Dum Mutton And Egg Curry Recipe

About this recipe

Dum Mutton and Egg Curry is a hearty and flavorful Indian dish that combines tender, slow-cooked mutton with boiled eggs in a rich, aromatic gravy. The balanced spices bring out a medium heat that complements the savory flavors of caramelized onions, tomatoes, and fragrant spices like cinnamon, cardamom, and cloves. This dish is perfect for a wholesome breakfast, packed with high-quality protein to energize your active lifestyle. Serve it with steamed rice or parathas for a satisfying meal that brings the family together.

Ingredients

• 250 g Mutton
• 6 pcs White Eggs
• 500 g Onion
• 200 g Dahi
• 200G Adrak Lasun Paste (200g)
• medium Chilli Green Long
• - Red Chilli Powder
• - Coriander Powder
• 20 g Cinnamon
• 100 g Garlic
• 200 ml Mustard Oil
• 500 g Tomato - Hybrid
• 20 g Cardamom Green
• 100 g Coriander Leaves
• 50g Everest Garam Masala
• 100 g Salt
• 20 g Turmeric Powder

Instructions

1. 1. Heat mustard oil in a deep, heavy-bottomed pot and add cinnamon sticks, cardamom pods, and cloves. Let them sizzle for 30 seconds until aromatic.
2. 2. Add the sliced onions and sauté until golden brown. Stir in the ginger-garlic paste and green chilies, cooking for 1-2 minutes until the raw smell disappears.
3. 3. Add the chopped tomatoes, turmeric powder, red chili powder, and coriander powder. Cook on medium heat until the oil separates from the masala.
4. 4. Add the mutton pieces and stir to coat them with the masala. Cook for 8-10 minutes, stirring occasionally, until the mutton is lightly browned.
5. 5. Mix in the whisked yogurt and salt. Cook for another 5 minutes, ensuring the yogurt is well incorporated.
6. 6. Add 1 cup of water, cover the pot with a tight-fitting lid, and cook on low heat for 1-1.5 hours, stirring occasionally, until the mutton is tender.
7. 7. Once the mutton is cooked, add the hard-boiled eggs to the curry and sprinkle garam masala over the top. Simmer for 5 minutes to allow the flavors to meld.
8. 8. Garnish with chopped coriander leaves and serve hot with steamed rice or parathas.