Mussaman Mutton Curry

by Sunitha Fernandez
Mutton with other ingredients - Mussaman Mutton Curry
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Votes: 1
Rating: 4
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Cuisine Thai
Prep Time 40 minutes
Servings
people
Ingredients
  • Boneless Mutton(cubed) - 675 g
  • Potatoes(cut into wedges) - 225 g
  • Onion(finely chopped) - 2 nos
  • Coconut milk - 2 1/2 cups
  • Coconut cream - 250 ml
  • Mussaman curry paste - 3 tbsp
  • Thai fish sauce - 2 tbsp
  • Brown sugar - 1 tbsp
  • Tamarind juice - 4 tbsp
  • Cardamom(Elakka) - 6 nos
  • Cinnamon(Karugapatta) - 2cm
  • Peanuts(roasted) - 50 g
Cuisine Thai
Prep Time 40 minutes
Servings
people
Ingredients
  • Boneless Mutton(cubed) - 675 g
  • Potatoes(cut into wedges) - 225 g
  • Onion(finely chopped) - 2 nos
  • Coconut milk - 2 1/2 cups
  • Coconut cream - 250 ml
  • Mussaman curry paste - 3 tbsp
  • Thai fish sauce - 2 tbsp
  • Brown sugar - 1 tbsp
  • Tamarind juice - 4 tbsp
  • Cardamom(Elakka) - 6 nos
  • Cinnamon(Karugapatta) - 2cm
  • Peanuts(roasted) - 50 g
Votes: 1
Rating: 4
You:
Rate this recipe!
Instructions
  1. For preparing mussaman mutton curry, allow the mutton to simmer in a vessel with coconut milk till the beef becomes tender on low flame.
  2. Pour the coconut cream into another pan and allow it to cook for 8 minutes, stirring constantly, until an oily sheen appears on the surface.
  3. Stir in the mussaman curry paste into the mutton.
  4. Add the fish sauce, brown sugar, tamarind juice, cardamom, cinnamon, potatoes and onions. Allow it to simmer gently for 10-15 minutes.
  5. Toss in the peanuts and cook for a further 7 minutes on low flame.
  6. Mussaman mutton curry is ready. Serve hot with rice.
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