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.
Servings: 3 people
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
Instructions
Marinate The Mutton
- Add 1 kilogram of mutton pieces, ½ cup plain yogurt, 1 tablespoon lime juice, 1 teaspoon Kashmiri red chili powder, 1 teaspoon turmeric powder, 1 teaspoon salt, and 1 tablespoon 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 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, and 3-4 cloves. Let them sputter for 5-6 seconds until fragrant.
- Add 1 and ½ cups of finely chopped onions and cook, stirring often, for 12-15 minutes until deep golden brown. Do not rush this step. Pale onions = pale, flat curry.
- Add 1 tablespoon of ginger-garlic paste and 2-3 green chilies (slit in half). Stir for 2 minutes until the raw smell disappears.
Add Spices
- Add 1 tablespoon coriander powder, 1 tablespoon Kashmiri red chili, and ½ teaspoon black pepper powder to the cooker and cook for 30-40 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 1 cup of chopped tomatoes and cook, stirring often, for 10–12 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 20 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 20 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 ½ teaspoon garam masala, 1 tablespoon crushed kasuri methi, and the final tablespoon of ghee. Sprinkle 2 tablespoons of chopped fresh cilantro on top. Serve immediately.
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
