--- title: "Punjabi Mutton Curry Recipe" url: https://www.whiskaffair.com/punjabi-mutton-curry-recipe/ date: 2020-04-15 modified: 2026-09-29 lang: en author: "Neha Mathur" description: "Rich and packed with bold Punjabi flavors, this Punjabi mutton curry is comfort food at its finest. Tender mutton simmered in a spiced onion-tomato gravy creates a hearty curry that's perfect with naan, roti, or steamed rice." categories: - "Dal & Curries" - "Indian" - "Indian Gluten Free" - "Mutton Curries" - "Punjabi" image: https://www.whiskaffair.com/wp-content/uploads/2019/04/Punjabi-Mutton-Curry-1-680x1018.jpg word_count: 1791 --- # Punjabi Mutton Curry Recipe Rich and packed with bold Punjabi flavors, this **Punjabi mutton curry** is comfort food at its finest. Tender mutton simmered in a spiced onion-tomato gravy creates a hearty curry that's perfect with naan, roti, or steamed rice. ![Punjabi Mutton Curry served in a bowl.](https://www.whiskaffair.com/wp-content/uploads/2019/04/Punjabi-Mutton-Curry-1.jpg) ## Table of Contents - What Is Punjabi Mutton Curry?- Ingredients- How To Make Punjabi Mutton Curry- Serving Suggestions- Storage Suggestions- Other Mutton Curry Recipes We Recommend- Punjabi Mutton Curry Recipe Recipe Goat meat (mutton) is my favorite meat, and I can happily eat it any day of the week, so I'm always on the hunt for new ways to cook it. On a trip to Amritsar a few years back, I was served a Punjabi mutton curry that stopped me mid-bite. It was fiery, tangy, and gently sour all at once, and before I had even finished the plate, I knew I had to recreate it in my own kitchen. What makes this Punjabi-style mutton curry special is its base. The goat meat is slow-cooked in pungent mustard oil with whole spices, caramelized onions, tomatoes, and a generous blend of ground masalas, which gives the gravy a deep, rich, almost indulgent flavor. The ingredient list isn't very different from that of an everyday mutton curry, but a few additions and the way it's cooked give it a distinctly Punjabi character. If you love mutton as much as I do, don't miss my [aloo gosht](https://www.whiskaffair.com/aloo-gosht-recipe/) and [Mughlai mutton stew](https://www.whiskaffair.com/mughlai-mutton-stew/). Both are packed with flavor and well worth a spot on your weekend menu. ## What Is Punjabi Mutton Curry? Punjabi mutton curry (also called gosht masala or mutton masala) is a North Indian curry from the Punjab region. It uses bone-in goat meat slow-cooked in a deeply spiced onion-tomato-yogurt gravy (masala). Unlike [Kashmiri mutton rogan Josh](https://www.whiskaffair.com/mutton-rogan-josh-recipe/) (fennel-forward, no tomatoes) or [Kerala mutton curry](https://www.whiskaffair.com/kerala-style-mutton-curry-recipe/) (coconut milk, curry leaves), the Punjabi version is bold, oily, tomato-rich, and unapologetically red. The defining technique is bhunai, patient, continuous stirring of the masala over medium heat until the oil separates. No shortcuts here. That oil separation is your signal that the curry base is ready and the raw spice smell is gone. ## Ingredients ### For The Mutton Marinade - **Goat Mutton** - I prefer using bone-in curry-cut pieces, as the bones release a lot of flavor, making the curry super delicious. However, you can also use boneless mutton pieces if you prefer that. You can also use lamb in place of goat. - **Spice Powders** - You will need turmeric powder and Kashmiri red chili powder. - **Others** - You will also need ginger-garlic paste, lime juice, plain yogurt, and salt to marinate the mutton. ### For The Masala Base - **Oil** - Punjabi mutton curry tastes best when made in mustard oil. However, you can use any cooking oil you have on hand. - **Whole Spices** - The curry is flavored with whole spices, including black cardamom pods, bay leaves, cinnamon sticks, cloves, and cumin seeds. - **Spice Powders** - You will need basic spices such as coriander powder, Kashmiri red chili powder, black pepper powder, and salt. - **Fresh Ingredients** - The base of the curry is made with red onions and tomatoes. ### To Finish - **Ghee** - A drizzle of ghee over a ready curry takes its taste to the next level. - **Garam Masala** - It gives a nice finishing touch. - **Kasuri Methi (Dried Fenugreek Leaves)** - Adds a characteristic Punjabi flavor. - **Fresh Cilantro (Hara Dhaniya)**, the quintessential garnish. ## How To Make Punjabi Mutton Curry ### Marinate The Mutton **Step 1: **Add 1 kilogram of mutton pieces, 1/2 cup plain yogurt, 1 tbsp lime juice, 1 tsp Kashmiri red chili powder, 1 tsp turmeric powder, 2 teaspoons salt, and 1 tbsp ginger-garlic paste to a large mixing bowl. Mix well so every piece is coated with the marinade. Cover the bowl and rest the mutton for at least 30 minutes at room temperature, or overnight in the refrigerator. ![](https://www.whiskaffair.com/wp-content/uploads/2026/03/idea.png) Yogurt and lime juice tenderize the meat while the spices begin to penetrate the fibers. Skipping this step means less flavor and tougher meat. ### Build The Masala **Step 2:** Heat 5 tablespoons of mustard oil in a pressure cooker over medium-high heat. Once the oil is hot, add 2 black cardamom pods, 1 bay leaf, 1-inch piece of cinnamon, 3-4 dried red chilies, and 3-4 cloves. Let them sputter for 5-6 seconds until fragrant. **Step 3:** Add 1 and 1/2 cups of finely chopped onions and cook, stirring often, for 10-12 minutes until deep golden brown. Do not rush this step. Pale onions = pale, flat curry. **Step 4:** Add 1 tbsp of ginger-garlic paste and 2-3 green chilies (slit in half). Stir for 2 minutes until the raw smell disappears. ### Add Spices **Step 5: **Add 1 tbsp coriander powder, 1 tbsp Kashmiri red chili powder, and 1/2 tsp black pepper powder to the cooker, then cook for 10-12 seconds. ![](https://www.whiskaffair.com/wp-content/uploads/2026/03/idea.png) To make the curry even bolder, add 1 tbsp of meat masala at this stage. I like the Shan and Everest brand masala. ### Add The Mutton **Step 6:** Add the marinated mutton to the cooker. Stir and sear the mutton for 5–7 minutes, coating every piece in the masala. You want to see the meat change color on all sides. Add ½ cup water, scrape the bottom of the pot, and mix well. ### Add Tomatoes **Step 7:** Add 1 cup of chopped tomatoes and cook, stirring often, for 5-6 minutes, until the tomatoes have completely broken down and oil begins to pool at the edges of the masala. This is the most important visual cue in the entire recipe. ### Cook **Step 8:** Close the lid. Pressure cook for 1 whistle over medium-high heat, then reduce the heat to low and cook for 15 minutes. Remove the cooker from the heat and let the pressure release naturally. ![](https://www.whiskaffair.com/wp-content/uploads/2026/03/idea.png) If cooking in a pan over the stovetop, add 1.5 cups of water, cover tightly, and simmer on low heat for 1 hour to 1 hour 15 minutes, adding water as needed, until the mutton is fork-tender. ![](https://www.whiskaffair.com/wp-content/uploads/2026/03/idea.png) If cooking in an Instant Pot, sauté the masala using the sauté function, then switch to manual high pressure for 15 minutes, followed by a natural release. ### Finish And Serve **Step 9:** Open the pot. Check mutton for tenderness; the meat should pull away from the bone easily. If not, pressure-cook for a few more minutes. Adjust salt. If the curry is too thin, cook uncovered on medium heat for 5–10 minutes to thicken. Stir in 1/2 tsp garam masala, 1 tbsp crushed kasuri methi, and the final tablespoon of ghee. Sprinkle 2 tablespoons of chopped fresh cilantro on top. Serve immediately. ## Serving Suggestions Punjabi mutton curry tastes the best with Indian breads such as [tandoori roti](https://www.whiskaffair.com/tandoori-roti-recipe/), makki ki roti, or [butter naan](https://www.whiskaffair.com/naan/). A side of [laccha onion](https://www.whiskaffair.com/laccha-onion-recipe/) or [vinegar onion](https://www.whiskaffair.com/sirke-wali-pyaz/) gives a nice crunch in each bite. You can also serve it with steamed rice or [jeera rice](https://www.whiskaffair.com/jeera-rice-recipe-zeera/). For a complete Punjabi thali, serve it with [dal makhani](https://www.whiskaffair.com/restaurant-style-dal-makhani-recipe/) or [dal Amritsari](https://www.whiskaffair.com/dal-amritsari-recipe/). ## Storage Suggestions Store it in an airtight container in the refrigerator for up to 4 days. The curry tastes better the next day as the spices continue to develop. Reheat gently on the stovetop over medium-low heat, adding 2–3 tablespoons of water to loosen. Do not microwave directly from frozen. You can also freeze it for up to 3 months. Thaw overnight in the refrigerator, reheat, and serve. ## Other Mutton Curry Recipes We Recommend [![Laal maas, a Rajasthani mutton curry in a deep red Mathania chili gravy, served in a bowl.](https://www.whiskaffair.com/wp-content/uploads/2021/04/Laal-Maas-2-3-600x800.jpg)](https://www.whiskaffair.com/rajasthani-laal-maas/)Mutton Curries GFIndian Gluten Free ### Laal Maas Recipe [![Mutton rara curry in a white bowl with whole red chilies, served with naan.](https://www.whiskaffair.com/wp-content/uploads/2020/07/Mutton-Rara-2-3-600x800.jpg)](https://www.whiskaffair.com/mutton-rara-recipe/)Mutton Curries GFIndian Gluten Free ### Mutton Rara Curry Recipe [![A bowl of spicy Mughlai mutton curry garnished with herbs, surrounded by green chilies, fresh coriander, and pieces of flatbread on a dark background.](https://www.whiskaffair.com/wp-content/uploads/2024/03/Mughlai-Mutton-Stew-2-3-600x800.jpg)](https://www.whiskaffair.com/mughlai-mutton-stew/)Mutton Curries GFIndian Gluten Free ### Mughlai Mutton Stew Recipe [![A bowl of Railway Mutton Curry with tender meat, potatoes, and herbs in a rich, red gravy, garnished with fresh cilantro. Green chilies and whole spices are scattered around the bowl on a dark surface.](https://www.whiskaffair.com/wp-content/uploads/2020/08/Railway-Mutton-Curry-2-3-600x800.jpg)](https://www.whiskaffair.com/railway-mutton-curry-recipe/)Mutton Curries GFIndian Gluten Free ### Railway Mutton Curry Recipe ![Make this super delicious Punjabi Mutton Curry just like a local. This curry is spicy, loaded with flavours and very easy to make. Here is how to make Punjabi Mutton Curry Recipe.](https://www.whiskaffair.com/wp-content/uploads/2019/04/Punjabi-Mutton-Curry-5-150x150.jpg) [ Print Recipe](https://www.whiskaffair.com/wprm_print/punjabi-mutton-curry-recipe) - 4.65 from 14 votes ## Punjabi Mutton Curry Recipe Rich and packed with bold Punjabi flavors, this **Punjabi mutton curry** is comfort food at its finest. Tender mutton simmered in a spiced onion-tomato gravy creates a hearty curry that’s perfect with naan, roti, or steamed rice. Prep Time10 minutes minsCook Time1 hour hrTotal Time1 hour hr 10 minutes mins Course: Main CourseCuisine: IndianDiet: Gluten Free Servings: 4 people Calories: 970kcal Author: [Neha Mathur](https://www.whiskaffair.com/about-me/) ### Ingredients #### For The Marination 1 kilogram bone-in goat mutton pieces or 750 grams boneless mutton pieces- ½ cup plain yogurt- 1 tablespoon lime juice- 1 teaspoon Kashmiri red chili powder- 1 teaspoon turmeric powder- 2 teaspoons salt- 1 tablespoon ginger garlic paste #### For The Vurry - 5 tablespoons mustard oil or any other cooking oil- 2 black cardamom pods (badi elaichi)- 1 bay leaf (tejpatta)- 1 inch piece of cinnamon (dalchini)- 3-4 cloves (laung)- 3-4 dried red chilies- 1 and ½ cups finely chopped red onions- 1 tablespoon ginger garlic paste- 2-3 green chilies slit in half- 1 tablespoon coriander powder- 1 tablespoon Kashmiri red chili powder- ½ teaspoon black pepper powder- 1 cup chopped tomatoes- ½ teaspoon garam masala powder- 1 tablespoon crushed kasuri methi- 1 tablespoon ghee- 2 tablespoons chopped cilantro (fresh coriander)US Customary - Metric ### Instructions #### Marinate The Mutton - Add mutton pieces, yogurt, lime juice, chili powder, turmeric powder, salt, and ginger-garlic paste to a large mixing bowl. Mix well so every piece is coated with the marinade. Cover the bowl and rest the mutton for at least 30 minutes at room temperature, or overnight in the refrigerator. - Yogurt and lime juice tenderize the meat while the spices begin to penetrate the fibers. Skipping this step means less flavor and tougher meat. #### Build The Masala Heat oil in a pressure cooker over medium-high heat. Once the oil is hot, add black cardamom pods, bay leaf, cinnamon, cloves, and dried red chilies. Let them sputter for 5-6 seconds until fragrant.- Add onions and cook, stirring often, for 10-12 minutes until deep golden brown. Do not rush this step. Pale onions = pale, flat curry.- Add ginger-garlic paste and green chilies. Stir for 2 minutes until the raw smell disappears. #### Add Spices - Add coriander powder, chili powder, and black pepper powder to the cooker and cook for 10-15 seconds. - To make the curry even bolder, you can add a tablespoon of meat masala at this stage. I like the Shan and Everest brand masala. #### Add The Mutton Add the marinated mutton to the cooker along with the marinade. Stir and sear the mutton for 5–7 minutes, coating every piece in the masala. You want to see the meat change color on all sides. Add ½ cup water, scrape the bottom of the pot, and mix well. #### Add Tomatoes - Add tomatoes and cook, stirring often, for 5-6 minutes, until the tomatoes have completely broken down and oil begins to pool at the edges of the masala. This is the most important visual cue in the entire recipe. #### Cook - Close the lid. Pressure cook for 1 whistle over medium-high heat, then reduce the heat to low and cook for 15 minutes. Remove the cooker from the heat and let the pressure release naturally. - If cooking in a pan over the stovetop, then add 1.5 cups water, cover tightly, and simmer on low heat for 1 hour to 1 hour 15 minutes, adding water as needed, until the mutton is fork-tender. If cooking in an Instant Pot, then sauté the masala using the sauté function, then switch to manual high pressure for 15 minutes with natural release. #### Finish And Serve Open the pot. Check mutton for tenderness; the meat should pull away from the bone easily. If not, pressure-cook for a few more minutes. Adjust salt.- If the curry is too thin, cook uncovered on medium heat for 5–10 minutes to thicken.- Stir in garam masala, kasuri methi, and ghee. Sprinkle cilantro on top. Serve immediately. ### Notes You can skip adding tomato and increase the amount of yogurt by 1/2 cup for a taste change. ### Nutrition Calories: 970kcal | Carbohydrates: 14g | Protein: 44g | Fat: 81g | Saturated Fat: 31g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 36g | Cholesterol: 196mg | Sodium: 1533mg | Potassium: 903mg | Fiber: 4g | Sugar: 6g | Vitamin A: 879IU | Vitamin C: 17mg | Calcium: 131mg | Iron: 6mg