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Comforting Mutton Curry

Mutton curry

This mutton curry is made in a pressure cooker, so tender bone-in mutton is on the table in about an hour. The mutton is coated in spices and malt vinegar, seared with golden onions and whole spices, then pressure cooked with tomato purée.

Mutton curry made in a pressure cooker

There's no marinating time needed. Aamna's recipe serves about eight and makes a rich, comforting gravy.

Why this recipe works

  • A pressure cooker. Twenty minutes under pressure makes bone-in mutton tender.
  • Malt vinegar. It adds a gentle tang to the rich meat.
  • Whole spices. Coriander and cumin seeds, peppercorns, cloves, cardamom and cinnamon flavour the oil.
  • Just enough water. 700ml covers the meat without making the gravy thin.
Mutton curry made in a pressure cooker

Tips for the best mutton curry

  • Brown the meat well. Sear it until golden before the tomato goes in.
  • Add water from the side. It keeps the spices on the meat.
  • Let the steam release naturally. About 5 minutes after turning off the heat.
  • Follow your cooker's guidance. Check the seal and valve before you start.

What to serve with mutton curry

Serve with rice or roti and fresh coriander. For a slow-cooked version, try our classic mutton curry, or for a hearty one, our mutton and potato curry.

Pressure Cooker Mutton Curry FAQs

How long does mutton take in a pressure cooker?

About 20 minutes under pressure in this recipe, plus a few minutes for the steam to release.

Can I make it without a pressure cooker?

Yes. Simmer it covered on low heat for about 90 minutes, adding more water as needed.

Do I need to marinate the mutton?

No. The spices and vinegar go on just before cooking.

Can I use lamb?

Yes. Lamb needs less time under pressure, so reduce the cooking time.

You'll find the full ingredients, the method and our step-by-step video in the recipe card below.

Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Cooking Method:
Cuisine: ,
Courses: ,
Difficulty: Intermediate
Servings: 8
Estimated Cost: 12
Best Season: Suitable throughout the year
Description

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
  • 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
  • 0.25 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
  • 700 ml water
  • Fresh coriander (for garnish)
  • 1.5 kg bone-in mutton
Instructions
    Marinate the Mutton:
  1. 1
    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!
    2. Prepare the Onions:
  2. 2
    Finely chop 3 medium onions or blitz them in a food processor. Set aside.
    3. Cook the Onions:
  3. 3
    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.
    4. Add Whole Spices:
  4. 4
    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.
    5. Sear the Mutton:
  5. 5
    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.
    6. Add Tomato Purée:
  6. 6
    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.
    7. Add Water:
  7. 7
    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.
    8. Pressure Cook:
  8. 8
    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.
    9. Release the Steam:
  9. 9
    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.
    10. Garnish and Serve:
  10. 10
    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.

Keywords: Mutton Curry, How to make Mutton Curry, Mutton Curry in pressure cooker, Pressure cooker recipe,
Read it online: https://burmawalakitchen.com/recipe/comforting-mutton-curry/
Aamna Bawa