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Mutton curry recipe

Mutton Curry Recipe

This simple mutton curry is one of the most loved meat dishes in India.
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Prep Time 2 hours
Cook Time 30 minutes
Total Time 30 minutes
Course Main Course
Cuisine Indian

Equipment

  • Pressure Cooker
  • Deep bottom pan

Ingredients
  

  • 750 grams Mutton Curry size pieces, Refer notes
  • 1 big Onion Chopped
  • 2 Green chilis Slit lengthwise
  • 1 1/2 tbsp Ginger garlic paste
  • 1/2 tbsp Turmeric powder
  • 3 tbsp Chili powder
  • 2 tbsp Salt
  • 1 1/2 tbsp Garam masala Refer notes
  • 1/2 tbsp Coriander powder
  • 3-4 tbsp Oil
  • 1 Cup Water
  • Few Coriander leaves Chopped

Instructions
 

  • Heat 3-4 tbsp Oil in a pan.
  • Add Chopped onions, green chili and turmeric. Cook it for 3-4 minutes till onions turn transparent.
  • Add ginger garlic paste and cook for 2 minutes till the raw smell goes away.
  • Wash mutton pieces under running water and drain it completely.
  • Add mutton to the pan, cover and cook it for 5 minutes till they release some water.
  • Add salt, chili powder, coriander powder and mix well.
  • Cook for 2 minutes, add 1 cup of water, and cook on high for 3 minutes.

METHOD 1 - USING PRESSURE COOKER

  • Close the lid and cook for 5-6 whistles if using pressure cooker.
  • Turn off the flame and let the pressure release completely before opening the lid.
  • If there is excess water cook on medium to high flame till the gravy thickens.
  • Add garam masala, coriander leaves, mix well and turn off the flame.
  • Serve with steamed rice, bagara rice, roti, naan.

METHOD 2 - USING PAN

  • If cooking it in a pan, cook for 20 minutes or till the pieces are well cooked.
  • Add garam masala, coriander leaves, mix well and turn off the flame.
  • Serve with steamed rice, bagara rice, roti, naan.

Notes

  1. The key to perfect mutton curry is the softly cooked mutton. There are different steps to get that perfectly cooked mutton pieces.
  2. Choose tender meat that looks slight pinkish.
  3. If you can't find tender meat marinate the mutton pieces with curd and salt for atleast 2 hours (best if can be marinated overnight).
  4. You can tenderize the meat by marinating with raw papaya paste as well.
  5. Try to use freshly ground garam masala for that unique flavor and taste.
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