Mutton Curry
Recipe Summary
- This Mutton Curry recipe delivers a rich and flavorful gravy with tender mutton pieces. It involves frying onions and spices, then slow-cooking the mutton in a pressure cooker to achieve a perfect texture and deep taste. Ideal for a hearty dinner, this curry is a classic Indian dish.
All Ingredients - Main Ingredients
- Mutton with bones (curry cut pieces) 500 gms
- Onions 2 medium, sliced
- Oil 4 tbsp
- Cloves 4
- Cinnamon 3 pieces
- Cardamom 4
- Black cardamom 2
- Bay leaf 1
- Ginger garlic paste 2 tsp
- Salt 1 tsp (to taste)
- Curd/Yoghurt 3 tbsp
- Kashmiri chilli powder 1 tsp
- Water 1.5 cups
- Garam masala 1/2 tsp
- Chopped coriander 1 tbsp
All Ingredients - For Masala Mix
- Water 1/2 cup
- Turmeric 1/2 tsp
- Chilli powder 2 tsp
- Coriander powder 2 tsp
- Cumin powder 1 tsp
Tools You'll Need
- Pressure cooker
- Bowl
Don't have an ingredient? Try these swaps
No Onion?
- 1 tbsp onion powder (per medium onion)
- 3 tbsp dried minced onion
- Shallots or leeks (1:1)
No Bay leaf?
- 1/4 tsp dried thyme (per leaf)
- Pinch of dried oregano
No Garlic (fresh)?
- 1/4 tsp garlic powder (per clove)
- 1/2 tsp garlic granules (per clove)
No Yogurt?
- Sour cream (1:1)
- Buttermilk (1:1, slightly thinner result)
No Garam masala?
- 1 tsp cumin + 1/2 tsp coriander + 1/4 tsp cinnamon + 1/4 tsp cardamom
⚠ Contains Allergens
Step-by-Step Instructions
Step 1: Prepare the Masala Mix
In a bowl, combine 1/2 cup water, 1/2 tsp turmeric, 2 tsp chilli powder, 2 tsp coriander powder, and 1 tsp cumin powder. Stir well to form a smooth paste and set aside.
Step 2: Sauté Whole Spices and Onions
Heat 4 tbsp oil in a pressure cooker. Add 4 cloves, 3 cinnamon pieces, 4 green cardamoms, 2 black cardamoms, and 1 bay leaf. Stir for a few seconds. Add the sliced onions and fry for on medium heat until they turn golden brown.
Step 3: Add Ginger Garlic Paste and Masala Mix
Add 2 tsp ginger garlic paste to the golden-brown onions and fry for on low heat. Pour in the prepared masala mix and cook for on low heat, stirring continuously, until the oil separates from the masala.
Step 4: Cook the Mutton
Add the 500 gms mutton pieces to the cooker. Add 1 tsp salt (or to taste) and mix well. Fry the mutton for on medium heat until it changes color and is well coated with the spices.
Step 5: Add Curd and Kashmiri Chilli Powder
Add 3 tbsp curd/yoghurt to the mutton and cook for on low heat, stirring occasionally, until the curd is well incorporated. Then, add 1 tsp Kashmiri chilli powder and cook for another on low heat.
Step 6: Pressure Cook the Mutton
Pour in 1.5 cups of water and mix everything thoroughly. Close the pressure cooker lid and cook for 4 whistles on medium heat. Allow the pressure to release naturally before opening the lid.
Step 7: Finish and Serve
Once the mutton is tender, add 1/2 tsp garam masala and 1 tbsp chopped coriander. Stir well to combine. Serve hot with rice or bread.
Pro Tips
• Ensure onions are fried until golden brown for a rich base flavor.
• Do not rush the frying process of the masala mix; allow the oil to separate to deepen the flavors.
• Adjust the number of pressure cooker whistles based on your cooker and desired mutton tenderness.
Recipe Variations
• Add chopped tomatoes along with the masala mix for a tangier flavor.
• Incorporate coconut milk for a richer, creamier curry.
• For a spicier version, add green chilies along with ginger garlic paste.
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