This Anglo-Indian Mutton Curry is a mutton curry with a twist! The recipe is quite different from a typical Indian mutton curry. Notably, it doesn't use Garam Masala, and it incorporates Saffron to flavor the dish, making it a truly unique Indian mutton curry.
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Anglo-Indian Cuisine
Anglo-Indians are a vibrant community in our country, known for their unique blend of cultures, which is beautifully reflected in their food. In Kolkata, where many Anglo-Indians have lived for generations, their heritage and cuisine are especially celebrated. Until recently, my experience with Anglo-Indian cooking was limited to dishes like Pishpash, mulligatawny soup, and a few beef and pork recipes.
I now realize I was missing out on so much! That changed a couple of months ago when my friend, food blogger Indrajit Lahiri, showed me a book on Anglo-Indian cuisine. After a quick look, I asked if I could borrow it, and he generously agreed. He explained that the book was written by the late Mrs. Dora Limond, an Anglo-Indian woman from Kolkata, and was gifted to him by an Anglo-Indian friend. The book is full of classic, old-school recipes, and I've been completely captivated ever since. I'm still discovering new culinary treasures within its pages.
Anglo-Indian Mutton Curry
Inspired by the late Mrs. Dora Limond's "The Anglo-Indian Cookery Book," my choice of Anglo-Indian Mutton Curry seemed natural. This book, filled with over a hundred recipes from a classic Anglo-Indian kitchen, has been a joy to read. I've already experimented with several dishes and plan to share even more with you. I hope you'll enjoy this Anglo-Indian culinary journey with me!
Mrs. (late) Dora Limond's The Anglo-Indian Cookery Book
On my blog, Debjanir Rannaghar, you'll discover that I'm not a trained chef. While I meticulously test each recipe and review, I'm no food expert. I'm simply an enthusiastic home cook, driven by a deep passion for food.
I have a decent collection of cookbooks, and I especially enjoy reading about food history and classic food writing. That's probably why I love reading Prajnasunedari Devi, Madhur Jaffrey, Harrold McGee, and Elizabeth David so much. This post is a little different from my usual recipes. I'm not only sharing a recipe for Anglo-Indian Mutton Curry, but also my experience reading a rare book on Anglo-Indian cuisine.
Mutton Curry with a twist!
This Anglo-Indian Mutton Curry offers a delightful twist! Unlike a typical Indian mutton curry, it skips the garam masala and incorporates saffron for a distinctive flavor, making it a truly special and flavorful dish.
I decided to add a touch of curd to the Anglo-Indian Mutton Curry since the recipe didn't include any other souring ingredient. Otherwise, I followed the instructions exactly. You could easily make this dish with beef instead of mutton. With its simple spice blend and easy cooking method, I found the Anglo-Indian Mutton Curry to be absolutely perfect.
Recipe Card
Anglo-Indian Mutton Curry
Anglo-Indian Mutton Curry, a flavorful mutton preparation and a bit different from the typical Indian mutton curry but it is so very Indian.
Ingredients
- 1 kg Mutton
- 4 Onion
- 1 Tbsp. Ginger Paste
- 2 Tbsp. Garlic Paste
- 1.5 Cup Scrapped Coconut
- 100 g Hung Curd optional
- 3 Dried Red Chili
- 1 Tbsp. Cumin Seed heaped
- 1 Tbsp. Coriander Seed heaped
- 15-20 Saffron Strands
- 1 Tsp. Turmeric Powder
- 1.5 Tsp. Red Chili Powder
- 1.5 Tsp. Salt or to taste
- 1 Tbsp. Gur/ Jaggery optional
- 3 Tbsp.+ 1 Tsp. Ghee
Instructions
- First, wash the mutton pieces well. Next, thinly slice the onion.
- Now, in a flat pan, dry roast the dried red chili, cumin seeds, coriander seeds, and shredded coconut over medium heat for about two minutes, until the coconut gives off a roasted, nutty smell.
- Turn off the heat and let the spices cool. Once they're cool, grind them into a paste, adding a spoonful of water to help.
- In a deep pan or Handi, heat the ghee and turmeric powder and red chili powder over medium heat. Add the sliced onions and fry until they release a nice color and aroma.
- Once the onions are nicely fried, add the spice paste and cook until everything is well combined and the oil starts to separate from the edges.
- If you're using curd, add it now and cook for another 3-4 minutes, until it's fully incorporated and the oil begins to separate.
- Add salt and jaggery, and mix well.
- Finally, add the mutton pieces. Stir to combine, then cover the pan with a lid and cook on low heat for about 15 minutes. Stir occasionally to prevent sticking. The mutton will release its own juices as it cooks.
- Pour 500 ml of water into the pan with the mutton, and cover it. Cook until the mutton is tender.
- Next, dissolve the saffron in half a cup of hot water. Add this saffron water to the Anglo-Indian Mutton Curry and stir well.
- Taste the curry and adjust the spices as needed to your preference. The curry should have a medium-thick consistency when it's ready.
- Serve the delicious Anglo-Indian Mutton Curry with your favorite bread or rice.
Notes
- The curd is completely optional, but can be added to adjust the flavors.
- Jaggery gives an earthy flavor to the Mutton Curry, and being a typical Bengali, I love to add a sweet agent to mutton.
- The better the quality of Saffron, the less the amount required. Don't use much as it will turn the curry bitter
Nutrition
Mutton Recipes
- Keema Kaleji | Keema Kalija | Indian mutton mincemeat and mutton liver curry
- Bengali Chorbir Bora (also known as Mutton Fat Fritters)
- Bengali Mutton Stew with Veggies in a pressure cooker | Shobji diye Mangshor Jhol
- Nalli Nihari | Mutton Nihari Recipe | Gosht Nihari
- Joggi Barir Mangsho| Biyebarir Mutton Curry
- Gota Roshun diye Mangshor Jhol (also known as Bengali Mutton Curry with Garlic Pod)
- Keema Matar (also known as Mutton mincemeat cooked with green peas)
- Bengali Mete Chorchori (also known as Mutton Liver side with Potato chunks)
- Mangsha Tarkari ( also known as Oriya Mutton Curry)
- Kolkata Mutton Biryani | Calcutta Biryani
- Posto Mangsho (also known as Bengali Mutton Curry cooked with Poppy Seed Paste)
- Mangshor Jhol (also known as Bengali light Mutton curry) in a Pressure Cooker!
- Gota Moshlar Mangsho (also known as Kata Moshlar Mangsho)
- Hyderabadi Haleem | Mutton Haleem | Haleem Recipe
- Gota Moshlar Mangsho (also known as Kata Moshlar Mangsho | Mutton cooked with whole spices)
- Kolkata's Mutton Tikia, the meaty delicacy!
- Bangladeshi Mutton Tehari
Let's connect!
I would love to see a picture if you are making the prawns following my recipe. You can share here at [email protected]. You can use my hashtag #debjanirrannaghar and share it through Instagram as well. and in addition, you can tag me at @foodofdebjani.
Pairing
Mutton Curry pin!
About Debjani Chatterjee Alam
I am Debjani Chatterjee Alam. A CSR specialist by profession and a food writer, food blogger, and food photographer as well. I live in Kolkata along with my Husband Mehebub who is an architect by profession, my daughter Pasta, and also my dog daughters Coffee and Luchi.
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