How to Make Mysore Mutton Curry Recipe

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Mysore Mutton
Mutton – 500 gms, boneless, cubed
Ginger Garlic Paste – 4 to 5 tblsp
Water – 500 ml
Fennel Seeds – 1 tsp
Plain Yogurt – 1/3 cup
Turmeric Powder – 1/2 tsp
Red Chilli Powder – 1/2 tsp
Salt as per taste

For the gravy:
Onions – 2, big, sliced
Tomato Puree – 1 tblsp
Oil – 2 tblsp
Urad Dal – 1/2 tsp
Mustard Seeds – 1/4 tsp
Cinnamon – 1 one inch stick
Cardamoms – 4
Cloves – 4
Star Anise – 1, small
Green Chillies – 2, finely sliced
Curry Leaves – handful
Red Chilli Powder – 3/4 tblsp
Coriander Powder – 1/2 tsp
Cumin Powder – 1/2 tsp


1. Heat a large pan over medium flame.
2. Add the mutton pieces, ginger garlic paste, fennel seeds, yogurt, turmeric powder, red chilli powder and salt.
3. Mix well and pour the water.
4. Simmer for 1 to 1 1/2 hours until the mutton pieces are cooked.
5. Add more water if required.
6. Heat oil in a pan.
7. Fry the urad dal and mustard seeds until dal turns golden brown.
8. Add the cinnamon, cardamoms, star anise and cloves.
9. Fry for 30 seconds.
10. Saute the onions, green chillies and curry leaves until onions turn golden brown.
11. Add chilli powder, coriander powder, cumin powder and tomato puree.
12. Add the cooked mutton and cook until the gravy turns dry and the mutton pieces are well coated.
13. Serve hot with rice.

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