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Tender, bite-sized mutton pieces simmered in a rich and aromatic onion-tomato gravy. This hearty North Indian curry is packed with spices and perfect for a special meal with naan or rice.
For 4 servings
Marinate the Mutton
Prepare the Curry Base (Bhuna Masala)
Cook the Masala
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Tender, bite-sized mutton pieces simmered in a rich and aromatic onion-tomato gravy. This hearty North Indian curry is packed with spices and perfect for a special meal with naan or rice.
This north_indian recipe takes 90 minutes to prepare and yields 4 servings. At 342.28 calories per serving with 37.07g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Sauté and Pressure Cook the Mutton
Finish and Serve
Add 2-3 slit green chilies along with the ginger-garlic paste in step 2 for extra heat.
Add 2 medium potatoes, peeled and quartered, along with the mutton before pressure cooking. You may need to add an extra 1/2 cup of water.
If not using a pressure cooker, follow the same steps in a heavy-bottomed pot or Dutch oven. After adding water, cover and simmer on low heat for 1.5 to 2 hours, or until the mutton is tender.
For a restaurant-style rich gravy, add 1/4 cup of fried onion paste (birista) along with the tomato puree.
Mutton is an excellent source of high-quality protein, which is crucial for building and repairing tissues, muscle growth, and overall body function.
This dish provides a significant amount of heme iron, which is more easily absorbed by the body than non-heme iron from plants. Iron is vital for forming red blood cells and preventing anemia.
The blend of spices like turmeric, ginger, and garlic contains powerful anti-inflammatory and antioxidant compounds that help support a robust immune system.
One serving of Mutton Boti Curry contains approximately 480-550 calories, depending on the fat content of the mutton and the amount of ghee used.
Mutton Boti Curry can be part of a balanced diet. It's an excellent source of protein and iron. However, it is also high in saturated fat, so it should be consumed in moderation, especially for those monitoring cholesterol levels.
Absolutely. You can slow-cook it in a heavy-bottomed pot or Dutch oven. Follow all steps until adding water, then cover and simmer on low heat for about 1.5 to 2 hours, stirring occasionally, until the mutton is tender.
Tough mutton can result from several factors: not marinating it long enough, using an older cut of meat, not cooking it for the required time, or adding cold water to the hot curry, which can seize the meat fibers. Ensure you cook it until it's fork-tender.
Store leftover Mutton Boti Curry in an airtight container in the refrigerator for up to 3 days. The flavors often deepen and taste even better the next day. You can also freeze it for up to 2 months.