Authentic Mutton Curry Recipe

Step 1: Prepare Onion-Garlic-Spice Paste

Add the sliced onions, garlic cloves, 7-8 cloves, 4 black cardamoms, 15-20 black peppercorns, and 1 teaspoon of cumin seeds into a mixer grinder jar. Blend until a fine paste is formed.

Step 2: Prepare Tomato-Ginger Paste

In a separate smaller mixer grinder jar, add the quartered tomatoes and the 0.5-inch piece of ginger. Blend until a smooth paste is formed.

Step 3: Gather Dry Spices

On a plate, combine 1.5 teaspoons of red chili powder, 1 teaspoon of coriander powder, 0.25 teaspoon of turmeric powder, and 0.5 teaspoon of garam masala. Keep aside.

Step 4: Sauté Initial Spices

Heat approximately 0.5 cup (120 ml) of cooking oil in a pressure cooker. Once the oil is hot, add 5-6 green cardamom pods and let them sizzle for a few seconds.

Step 5: Cook Onion-Garlic-Spice Paste

Add the prepared onion-garlic-spice paste from Step 1 to the hot oil. Sauté the paste on medium-low heat, stirring continuously, until the paste turns golden brown and the oil separates from the masala (approx. 10-15 minutes).

Step 6: Add Mutton and Salt

Add the 1 kg of mutton pieces to the sautéed paste. Also, add salt to taste (approx. 1.5 teaspoons). Mix everything thoroughly, ensuring the mutton is well coated with the masala. Cover the cooker and cook on low flame for 4-5 minutes, allowing the mutton to release its water and the oil to separate.

Step 7: Add Remaining Spices and Tomato Paste

After the mutton has released water and oil has separated, uncover the cooker. Add the dry spices (red chili powder, coriander powder, turmeric powder, garam masala) from Step 3 and the tomato-ginger paste from Step 2. Mix well.

Step 8: Bhunai (Sautéing) the Masala

Continue to sauté the mutton with all the added spices and tomato paste on low heat. Cover the cooker again and cook for about 10 minutes, stirring occasionally, until the masala is well-cooked and the oil separates completely, indicating proper 'bhunai'.

Step 9: Pressure Cook the Mutton

Once the masala is perfectly cooked and oil has separated, add 1 glass (approx. 200-250 ml) of water to the cooker. Stir well. Close the pressure cooker lid and cook for 5-6 whistles on medium heat. After the whistles, turn off the heat and let the pressure release naturally before opening the lid.

Step 10: Garnish and Serve

Once the pressure has released and the cooker is opened, check if the mutton is tender. Garnish with freshly chopped coriander leaves. Serve hot with rice, roti, or naan.

• Ensure the onion-garlic paste is thoroughly sautéed until the oil separates for a rich flavor base.

• Slow cooking the mutton with the spices before adding water helps to infuse the flavors deeply into the meat.

• Allow the pressure cooker to release pressure naturally for tender mutton.

• Add diced potatoes along with the mutton for a heartier curry.

• Adjust the amount of red chili powder to suit your spice preference.

• For a thicker gravy, you can add a tablespoon of yogurt or cashew paste during the final cooking stage.