Mutton Curry is undeniably one of the most delicious mutton dishes. Served as a main course recipe with plain rice, onion and green chilli salad, this recipe made in mustard oil and ghee retains the taste of meat with an amazing kick that the spices offer. This slow-cooked mutton curry is full of immense flavour which will turn your special occasion lunch to a grand affair.
The mutton curry is hot and spicy, but you can always adjust the amount of chillies and masala that goes into making it. This particular mutton curry recipe is moderately spicy because you want to be able to appreciate the flavours and that is possible only when the chillies are spices are not overpowering the dish. Tender and juicy pieces of mutton are marinated in curd and then pressure-cooked with onions, tomatoes, and spices. The mutton gravy is thick, rich, and very fragrant from the mustard oil.
The best part is, this mutton curry gets ready in under an hour. Mutton curries usually take a lot of time and effort in the kitchen; but not this one. This is a quick and simple mutton curry made in a pressure cooker. However, don’t let that form an opinion about the taste. The taste of this mutton curry recipe is spectacular and will leave your family licking their fingers.
- Mutton on bone – 750 grams
- Mustard oil – ½ cup
- Onions – 1 & ½ cup, finely chopped
- Tomato – 1 cup, finely chopped
- Garlic – 15 cloves, medium-sized, finely crushed
- Ginger – 1-inch, julienned
- Curd- ½ cup, whisked
- Turmeric – ½ tsp
- Red chili powder – 1 tsp
- Everest Meat Masala – 1 & ½ tbsp
- Coriander powder – ½ tbsp
- Garam masala – ¼ tsp
- Salt – to taste
- Kasoori methi – ½ tbsp, lightly roasted & crushed between palms
- Coriander leaves – 2 tbsp, finely chopped
- Mint leaves – 2 tbsp, finely chopped (optional)
- Green chilies – 3-4, split lengthwise (optional)
- Whole Spices
- Cinnamon – 1-inch
- Bay leaves – 2
- Green cardamoms – 6
- Black cardamoms – 2
- Cloves – 2
- Black peppercorns – 15
- Cumin seeds – 1 tsp
- To make mutton curry, start off by marinating the mutton.
- Combine mutton, curd/dahi, salt, turmeric, crushed garlic, and ginger juliennes in a bowl.
- Mix well and pop the mutton in the fridge for at least 30 minutes. In the meanwhile, prepare the ingredients for the mutton gravy.
- Heat mustard oil in a pressure cooker until it begins to smoke.
- Turn the heat off and let it cool down to a point where the whole spices wouldn’t burn.
- Toss in the whole spices. Turn the heat back on and give it a quick stir.
- When the whole spices puff up and give out a nice fragrance, add in the onions.
- Saute the onions until they soften and turn pink.
- Add in the marinated mutton and saute it so that it releases the moisture.
- Toss in the tomato. Mix well. Cover the cooker with a lid and let the tomatoes soften.
- Add the ground spices; Everest Meat Masala, Tikhalal red chilli, and coriander.
- Mix. Adjust salt at this stage. You may use your favorite brand of meat masala and adjust the quantity as per your preference.
- The water from the curd and mutton was sufficient for my pressure cooker.
- Pressure cook the mutton for until it’s done. I needed 8 whistles to cook the mutton complete.
- Turn off the heat. Let the pressure release on its own. Open the pressure cooker.
- The onions and tomatoes have completely dissolved to make gravy. The oil has separated.
- Turn the heat back on and add in the garam masala, kasoori methi, coriander leaves, torn mint leaves, and green chilies.
- Give it a quick mix and cover the cooker. Let the mutton curry simmer for 2 minutes.
- Delicious and easy mutton curry is ready. Serve hot with roti slathered with ghee/clarified butter with onion slices and lemon on the side.