Here’s a very simple & easy an Assamese recipe for mutton curry, made in Papaya. Traditionally kitchens in Assam never allowed chicken to be cooked as it considered a sin. The story behind this dates back to tantrik mystisim of kamakhya temple . So the primary choice of meat is goat meat in households. Assamese cuisine is very subtle the meat too is cooked with less oil and minimal ingredients .Here, papaya is used as it works as a meat tenderizer. Papain in papaya can make the meat excessively loose and non fibrous if used in excess. If your meat is soft in nature, one can also boil the papaya separately and use it into the curry. This will prohibit the papain from acting fully on the meat. As you cook be sure to check the meat consistency.
Mutton cooked with papaya
Mutton 1 Kg
1 Cup Papaya ( bite sized cubes)
1 Cup Onions thinly sliced
Ginger paste 1 Tsp
1 Tsp garlic paste
4-5 pieces of Black peppercorns
1 Tsp Black pepper powder
1.5 Tsp Turmeric
1.5 Tsp Roasted Jeera powder
Dhania powder one tsp
Dry red chilli paste one tsp
recipe for mutton curry
In a thick iron khadai/wok add mustard oil
When hot add bay leaf
Add the onions and fry till brown
Now add the ginger garlic paste the raw smell should clear out
To this add the mutton and papaya
Lower the gas flame and cover it
The water from mutton and papaya will release and oil will separate
Now add all the roasted jeera powder,
Black pepper corns ,dhania powder, red chilli paste ,black pepper powder .
Mix all the masalas well by now the papaya will be soft and thats exactly what we want .
Add two cups warm water depending on how much gravy you require,
Cover the curry for 30 minutes this will make the mutton soft and tender. (do not overcook, papaya cooks meat very easily)
Garnish with fine coriander leaves and serve with plain rice.
Enjoy this Assamese recipe for mutton curry.
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