Spicy Pressure Cooker Mutton Curry Recipe
This Spicy Pressure Cooker Mutton Curry Recipe can be made in a jiffy and tastes absolutely delicious too. A one pot meal made with everyday pantry essentials, this mutton curry can be served at parties or could make for a great weekend lunch too.
Spicy Pressure Cooker Mutton Curry Recipe is a quick mutton recipe that requires marinating the mutton and cooking it in a pressure cooker in an onion tomato gravy.
This finger licking good mutton curry is robust with the addition of all the spices and balanced out with the addition of yogurt and lemon juice. It goes well not just laccha parathas or naans but great to be served with some ghee rice too.
If you like this recipe, we can also try other Mutton recipes such as
For the marinade
- 750 grams Mutton , on the bone
- 1 teaspoon Lemon juice
- 1 teaspoon Turmeric powder (Haldi)
- 1/2 cup Curd (Dahi / Yogurt) To be ground into a paste
- 3 Onions , roughly chopped
- 10 cloves Garlic
- 2 inch Ginger For the curry
- 2 tablespoons Ghee
- 2 Cloves (Laung)
- 1 Bay leaf (tej patta)
- 2 Cardamom (Elaichi) Pods/Seeds
- 1 inch Cinnamon Stick (Dalchini)
- 1 teaspoon Fennel seeds (Saunf)
- 3 Green Chillies
- 4 Tomatoes , pureed
- 1 teaspoon Red Chilli powder
- 1 teaspoon Cumin powder (Jeera)
- 1 teaspoon Coriander (Dhania) Powder
- 2 tablespoons Meat masala
- 1 teaspoon Garam masala powder
- 1 teaspoon Kasuri Methi (Dried Fenugreek Leaves)
- 4 sprig Coriander (Dhania) Leaves
How to make Spicy Pressure Cooker Mutton Curry Recipe
To begin making Spicy Pressure Cooker Mutton Curry Recipe firstly marinate the mutton.
To marinate the mutton, in a large mixing bowl, combine the washed and cleaned mutton, along with curd, salt, lemon juice and turmeric powder and mix well. Cover and set aside for at least an hour.
Make a paste of the onion, ginger and garlic and keep aside.
To make the curry, heat ghee in a pressure cooker over medium heat; add the whole spices, bay leaf, clove, cardamom, saunf, and cinnamon stick.
When the whole spices begin to sizzle, add the green chillies. Saute for 30 seconds or until the raw smell goes away.
Next, add in the onion ginger garlic paste and saute for about a minute. Stir in the red chilli powder, jeera powder, coriander powder and meat masala and continue to saute for another minute.
Once this mutton curry masala mixture has come together, add the tomato puree, cover and cook for 2 minutes. When you feel the raw tomato small has gone, add in the mutton along with the marinade.
Stir well, check for salt and spices and adjust seasoning according to your taste.
Close the pressure cooker and pressure cook the mutton curry for about 5-6 whistles and turn off the heat. Allow the pressure to release naturally. Then open and stir in the kasuri methi.
Garnish the mutton curry with coriander leaves and serve hot.
Spicy Pressure Cooker Mutton Curry Recipe is part of the Recipe Contest: Lost Recipes From Ancestral Kitchens