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A comforting and rustic mutton curry from Assam, where tender meat is slow-cooked with raw papaya. The papaya not only tenderizes the mutton with its natural enzymes but also adds a unique, subtle sweetness to the light, flavorful gravy.
For 4 servings
Sauté Aromatics
Prepare the Masala Base
Brown the Mutton
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A comforting and rustic mutton curry from Assam, where tender meat is slow-cooked with raw papaya. The papaya not only tenderizes the mutton with its natural enzymes but also adds a unique, subtle sweetness to the light, flavorful gravy.
This indian recipe takes 90 minutes to prepare and yields 4 servings. At 450.61 calories per serving with 38.01g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Pressure Cook the Curry
Finish and Serve
This recipe works well with chicken (use bone-in pieces and reduce pressure cooking time to 10-12 minutes) or even pork.
You can add other vegetables like carrots or green beans along with the papaya and potato.
If you don't have a pressure cooker, you can make this in a heavy-bottomed pot (like a Dutch oven). Cover and simmer on low heat for 1.5 to 2 hours, or until the mutton is tender.
Mutton is an excellent source of high-quality protein, which is essential for building and repairing tissues, muscle growth, and overall body function.
The raw papaya in this dish contains papain, a natural enzyme that helps break down proteins, making the meal easier to digest and promoting gut health.
This curry provides important minerals like iron, which is crucial for preventing anemia, and zinc, which supports a healthy immune system.
It can be part of a balanced diet. Mutton is a great source of protein, iron, and zinc. The raw papaya aids digestion. However, it is a red meat dish, so it should be consumed in moderation. Using less oil can reduce the overall fat content.
One serving of Assamese Mutton with Papaya contains approximately 450-550 calories, depending on the fat content of the mutton and the amount of oil used.
Raw papaya contains an enzyme called papain, which is a natural meat tenderizer. It breaks down the tough fibers in the mutton, making it incredibly soft and succulent. It also adds a very subtle, unique sweetness to the gravy.
Yes, you can. Use a heavy-bottomed pot or a Dutch oven. After browning the mutton and adding water, bring it to a boil, then reduce the heat to low, cover, and let it simmer for about 1.5 to 2 hours, or until the mutton is fork-tender. You may need to add more hot water during the cooking process.
Bone-in mutton pieces from the shoulder or leg are ideal. The bones add a lot of flavor and richness to the gravy.