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.
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.
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
Punjabi Mutton Curry Recipe
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)
- 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.
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