Punjabi Homestyle Mutton Curry
A simple homestyle mutton curry, made with ingredients that are easily available in most kitchens. Just like any other recipe from WhiskMixStir. Don’t sweat if you don’t have a spice or two from the list of ingredients; your mutton curry will still most likely be just as delicious. Unless you’re missing salt ofcourse!
Mutton in India is usually goat meat. Use any red meat of choice to make this flavourful curry.
You may think the quantity of cooking oil and ghee is a lot but then again… flavour! The “pool of oil” is what caramelises the onions, cooks the tomatoes and the bhuno-es mutton to perfection. Use less if you like. Or spoon it out of the curry bowl after cooking. Your kitchen your rules!
Like homestyle Indian Curries? Try these!
These recipes too use ingredients that don’t call for a shopping spree!
Kala Chana (black chickpeas) Masala Curry
Rajma (red kidney beans) Masala
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Serve this recipe of Punjabi homestyle mutton curry with chapatis, thalipeeth, a flavourful veggie pulao or simple steamed rice.
Serves: 2
Time taken: 1 hour + marination
Ingredients to make Punjabi Homestyle Mutton Curry
For the Marination
500 gm mutton (goat meat, on the bone)
1 tbsp ginger, fresh paste or freshly grated
1 tbsp garlic, fresh paste or freshly grated
2-3 fresh green chillies
4-5 stalks of fresh coriander, finely chopped
½ tsp turmeric powder / haldi
1 tsp salt
For the Mutton Curry
Marinated mutton
2 potatoes, medium size
2 tbsp cooking oil
2 tbsp ghee
4 red onions, medium size
2 tomatoes, medium size
½ cup yoghurt / curd / dahi
1 tbsp ginger, fresh paste or freshly grated
1 tbsp garlic, fresh paste or freshly grated
3-4 fresh green chillies
1-2 dried Kashmiri red chilli
½ tsp cumin seeds / jeera
1 inch stick of cinnamon / dalchini
2 black cardamom pods / badi elaichi
4 green cardamom pods / choti elaichi
8-10 cloves / laung
10-12 black peppercorns / kali mirch
2-3 dried bay leaves / tejpatta
1 teeny-tiny shaving of nutmeg / jaiphal
A few strands of mace / javitri
1 star anise / chakri phool
2 tsp garam masala
1 tsp coriander powder / dhania powder
½ tsp dried mint leaves / sukha pudina
1 tsp red chilli powder
½ tsp Byadgi or Kashmiri red chilli powder
2 cups water
Salt to taste
Method of making Punjabi Homestyle Mutton Curry
For curries, I recommend using mutton on the bone; makes the curry a lot more flavourful during the slow cooking process, than boneless mutton.
Marination
Mix all the marination ingredients well. Add the mutton pieces and using your hands, lightly massage the marinade into the meat for a couple of minutes. Cover and refrigerate the marinated mutton for a minimum of 4-6 hours, overnight if possible.
If you don’t have the time to marinate the mutton, simply mix it all in before you start cooking.
Cooking of the Punjabi Homestyle Mutton Curry
Grind the onions and tomatoes to a puree, separately.
Finely chop the green chillies or grind them with the tomatoes.
Heat cooking oil and ghee in a pressure cooker, add the dried Kashmiri red chillies and whole spices. Once these splutter and your kitchen is fragrant from the scent of the spices, add the onion puree. On medium heat, cook the onion puree till it turns a light brown, stirring occasionally.
Add the marinated mutton and mix well. Turn the heat up to medium high to sear and cook the mutton for 5-7 minutes, again stirring occasionally. By this time, the onions should also have turned a slightly darker brown.
Next add the tomato puree along with the finely chopped chillies, ginger and garlic pastes, turmeric powder and mix everything well. Cook for another 7-10 minutes on medium high heat, stirring as and when to stop the masala from burning.
Reduce the heat to medium low and add the yoghurt. Mix and continue to cook the mutton curry masala for another 5-7 minutes, till the yoghurt cooks out.
Peel (or don’t) the potatoes, cut in to 4 and add them to the mutton masala. Mix.
Finally, add all the spice powders and salt, mix well and cook for another minute or so.
Add water and lid on. Pressure cook the mutton masala for 2 whistles on high heat and then 4-6 whistles on medium low heat. This should take about half an hour.
Let the steam in the pressure cooker settle naturally. Taste the mutton curry and adjust flavours to your preference.
Garnish the mutton curry with finely chopped fresh coriander leaves and or mint leaves and serve!
Punjabi Homestyle Mutton Curry is best served with ghee-laden chapatis, rumali roti or naan. For rice, I like to serve jeera rice or matar (green peas) pulao. A basic onion salad or these Sirke Wale Pyaz (pickled onions) is all you need to complete your meal!
Serve a nice Toor Dal Tadka on the side. Also this delicious Crispy Dry Masala Bhindi (okra) preparation.
Take a look at the other Indian Curry recipes, Indian mains and under 20 minutes Indian meal ideas.
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