Bhojpuri Mutton Curry | Uttar Pradesh Style Mutton Curry
Bhojpuri Mutton Curry | Uttar Pradesh Style Mutton Curry recipe with step by step pictures and instructions. Bhojpuri Mutton Curry is speciality of Uttar Pradesh where mutton pieces are slow cooked in freshly grounded spices. Mutton is so famous and more frequently used in many non vegetarian dishes in UP. To save time I pressure cooked the mutton. Slow cooking will make the dish even more tasty. Freshly grounded spices and using lot of onions makes this dish unique. I adapted the recipe from here.
SHHHH COOKING SECRETLY CHALLENGE
Challenge for this month in Shhh Secretly cooking challenge FB group is Uttar Pradesh cuisine. The Cuisine of UP has a large variety of dishes. The cuisine consists of both vegetarian and non-vegetarian dishes of different varieties. Apart from native cuisine, Mughlai and Awadhi are two famous sub types of cuisine of the state. From kebabs, paratha, biryani UP has lot of variety of dishes to choose unlike other cuisines. I wanted to make some kebab or flat bread. But due to popular method of mutton dishes in our home, made this Bhojpuri Mutton Curry.
My partner for this month was very talented blogger Shobha who blogs at shobhasfoodmazaa. She is very friendly and versatile blogger. She has some amazing collection of recipes. Check out her space for more interesting recipes. I like her you tube channel too. We discussed about what each one likes to make. I gave her Kasuri methi and Fennel seeds and she made delicious baingan ki lonje. She gave me cinnamon and cardamom and I made this mutton curry.
Do try and let me know your feedback. You can also try the below recipes
How to make Bhojpuri Mutton Curry with step by step pictures
Soak red chillies in hot water for ten minutes. Take 2 onions, ginger garlic paste, red chilli, coriander seeds, cardamon, cinnamon, cloves, star anise, mace, turmeric powder, poppy seeds, pepper and 2 tsp cumin in mixer.
Grind them to smooth paste. Pressure cook the mutton adding salt, turmeric powder for 5-6 whistles.
Heat oil and add bay leaves.
Once it browns add remaining cumin seeds
Then add finely chopped onions and saute them till brown
Then add the cooked mutton pieces and saute for 5 minutes.
Now add the grounded masala paste and saute nicely for 5-10 minutes.
Then add water and allow it to boil for 15 minutes till oil oozes out.
Garnish with coriander leaves.
Serve hot with rice/roti
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