Mutton Sorrel Curry Recipe – Authentic Indian Flavors

Last Updated on 6 months ago by Neha Deshmukh

Mutton Sorrel Curry Recipe – Authentic Indian Flavors

Hey everyone! Today, I’m sharing a recipe that’s close to my heart – Mutton Sorrel Curry. It’s a dish my grandmother used to make, and the tangy, slightly sour flavor always takes me right back to her kitchen. It’s a little different from your everyday mutton curry, and trust me, it’s so worth trying! This recipe brings a unique, vibrant flavor to the table, and I can’t wait for you to experience it.

Why You’ll Love This Recipe

This Mutton Sorrel Curry isn’t just delicious; it’s a bit of a culinary adventure! The sorrel leaves add a beautiful tartness that cuts through the richness of the mutton, creating a wonderfully balanced flavor. It’s a comforting, flavorful dish that’s perfect for a cozy weekend meal or a special occasion. Plus, it’s a fantastic way to explore a lesser-known ingredient in Indian cooking.

Ingredients

Here’s what you’ll need to make this amazing curry:

• 1 kg Mutton with bones, washed and drained
• 2 cups fresh red Sorrel leaves, stemmed and washed
• 2 medium Onions, finely chopped
• ?? tbsp Ginger-Garlic paste (about 2 tablespoons)
• ?? tbsp roasted Cumin powder (about 1 tablespoon)
• 2 Cloves
• 1 inch Cinnamon
• 6 Green chilies, slit and deseeded
• 1 big ripe Tomato, deseeded and finely chopped
• 1 tbsp Red chili powder
• ?? tbsp Turmeric powder (about 1 teaspoon)
• 2-3 sprigs Coriander leaves
• 3 tbsp Oil for cooking
• Salt to taste

Ingredient Notes

Let’s talk about a few key ingredients to make sure you get the best flavor:

• Sorrel Leaves: These are the stars of the show! They have a lovely lemony, slightly tart flavor. In some regions of India, especially the Northeast, they’re used quite frequently. If you’ve never used them before, don’t be intimidated – they add a really unique dimension to the curry.
• Regional Sorrel Variations: You might find different varieties of sorrel depending on where you are. Some are milder, others more tart. Adjust the amount to your liking!
• Mutton Cuts: I prefer using mutton with bones for this curry, as the bones add a lot of flavor. Shoulder or leg cuts work really well because they become beautifully tender during pressure cooking. About 700-800g is a good amount.
• Roasted Cumin Powder: Don’t skip roasting the cumin seeds before grinding them! It really enhances their flavor. Just dry roast them in a pan for a few minutes until fragrant, then grind them to a powder. It makes a huge difference.

Step-By-Step Instructions

Alright, let’s get cooking!

1. In a pressure cooker, combine the chopped onions, salt, ginger-garlic paste, red chili powder, turmeric powder, oil, green chilies, cloves, cinnamon, and mutton pieces. Add about 500ml of water – enough to cover the mutton.
2. Secure the lid and pressure cook until the mutton is tender. This usually takes about 4-5 whistles on medium heat.
3. Once the pressure releases naturally, open the cooker and add the chopped tomatoes and sorrel leaves. Give everything a good mix.
4. If needed, add about ½ cup (120ml) of water. Secure the lid again and cook for one more whistle.
5. After releasing the pressure, simmer on low heat for about 10-15 minutes, or until the sorrel leaves soften.
6. Now, here’s a little trick my grandmother taught me: If the sorrel leaves aren’t mushy enough, remove the mutton and mash the leaves with a wooden smasher or even a blender until smooth. This gives the curry a beautiful, vibrant green color and a lovely texture.
7. Return the mutton to the cooker, mix well with the mashed leaves, and cook for another 5 minutes until the curry thickens to your liking.
8. Turn off the heat, cover, and let the curry rest for 5-10 minutes. This allows the flavors to meld together beautifully.
9. Finally, stir in the fresh coriander leaves.

Expert Tips

• Don’t overcook the sorrel leaves: They can become bitter if cooked for too long.
• Adjust the spice level: Feel free to add more or fewer green chilies and red chili powder to suit your taste.
• Use good quality mutton: The better the quality of the mutton, the more flavorful the curry will be.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Swap the mutton for jackfruit or mushrooms for a delicious vegan version!
• Gluten-Free: This recipe is naturally gluten-free.
• Spice Level Adjustments: If you like it really spicy, add a pinch of cayenne pepper. For a milder curry, reduce the amount of red chili powder.
• Regional Variations: In Goa, they sometimes add a splash of vinegar to enhance the sourness. In some North Eastern states, they use a different variety of sorrel and add bamboo shoots!
• Festival Adaptations: This curry is fantastic for Eid or any special occasion. My family always makes a big batch for celebrations.

Serving Suggestions

Serve this Mutton Sorrel Curry hot with fluffy rice, fragrant biryani, or a simple pulao. It also goes wonderfully with roti or naan. A side of raita (yogurt dip) can help balance the flavors.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. It actually tastes even better the next day as the flavors have had time to develop! You can also freeze it for up to a month.

FAQs

1. What cut of mutton is best for this curry?

Shoulder or leg cuts are ideal as they become incredibly tender during pressure cooking.

2. Can I use frozen sorrel leaves? If so, how should I adjust the cooking time?

You can, but fresh is always best. If using frozen, you might need to cook it for a slightly longer time, as they tend to release more water.

3. What is the best way to balance the sourness of the sorrel leaves?

A touch of sugar can help balance the sourness, but I usually find the richness of the mutton does the trick!

4. Can this curry be made ahead of time?

Absolutely! It’s actually a great make-ahead dish. The flavors develop even more overnight.

5. What is a good substitute for sorrel leaves if I can’t find them?

Spinach or amaranth leaves can be used as a substitute, but the flavor won’t be quite the same. You might want to add a squeeze of lemon juice to mimic the tartness.

6. How can I adjust the spice level of this curry?

Simply adjust the amount of green chilies and red chili powder to your liking.

Enjoy! I hope you love this Mutton Sorrel Curry as much as my family does. Let me know how it turns out in the comments below!