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
Build a full meal around Manipuri Mutton Curry
Get a matched combo of sides and accents
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 Leaf |
|
2 pieces | Cardamom , green |
|
1 piece | Cinnamon stick |
|
2 pieces | Clove |
|
2 pieces | Onion , large, 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 | Cilantro , chopped |
|
— | Salt , to taste |
Instructions
- 1 Heat mustard oil in a deep pan over medium heat.
- 2 Add cumin seeds, bay leaves, cardamoms, cinnamon stick, and cloves. Sauté until fragrant.
- 3 Add sliced onions and sauté until golden brown.
- 4 Stir in the ginger-garlic paste and cook for a couple of minutes.
- 5 Add mutton pieces and sauté until they are browned on all sides.
- 6 Mix in red chili powder, turmeric powder, coriander powder, and salt. Cook for a few minutes.
- 7 Pour in water and bring to a boil. Reduce heat, cover, and simmer until the mutton is tender.
- 8 Garnish with fresh coriander leaves before serving.
Tips
For a richer flavor, marinate the mutton with spices for 30 minutes before cooking.