Tomato mutton gravy curry is a hyderabadi homestyle curry inspired by mughal cuisine. It is actually a curry with soup like consistency good to go with either chapati or rice. The sweet and sour taste of tomatoes with the juices of tenderized mutton makes the tomatar gosht ka shorba a very delectable dish.
Tomato mutton curry is rich in vitamin c from tomatoes and proteins from mutton. it is an easy homestyle dish yet mouthwatering and a very good comfort food. Do try the one pot recipe given below.
Tomato mutton gravy curry/ Hyderabadi tamatar ghosht ka shorba
Firstly wash the mutton and drain the water thoroughly. Keep aside.
In a pressure cooker add the onion, mutton, ginger-garlic paste, turmeric powder, green chili powder, salt, and oil. Mix well.
Switch-on the flame and saute this for 4-5 minutes on high flame.
Add the sliced tomatoes and saute on high flame until oil starts oozing out.
Now add 1.5 glasses of water and close the lid of the pressure cooker. Allow this to cook until 2 whistles on high flame and 2 whistles on low flame are heard. (or until the mutton gets tender).
Switch off the flame and wait for 5 minutes before opening the lid. This allows the built-in steam to cool down. (Be careful while using pressure cookers.) Now add the curry leaves and potato pieces.
Adjust the consistency of the gravy to your liking by adding water. Adjust the salt if required. Now close the lid of the cooker once again and cook on high until one whistle is heard. This allows the potatoes to be cooked. Then switch off the flame. Open the lid carefully after releasing the built-in steam.
Finally, add green chillies. Then cover and cook on low flame for 2 minutes on low flame. That's it. The tomato mutton gravy curry is ready to be served.
- Tomato mutton curry can also be made in a cooking pot with a tight lid. For this follow the same procedure but for tenderizing the mutton cover the cooking pot with the lid and cook for 2 minutes on high flame and then for 30 minutes on low flame.(the time taken for tenderizing the mutton may vary).
- Add only 1.5 glasses of water for tenderizing mutton, as adding more water at this point may delay the process. You can add water later to adjust the consistency.
- Adding potato is optional in this curry.
- If you do not have curry leaves then add coriander or methi leaves.
- Using bone-in mutton makes it more delicious.
- Adding tamarind water is optional. If you intend the curry to be tangier then add little tamarind pulp to it. But preferably the tanginess of tomatoes will be enough.
- Be extra cautious while using a pressure cooker. Open the lid of the cooker only after the built-in steam cools down.