Mutton Curry – Easy & Quick Recipe
For Onion Paste
For Special Masala (Ground)
Main Ingredients & Spices
For Garnish
Step-by-Step Instructions
Follow each step to make the recipe successfully.
Prepare Onion Paste
Heat 150ml mustard oil in a kadai on high flame. Add 1 kg roughly chopped onions and salt to taste. Fry the onions for until they turn light brown. Add 100g sliced ginger, 100g peeled garlic, and 1 bunch coriander leaves. Continue frying for another on high flame until the raw smell of ginger and garlic disappears. Remove the mixture from the oil using a strainer and transfer it to a mixing jar. Add 1.5-2 cups of water and blend into a smooth paste after cooling.
Sear Mutton
Add another 50ml mustard oil to the same kadai. Once the oil is hot, add 2.5 kg mutton pieces. Fry the mutton on medium-high flame for until its color changes and it starts releasing water. Do not add salt at this stage.
Add Spices and Paste
the flame to low. Add 1 tsp turmeric powder, 2 tsp Kashmiri chilli powder, 0.5 tsp coriander powder, and 0.5 tsp black pepper powder to the mutton. Mix well. Add 4-5 green chilies (slit) for spice. Then add the freshly ground special masala (cinnamon, black cardamom, cloves, green cardamom, coriander seeds, cumin seeds, mace) and the prepared onion-ginger-garlic-coriander paste. Mix thoroughly. Add 150g curd, ensuring the flame is very low to prevent curdling. Mix well until the curd is fully incorporated and its raw smell disappears.
Pressure Cook the Mutton
Transfer the entire mutton mixture from the kadai to a pressure cooker. Add hot water, just enough to cover the mutton layer. Taste and adjust salt if necessary. Close the pressure cooker lid and cook on medium-high flame for , or until 4-5 whistles are achieved. Turn off the flame and let the pressure release naturally.
Garnish and Serve
Once the pressure is released, open the cooker. Garnish the mutton curry with ginger, slit green chilies, a sprinkle of garam masala, and fresh chopped coriander leaves. Serve hot with rice or bread.
Before You Cook
Helpful details before you startIngredient SubstitutionsMissing something? View suitable alternatives.View 5 swaps
No Onion?
- 1 tbsp onion powder (per medium onion)
- 3 tbsp dried minced onion
- Shallots or leeks (1:1)
No Garlic (fresh)?
- 1/4 tsp garlic powder (per clove)
- 1/2 tsp garlic granules (per clove)
No Cilantro?
- Flat-leaf parsley (1:1, milder)
- Fresh mint (in chutneys, salads)
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
Variations
Simple ways to adapt this recipe.
- You can add 50% prePreparation tip
Fried potatoes along with the mutton when transferring to the pressure cooker for a heartier curry.
Helpful Tips
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Your Notes
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