Authentic North Indian Mutton Curry Recipe
1 hour 5 minutes
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About Authentic North Indian Mutton Curry Recipe
Experience the rich, aromatic flavors of Uttar Pradesh with this authentic North Indian Mutton Curry recipe. Tender mutton slow-simmered in a fragrant blend of spices creates a deeply satisfying dish perfect for a comforting lunch or dinner.This easy-to-follow recipe guides you through the process of creating a restaurant-quality curry at home. From perfectly caramelized onions to the warming embrace of garam masala, every step is designed to deliver an exceptional culinary experience.Prepare to be transported to the heart of India with this flavorful and unforgettable mutton curry. Serve it hot with naan, roti, or rice for a complete and authentic meal.
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Recipe Time & More
Prep20 minutes
Cook45 minutes
Total1 hour 5 minutes
Ingredients
Meat & Aromatics
- 500 gm Mutton bone-in or boneless, thoroughly washed
- 4 Large Onions peeled and thinly sliced
- 8 clove Garlic
- 1 inch Ginger peeled
Spices
- 1 tsp Garam Masala
- 2 tsp Coriander ground
- 1/4 tsp Turmeric Powder
- 1/2 tsp Chili Powder adjust to taste, red
- 1/2 tsp Cumin Seeds optional, shahi jeera
Whole Spices
- 2 leaves Bay Leaves
- 1 Cardamom black, lightly crushed
- 2 Cardamom green, lightly crushed
- 2 strands Mace
- 1 inch Cinnamon Stick
- 2 Cloves
Other Ingredients
- 1 cup Mustard Oil
- 1.5 tsp Salt adjust to taste
- 1 tbsp Yogurt
- 1 tbsp Coriander chopped, for garnish
- 2 cup Water
Instructions
Prepare the Aromatics and Spices
- Heat mustard oil in a pressure cooker until it reaches a smoking point. Add thinly sliced onions and cook until golden brown, stirring frequently to prevent burning. Meanwhile, make a paste of ginger and garlic.
Blend Dry Spices
- In a separate bowl, combine the garam masala, ground coriander, turmeric powder, red chili powder, cumin seeds, and yogurt. Add a little water to create a smooth paste.
Sauté Mutton
- Add the whole spices (bay leaves, black cardamom, green cardamom, mace, cinnamon, and cloves) to the onions in the pressure cooker. Add the washed mutton, 1 tsp salt, and mix well. Cover and cook on low heat for about 10 minutes, or until the mutton starts to release its juices.
Add Spice Paste and Cook
- Stir the mutton occasionally. Once the juices are mostly absorbed, add the ginger-garlic paste and the blended dry spice-yogurt mixture. Mix well, adding a little water if needed to prevent burning. Continue to cook on low heat until the masala begins to leave the sides of the pan.
Pressure Cook
- Add 2 cups of water to the pressure cooker. Adjust salt to taste. Cover the cooker with its lid and weight, and cook on high heat for three whistles. Turn off the heat and allow the pressure to release naturally.
Garnish and Serve
- Garnish with fresh coriander leaves. Serve hot with naan, roti, or rice.
Recipe Notes
Expert Tips for the Perfect Mutton Curry
- Marinate the Mutton: For extra tender mutton, marinate it in yogurt and spices for at least 2 hours before cooking.
- Control the Heat: Use low to medium heat throughout the cooking process to prevent burning and ensure the spices bloom properly.
- Adjust Spices: Feel free to adjust the amount of red chili powder according to your spice preference.
- Simmering is Key: Allowing the curry to simmer gently after pressure cooking helps to deepen the flavors and create a richer, more nuanced taste.
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Recipe Nutrition
Calories: 1110kcalCarbohydrates: 31gProtein: 5gFat: 111gSaturated Fat: 13gPolyunsaturated Fat: 23gMonounsaturated Fat: 65gCholesterol: 1mgSodium: 1773mgPotassium: 492mgFiber: 7gSugar: 10gVitamin A: 275IUVitamin C: 22mgCalcium: 133mgIron: 3mg
Tanu Nigam
Articles: 81
4 Comments
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Such a great recipe! Can’t wait to try it.
This looks incredible! Thank you.
This looks so appealing! Thanks for sharing.
Such a lovely dish! Thanks for sharing.