Mutton Curry (Lamb Curry)
Ingredients
For Marination
- Mutton pieces with bones 1 kg
- Yogurt 1 cup
- Ginger paste 1 tbsp
- Garlic paste 1 tbsp
- Black peppercorns 1/2 teaspoon (or less)
- Cloves 5
- Green cardamoms 5
- Salt to taste (I used 1.5 tsp)
- Red chili powder 1.5 – 2 tsp
- Turmeric powder 1 tsp
- Garam masala powder 1/2 tsp
- Coriander powder 2 tsp
For Powdered Spices
- Fennel seeds (Saunf) 1.5 tsp
- Mace Blade (javitri ka phool) 1
- Black cardamoms 2
For Gravy
- Oil 10 tbsp (or as needed)
- Cinnamon sticks 2
- Bay leaves 2
- Onions 3, medium sized, finely sliced
- Tomatoes 3, big, chopped
- Cumin powder 1.5 tsp
- Garam masala powder 1/2 tsp
- Water as needed
- Green chilies 3-4
- Dried fenugreek (Kasuri methi) 1 tsp
- Lemon juice 1 tsp
- Fresh coriander leaves chopped
Preparation
Marination
- Clean and wash the mutton pieces thoroughly.
- In a bowl, add yogurt, ginger paste, garlic paste, black peppercorns, cloves, green cardamom, turmeric powder, red chili powder, coriander powder, garam masala powder and salt. Mix.
- Add mutton pieces, mix well and allow to marinate for at least 2 hour under refrigeration.
Gravy
- Grind the fennel seeds, 1 blade of mace and 2 black cardamoms into a fine powder. Keep aside for later use.
- Heat oil in a pressure cooker. Then, add cinnamon sticks and bay leaves, fry for few seconds.
- Add sliced onions and fry until it just starts picking up golden colour.
- Add marinated meat and stir fry on a high flame for 5 minutes.
- Add tomatoes and fry on high flame until tomatoes are a little soft.
- Mix everything and fry well for another 3-4 minutes or the until the spices starts releasing the oil from the side.
- Add cumin powder, garam masala powder and freshly ground fennel- mace-black cardamom powder. Stir fry for 3-4 minutes until you can smell the aroma of the powdered spices and the oil has started to release from the gravy.
- Adjust salt and chili if needed and add dried kasuri methi (fenugreek leaves). Now add enough water to cover the meat, mix and bring it to a boil.
- Cover the pressure cooker and cook the mutton on medium heat for 20-25 minutes (could be more or less depending on the meat).
- After the specified time, switch off the heat and allow the pressure to release on its own.
- Open the pressure cooker lid, mix again and dish out.
- Add some lemon juice, some chopped coriander leaves and sliced green chili.
- Serve mutton curry with roti, paratha, nan or boiled rice, Enjoy!
Mutton Curry (Lamb Curry)
Ingredients
For Marination
- Mutton pieces with bones 1 kg
- Yogurt 1 cup
- Ginger paste 1 tbsp
- Garlic paste 1 tbsp
- Black peppercorns 1/2 teaspoon (or less)
- Cloves 5
- Green cardamoms 5
- Salt to taste (I used 1.5 tsp)
- Red chili powder 1.5 – 2 tsp
- Turmeric powder 1 tsp
- Garam masala powder 1/2 tsp
- Coriander powder 2 tsp
For Powdered Spices
- Fennel seeds (Saunf) 1.5 tsp
- Mace Blade (javitri ka phool) 1
- Black cardamoms 2
For Gravy
- Oil 10 tbsp (or as needed)
- Cinnamon sticks 2
- Bay leaves 2
- Onions 3, medium sized, finely sliced
- Tomatoes 3, big, chopped
- Cumin powder 1.5 tsp
- Garam masala powder 1/2 tsp
- Water as needed
- Green chilies 3-4
- Dried fenugreek (Kasuri methi) 1 tsp
- Lemon juice 1 tsp
- Fresh coriander leaves chopped
Instructions
Marination
- Clean and wash the mutton pieces thoroughly.
- In a bowl, add yogurt, ginger paste, garlic paste, black peppercorns, cloves, green cardamom, turmeric powder, red chili powder, coriander powder, garam masala powder and salt. Mix.
- Add mutton pieces, mix well and allow to marinate for at least 2 hour under refrigeration.
Gravy
- Grind the fennel seeds, 1 blade of mace and 2 black cardamoms into a fine powder. Keep aside for later use.
- Heat oil in a pressure cooker. Then, add cinnamon sticks and bay leaves, fry for few seconds.
- Add sliced onions and fry until it just starts picking up golden colour.
- Add marinated meat and stir fry on a high flame for 5 minutes.
- Add tomatoes and fry on high flame until tomatoes are a little soft.
- Mix everything and fry well for another 3-4 minutes or the until the spices starts releasing the oil from the side.
- Add cumin powder, garam masala powder and freshly ground fennel- mace-black cardamom powder. Stir fry for 3-4 minutes until you can smell the aroma of the powdered spices and the oil has started to release from the gravy.
- Adjust salt and chili if needed and add dried kasuri methi (fenugreek leaves). Now add enough water to cover the meat, mix and bring it to a boil.
- Cover the pressure cooker and cook the mutton on medium heat for 20-25 minutes (could be more or less depending on the meat).
- After the specified time, switch off the heat and allow the pressure to release on its own.
- Open the pressure cooker lid, mix again and dish out.
- Add some lemon juice, some chopped coriander leaves and sliced green chili.
- Serve mutton curry with roti, paratha, nan or boiled rice, Enjoy!