This mutton curry, crafted to perfection in just 60 minutes, is a comforting dish bursting with deep, homely flavours. It’s the kind of soul-warming curry that fills your kitchen with the love and warmth of homemade cooking.
A rich and fragrant curry that showcases tender bone-in mutton, cooked in a blend of aromatic spices and hearty tomato purée. The pressure cooker ensures quick and efficient cooking while locking in the flavours. This is the kind of dish that feels like a hug on a plate.
Ingredients:
- 1½ kg bone-in mutton
- 1 tsp garam masala
- 3 tbsp coriander-cumin powder (dhania jeera)
- 1 tsp red chili powder (hot)
- 1 tbsp Kashmiri chili powder
- 1 tbsp salt
- 1 tsp turmeric powder
- 1 tbsp garlic paste
- 1 tbsp ginger paste
- 3 tbsp malt vinegar
- 3 medium onions (chopped or blitzed)
- 5 tbsp tomato purée
- ¼ cup oil
- 1 tsp coriander seeds
- 1 tsp cumin seeds
- 1 tsp black peppercorns
- Few whole cloves
- Green cardamom pods
- Black cardamom
- Small stick of cinnamon
- 700ml water
- Fresh coriander (for garnish)
Instructions:
- Marinate the Mutton:
- In a bowl, combine 1½ kg mutton with 1 tsp garam masala, 3 tbsp coriander-cumin powder, 1 tsp red chili powder, 1 tbsp Kashmiri chili powder, 1 tbsp salt, 1 tsp turmeric, 1 tbsp garlic paste, 1 tbsp ginger paste, and 3 tbsp malt vinegar. Mix well to coat the mutton evenly. No marination time is needed—this dish cooks quickly!
- Prepare the Onions:
- Finely chop 3 medium onions or blitz them in a food processor. Set aside.
- Cook the Onions:
- Heat ¼ cup of oil in a pressure cooker over medium heat. Add the chopped onions and sauté for about 10 minutes, until they turn soft and golden. Stir occasionally to prevent burning.
- Add Whole Spices:
- As the onions cook, add 1 tsp each of coriander seeds, cumin seeds, black peppercorns, and a few whole cloves. Toss in some green cardamom pods, a black cardamom pod, and a small stick of cinnamon. Let the spices infuse in the hot oil for a minute until fragrant.
- Sear the Mutton:
- Add the marinated mutton to the pressure cooker and sear it for a few minutes until golden brown. Make sure the meat is well browned to lock in the flavours.
- Add Tomato Purée:
- Stir in 5 tablespoons of tomato purée, making sure it coats the meat and onions evenly. Cook for about 2-3 minutes, adding a splash of water if the mixture becomes too dry.
- Add Water:
- Pour in 700ml of water—just enough to cover the mutton without drowning it. Pour the water from the side of the pot to keep the flavours intact. Give everything a gentle stir.
- Pressure Cook:
- Once the mixture comes to a boil, secure the pressure cooker lid. Cook on high until steam begins to escape, then reduce the heat and let it cook for 20 minutes.
- Release the Steam:
- After 20 minutes, turn off the heat and allow the steam to release naturally. This should take about 5 minutes. Once the steam is released, open the lid to reveal the beautifully tender mutton curry.
- Garnish and Serve:
- Stir the curry gently and sprinkle a generous handful of fresh coriander leaves over the top. Serve with hot basmati rice or naan.
Tips:
- Pressure Cooker: Make sure to sear the mutton well before pressure cooking to build layers of flavour.
- Freezing: This curry freezes beautifully. Store in an airtight container for up to 3 months. Reheat on the stove or in the microwave.
- Adjust Heat: If you prefer a spicier curry, feel free to add more red chili powder to suit your taste.
Serving Ideas:
- Serve with steamed basmati rice or warm, pillowy naan for the ultimate comfort meal.
- Pair with a side of raita or cucumber salad for a refreshing contrast.
Comforting Mutton Curry
This mutton curry, crafted to perfection in just 60 minutes, is a comforting dish bursting with deep, homely flavours. It’s the kind of soul-warming curry that fills your kitchen with the love and warmth of homemade cooking.
Ingredients
Instructions
Video
Marinate the Mutton:
-
In a bowl, combine 1½ kg mutton with 1 tsp garam masala, 3 tbsp coriander-cumin powder, 1 tsp red chili powder, 1 tbsp Kashmiri chili powder, 1 tbsp salt, 1 tsp turmeric, 1 tbsp garlic paste, 1 tbsp ginger paste, and 3 tbsp malt vinegar. Mix well to coat the mutton evenly. No marination time is needed—this dish cooks quickly!
Prepare the Onions:
-
Finely chop 3 medium onions or blitz them in a food processor. Set aside.
Cook the Onions:
-
Heat ¼ cup of oil in a pressure cooker over medium heat. Add the chopped onions and sauté for about 10 minutes, until they turn soft and golden. Stir occasionally to prevent burning.
Add Whole Spices:
-
As the onions cook, add 1 tsp each of coriander seeds, cumin seeds, black peppercorns, and a few whole cloves. Toss in some green cardamom pods, a black cardamom pod, and a small stick of cinnamon. Let the spices infuse in the hot oil for a minute until fragrant.
Sear the Mutton:
-
Add the marinated mutton to the pressure cooker and sear it for a few minutes until golden brown. Make sure the meat is well browned to lock in the flavours.
Add Tomato Purée:
-
Stir in 5 tablespoons of tomato purée, making sure it coats the meat and onions evenly. Cook for about 2-3 minutes, adding a splash of water if the mixture becomes too dry.
Add Water:
-
Pour in 700ml of water—just enough to cover the mutton without drowning it. Pour the water from the side of the pot to keep the flavours intact. Give everything a gentle stir.
Pressure Cook:
-
Once the mixture comes to a boil, secure the pressure cooker lid. Cook on high until steam begins to escape, then reduce the heat and let it cook for 20 minutes.
Release the Steam:
-
After 20 minutes, turn off the heat and allow the steam to release naturally. This should take about 5 minutes. Once the steam is released, open the lid to reveal the beautifully tender mutton curry.
Garnish and Serve:
-
Stir the curry gently and sprinkle a generous handful of fresh coriander leaves over the top. Serve with hot basmati rice or naan.
Note
Pressure Cooker: Make sure to sear the mutton well before pressure cooking to build layers of flavour.
Freezing: This curry freezes beautifully. Store in an airtight container for up to 3 months. Reheat on the stove or in the microwave.
Adjust Heat: If you prefer a spicier curry, feel free to add more red chili powder to suit your taste.
Serving Ideas:
Serve with steamed basmati rice or warm, pillowy naan for the ultimate comfort meal.
Pair with a side of raita or cucumber salad for a refreshing contrast.
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