Punjabi Mutton Curry

Recipe by
Total Time:
30 - 45 mins
Serves:
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Boil Recipe
Difficulty: Medium

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Ingredients

  • 250 g mutton pieces
  • 2 tbsp oil
  • 2 tbsp ghee
  • 2 cardamom
  • 4 to 5 cloves
  • 1 tbsp black pepper corns
  • 2 cinnamon
  • 1 or 2 bay leaves
  • 2 onions
  • 1 1/2 tbsp ginger garlic paste
  • 1/4 tsp turmeric pwd
  • 1 to 1 1/2 tsp red chilly pwd
  • 1 1/2 tsp coriander pwd
  • 2 tomatoes
  • 1/2 cup yoghurt
  • 1/4 tsp - Garam masala powder
  • Salt to taste
  • Fresh coriander leaves

How to Make Punjabi Mutton Curry

  • Clean and wash mutton pieces. Drain water and keep it aside.
  • Heat oil and ghee in a fry pan. Add cardamom, cloves, black pepper corns, cinnamons and bay leaves.
  • Saute for a minute. Add finely chopped onion and salt.
  • Saute till the onion turns light brown.
  • Add ginger garlic paste and cook till the raw smell disappears.
  • Now add turmeric powder, red chilly powder and coriander powder.
  • Combine well and add mashed tomatoes.
  • Cook until the tomatoes turn pulpy and oil separates out from the masala.
  • Add the mutton pieces and mix well.
  • Cook in medium flame for 4 to 5 mins, stirring once in a while. Add yogurt and mix well.
  • Cook further for 4 to 5 minutes more. Now add 2 cups of water. Stir well.
  • Taste and adjust salt and seasonings. Add freshly chopped coriander leaves.
  • Add garam masala powder and mix well.
  • Transfer the masala into the pressure cooker and pressure cook for 4 whistles and simmer for 10 to 12 mins. (The mutton should be cooked till it becomes tender and juicy).
  • Once the pressure turns off, combine gently. Lipsmacking Punjabi Mutton Masala is ready.


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