Mutton Egg Curry

                      Mutton egg curry


                Mutton                                   ½ kg

                Egg                                          2 no

                Coriander powder                1tsp

                Chili powder                          ½ tsp

                Garam masala powder         ½ tsp

                Turmeric powder                   ½ tsp

                Pepper powder                      1 tsp

                Ginger garlic paste                1 tsp

                Oil                                             2 tbsp.

                Fennel seeds                           1 tsp

                Curry leaves                            1 strand

                Big onion finely chopped      ½ cup

                Tomato chopped                   1 no

                Coriander leaves                    for garnish

                Required salt

For grind

              Shredded coconut                    2 tbsp

              Cashew                                       2 no

               Poppy seeds                               ½ tsp


1.       Heat a pressure cooker with oil. Once oil heats add washed mutton pieces, turmeric powder and ginger garlic paste. Saute well. Pressure cook until the mutton cooks well. (4 to 5 whistles)

2.     Heat a pan with oil. Once oil heats add fennel seeds. Once seeds are popped, add curry leaves, cooked mutton, all the powders, chopped tomatoes, coconut paste and salt. Mix it well. Cover it. Let it boil.

3.       Once the gravy is cooked well, add chopped onion. Mix it well. And then add cracked eggs, pepper powder. Mix it well.

4.       Keep stirring for 4 to 5 min. Once the eggs are cooks well, switch off the flame. Garnish with coriander leaves.

                                 Serve it with white rice and rasam.



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