Jungli Mutton: A Fiery & Aromatic Indian Mutton Recipe
45 minutes
1266 reads
About Jungli Mutton: A Fiery & Aromatic Indian Mutton Recipe
Embark on a culinary adventure with Jungli Mutton, a family recipe where the warmth of nutmeg dances with the fiery kiss of red chilies. This isn't just another mutton dish; it's an experience.Tender mutton, marinated in a fragrant blend of garlic, nutmeg, and salt, is first pan-fried then pressure-cooked to melt-in-your-mouth perfection. The crispy fried chilies add a delightful textural contrast and an extra layer of heat.Whether it's a special occasion or a simple weeknight meal, Jungli Mutton promises an explosion of flavor that will make it a new family favorite.
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Recipe Time & More
Prep30 minutes
Cook15 minutes
Total45 minutes
Ingredients
For the Mutton
- 1 kg Mutton cleaned and cut into pieces
- 5 tbsp Garlic Paste
- 1 tbsp Nutmeg freshly grated
- 1/2 tsp Salt or to taste
For Garnishing
- 1/4 cup Coriander chopped
Instructions
- In a large bowl, combine the mutton pieces, garlic paste, grated nutmeg, and salt. Mix well to ensure the mutton is evenly coated.
- Allow the mutton to marinate for at least 30 minutes. This allows the flavors to meld and the mutton to tenderize.
- Heat the oil in a large frying pan or skillet over medium-high heat. Add the dried red chilies and fry until they become crisp and fragrant. Be careful not to burn them, as this can create a bitter flavor.
- Add the marinated mutton to the pan and fry for 5-10 minutes, stirring occasionally, until the mutton pieces lightly brown. This initial browning helps to seal in the juices and develop a richer flavor.
- Transfer the mutton and fried chilies to a pressure cooker. Add 1 cup of water. This creates steam and helps the mutton cook evenly under pressure.
- Close the lid securely and pressure cook for 3-4 whistles, or until the mutton is tender and easily falls apart. The number of whistles may vary depending on your pressure cooker, so adjust accordingly.
- Once the pressure has released naturally, carefully open the lid. Transfer the cooked Jungli Mutton to serving bowls.
- Garnish with the chopped cilantro. Serve hot and enjoy!
Recipe Notes
Good To Know
- For even more depth of flavor, marinate the mutton with garlic paste, crushed red chillies, and a pinch of nutmeg for at least 2 hours before cooking. This not only tenderizes the meat but also infuses it with the spices.
- If you prefer a smokier aroma, finish the cooked mutton with a traditional Indian dhungar (smoke) technique: briefly trap hot charcoal and a spoonful of ghee in the pot with the mutton for a few minutes before serving.
- For a richer texture, try using a mix of mutton cuts (including some bone-in pieces). The bones will release collagen and flavor, resulting in a more luscious sauce.
- Leftover Jungli Mutton can be shredded and used as a spicy filling for parathas or wraps the next day—just reheat gently and garnish with fresh coriander and a squeeze of lime.
Expert Tips
- Adjust the spice level to your preference by increasing or decreasing the amount of chillies used.
- For a quicker cooking time, use a pressure cooker or Instant Pot.
- Serve the Jungli Mutton with rice, roti, or naan, and a side of raita or chutney for a complete meal.
Storage Instructions
- Store leftover Jungli Mutton in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stovetop or in the microwave before serving.
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Recipe Nutrition
Calories: 964kcalFat: 109gSaturated Fat: 16gPolyunsaturated Fat: 27.9gMonounsaturated Fat: 55.8gSodium: 190mg
Amina Khaleel
Articles: 6
5 Comments
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This looks perfect! Thanks for posting.
Such a scrumptious dish! Thank you.
What a delicious recipe! Thanks for posting.
Such a delicious dish! Thank you.
This looks so appetizing! Thank you.