easy mutton curry recipe in pressure cooker | indian mutton curry recipe with step by step pictures
A basic, Indian mutton curry recipe that fits the bill perfectly for a laid back weekend lunch with your family, make it with this easy recipe which is foolproof, quick, and hassle-free. Not to mention, it tastes incredibly delicious. Here is how you make a simple mutton curry in pressure cooker with step by step photos.
Whenever we want to make non-vegetarian meal, eggs and chicken are our go-to options. I am sure many of you can relate to this. In the beginning, I pushed myself to try out more recipes using the tender cuts of mutton but after relishing the mutton curry that my Mom makes, I have been more enthusiastic about cooking mutton dishes. I take up every chance I get to cook different varieties of Indian mutton curries now and add them to the menu especially when guests are coming over for lunch. The Punjabi dhaba style mutton curry and spicy Kerala mutton curry are absolute favorites, but today let’s talk about a very simple, basic, easy to make mutton curry made in pressure cooker with basic ingredients.
spicy indian mutton curry recipe
The Indian mutton curry is hot and spicy, but you can always adjust amount of chilies and masala that goes into making it. This particular mutton curry recipe is moderately spicy because you want to be able to appreciate the flavors and that is possible only when the chilies are spices are not overpowering the dish. Tender and juicy pieces of mutton are marinated in curd/dahi and then pressure-cooked with onions, tomatoes, and spices. The mutton gravy is thick, rich, and very fragrant from the mustard oil.
If you have traveled long distances a lot by trains during the 1980s, you might have tried the mutton curry from the Indian railway canteen. That was one of the many fascinations and rightly so. This mutton curry recipe would remind you of those good old days when railway mutton curry actually tasted finger-licking good.
spicy indian mutton curry and rice – food for the soul
A bowl of piping hot Indian mutton curry served with rice is one of the ultimate comfort foods. One needs to eat with their hand to thoroughly enjoy this blissful combination. All the worries of life seem to vanish as you dig in. Having onion slices and lemon will certainly accentuate the taste of the mutton curry.
The best part is, this mutton curry gets ready in under an hour. Mutton curries usually take a lot of time and effort in the kitchen; but not this one. This is a quick and simple mutton curry made in pressure cooker. However, don’t let that form an opinion about the taste. The taste of this mutton curry recipe is spectacular and will leave your family licking their fingers.
Please note that I have served this mutton curry recipe with roti and the combo tastes equally gorgeous. A Bengali friend of mine says mutton curries taste amazing with luchi. So if you want to give it a try, go right ahead!
making mutton curry without using water
When you prepare a mutton curry without using water, you achieve the unadulterated taste and flavours. You can eliminate water if these three things are in your favor.
- The mutton is juicy and releases a lot of water
- The curd is creamy but not too thick. It releases it own water too
- Your pressure cooker needs less water to cook food in it
Not all pressure cookers are made equal. If you feel you need to add water for safe cooking, please do so.
more non-vegetarian curry recipes
Now let’s take a look at the ingredients and preparation of this simple mutton curry recipe. The ingredients are very basic and the method very easy to follow.
how to make easy indian mutton curry recipe
- Mutton on bone - 750 grams
- Mustard oil - ½ cup
- Onions - 1 & ½ cup, finely chopped
- Tomato - 1 cup, finely chopped
- Garlic - 15 cloves, medium-sized, finely crushed
- Ginger - 1-inch, julienned
- Curd /Dahi- ½ cup, whisked
- Turmeric - ½ tsp
- Tikhalal red chili powder - 1 tsp
- Everest Meat Masala - 1 & ½ tbsp
- Coriander powder - ½ tbsp
- Garam masala - ¼ tsp
- Salt - to taste
- Kasoori methi - ½ tbsp, lightly roasted & crushed between palms
- Coriander leaves - 2 tbsp, finely chopped
- Mint leaves - 2 tbsp, finely chopped (optional)
- Green chilies - 3-4, split lengthwise (optional)
- Cinnamon - 1-inch
- Bay leaves - 2
- Green cardamoms - 6
- Black cardamoms - 2
- Cloves - 2
- Black peppercorns - 15
- Cumin seeds - 1 tsp
- To make mutton curry, start off by marinating the mutton. Combine mutton, curd/dahi, salt, turmeric, crushed garlic, and ginger juliennes in a bowl.
- Mix well and pop the mutton in the fridge for at least 30 minutes. In the meanwhile, prepare the ingredients for the mutton gravy.
- Heat mustard oil in a pressure cooker until it begins to smoke. Turn the heat off and let it cool down to a point where the whole spices wouldn't burn. Toss in the whole spices. Turn the heat back on and give it a quick stir.
- When the whole spices puff up and give out a nice fragrance, add in the onions. Saute the onions until they soften and turn pink.
- Add in the marinated mutton and saute it so that it releases the moisture.
- Toss in the tomato. Mix well. Cover the cooker with a lid and let the tomatoes soften.
- Add the ground spices; Everest Meat Masala, Tikhalal red chilli, and coriander. Mix. Adjust salt at this stage. You may use your favorite brand of meat masala and adjust the quantity as per your preference.
- The water from the curd and mutton was sufficient for my pressure cooker. You may add more water if you need to. Good quality mutton is juicy and hence releases a lot of moisture, which is usually enough to make curry. Pressure cook the mutton for until it's done. I needed 8 whistles to cook the mutton complete.
- Turn off the heat. Let the pressure release on its own. Open the pressure cooker. The onions and tomatoes have completely dissolved to make gravy. The oil has separated.
- Turn the heat back on and add in the garam masala, kasoori methi, coriander leaves, torn mint leaves, and green chilies. Give it a quick mix and cover the cooker. Let the mutton curry simmer for 2 minutes.
- Delicious and easy mutton curry is ready. Serve hot with roti slathered with ghee/clarified butter with onion slices and lemon on the side.
mutton curry recipe with step by step pictures below
You will need 750 grams goat meat/mutton on bone cut into small pieces, 1/2 tsp turmeric powder, salt to taste, 15 cloves of garlic, 1-inch ginger julienned, and 1/2 cup whisked curd/dahi. I have portions of ribs and thigh here and also some liver.
Crush the garlic finely in a mortar and pestle. Combine the mutton, curd, turmeric powder, salt, ginger, and garlic in a bowl.
Mix well and pop the mutton in the fridge for at least 30 minutes.
In the meanwhile, prepare the ingredients for the mutton gravy.
Heat 1/2 cup mustard oil in a pressure cooker until it begins to smoke. Turn the heat off and let it cool down to a point where the whole spices wouldn’t burn. Toss in the whole spices; 1 tsp cumin seeds, 2 bay leaves, 1-inch stick of cinnamon, 6 green cardamoms, 2 black cardamoms, 2 cloves, 15 black peppercorns. Turn the heat back on and give it a quick stir.
When the whole spices puff up and give out a nice fragrance, add in 1 & 1/2 cups finely chopped onions. Saute the onions until they soften and turn pink.
Add in the marinated mutton and saute it so that it releases the moisture.
Toss in 1 cup finely chopped tomatoes. Mix well.
Cover the cooker with a lid and let the tomatoes soften.
Add the ground spices; 1 & 1/2 tbsp Everest Meat Masala, 1 tsp Tikhalal red chilli, and 1/2 tbsp coriander. Mix. Adjust salt at this stage. You may use your favorite brand of meat masala and adjust the amount as per your preference.
The water from the curd and mutton was sufficient for my pressure cooker. You may add water if you feel you need to. Good quality mutton is juicy and hence releases a lot of moisture, which is usually enough to make curry. Pressure cook the mutton for until it’s done. I needed 8 whistles to cook the mutton complete.
Turn off the heat. Let the pressure release on its own. Open the pressure cooker. The onions and tomatoes have completely dissolved to make gravy. The oil has separated.
Turn the heat back on and add in the 1/4 tsp garam masala, 1/2 tbsp kasoori methi, 2 tbsp finely chopped coriander leaves, 2 tbsp torn mint leaves, and 3-4 slit green chilies. Give it a quick mix and cover the cooker. Let the mutton curry simmer for 2 minutes.
Delicious and easy mutton curry is ready.
Serve the mutton curry hot with roti slathered with ghee/clarified butter with onion slices and lemon on the side.