Indian Spicy Mutton in Egg Sauce
Indulge in the rich and aromatic flavors of **Indian Spicy Mutton in Egg Sauce**, a hearty dish that combines tender, slow-cooked mutton with a luxuriously spiced tomato-yogurt gravy, topped with creamy hard-boiled eggs. This recipe masterfully balances warm spices like garam masala, cumin, and coriander with the subtle heat of green chilies and red chili powder. The eggs, nestled into the flavorful sauce, absorb the essence of the dish, making every bite deeply satisfying. Perfectly paired with steamed rice, fluffy naan, or flaky parathas, this comforting, slow-simmered mutton curry is ideal for a cozy family dinner or a special occasion. Easy to make and irresistibly flavorful, this recipe is a must-try for lovers of traditional Indian cuisine.
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Recipe Information
Ingredients
- 500 grams Mutton (bone-in, cut into chunks)
- 2 medium Onions (finely chopped)
- 2 medium Tomatoes (finely chopped)
- 6 units Garlic cloves (minced)
- 1 tablespoon Ginger (grated)
- 2 units Green chilies (slit lengthwise)
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Red chili powder
- 1.5 teaspoons Coriander powder
- 1 teaspoon Garam masala powder
- 1 teaspoon Cumin seeds
- 3 tablespoons Vegetable oil
- 0.25 cup Yogurt (whisked)
- 2 units Eggs (hard-boiled)
- 2 tablespoons Fresh coriander leaves (chopped)
- 1 cup Water
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper powder
Instructions
Heat the vegetable oil in a large, heavy-bottomed pot over medium heat.
Add cumin seeds and let them sizzle for 30 seconds until aromatic.
Stir in the chopped onions and sauté until golden brown, about 8-10 minutes.
Add the minced garlic, grated ginger, and green chilies. Sauté for another 2 minutes.
Mix in the turmeric powder, red chili powder, coriander powder, and garam masala. Stir well to combine.
Add the chopped tomatoes and cook until the mixture turns into a thick paste, about 6-8 minutes.
Add the mutton pieces and stir to coat them with the spice mixture. Cook for 5 minutes, allowing the mutton to brown slightly.
Lower the heat and stir in the whisked yogurt. Cook for 3 minutes, stirring constantly to prevent curdling.
Pour in the water, add salt, and stir. Cover the pot and let it simmer on low heat for 40-45 minutes, or until the mutton is tender. Stir occasionally and add more water if needed.
While the mutton is cooking, peel the hard-boiled eggs and slice them in half lengthwise. Set aside.
Once the mutton is cooked, adjust the seasoning with salt and black pepper as needed.
Gently place the egg halves into the pot, yolk side up, and spoon some of the gravy over them. Simmer for 5 minutes to allow the flavors to meld.
Garnish with fresh coriander leaves and serve hot with steamed rice, naan, or parathas.
Nutrition Facts
Calories |
2182 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 168.4 g | 216% | |
| Saturated Fat | 60.3 g | 301% | |
| Polyunsaturated Fat | 25.2 g | ||
| Cholesterol | 865 mg | 288% | |
| Sodium | 2918 mg | 127% | |
| Total Carbohydrate | 48.3 g | 18% | |
| Dietary Fiber | 11.7 g | 42% | |
| Total Sugars | 19.6 g | ||
| Protein | 120.9 g | 242% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 370 mg | 28% | |
| Iron | 19.2 mg | 107% | |
| Potassium | 2816 mg | 60% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
