Ingredients
Mutton – 500 g, cleaned and cut
Moringa leaves (Mulakkada / Drumstick leaves) – 1 cup, washed and chopped
Onion – 2 medium, chopped
Tomato – 1 medium, chopped
Green chilies – 2, slit
Ginger-garlic paste – 1 tbsp
Red chili powder – 1–2 tsp
Turmeric – ½ tsp
Coriander powder – 1 tsp
Oil – 3–4 tbsp
Curry leaves – few
Salt – to taste
Water – 1–1.5 cups
Fresh coriander – for garnish
Execution
1. Sauté Base
Heat oil → add curry leaves, onions, green chilies → sauté until golden.
Add ginger-garlic paste → fry 1–2 mins.
Add tomatoes, turmeric, chili, coriander powder → cook till soft.
2. Cook Mutton
Add mutton pieces → sauté 5–7 mins until lightly browned.
Add water → cover and cook on medium-low flame 30–40 mins until mutton is tender.
3. Add Moringa Leaves
Add chopped moringa leaves → simmer 5–7 mins until wilted and infused into the curry.
4. Serve
Garnish with fresh coriander.
Serve hot with steamed rice or roti.
Additional tips
Use tender moringa leaves; mature leaves can be slightly bitter.
Simmer moringa leaves briefly to retain flavor and nutrients.
Adjust chili and spice level according to preference; moringa balances well with spicy curry.