Pahadi Bhuna Mutton Curry

Recipe by
Total Time:
60 minutes
Serves:5
Nutrition facts:

453 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

The brilliance of Pahadi Mutton isn’t just their bone-warming flavours, but also as the founding member of sustainable cooking, says Uttarakhand Cuisine specialist Chef Pawan Bisht.

Take a look at more Curries Recipes. You may also want to try Soya Urundai Kuzhambu, Valache Birde(Sprouted Beans in Coconut Gravy) , Chettinad Meen Kozhambu(Fish Curry) , Chettinad Kathrikai Ketti Kozhambu

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Ingredients

  • 1000 gm Roasted mutton with skin

  • 4 Big onions (finely chopped)
  • 3 Mid-size tomatoes (finely chopped)

  • 1/2 cup Mustard oil
  • 3 tbsp Garlic (finally grated/paste)
  • 1 tsp Ginger (Chopped)
  • 1 tsp Cumin seeds
  • 2 Bay leaf

  • 1 Big cardamom (crushed)
  • 2 Cardamom
  • 2 Cloves
  • 4-5 Black pepper corn (whole)
  • 2 Green chillies (finelychopped)

    FOR PISYUN MASALA

    Handful fresh coriander (roughly chopped)

  • 1 tsp Coriander seeds
  • 1 tsp Turmeric powder
  • 1 tsp Garam masala

  • 2 tbsp Coriander powder
  • 1/2 tsp Red chilli powder

How to Make Pahadi Bhuna Mutton Curry

  • Clean the mutton cuts and keep them in the refrigerator.

  • Take an iron kadai or anything that is heavy and thick, pour mustard oil. Once the oil is heated give a tempering of cumin seeds, bayleaf, big cardamom, clove, balckpeppercorn, cardamom, and green chillies.
  • Now add ginger garlic and sauté well till fragrant. Add the onions and cook till golden brown. Once the oil leaves the sides, add the pisyun masala and cook. Once the raw smell of masala disappears, incorporate the tomatoes and let this mixture cook well till the masala leaves oil.
  • Add the mutton and cook well for 40 to 45 minutes on medium flame. Once cooked add hot water to the mutton and adjust salt to taste.
  • Garnish with fresh chopped coriander with steamed rice.

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