Mutton Curry (Lamb Curry)
30 minutes Mutton Curry or Lamb Curry - One of the finest Indian mutton recipes you should not miss to try it out. It's fuss free and uniquely delicious! Tender succulent goat meat or lamb meat cooked in onion tomato gravy with yogurt and basic spices.
Servings: 8
Calories: 516kcal
Ingredients
To marinate the meat
- 1 kilogram Lamb or Goat meat cut into medium sized uniform pieces
- 250 grams Thick Yogurt
- 1 tablespoon Ginger paste
- 1 tablespoon Garlic paste
- 1 teaspoon Black peppercorns
- 5-6 Cloves
- 5-6 Green cardamom
- 1 teaspoon Turmeric powder
- 1 tablespoon Red chili powder (I have used Kashmiri red chili powder)
- 1 tablespoon Coriander powder
- ½ teaspoon Garam masala powder
- Salt to taste
To blend into a powder
- 1½ teaspoon Fennel seeds
- 1 Mace Blade
- 2 Black cardamoms
Other ingredients
- 6-7 tablespoons Oil or Ghee or a mix of both
- 2 Cinnamon sticks of 1 inch each
- 2-3 Bay leaves
- 3 Onions medium sized, finely sliced
- 3 Tomatoes medium sized, chopped or grated or ground to puree
- 1½ teaspoon Cumin powder
- ½ teaspoon Garam masala powder
- Salt to taste
- Water as needed
- 3-4 Green chilies slit
- 1 teaspoon Kasuri methi
- 1 teaspoon Lemon juice
- Coriander leaves as needed
Instructions
Preparation of Mutton Curry
- To marinate the meat, add clean and washed mutton pieces into the bowl.
- Add thick yogurt, ginger paste, garlic paste, black peppercorns, cloves, green cardamom, turmeric powder, red chili powder, coriander powder, garam masala powder and salt.
- Mix everything well, cover and allow it to marinate for at least 1 hour under refrigeration
- Take 1.5 tsp of fennel seeds, I blade of mace and 2 black cardamoms, add it into blender and blend it to a powder. Set it aside.
How to make mutton curry recipe in pressure cooker
- Heat oil or ghee or a mix of both in a pressure cooker. Then, add cinnamon stick and bay leaves, fry for few seconds.
- Add sliced onions and fry until it just starts picking up golden colour. Add marinated meat and sauté on a high flame for 3-4 minutes.
- Add marinated meat and sauté on a high flame for 3-4 minutes.
- Add tomatoes, cumin powder, garam masala powder and freshly ground fennel- mace-black cardamom powder.
- Mix everything and fry well for another 3-4 minutes or until the spices starts releasing the oil from the side.
- Add salt and 1 to 1.5 cups of water, slit green chilies, kasuri methi, mix and bring it to a boil.
- Cover the pressure cooker and cook the mutton on medium high heat for 3-4 whistles and then 5 minutes on low heat.
- Switch off the heat and allow the pressure to release naturally. Open the pressure cooker lid, add lemon juice, some chopped coriander leaves and mix
- Dish out and serve mutton curry with hot steamed rice or jeera pulao or matar pulao or phulkas, parathas or nan.
How to make mutton curry in Instant Pot
- Switch on the IP and place the inner pot. Heat oil or ghee or a mix of both on a sauté mode. Add cinnamon stick, bay leaves and fry for few seconds.
- Add sliced onions and fry until it just starts picking up golden colour.
- Add marinated meat and sauté for 2-3 minutes. Add a tablespoon or 2 of water and sauté again for minute. Addition of water ensure there's nothing stuck at bottom of the pot and it helps in deglazing.
- Add tomatoes, cumin powder, garam masala powder and freshly ground fennel-mace-black cardamom powder. Mix well and sauté everything together for a minute.
- Add salt, 1 or 1.5 cups of water, slit green chilies and kasuri methi. Mix well. (I added 1.5 cups of water here)
- Cover the pot with IP lid with valve in sealing position. Switch off the sauté mode. Press manual/pressure cook and allow the mutton to cook 20 minutes on high pressure.
- Once the IP beeps, do the NPR for 10 minutes and then do quick release. Open the pot, add lemon juice, and chopped coriander leaves, mix well.
- Serve hot lamb curry with rice, pulao, parathas, dinner rolls or phulkas.
Notes
- Standard measuring spoons and cup has been used to measure the ingredients in this recipe.
- Addition of the amount of water is totally up to you. Go on ahead as per the consistency of the gravy you need.
- Modify the amount of spices as per your preferences.
- Always, sear the meat pieces on high flames for 2-3 minutes. Searing the meat on high ensures the sealing of juices within the meat making it more flavorsome and soft.
- You can easy double or triple the recipe measure to make this curry for get togethers or party.
Nutrition
Calories: 516kcal | Carbohydrates: 13g | Protein: 23g | Fat: 42g | Saturated Fat: 14g | Cholesterol: 95mg | Sodium: 168mg | Potassium: 577mg | Fiber: 4g | Sugar: 5g | Vitamin A: 712IU | Vitamin C: 13mg | Calcium: 109mg | Iron: 3mg