Mutton curry

Mutton curry recipe (Pressure cooker & stovetop): A fusion of Indian delight

This mutton curry recipe is quite wonderful, and the greatest part is that it is incredibly simple to prepare. There are only a few ingredients needed to make this rich mutton curry.

It is highly popular in North India, and we frequently find it served by roadside dhabas. It is quite spicy and cooked with yogurt. You must make this mutton at home and serve it with whole wheat lachha paratha and salad on the side.

This simple mutton curry is made with common household items and pairs nicely with rice and all Indian bread such as roti, naan, and paratha. Follow this traditional mutton curry recipe today to savor its richness at home! This mouthwatering mutton meal is prepared in ghee with entire spices, onion, tomato, mutton, and yogurt.

Some mutton recipes I personally love and keep making all the time include this Mutton Soup, Recipe, Mutton Biryani recipe, Hyderabadi mutton curry.

Mutton curry recipe

Ingredients for mutton curry recipe

  • Coriander leaves as needed

For Marination

Instruction for mutton curry in pressure cooker

  1. Wash the mutton (cut into cubes) under running water. Place aside to drain.
  2. Add thick yogurt, ginger paste, garlic paste, black peppercorns, cloves, green cardamom, turmeric powder, red chili powder, coriander powder, garam masala powder and salt.
  3. Mix everything well, cover and allow it to marinate for at least 1 hour under refrigeration
  4. Now, heat up a heavy-bottomed pan. One with a tight-fitting cover is preferable. Pour in the oil and ghee. When the smoke starts to come out, add the whole spices. Add a pinch of sugar to taste. It gives the mutton a beautiful colour.
  5. Cook for 10 minutes on low heat with the chopped onions. Now is the time to add the salt. This speeds up the cooking time of the onion. Reduce the heat when the onions become translucent and wait for them to turn pink. Mix in the turmeric well. You can add turmeric at any point in the preparation, but starting with it helps to eliminate the raw smell of the spice.
  6. Cook for 5-7 minutes over high heat, stirring constantly, with the marinated mutton and ginger garlic paste. Mix everything and fry well for another 3-4 minutes or until the spices starts releasing the oil from the side.
  7. At this time, the mutton can be pressure cooked. After three whistles, open the lid to see if the mutton is done. If not, cook for another 1-2 whistles. While under pressure, do not add any water.
  8. Cover the vessel, reduce the heat, and allow it to simmer. When the mutton is almost done, stir in the coriander, cumin, and black pepper.
  9. Serve mutton curry with hot steamed rice, jeera pulao, matar pulao, phulkas, parathas, or naan.

Instruction for mutton curry in instant pot method

  1. Turn on the IP and insert the inner pot. Heat oil, ghee, or a combination of the two in a sauté pan. Fry for a few seconds after adding the cinnamon stick and bay leaves.
  2. Add the sliced onions and cook until they begin to turn golden.
  3. Sauté the marinated pork for 2-3 minutes. Sauté for another minute after adding a tablespoon or two of water. The addition of water ensures that nothing gets caught at the bottom of the pot and aids in deglazing.
  4. Combine tomatoes, cumin powder, garam masala powder, and freshly ground fennel-mace-black cardamom powder in a mixing bowl. Combine everything and sauté for a minute.
  5. Turn on the IP and insert the inner pot. Heat oil, ghee, or a combination of the two in a sauté pan. Fry for a few seconds after adding the cinnamon stick and bay leaves.
  6. Add the sliced onions and cook until they begin to turn golden.
  7. Sauté the marinated pork for 2-3 minutes. Sauté for another minute after adding a tablespoon or two of water. The addition of water ensures that nothing gets caught at the bottom of the pot and aids in deglazing.
  8. Combine cumin powder, garam masala powder, and cardamom powder in a mixing bowl. Combine everything and sauté for a minute.

Serving Suggestions

mutton curry has plenty of gravy (sauce) that makes it a perfect pairing with steamed basmati rice OR flat breads such as pol roti (coconut roti), roti canai, or naan! This mutton curry recipe is just perfect for a special occasion.

Notes

  • Always sear the meat chunks for 2-3 minutes over high heat. Searing the meat on high heat seals in the juices, making it more flavorful and tender.
  • Alternatively, You can add the garlic and ginger to the food processor before adding the tomatoes. Process until very finely chopped and add the tomatoes.
  • Addition of the amount of water is totally up to you. Go on ahead as per the consistency of the gravy you need.
  • Modify the amount of spices as per your preferences.
  • If you are using frozen mutton, make sure to thaw it out properly on the kitchen counter before adding it to the pressure cooker
     

FAQs

  • Can I use mutton or lamb instead?

This curry has lamb, but it can also contain hogget (older sheep meat) or goat meat.

  • Is it possible to produce a vegetarian version of this curry?

Absolutely! However, keep in mind that the flavour of the curry varies depending on the type of protein utilised. This holds true for any curry. As an alternative for lamb, you can use chickpeas, soy curls, soy meat, tofu, or even paneer.

  • Is it possible to shorten the cooking time?

You can shorten the cooking time by cutting the meat into smaller pieces (1/2 inch or so). You can cook the meat in a slow cooker or a pressure cooker, but be careful not to overcook it. There’s nothing worse in a beef curry than soggy meat!

 

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