Name: Slow cooker/crock pot mutton curry recipe by Mona S at BetterButter
Prep time: 30 min
Cook time: 360 min
Total time: 390 min
Yield: 4
Ingredients: 1 kg mutton cut and cleaned; 2 onion; 2 tbsp ginger garlic paste; 2 tomatoes; 6 kashmiri chillies; 1 tsp Chilli Powder; 1/2 tsp termeric powder; 2 tbsp whole mix garam masala( I used 2 black cardamom, 4 green cardamom, 1 inch piece of cinnamon stick, 1 tsp black pepper powder, 6 cloves, 1 star anise); 2 bay leaf; 2 tsp whole coriander seeds; 3 Tbsp Mustard oil; Salt; 2 tbsp Vinegar; Coriander leaves

ABOUT Slow cooker/crock pot mutton curry RECIPE

This crock pot mutton curry is first marinated in spices for a long time then cooked on slow almost unattended for 4 to 6 hours. So that other things can be taken care. Put it in crock pot with all ingredients and forget about it for 6 hours, it will cook slowly in crockpot retaining all the aroma and what you get is mutton cooked soft having a delicious gravy to serve.

Ingredients Serving: 4

1 kg mutton cut and cleaned
2 onion
2 tbsp ginger garlic paste
2 tomatoes
6 kashmiri chillies
1 tsp Chilli Powder
1/2 tsp termeric powder
2 tbsp whole mix garam masala( I used 2 black cardamom, 4 green cardamom, 1 inch piece of cinnamon stick, 1 tsp black pepper powder, 6 cloves, 1 star anise)
2 bay leaf
2 tsp whole coriander seeds
3 Tbsp Mustard oil
Salt
2 tbsp Vinegar
Coriander leaves

Instructions

Wash, clean and drain water from mutton pieces. Put it in a larg bowl to marinate
Soak kashmiri chillies in vinegar and little water just enough to dip them in the liquid for 20 minutes. Make a fine paste.
Dry roast coriander seeds, make a coarse powder when cool.
Dry roast whole garam masala, except the bay leaves and make fine powder.
Marinate mutton with chilli vinegar paste, ginger-garlic paste and salt. Leave it in the fridge overnight or minimum 4 hours.
Make long thin slices or onion and deep fry until golden brown and crisp. Put it on kitchen paper towel to cool.
Chop tomatoes fine
Heat up a pan add 2 tbsp mustard oil when its hot, add bay leafs and marinated mutton pieces, stir fry on high heat, this will sear the pieces and lock the juices. Fry on medium high for 10 minutes.
Meanwhile set your crock pot on low for 6 hours or on high for 4 hours depending upon the time you have. I prefer it on low.
Add one tbsp oil, spread chopped tomatoes on that, add termeric powder, chilli powder and little salt, as you have added salt in marination too.
Add stir fried mutton and spread evenly. Add any masala that is left from marination.
Crush fried onion lightly with your fingers and spread it over mutton.
Cover n do not open the lid for one hour.
After one hour you will see tiny bubbles from sides. Add 2 cups of boiling water to it. Close the lid again n let it be for 2 hours.
Open the lid, add more boiling water depending upon how much gravy you want. Now stir it well.
Add ground coriander powder and garam masala powder, close the lid and check after one hour.
By now your home will be full of aroma and mutton has started looking delicious.
Adjust the water, check salt, let it cook until slow cooker switch off of its own.
Most of the slow cooker have function to 'warm' before serving put it on warm for sometime. Add chopped coriander leaves and serve.

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