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.
Pritha Sen says
The saffron here is turmeric. Not saffron. Till atleast the middle of the last century, turmeric was referred to as saffron by the Anglo Indians.