Ingredients for Indian Spicy Mutton In Egg Sauce
- Mutton
- Onions
- 2 medium potatoes, peeled and boiled
- 2 large eggs
- 1 medium coconut, for thick milk (approx 1/2 cup)
- Red Chilies
- Fresh Ginger
- 4 cloves garlic, minced
- 1 inch cinnamon stick
- 4 cloves
- Anise Seed
- 1 teaspoon turmeric powder
- Lime
- 1 teaspoon salt (or to taste)
- Cooking Oil
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How to Make Indian Spicy Mutton In Egg Sauce
- Heat 2 tablespoons of vegetable oil in a large flat-bottomed pan over medium heat.
- Add 1 teaspoon aniseeds, 4 cloves, 1-inch cinnamon stick, 4 minced garlic cloves, 1-inch minced ginger, 1 sprig curry leaves, and 1 large finely chopped onion.
- Stir-fry for 8 minutes, until the onions turn golden brown.
- Add 1 lb of mutton, cut into 1-inch cubes, and 1 teaspoon salt. Mix well.
- Cover and cook for 10 minutes, stirring occasionally.
- Mix in 1 teaspoon turmeric powder and 1/2 cup water (or as needed) to cook the mutton until tender. Adjust water as needed.
- While the mutton cooks, carefully extract about 1/2 cup of thick milk from a medium coconut.
- In a separate bowl, beat 2 large eggs until light and fluffy.
- Add the 1/2 cup of coconut milk to the beaten eggs.
- Beat again until well combined.
- Stir in 1 tablespoon of lemon juice.
- Pour the egg mixture over the cooked mutton.
- Bring the curry to a gentle boil.
- Meanwhile, boil 2 medium potatoes until tender. Peel and cut them into quarters.
- Add the quartered potatoes to the meat gravy.
- Cover and cook on low flame for 10-15 minutes, or until the gravy has thickened to your desired consistency.
- Remove from heat.
- Serve hot with rotis or biryani.
- Enjoy!
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
41g
Fat
66g
Carbs
16g
