Craving a delicious, mutton curry recipe but short on time? This no-fuss, mutton curry in pressure cooker is a game-changer. With tender, flavourful mutton in just 15 minutes, it’s the perfect solution for a quick, wholesome meal!
Key Ingredients for Mutton Curry Recipe:
Each ingredient plays a key role in making this Mutton Curry flavourful and balanced:
- ◉ Mutton :Tender mutton is the star of this dish, ensuring juicy, flavourful bites that fall off the bone when cooked properly.
- ◉ Turmeric Powder: Adds a vibrant colour and a subtle earthiness, with its known health benefits.
- ◉ Lemon Juice: Provides acidity that tenderizes the meat and balances the richness.
- ◉ Ginger, Garlic & Chili Paste: Fresh ginger, garlic, and green chili bring bold flavours that enhance the curry’s depth.
- ◉ Curd : Acts as a tenderizer for the meat, adding creaminess and a slight tang to the curry.
- ◉ Cumin Seeds: These tiny seeds add an earthy, nutty flavour that complements the other spices.
- ◉ Green Cardamom: These whole spices infuse a delicate aroma and rich flavour to the curry.
- ◉ Cinnamon Stick: A sweet, warm spice that adds depth and a hint of sweetness to the curry.
- ◉ Green Chilies : Adds a kick of heat, balancing the richness of the meat and curry.
- ◉ Kashmiri Red Chili Powder: Adds color without too much heat, perfect for the classic mutton curry hue.
How to make Mutton Curry in Pressure Cooker step by step:
1
Marination:
- ◉ To start, grab a large bowl. Add 1 kg of mutton, salt to taste, ½ tsp of turmeric powder, 1 tsp of lemon juice, 3 tbsp of ginger, garlic, and chili paste, and 200 grams of curd. Gently coat the mutton with this marinade, ensuring each piece is covered evenly. Once marinated, set it aside.
2
The Curry Base
- ◉ Heat 2-3 tbsp of oil and 2-3 tbsp of desi ghee in a pressure cooker. Once hot, add 1 tsp of cumin seeds, 2 green cardamoms, 2 bay leaves, a 1-inch cinnamon stick, 1 black cardamom, and 350 grams of thinly sliced onions. Sauté the onions until they turn golden brown, which should take about 8-9 minutes on medium-high heat.
- ◉ Next, add 2 tbsp of ginger, garlic, and chili paste, along with 2 slit green chilies. Sauté for another 2-3 minutes, letting the onions brown further. Now lower the heat and add ½ tsp of turmeric powder, 2 tbsp of Kashmiri red chili powder for colour, 1 tbsp of spicy red chili powder for heat, and ½ tsp of garam masala. Quickly stir in some hot water to prevent the spices from burning and allow the flavours to blend for 2-3 minutes until the ghee separates.
3
Bringing it All Together
- ◉ Add the marinated mutton into the pressure cooker, along with salt to taste. Stir well and cook on high flame for about 4-5 minutes, ensuring the mutton browns nicely. Once done, pour enough hot water to cover the mutton pieces.
- ◉ Seal the pressure cooker and cook on high flame until the first whistle. After the first whistle, lower the flame and let it cook for another 12-15 minutes on low heat.
PRO TIPS
- Each pressure cooker varies, so after the first whistle, adjust the timing accordingly. Once done, let the cooker depressurize naturally. If you find the mutton still has some resistance, you can cook it uncovered for an additional 5-10 minutes.
4
Finishing Touches
- ◉ Once the mutton is perfectly tender, turn the stove back on and add a pinch of garam masala, 1 pinch of roasted kasuri methi powder, 1 tsp of lemon juice, and a generous amount of freshly chopped coriander leaves. Stir everything together, and if you prefer more gravy, feel free to add hot water. For a thicker consistency, cook it on high flame to reduce the gravy.
- And there you have it—your rich, flavourful pressure cooker mutton curry is ready to serve. The mutton will be so tender that it practically falls off the bone.
5
Enjoy Your Meal
- ◉ Serve this delicious mutton curry with rice, roti, or bhakri for an unforgettable meal. The flavours are deep, the cooking time is minimal, and the results are absolutely mouth-watering. Try this recipe for your next Sunday feast and let us know in the comments how you liked it!
RECIPE OF MUTTON CURRY:
Yield: 3-4
Mutton Curry Recipe
Quick and flavourful pressure cooker mutton curry recipe. Ready in 30 minutes, it's packed with spices and perfect for a satisfying meal with roti or rice.
Prep Time
15 minutes
Cook Time
25 minutes
Additional Time
5 minutes
Total Time
5 minutes
Ingredients
For Marination:
- Mutton (1 kg) – Tender pieces for a juicy curry.
- Salt – To taste.
- Turmeric Powder (½ tsp) – Adds a warm, earthy flavour.
- Lemon Juice (1 tsp) – Helps tenderize the meat.
- Ginger Garlic Chili Paste (3 tbsp) – Bold, fresh flavours.
- Curd (200 grams) – Adds tanginess and helps in tenderizing.
For Curry:
- Oil (2-3 tbsp) – For cooking.
- Ghee (2-3 tbsp) – Adds richness and depth.
- Cumin Seeds (1 tsp) – Adds earthy aroma.
- Green Cardamom (2 pods) – For fragrance.
- Bay Leaf (2) – Mild, aromatic flavour.
- Black Cardamom (1 pod) – Adds depth.
- Cinnamon Stick (1 inch) – Sweet, warm spice.
- Onions (350 grams, sliced) – For sweetness and texture.
- Ginger Garlic Chili Paste (2 tbsp) – More fresh flavour.
- Green Chilies (2, slit) – Adds heat.
- Turmeric Powder (½ tsp) – For colour.
- Kashmiri Red Chili Powder (2 tbsp) – Adds vibrant colour without too much heat.
- Spicy Red Chili Powder (1 tbsp) – For extra kick.
- Garam Masala (½ tsp) – Adds warmth and complexity.
- Hot Water – As needed for the curry.
- Roasted Kasuri Methi Powder (a pinch) – Adds a subtle bitter-sweet note.
- Lemon Juice (1 tsp) – For tangy finish.
- Fresh Coriander (a handful) – For garnish.
Instructions
- Marinate the Mutton:
- In a bowl, mix 1 kg mutton, salt, ½ tsp turmeric, 1 tsp lemon juice, 3 tbsp ginger garlic chili paste, and 200 grams curd.
- Marinate for 10-15 minutes (longer for deeper flavour).
- Cook the Base:
- Heat 2-3 tbsp oil and 2-3 tbsp ghee in a pressure cooker.
- Add 1 tsp cumin seeds, 2 green cardamom pods, 1 black cardamom, 1 inch cinnamon stick, and 2 bay leaves.
- Once fragrant, add 350 grams sliced onions and cook until golden brown (about 8-10 minutes).
- Add Flavour:
- Stir in 2 tbsp ginger garlic chili paste and 2 slit green chilies. Cook for 2-3 minutes.
- Lower the flame and add ½ tsp turmeric, 2 tbsp Kashmiri red chili powder, 1 tbsp spicy red chili powder, and ½ tsp garam masala.
- Add a splash of hot water to prevent burning, cook until the fat separates (2-3 minutes).
- Pressure Cook the Mutton:
- Add the marinated mutton and salt to taste, stir and cook on high flame for 4-5 minutes.
- Add hot water to cover the mutton, then close the pressure cooker lid. Cook on high heat until the first whistle, then reduce heat to low and cook for another 12-15 minutes.
- Finishing Touches:
- After releasing the pressure, check if the mutton is tender. If not fully cooked, simmer on high for a few more minutes.
- Stir in a pinch of garam masala, roasted kasuri methi powder, 1 tsp lemon juice, and fresh coriander. Cook for 1-2 minutes.
- Serve Hot:
- Serve the mutton curry hot with roti or rice for a flavourful meal.
Nutrition Information:
Yield:
4Amount Per Serving: Calories: 350
Frequently Asked Questions (FAQ):
Can I marinate the mutton overnight?
Yes, marinating the mutton overnight allows the flavors to develop more fully and makes the meat tenderer. If you’re short on time, marinating for at least 30 minutes works too.
What if I don’t have a pressure cooker?
You can cook the mutton in a regular pot, but it will take longer. Simmer the curry on low heat for 1.5 to 2 hours, or until the mutton is tender.
Can I use lamb instead of mutton?
Yes, lamb can be used instead of mutton. Just keep in mind that lamb usually cooks faster, so adjust the cooking time accordingly.
Is it necessary to use both oil and ghee?
Using both adds extra richness and flavor to the curry. However, you can use just one if preferred, though the depth of flavour may be slightly reduced.
How spicy is this curry?
The spice level depends on the amount of chili powder used. You can reduce the amount of spicy red chili powder to suit your taste.
