Mutton Curry

with chef Patrick Ho from Fortuna Hanoi Hotel

Mutton curry is a popular Indian curry dish that is prepared from mutton and vegetables. It originated in Bengal. It tastes better when prepared in a pressure cooker and pairs perfectly with basmati rice.  

Ingredients: serves 6

• 3 tsp oil
• 1 bayleaf
• 1 cinnamon stick (2.50cm)
• 3-4 cardamom pods
• 3-4 cloves
• 1 green chili (slit lengthwise)
• 3 large onions (finely chopped)
• 1 tsp ginger garlic paste
• 4 large tomatoes (finely chopped)
• 1 tsp coriander powder
• 2 tsp lala’s mutton masala (or meat/curry powder of your choice)
• 500-600g mutton or lamb (cut into medium sized pieces)
• 2 potatoes (quartered)
• 1 tsp garam masala
• 1 tsp kasuri methi (optional)
• 1 tsp ghee (or butter)
• Salt to taste

Chef Patrick Ho

Method:

- Heat oil in a pressure cooker (electric or stovetop) and saute bayleaf, cinnamon, cardamom and cloves for a minute. Add green chili, onions and ginger garlic paste. Cook this for 7-8 minutes till the onions are translucent.

- Add tomatoes, coriander powder, mutton masala (or meat masala) and salt and cook for 5 minutes till the tomatoes break down slightly. Add mutton, potatoes and a cup of water and put the lid on. If using a stovetop pressure cooker, cook on high pressure for 30-40 minutes (5-6 whistles). If using an electric pressure cooker or an instant pot, cook for 45 minutes and let pressure release naturally.

- Once the pressure is released, open the lid and switch on the flame again. Add a little water if the gravy is too thick. Stir in garam masala, kasuri methi (if using) and ghee and simmer for another 4-5 minutes. Let the curry rest for 15 minutes before serving.

You can sample the dish at Fortuna Hanoi Hotel, 6B Lang Ha St, Ba Dinh Dist, Ha Noi. Tel: 84.24. 3831 333 3 * Ext. 6435.