Mutton Curry with Mangoes

This is one of those recipes passed down from mother to daughter. I have been lucky enough to find a friend who was prepared to share it with me.

When cooking this curry, peel and keep the mangoes whole. Select the best mangoes and take care that they have not become overripe inside. Ripe mangoes tend to be quite sweet, which is why the quantity of chilli powder seems exorbitant. Feel free to reduce it if you prefer a milder flavour. It might seem a lot of onions, but use the quantity of onions specified as the onions will contribute to making gravy. 

Ingredients:

500g mutton, cleaned and cut into chunks
4-5 large onions, finely sliced
5 ripe mangoes, peeled
4 cardamoms
1 inch cinnamon
4-6 black pepper corns
2 cloves
2.5ml cumin seeds
2.5m ginger-garlic paste
2.5m turmeric powder
10-15ml red chili powder
2.5m Parsee Sambhar masala
Salt, to taste
5ml sugar
60-75ml sunflower oil

Method:

Heat oil in a pressure cooker. Add the cumin seeds, cardamoms, cinnamon, black peppercorns, cloves and allow to splutter.

Add the onions and fry till golden.


Add ginger-garlic paste and sauté till it gets aromatic.


Add the turmeric powder, red chili powder, Parsee Sambhar masala and sauté.


Add the mutton pieces and sauté till well roasted and mixed with the masala.


Add salt and sugar and sauté till well blended.


Add the whole, peeled mangoes and gently sauté them for a while. Ensure they don’t break.


Add ¾ to 1 cup of water and pressure cook the meat and mangoes. If you own a cooker that whistles, then cook for two whistles and then lower the heat and cook for 7-9 minutes more. Allow the cooker to cool down and release the pressure on its own.


Open the cooker when all the pressure is released. If there is too much water simmer till the gravy is semi-thick and sufficient enough to ‘sop-up- with bread.

Enjoy!