Easy Mutton Curry with Turmeric Cabbage and Cumin Rice

(Updated Version)

In all things, we begin with the first step forward - even in making a mutton curry. Before we get adventurous with various mutton curry recipes, don’t you agree that a basic or easy mutton curry is always appreciated (EASY MUTTON DALCHA: MUTTON DAL)? After all, given our busy lives and the time constraints we face, this recipe is a lifesaver?

I’m certain you’ll truly enjoy this Easy Mutton Curry, which you can whip up using pantry-friendly and store-bought spice powders. And wouldn’t you agree that an easy mutton curry is perfect for festive seasons? It's a dish that everyone will appreciate (GHEE MASALA MUTTON ROAST).

Now, let’s talk about pairings. After the recipe, I’ll share a delightful Curry Leaf and Turmeric Cabbage Stir-Fry. Instead of plain rice, how about cumin coriander rice? It cooks effortlessly in a rice cooker, making your meal even simpler.

Easy Mutton Curry
Ingredients
For the Mutton
400g mutton, cut into bite-sized pieces
1 tbsp ginger paste
½ tbsp garlic paste
1½ tsp turmeric powder
Some water
Combine all the ingredients and pressure cook.

For Curry Paste
2 tbsp plain chili powder
1½ tsp coriander powder
1 tsp cumin powder
1 tsp fennel powder
Mix with some water to form a thick paste.

Other Ingredients
4 tbsp oil
1 large red onion, sliced
Spices: 1 stick cinnamon, 3 cloves, 2 star anise, and 2 bay leaves
2 tomatoes, sliced
3 potatoes, peeled and cut into chunks
3-4 sprigs curry leaves
2 sprigs coriander leaves, sliced
Salt to taste

Method
Heat 4 tbsp oil in a pan.
Add the sliced onion and spices (cinnamon, cloves, star anise, and bay leaves). 
Fry for a minute until fragrant.
Add the curry paste and cook until aromatic.
Add the tomatoes and potatoes. 
Stir well.
Pour in the residue/liquid from the pressure-cooked mutton. 
Add some water if needed.
Stir everything together and cook until the potatoes are soft and the curry thickens.
Add the mutton and salt, stir well.
Turn off the heat and mix in the curry leaves and coriander leaves.

Curry Leaf and Turmeric Cabbage Stir-Fry
Ingredients
½ medium cabbage, sliced thinly/shredded
1 tsp mustard seeds
1 red onion, sliced
1 tsp turmeric powder
Some curry leaves
3 tbsp oil
Salt to taste

Method
Heat 3 tbsp oil and sauté 1 tsp mustard seeds with the sliced red onion.
Add the shredded cabbage, 1 tsp turmeric powder, and curry leaves. 
Season with salt, stir quickly, and remove from heat.

Cumin Coriander Rice
Ingredients
2 cups washed rice
3 shallots, sliced
½ tbsp cumin seeds
Some coriander leaves, sliced
2 tbsp oil
Salt to taste
3 cups water

Method
Heat the rice cooker and sauté shallots and cumin seeds.
Add the rice and coriander leaves.
Stir a couple of times.
Pour in the water and add salt. Stir and allow the rice cooker to cook the rice.
Fluff up the rice once cooked.