MUTTON CURRY RECIPE | PUNJABI MUTTON CURRY RECIPE

All meat lovers love to dig in this quintessential mutton recipe as it has everything. Prepared in ghee with whole spices, onion, tomato, mutton and yoghurt, this mouth-watering non-vegetarian recipe is a true delicacy, loaded with flavours. If you are a fan of spicy dishes, then here is a delicious dish that you must try at home. Punjabi Mutton Curry is a succulent dish that has tender meat and goes well with all Indian breads such as tandoori roti, butter roti and even garlic naan.

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Several people use mustard oil in making this lip-smacking delicacy; however, ghee brings out the true flavours of mutton and makes it tender and delicious. Punjabi cuisine itself is very famous for its garam masala, which is prepared by dry roasting all the whole spices and grinding to a fine powder. This garam masala brings a strong touch Punjabi food culture in any dish. Any cut of lamb is good for this curry, but shoulder works best as it has the best flavor and tenderizes really well.

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INGREDIENTS OF PUNJABI MUTTON CURRY

1. 500 gm mutton
2. 2 tablespoon coriander powder
3. 4 onion
4. 2 teaspoon garlic paste
5. 4 clove
6. 5 green cardamom
7. 1 cinnamon stick
8. salt as required
9. 2 cup water
10. 4 tablespoon ghee
11. 2 cup yoghurt (curd)
12. 2 teaspoon ginger paste
13. 2 teaspoon red chilli powder
14. 3 tomato
15. 8 peppercorns
16. 1 teaspoon garam masala powder
17. 1/2 teaspoon turmeric

 HOW TO MAKE PUNJABI MUTTON CURRY | MUTTON CURRY | 

1. To begin making the Mutton Recipe, marinate lamb with yogurt, red chilli powder, turmeric powder, cumin powder, coriander powder, salt and rub all over. Set aside for 1 Hour.
2. Heat oil in a pressure cooker (for faster cooking) or heavy bottomed pan and saute fennel seeds, bayleaf, cinnamon, cardamom, and cloves for a minute.
3. Add green chilli, onions and ginger garlic paste. Cook this for 7-8 minutes or till the onions tuns turn golden brown.
4. Add the mashed tomatoes, coriander powder, mutton masala (or meat masala) and salt and cook for 5 minutes till the tomatoes break down slightly. Make sure the tomatoes turn pulpy and cook this mix until oil separates from the masala in the pan or cooker.
5. Now, add mutton pieces in this masala and mix it well and salt and cook for 45-50 minutes
6.  
7. If using a pressure cooker, cook on high pressure for 30-40 minutes (5-6 whistles).
8. If using an electric pressure cooker or an instant pot, cook for 25 minutes and let pressure release naturally
9. Now add garam masala, kasuri methi and ghee and simmer for another 4-5 minutes.

  Check and adjust seasoning for garnishing. Let the curry rest for 15 minutes before serving.