Punjabi Mutton Curry Recipe

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Directions

• Clean and wash the mutton pieces and drain the water from the mutton and keep it aside.
• Heat oil and ghee in a frying pan and add cardamom, cloves, black peppercorns, cinnamon, and bay leaves and saute for a minute.
• Add finely chopped onion and salt and saute till the onion turns light brown.
• Add ginger garlic paste and cook till the raw smell disappears and add turmeric powder, red chili powder, and coriander powder and mix it well and add tomatoes.
• Cook until the tomatoes turn pulpy and oil separates out from the masala and add the mutton pieces and mix it well.
• Cook in medium flame for 4 to 5 min and stir occasionally.
• Add yogurt and mix it well and cook for 4 to 5 minutes and add 2 cups of water and stir it well.
• Add salt and mix it well and add freshly chopped coriander leaves.
• Add garam masala powder and mix it well.
• Transfer the masala into the pressure cooker and pressure cook for 35 min and cook on a low flame for 10 to 12 min. ( the mutton should be too tender and juicy) and once done switch off the flame.
• Serve hot with roti.

• If you don’t like the curry to be too much spicy then reduce the amount of red chilly powder and peppercorns.
• If you don’t have a pressure cooker, you can also cook mutton in a non-stick pan with a tight lid.

Meghna Nath