Tarakant Mutton Recipe – Indian Style
Main Ingredients
For Tempering
For Spices (added later)
Step-by-Step Instructions
Follow each step to make the recipe successfully.
Prepare Ingredients
Begin by peeling and finely slicing the onions. Chop the green chilies. Peel the garlic cloves and ginger, then grind them into a smooth paste. Ensure the mutton is thoroughly cleaned and washed.
Temper the Oil
Heat 200 ml of mustard oil in a pressure cooker over medium-high heat. Once the oil is hot, add the dry red chilies, cumin seeds (jeera and shah jeera), and black cardamom pods. Let them splutter for a few seconds until fragrant.
Sauté Onions and Green Chilies
Add the chopped green chilies and sliced onions to the pressure cooker. them until they become soft and translucent, but do not brown them.
Pressure Cook Onions
Add 2 teaspoons of salt to the onions and mix well. Cover the pressure cooker and cook for 5-6 whistles on high flame to ensure the onions are completely softened and almost dissolved.
Add Mutton and Turmeric
Once the pressure has naturally released from the cooker, open the lid. Add the 2.5 kg of mutton pieces and 2 teaspoons of turmeric powder. Mix everything thoroughly, ensuring the mutton is well coated.
Brown the Mutton
the mutton in the open pressure cooker for approximately . Continue cooking until the mutton releases its water and the liquid dries up, allowing the meat to brown slightly.
Add Garlic and Ginger Paste
Add the whole garlic cloves and the prepared ginger-garlic paste to the mutton. Mix well, ensuring the paste is evenly distributed and coats all the meat pieces.
Incorporate Dry Spices
Add 50g of mutton masala powder, 2 teaspoons of Kashmiri red chili powder, and 1/2 teaspoon of garam masala powder to the mutton. Stir well to combine all the spices with the meat.
Sauté Spices and Mutton
Continue to the mutton with the added spices for another . Cook until the spices are fragrant and the oil begins to separate from the mixture, indicating that the flavors have melded.
Add Hot Water and Pressure Cook
Pour 1 to 1.5 liters of hot water into the mutton, ensuring the meat is just covered. Cover the pressure cooker and cook for another 5-6 whistles on high flame. After the whistles, turn off the heat and allow the pressure to release naturally without forcing it.
Serve the Mutton
Once the pressure has completely released and the cooker is cool enough to open, your tender and flavorful mutton curry is ready. Serve hot with rice or roti.
Before You Cook
Helpful details before you startIngredient SubstitutionsMissing something? View suitable alternatives.View 3 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 Garam masala?
- 1 tsp cumin + 1/2 tsp coriander + 1/4 tsp cinnamon + 1/4 tsp cardamom
Variations
Simple ways to adapt this recipe.
- For a richer gravyCustomise
You can add a tablespoon of yogurt or cashew paste during the sautéing of spices.
- Adjust the quantity of green
Adjust the quantity of green chilies and Kashmiri red chili powder according to your preferred spice level.
Helpful Tips
Small details that can improve the final result.
Your Notes
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