A basic, Indian Mutton Curry that you must try for a homely weekend dinner with your family, read my easy recipe to make this spicy and simple curry without any hurry, hassles, or goof-ups. Not to mention, it turns out finger-licking as well!
Every time we think of making something non-vegetarian for a meal, chicken and eggs seem like the most convenient ingredients to make a go-to meal, right?
It initially used to take me some effort to consciously try out dishes made from tender mutton pieces but after eating World’s Best Mutton Curry recipe made by my super mom, there is no turning back for me.
This Spicy Mutton Curry is my absolute favorite as it is super easy to pull together but other variations like Bhuna Gosht, Punjabi Mutton Curry, Dhaba Style, Bengali, Hyderabadi, Chettinad or Kerala Style Mutton Curry are always on my radar too.
I also remember the simple Railway Mutton Curry they used to serve in the railway canteen.
Growing up, we used to travel a lot by train and a big charm of it used to be the canteen food that we used to order.
The endless cups of tea or coffee at the stations the train stopped at, or the newspaper cones full of spicy bhelpuri which the bhelpuri wala made on the spot and the vanilla ice cream cups that came almost melted, those days were good 🙂
Then gradually, the quality of the food declined and my mom started to pack homemade food for the travel but she always made sure to pack this yummy curry to not miss the feel of the travel.
And when we traveled by road, the Dhabas on the way catered to our greed for a good Dhaba Mutton Curry.
Mopped up with thick buttered tandoori roties, the taste is still fresh on my tongue.
After I got married and Bangalore happened, I got to try a whole new range of flavors.
The Andhra Style version became my instant favorite. The spicy kick, the burst of flavors from the use of whole spices, the curry is beyond.
Also, how can I forget the Mangalorean, Goan, and Hyderabadi version of this yummy curry?
The Rajasthani Safed Maas cooked in Milk and Cream and was a favorite among the royalties.
And how can we forget the very famous Laal Maas of Rajasthan which is fierce red in color from the use of Mathania Red Chillies.
Other versions that I would like to try are Oriya, Sri Lankan, and Nepali Mutton Curry.
I will try to share all these recipes soon along with my fav Green Curry and Mutton Curry with Coconut Milk.
But today, let’s talk only about this simple, made in a pressure cooker with basic ingredients Mutton Curry which is superlative in taste and easy to make.
The process of making this simple curry begins by heating some mustard oil in a pressure cooker.
So, if you have been thinking about making Mutton Curry in a pressure cooker for quite some time now, then do read my recipe till the end.
Once the oil gets hot, add ginger paste and garlic paste, green chilli, onion and cook till they turn slightly brown.
Then gently add mutton pieces and cook on high heat for 3-4 minutes.
Then add red chilli powder, coriander powder, garam masala, and cook the mix until the oil starts to separate from the sides.
Add yogurt and one cup of water to it and then pressure cook it well for 1 whistle and 3 whistles on high and low heat respectively.
Finally, open the cooker, sprinkle fresh coriander leaves, and roll up your sleeves to gorge piping hot Mutton Curry.
Subtly pungent, tasteful, and extraordinarily aromatic, this main-course dish tastes magical with Naan, Parathas. Make it soon using my recipe then?
Pro Tips By Neha
Use the best quality Mutton from a trusted butchery. The cut of the meat makes a lot of difference in taste and an experienced person only knows how to cut the meat properly.
You can also make this recipe on low flame and instead of cooking it in a pressure cooker, cook it covered on low flame for 60-70 minutes. The taste will be different.
Do not add a lot of water in the pressure cooker before closing it. The mutton will release its own water and if you also add too much water, the curry will be very runny.
Add the mutton in the pressure cooker before adding yogurt or tomato and fry it well on high heat to sear the meat.
This will keep the juices locked in the mutton and it will be very flavourful.
From what I have learned from my elders, the color of the fried onions decides the color of the final curry.
Do not hurry to fry the onions. Fry until they are nicely browned. Do it on medium heat otherwise the onions will burn and the flavor will not be good.
How to choose the best Mutton to make Curry?
The meat from the front leg, shoulder, and back of goat are the best to make curries.
You can read this interesting article which has a detailed explanation of various cuts and their uses.
Tools to make this Recipe
Here are some of the other Mutton Curry Recipes that you may like
- Mutton Korma
- Kashmiri Mutton Rogan Josh
- Kosha Mangsho
- Mughlai Mutton Stew
- Peshawari Mutton Curry
- Shalgam Gosht
- Saag Gosht
- Mutton Keema Kofta
- Laal Maas
- Jungli Maas
- Safed Maas
- Aloo Gosht
Step By Step Recipe
Heat oil in a pressure cooker. Add the whole spices and let them crackle for a few seconds.
Add onion and fry until slightly browned.
Now add ginger paste and garlic paste and fry until onions turns nicely browned.
Now add mutton and fry on high heat for 4-5 minutes.
Add curd and tomato and cook for 2-3 minutes.
Put green chillies and dry spices.
Add water and pressure cook until mutton is cooked. Remove the cooker from heat and let the pressure release.
Finally, add Kasuri methi and lemon juice and mix well.
Garnish with fresh coriander.
Mutton Curry Recipe
- 3 tbsp Mustard Oil (Use any oil if this is not available.)
- 1 inch Cinnamon
- 3-4 Clove
- 5-6 Black Peppercorns
- 2 Bay Leaf
- 1 cup Onion (Thinly Sliced)
- 1 tsp Ginger Paste
- 1 tsp Garlic Paste
- 500 g Mutton (Curry Cut)
- ½ cup Curd
- ½ cup Tomato (Chopped)
- 2-3 Green Chilli (Slit into half)
- 2 tsp Coriander Powder
- 1 tsp Turmeric Powder
- 2 tsp Kashmiri Red Chilli Powder
- ½ tsp Cumin Powder
- Salt to taste
- ½ tsp Garam Masala Powder
- 2 tbsp Kasuri Methi
- 2 tsp Lemon Juice
- 2 tbsp Coriander (Chopped)
- Heat mustard oil in a pressure cooker.
- Add cinnamon, cloves, black peppercorn and bay leaf and let them crackle for a few seconds.
- Now add onion and fry until slightly browned.
- Add ginger paste and garlic paste and fry until onions turns nicely browned.
- Transfer the mutton in the pressure cooker and fry on high heat for 4-5 minutes.
- Add curd and tomato and cook for 2-3 minutes.
- Add green chillies, coriander powder, turmeric powder, Kashmiri red chilli powder, roasted cumin powder, salt to taste and garam masala powder.
- Finally add ½ cup water and pressure cook until mutton is cooked.
- Remove the cooker from heat and let the pressure release.
- Add kauri methi and lemon juice and mix well.
- Garnish with fresh coriander.
- Serve hot with rice or roti.