How to make Yarchi Curry -
Rich and flavourful this mutton curry is excellent with steamed rice
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Mutton (मटन), Coconut (नारियल)
Cuisine : Indian
Course : Main Course Mutton
For more recipes related to Yarchi Curry checkout Mutton Curry, Hyderabadi Keema, Andhra Mutton Curry, Rogan Josh . You can also find more Main Course Mutton recipes like Mutton Bhatinda Gode Mutton Qorma-SK Khazana Khichda- Sk Khazana
Yarchi Curry Recipe Card
Hindi: gosht
What’s a biryani without some succulent pieces of mutton wrapped in a perfect blend of aromatic spices and herbs!? Yes, though other meats being more common, biryani eaters all over the world can easily swear by mutton. And not just biryanis, curries, bakes and all other preparations with this wonderful meat are always special. Did you know, unlike other dishes, a day-old mutton prep will always be all the more tastier on the palate! Try it the next time you plan on to take on this meat.
Prep Time : 26-30 minutes
Cook time : 41-50 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Yarchi Curry Recipe
Mutton cut into 1 inch pieces 700 grams
Coconut 1/4 teaspoon
Red chilli powder 1 teaspoon
Salt to taste
Oil 4 tablespoons
Onion sliced 1 medium
Tomato chopped 1 large
Lemon juice 1 tablespoon
For masala
Coconut scraped 1/2 cup
Fresh coriander leaves 1 medium bunch
Poppy seeds (khuskhus/posto) 1 teaspoon
Cloves 4
Cinnamon 1 inch piece
Ginger 1 inch piece
Garlic 8 cloves
Method
Step 1
Marinate mutton pieces with turmeric powder, red chilli powder and salt. Set aside for twenty minutes.
Step 2
Heat two tablespoons of oil in a pressure cooker, add marinated mutton pieces and sauté for two to three minutes.
Step 3
Add three cups of water and pressure cook till eight whistles are given out.
Step 4
For masala, grind coconut, coriander leaves, coriander seeds, poppy seeds, cloves, cinnamon, ginger and garlic to a fine paste adding water if required.
Step 5
Heat the remaining oil in a pan, add onion and sauté till they turn golden.
Step 6
Add the ground masala and cook till the oil separates.
Step 7
Add tomato and sauté for another two minutes.
Step 8
Add the cooked meat and mix well. The gravy should cover the meat.
Step 9
Adjust salt. Add lemon juice mix and serve immediately with ghee rice or any puttu.
Nutrition Info
Calories : 2335 Kcal
Carbohydrates : 40.6 gm
Protein : 141.1 gm
Fat : 178.4 gm
Other : Vitamin B12- 18.2mcg
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
