Mutton With Jackfruit And Hungcurd
2 hours
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About Mutton With Jackfruit And Hungcurd
Experience the magic of homestyle Indian cooking with this delectable Mutton with Jackfruit and Hung Curd. Tender mutton is marinated in creamy, tangy hung curd, then slow-cooked to perfection alongside the season’s first unripe jackfruit and a medley of robust Indian aromatics.
This dish beautifully balances the earthy richness of mutton with the subtle sweetness of jackfruit, all brought together by the gentle heat of ginger, garlic, and spices. Perfect for a comforting lunch or dinner, it’s a true celebration of seasonal ingredients and traditional flavors.
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Recipe Time & More
Prep45 minutes
Cook1 hour 15 minutes
Total2 hours
Ingredients
- 750 gm Mutton
- 350 gm Jackfruit
- 100 gm Hung Yogurt
- 4 Onion finely sliced big size
- 1 tbsp Ginger Garlic Paste
- 1 tbsp Chilli green, or paste
- 1/2 tsp Chili Powder
- 1 tsp Cumin Seed jeera
- 1 tbsp Coriander dhania
- 3 to Cardamom elaichi
- 1 Cinnamon
- 1 lime Lime Juice juice
- 4 tbsp Mustard Oil
- 1 tsp Turmeric Powder haldi
- 1.5 tsp Salt or as per taste
Instructions
- Marination Gently whisk the curd with a spoon. Make a mixture of turmeric, coriander powder, cumin powder, chilly paste, curd and lime juice. Marinate the mutton with the mix and let it rest for 45mins to an hour in the fridge.
- Cut the raw jack fruit into small equal sized cubes , similar to curry cut meat size. Pressure cook for two whistles. Stir fry the boiled jack fruit with some salt, turmeric and chilly powder.
- Temper the mustard oil with bay leaves, cardamom and cinnamon. Add the sliced onions and saute it to a nice brown color. Add the ginger garlic paste, cook on a medium heat till the spices are well cooked.
- Add in the marinated mutton, mix well and cook it on low to medium heat, with the lid on untill the mutton is about 80% done. Add some warm water occasionally while scraping off the spices that gets stucked to the bottom of the wok.
- When sufficient oil is released from the mutton, add in the fried jack fruit. Add in half a cup of warm water and bring everything to a proper mix.
- Cover and cook on low heat for around 5 more mins or so, till the jack fruit absorbs sufficient flavor from the spices. Adjust the consistency with some warm water.
Recipe Notes
Savour this dish with some nice fluffy puri or naan. and a fresh salad of onion, lime and green chillies.
Additional Tips
- For extra depth, smoke the marinated mutton briefly using the dhungar method: heat a piece of charcoal, place it in a small bowl inside your marinating vessel, drizzle with ghee, cover tightly for 5 minutes, then proceed with cooking.
- If using fresh jackfruit, oil your hands and knife before peeling and cutting to prevent the sticky latex from adhering; alternatively, opt for frozen or canned unripe jackfruit for convenience without sacrificing texture.
- To intensify the tangy note, add a splash of tamarind water or a few dried kokum petals during the final simmer, adjusting to taste for a more pronounced sourness that complements the richness of the dish.
- This curry pairs best with flaky parathas or steamed rice; for a festive presentation, garnish with crisp fried shallots and a handful of chopped fresh coriander just before serving.
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Recipe Nutrition
Calories: 166kcalCarbohydrates: 9gProtein: 2gFat: 15gPolyunsaturated Fat: 4.5gMonounsaturated Fat: 9gSodium: 855mgFiber: 2gSugar: 4g
Antara Boruah
Articles: 1
3 Comments
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Such a great recipe! Can’t wait to try it.
Wow, this looks fantastic!
This is fantastic! Thank you for sharing.