Punjabi Mutton Curry | How to Make Punjabi Mutton Curry | Mutton Curry Recipe

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Punjabi Mutton Curry is a delectable every day curry made with goat meat in most of the Punjabi households. Onion, tomato and a little amount of curd form the base of this beautiful curry, which is then seasoned with some fragrant powdered spices making it so very flavorsome and delicious.

My husband is quite fond of non-vegetarian food, especially mutton. The punjabi home style mutton curry is something he immensely relishes with some garlic naan and rice on the side. On the contrary, I am not that fond of red meat, so, mutton is only occasionally cooked at our home as compared to chicken and sea food.

And last week, just out of the blue, I had this thought of making this flavorful mutton curry all of a sudden. Instantly ordered about a kilo of goat meat from a famous butcher shop nearby and surprised my husband with his favorite curry on the dinner table after quite some time. Not to mention, the aromatic Zafrani Pulao served on the side was a game changer and made our dinner that day so very special.

Looking for the recipe? Scroll down below and get going...




Ingredients

  • Mutton (curry cut) - 1 kg
  • Onions (large, ground to a paste) - 4
  • Ginger paste - 1 tbsp
  • Garlic paste - 2 tbsp
  • Green chili paste - 2 tsp
  • Tomatoes (large, pureed) - 3
  • Lemon juice - 2 tbsp
  • Curd - 1 cup
  • Ghee - 5 to 6 tbsp
  • Salt - to taste
  • Kashmiri red chili powder - 2 tbsp
  • Coriander powder - 1/2 tbsp
  • Cumin powder - 1 tsp
  • Turmeric powder - 1/2 tsp
  • Garam masala - 2 tsp
  • Meat masala - 2 tbsp
  • Crushed kasoori methi - 1 tbsp
  • Bay leaves - 2
  • Green cardamoms - 3
  • Black cardamom - 1
  • Cloves - 3 to 4
  • Black pepper corns - 5 to 6
  • Cumin - 1 tsp







YOU MAY ALSO LIKE 

PUNJABI CHICKEN CURRY,
PUNJABI KATHAL KI SABZI,
BUTTER CHICKEN, 
MURGH KALI MIRCH







Method

  1. Marinade the mutton with curd, lemon juice, ginger paste, garlic paste, green chili paste, salt and all other powdered spices. Set aside to rest for minimum 2 hours.
  2. In a pressure cooker, heat the ghee. Once it is hot, add all the whole spices. Fry on low heat for few seconds.
  3. Next add the onion paste and saute on medium heat until it is light golden brown and starts releasing oil.
  4. Add the marinated mutton and saute on high heat for good 10 - 12 minutes.
  5. Once you see the oil separating, add the tomato puree and saute for another 8 to 10 minutes or until you again see oil separating.
  6. Add about a cup of water (or as per your desired consistency), cover and let it cook on medium heat for 5 to 6 whistles or until fork tender.
  7. Mix in the garam masala and crushed kasoori methi.
  8. Serve hot garnished with chopped coriander and serve with any flatbread or rice.


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