Mutton Mysore – I am not sure if it really has its roots to the royal state of Mysore, but it’s an extremely popular dish in the local South Indian restaurants in Singapore, and the complex spice notes are indeed very Indian. I have seen this prepared with bone-less mutton normally, but in my version I used mutton with bones as I feel it adds to the flavor.
You need –
- Mutton ( I have used bone-in) – 750 grams, cubed
- Onions – 2 large, thinly sliced
- Tomatoes – 2 medium sized, chopped
- Ginger-garlic paste 1 tablespoon
- Green chili – 3-4 or to taste
- Chili powder – 1 ½ teaspoons
- Coriander powder – 2 teaspoons
- Cumin powder – 1 teaspoon
- Turmeric – ¼ teaspoon
- Whole spices
- Cinnamon – 1’inch stick
- Bay leave – 1
- Star anise – 1
- Fennel seeds – 1 teaspoon
- Green cardamom – 2
- Ghee – 2 tablespoons
- Salt to taste
- Curry leave – 1 twigs
- Fresh coriander leaves for garnishing
For marination –
- Yogurt – ¼ cup
- Ginger- garlic paste – 1 teaspoon
- Turmeric powder- ½ teaspoon
- Black pepper powder – 1 teaspoon
How to –
Marinate the cleaned mutton with all the ingredients under “For marination” , salt and set aside for 30-40 mins. Pressure cook the meat until done with just adding enough water.
Heat a pan with ghee and add whole spices. Allow to splatter and saute till fragrant. Add the sliced onions and cook till translucent. Add the ginger- garlic paste, chilies, curry leaves and sauté till the raw smell is gone and the onions are golden brown.
Add the spice powders and saute till the oil starts to separate, Add the chopped tomatoes and cook till mushy. Add the cooked mutton (reserving the stock) and mix well. Add salt to taste. Reduce the heat to low; cover and cook till meat is tender and the sauce is thick. This takes about 20-30 mins. You may adjust the consistency of the gravy by adding the reserved stock as needed.
Turn the heat off and serve hot with rice or roti.