Manipuri Mutton Curry

Manipuri Mutton Curry

Manipuri Mutton Curry

Goat meat cooked in the Meitei manner — no onion or garlic, seasoned with ginger, turmeric, and dried chilli, slow-simmered until tender with a clear, spice-forward broth. Served at celebrations and Cheiraoba (Manipuri New Year), reflecting the traditional Meitei kitchen principle of cooking without alliums.

Cuisines

Manipuri

Best for

Lunch Dinner

Recipe

Prep: 15 min Cook: 60 min Total: 75 min 2-3 servings

Ingredients

500 grams mutton, cut into pieces
2 tablespoons mustard oil
1 teaspoon cumin seeds
2 pieces bay leaves
2 pieces green cardamoms
1 piece cinnamon stick
2 pieces cloves
2 pieces large onions, finely sliced
1 tablespoon ginger-garlic paste
2 teaspoons red chili powder
1 teaspoon turmeric powder
1 teaspoon coriander powder
2 cups water
2 tablespoons fresh coriander leaves, chopped
— salt to taste

Instructions

  1. 1 Heat mustard oil in a deep pan over medium heat.
  2. 2 Add cumin seeds, bay leaves, cardamoms, cinnamon stick, and cloves. Sauté until fragrant.
  3. 3 Add sliced onions and sauté until golden brown.
  4. 4 Stir in the ginger-garlic paste and cook for a couple of minutes.
  5. 5 Add mutton pieces and sauté until they are browned on all sides.
  6. 6 Mix in red chili powder, turmeric powder, coriander powder, and salt. Cook for a few minutes.
  7. 7 Pour in water and bring to a boil. Reduce heat, cover, and simmer until the mutton is tender.
  8. 8 Garnish with fresh coriander leaves before serving.

Tips

For a richer flavor, marinate the mutton with spices for 30 minutes before cooking.