4 June, 2024
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How To Make Best Raw Mango Mutton Curry Recipe
Summer is here! Therefore, it’s time to add a unique twist to everyday curries. At the peak of mango season, let us bring together our favorites: mangoes and mutton. Historically, Kairi ma Gosht is a personal take on Kairi do pyaaza, a traditional Parsi/Hyderabadi dish. Essentially, this recipe combines fresh seasonal flavor with tender lamb, featuring raw mango to help tenderize the meat. Consequently, it creates a perfect balance of sweet, tangy, and spicy flavors. While the mango adds a zing to the curry, the enzymes present in the Kairi help in the tenderizing the meat to perfection. It’s the perfect parallel of flavors, sweet, tangy and spicy.
| Prep time: 10-15 mins | Cook time: 1 hour | Total time: 1 hour 15 mins |
COURSE: LUNCH/DINNER
CUISINE: PARSI/INDIAN
SERVINGS: SERVES 3-5
INGREDIENTS~
- 500gm MUTTON
- 3 RAW MANGO
- 1 RIPE MANGO
- 1/2 cup CHOPPED ONION
- 1 tsp RED CHILLI POWDER
- 1 tsp TURMERIC POWDER
- 1 tsp CORIANDER POWDER
- 3-4 GREEN CHILLIES
- 1 tbsp GINGER GARLIC PASTE
- 1 black CARDAMOM
- 3 CLOVES
- 1 CINNAMON STICK
PREPARATIONS~
INSTRUCTIONS
- In a kadhai heat 2 tbsps of vegetable oil.
- Add crushed cardamom, cloves and cinnamon
- Start by adding in the chopped onions and sauté until soft.
- Add the spices, red chili, turmeric, coriander powder and salt to taste.
- Saute until the spices are mixed for 5-6 mins,
- Next, add the mutton pieces, and mix till the pieces are coated in the spices.
- Add 1/2 cup of water, cover with lid and cook for 20-25 mins or until halfway cooked.
- Transfer the contents to a pressure cooker,
- Now, add the raw mango(kairi) pieces and the ripe mango pieces.
- Pressure cook the mutton and mangoes for 2-3 whistles or till the meat falls off the bones.
- Garnish with coriander leaves and green chilli.
SERVE HOT WITH RICE OR ROTI.
RAW MANGO MUTTON CURRY
Ingredients
INGREDIENTS~
- 500 gm MUTTON
- 3 RAW MANGO
- 1 RIPE MANGO
- 1/2 cup CHOPPED ONION
- 1 tsp RED CHILLI POWDER
- 1 tsp TURMERIC POWDER
- 1 tsp CORIANDER POWDER
- 3-4 GREEN CHILLIES
- 1 tbsp GINGER GARLIC PASTE
- 2 tbsp VEGETABLE OIL
Instructions
INSTRUCTIONS
-
In a kadhai heat 2 tbsp of vegetable oil.
-
Start by adding in the chopped onions and saute until soft.
-
Add the spices, red chilli, turmeric, coriander powder and salt to taste.
-
Saute until the spices are mixed for 5-6 mins,
-
Next, add the mutton pieces, and mix till the pieces are coated in the spices.
-
Add 1/2 cup of water, cover with lid and cook for 20-25 mins or until halfway cooked.
-
Transfer the contents to a pressure cooker,
-
Now, add the raw mango(kairi) pieces and the ripe mango pieces.
-
Pressure cook the mutton and mangoes for 2-3 whistles or till the meat falls off the bones.
-
Garnish with coriander leaves and green chilli.
Recipe Notes
ENJOY KAIRI MA GOSHT THAT SERVES AN EXPLOSION OF FLAVOURS
SERVE HOT WITH RICE OR ROTI.
Pro Tips for Perfect Raw Mango Mutton Curry
To ensure your curry turns out balanced and the meat is perfectly tender, keep these essential cooking tips in mind:
- Balance the Sourness: Depending on how tangy your raw mangoes (kairi) are, you can adjust the flavor profile by adding a tiny pinch of jaggery or sugar at the very end of pressure cooking.
- The Tenderizing Trick: Don’t forget that raw mango contains natural enzymes that break down meat fibers. Marinating or cooking the mutton alongside the green mango pieces ensures it turns out incredibly soft.
More Traditional Recipes to Explore
If you love mastering unique, regional Indian delicacies or festive showstoppers, explore these other favorite guides from the blog:
- The Ultimate Rice Pairing: Elevate your weekend lunch menu by serving this tangy curry alongside my step-by-step authentic smoky Mandi Biryani recipe.
- Explore the Regional Heritage: This style of cooking borrows heavily from royal culinary arts. You can read more about the rich history and development of traditional Hyderabadi cuisine on Wikipedia to see how these seasonal fruit and meat pairings evolved.
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