto the mutton. Then add coconut milk and water. Let the whole mix boil.
- Once it starts boiling, place the lid on and let it pressure cook. Wait for 5 whistles. Switch off the flame, let it rest and open when the pressure is gone (don’t forcefully open it). Check whether the mutton is done. It should be in such a state where by it’s ready to fall off the bone. For me personally, it takes 7 – 8 whistles to get to that state. For my mom, 5 whistles is perfect. So, it really depends on your pressure cooker. It’s best to do 5 and after checking, do more if needed. If it’s overdone, it won’t be good.
- Curry ready!. Garnish with coriander leaves and serve hot.
This mutton soup curry goes very well with dosa (especially katti dosa, which are those small thick dosas, which will become soggy when this soup curry is poured on to it), idli, putt (Steamed rice cake), appam, paratta and even rice. It is perfect for any time of the day : breakfast, lunch or dinner. The curry should be watery (like a soup). If you feel there is way too much oil in it, let the curry sit for a while and then remove the oil that rises to the top. This curry isn’t too spicy and can serve upto 3 people. It’s aromatic and mainly smells of coriander leaves and ground cumin. The perfect cut, to use for this recipe, is the shoulder part.
I hope you try it out and if you do, let me know your thoughts about it, by leaving a comment below =)