Mutton curry
Time to cook
1 hour
Difficulty
Easy
Serves
2
A wholesome spicy mutton curry made with tomatoes, onions, various whole and ground spices, and the meat masala, which is the recipe's star ingredient.
Ingredients
Lamb Cuts
300 gram
Turmeric
0.5 tsp
Salt
0.5 Tbsp
Mustard Oil
1.5 tbsp
Fennel Seeds
0.5 tsp
Bay Leaf
1 leaf
Cinnamon
0.5 inch
Cardamom
2 Pod
Cloves
2 Clove
Picador Chillies
1 chilli
Onion Raw
1 large
Ginger Garlic Paste
0.5 tbsp
Tomatoes
2.5 medium
Coriander Powder
0.5 tbsp
Meat Masala
1.5 tbsp
Potatoes
1 small
Garam Masala
0.125 tsp
Kasoori Methi
1 tsp
Fresh Ginger
0.5 inch
Pure Cow Ghee
0.5 tbsp
Step-by-step instructions to cook
Prep
Rub turmeric and salt all over the mutton or lamb; set it aside.
Finely chop the onions and tomatoes.
Cooking
Heat oil in a pressure cooker and sauté fennel seeds, bay leaf, cinnamon, cardamom, and cloves for a minute.
Add green chillies, onions, and ginger garlic paste; cook for 10-12 minutes until onions turn deep brown.
Stir in tomatoes, coriander powder, meat masala, and some salt; cook for 5 minutes until tomatoes soften.
Add mutton, potatoes, and 2 cups of water; pressure cook for 20-25 minutes (5-6 whistles).
Release pressure naturally, open the cooker and simmer.
Stir in garam masala, kasuri methi, green chillies, ginger, and ghee; simmer for 3-4 minutes.
Check and adjust seasoning, then let the curry rest for 15 minutes before serving.
Nutrition information
(per serving)
Carbs
5.9
Proteins
9.1
Fats
9.5
Fiber
3.0
146
kcal
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