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    Whisk Affair » Recipes » Dal & Curries » Chicken Curries » Punjabi Mutton Curry

    Published: Apr 15, 2019 | Last Updated On: Jun 1, 2020 by Neha Mathur | This post may contain affiliate links. I earn from qualifying purchases.

    Punjabi Mutton Curry

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    Make this super delicious Punjabi Mutton Curry just like a local. This curry is spicy, loaded with flavors, and very easy to make. Here is how to make it.

    Punjabi Mutton Curry served in a bowl.

    Mutton is my fav meat and I can have it anytime. I am always on a lookout for new recipes to try using mutton and on our recent trip to Amritsar in Punjab, I came across this Punjabi Style Mutton curry which was delicious.

    Spicy, tangy, sour all at the same time, this Punjabi Mutton Curry became my immediate fav and I was quite eager to try out the recipe in my kitchen.

    The ingredients used to make this curry are almost similar to the everyday Mutton Curry that I make, except a few exceptions and the way curry is made.

    Mustard oil makes the base of the curry with whole spices, onion, tomato and powdered spices making the curry rich and extravagant.

    I have added a few large chunks of potatoes as were added in the curry that I was served in Amritsar, but you can skip them if you wish to.

    Also if you haven’t tried my Aloo Gosht or Mughlai Mutton Stew, do not wait any longer, because you are missing out on major flavours.

    Ok guys, so let’s waste no time and get right back to the Punjabi Mutton Curry. Make it and tell me how you liked it.

    Tips to make Best Punjabi Mutton Curry

    Fry the onions until they are nicely browned. The colour of the fried onion determines the colour of the final curry.

    Make sure to fry the onion on medium low heat otherwise they might burn and not brown evenly.

    Use fresh mutton which is pink in colour. Quality of mutton makes a huge difference in the resultant curry.

    The curd is best if it’s very slightly sour. It will add a nice tang to the curry.

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    Punjabi Mutton Curry Recipe

    Loved this recipe?Click here to leave a review and give us a five star rating ★★★★★
    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.

    Punjabi 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.
    4.36 from 14 votes
    Print Pin Rate
    Course: Main Course
    Cuisine: Indian
    Prep Time: 10 minutes
    Cook Time: 1 hour
    Total Time: 1 hour 10 minutes
    Servings: 3 people
    Calories: 707kcal
    Author: Neha Mathur

    Ingredients 

    For the marination

    • ½ kg Mutton (Curry cut)
    • ½ cup Hung Curd
    • 2 teaspoon Ginger Garlic paste
    • 1 tablespoon Mustard Oil

    For the curry

    • 3 tablespoon Mustard Oil
    • 2 Bay Leaves
    • 2 Black Cardamom
    • 3-4 Green Cardamom
    • 1 inch Cinnamon
    • 2-3 Cloves
    • 3-4 Dry Red Chillies
    • 1 teaspoon Sugar
    • 1 and ½ cup Onion (Thinly Sliced)
    • 1 teaspoon Ginger (Chopped)
    • 1 teaspoon Garlic (Chopped)
    • ½ cup Tomato (Chopped)
    • 1-2 Potatoes (Peeled and cut into large chunks)
    • 2 teaspoon Coriander Powder
    • 1 teaspoon Turmeric Powder
    • 2 teaspoon Kashmiri Red Chilli Powder
    • 1 teaspoon Cumin Powder
    • Salt to taste
    • ½ teaspoon Garam Masala Powder
    • 2 tablespoon Lemon Juice
    • 2 tablespoon Fresh Coriander (Chopped)
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    Instructions

    • Mix all the ingredients for the marinade and marinate the mutton for 3-4 hours.
    • Heat mustard oil in a pressure cooker.
    • Slightly crush black cardamom, green cardamom, cinnamon and cloves.
    • When the oil is hot, add bay leaf, crushed garam masala, dry red chillies and sugar and fry for a few seconds.
    • Add onion and fry until slightly browned.
    • Add ginger and garlic and fry until nicely browned.
    • Now add tomatoes and cook for 2 minutes.
    • Add the mutton pieces and potatoes along with the marinade and fry for 5-6 minutes on high heat.
    • Add coriander powder, turmeric powder, red chilli powder, cumin powder and salt and cook for 2-3 minutes.
    • Now add a cup of water and pressure cook until mutton is done.
    • Remove the pressure cooker from heat and let the pressure release.
    • Open the lid and add garam masala powder and lemon juice and mix well.
    • Cook for another 3-4 minutes until the gravy is slightly thickened.
    • Garnish with fresh coriander.
    • Serve hot with nay Indian bread.

    Notes

    You can skip adding tomato and increase the amount of curd for a taste change.

    Nutrition

    Calories: 707kcal | Carbohydrates: 22g | Protein: 35g | Fat: 53g | Saturated Fat: 15g | Cholesterol: 120mg | Sodium: 170mg | Potassium: 1114mg | Fiber: 4g | Sugar: 6g | Vitamin A: 1210IU | Vitamin C: 83.3mg | Calcium: 124mg | Iron: 7.8mg
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      Recipe Rating




    1. Srishti

      June 06, 2019 at 8:43 pm

      Hi,

      Thank you for this recipe. Can you please provide an estimated time required for the mutton to become tender in the pressure cook?

      Reply
      • Neha Mathur

        June 11, 2019 at 3:04 am

        I usually cook for 1 whistle on high heat and then lower the heat and cook for 12-15 minutes.

        Reply
    2. Supriya Kutty

      August 03, 2019 at 12:04 pm

      Hey! You have done a great job sharing this recipe. I just found what I was looking for. I just love this recipe. I was looking for something easy and quick recipe for the weekend. I am so glad that I found your recipe. The way of making this recipe is very interesting and the mutton is looking so juicy and so tender. I will definitely try it and let you know. Thank you for sharing this recipe.

      Reply
      • Neha Mathur

        August 03, 2019 at 4:39 pm

        Thanks

        Reply
    3. Surypal Singh

      January 09, 2020 at 3:13 pm

      Thank you mem recipe Hindi me post kijiyega please

      Reply
      • Neha Mathur

        January 13, 2020 at 2:33 am

        Will try that. Thanks

        Reply
    4. Lisa Goel

      March 06, 2020 at 12:04 am

      how come you don’t add salt to the marinate?

      Reply
      • Neha Mathur

        March 06, 2020 at 1:50 am

        Hi Lisa, you can add salt while marinating as well. It’s not compulsory though.

        Reply
    5. shobana sood

      July 17, 2020 at 4:01 pm

      i have not seen mustard oil used in mutton curry before- is the smell not too overpowering?

      Reply
      • Neha Mathur

        July 18, 2020 at 4:26 am

        Most of the curries including chicken and mutton are cooked in mustard oil in north India. Do try.

        Reply

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