mutton curry recipe, how to make mutton curry | lamb curry

Mutton curry recipe is a non veg curry made using basic curry ingredients like onions and tomato puree with a gravy texture to the curry.

It is made in a simple procedure adding a gravy form to it so that it is best when eaten with chapati or rice.

I often make this mutton recipe which is quite delicious and is very juicy in flavors. I usually try out several mutton recipes in fry version or curry or with rice and all the recipes made using mutton come out very well.

I have already shared some popular mutton recipes on the blog such as haleem, mutton paya soup, mutton biryani, hyderabadi mutton biryani, mutton gravy, mutton masala, mutton fry etc…

Mutton should be carefully chosen while making mutton recipes as fresh meat tastes good. The meat has to be red and should smell fresh.

Usually mutton is slow cooked to get the real taste but since we all of us have a busy life it can also be made easier and cooked in different techniques and one such common method is the pressure cooking technique.

Pressure cookers have become our simplest form of cooking techniques and everything can be cooked in them with ease and quickly.

The taste too does not change much and gives the taste equivalent to the slow cooked method.

This mutton curry that I have made today and posted tastes better than any restaurant curry and it gives real juicy flavors and has pleasant aroma of the methi in it.

The recipe of mine has been tried and tested many times and finally I get to post it on my blog for my readers to read the procedure, make it and have a good time with their family members.

This is one of the best mutton recipes on the blog as it tastes best with simple or plain pulao and which is a good option to make during several occasions like festivals and small ceremonies.

Whenever someone visits my home, we usually make a simple pulao recipe and make few curries and I make sure to make this mutton curry which is a best accompaniment with pulao recipes.

There are also several other mutton curries which can be cooked with different versions in several regions and also can be made by adding many more masalas and hopefully would be adding one by one as I keep updating.

This is the simplest form of the curry which is the perfect curry that anyone could easily try and serve their family members.

I have many more mutton recipes on the blog and also several mutton biryani recipes that can be tried and few have video procedures too for my viewers to understand it in a more better way.

Below is the mutton curry recipe that can be made in either slow cooking method or pressure cooking method and both give us the same taste.

How to make mutton curry:

mutton curry recipe, lamb curry

A simple hyderabadi style mutton curry made using onions and tomato puree.

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Course: Mutton

Cuisine: Hyderabadi

Prep Time: 25 minutes

Cook Time: 40 minutes

Total Time: 1 hour 5 minutes

Servings: 4

Calories: 510kcal

Author: Asiya

Ingredients

• 500 gms mutton/meat cleaned and washed well
• 2 tbsp oil
• 2 large onions/4 medium size onions finely sliced
• salt to taste
• 1 tsp ginger garlic paste
• 1/4 tsp turmeric powder
• 1 tsp red chilli powder
• 7-8 to matoes chopped
• 3 cups water
• salt as required
• 2 tbsp chopped coriander leaves
• 1 tsp kasoori methi crushed
• 1/4 tsp garam masala powder
• 1/4 tsp black pepper corn powder/kali mirch powder

Instructions

Wash the mutton(step 1):

• Clean the mutton, cut the mutton if the pieces are large, and wash the mutton well with water.
• Strain the mutton until it is free from all the water content.

Making of tomato puree(step 2):

• Take a pan, add 7- 8 chopped tomatoes, add some water, add a pinch of salt, cook the tomatoes for about 10 minutes until they turn soft.
• Switch off the flame.
• Allow them to cool down.
• Take the tomatoes out and put them in a blending jar.
• Make a fine puree of the tomatoes.
• Place it aside for later use.

Cooking the mutton curry(step 3):

• Firstly, take a cooker, add oil and heat it.
• Into it, add sliced onions, salt to taste, mix well and saute the onions until they turn slight golden color.
• Once the onions start changing their color, add ginger garlic paste, saute the ginger garlic paste for few minutes to get rid of the raw smell.
• Add the mutton pieces, roast them well.
• Keep mixing and stirring for few minutes on medium to low flame until the mutton is roasted well and changes its color completely.
• Add turmeric powder and roast it for few more minutes and keep stirring.
• Add red chilli powder, mix well.
• Cook the mutton for 4-5 minutes until oil leaves the sides on low flame.
• Give a mix, cook again for 2-3 minutes.
• Now add the tomato puree into the mutton, mix it well.
• Cook the puree for about 10 minutes on low flame until oil starts leaving the sides.
• Keep stirring in between.
• The puree has to be cooked well and not leave any raw smell.
• Add 3 cups water, mix well.
• Add salt if required.
• Pressure cook the mutton until it gets tenderized or give about 3-4 whistles on low flame.
• Switch off the flame.
• Reduce the steam completely.
• Open the cooker lid.
• Add chopped coriander leaves, crushed kasoori methi.
• Add garam masala powder, kali mirch powder.
• Mix well.
• Switch on the flame.
• Cook the mutton curry for 5 minutes on low flame.
• Switch off the flame.
• Serve the mutton curry with rice or roti.

Video

Notes

Mutton curry on slow cooking method:

• The following step is for those who do not wish to opt for a pressure cooking method.
• If one does not wish to pressure cook, then follow the same procedure but cook the mutton until it gets soft for about 35 minutes on medium to low flame by keeping a normal lid covered without putting the pressure cooker lid.
• Once the mutton is about to get soft, add coriander leaves, kasuri methi, garam masala powder, kali mirch powder, cook for few minutes and switch off the flame.
• The basic technique is not to put a pressure cooker lid. Place a regular lid and slow cook until it is soft.
•  Cooking the tomatoes and adding its puree gives a restaurant style taste and one can't stop asking for more as the gravy tastes really yummy.
• Here, I have added 3 cups of water in the recipe, but if we wish to have a more thick gravy consistency then it is advisable to add only 2 cups of water and cook the mutton.

Nutrition

Calories: 510kcal

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