Punjabi mutton curry
Punjabi mutton curry, from above
Non vegPunjab

Punjabi mutton curry

Slow cooked goat in a dark onion gravy. Sunday is not Sunday without it in many Punjabi homes.

90 minTime
42 gProtein each
hotSpice
The Sunday meat2 chapters · 1 min read

Make it your way

Grandma's wayMustard oil, dark onions, slow cooked goat.
The original
410kcalsame
42 gproteinsame
5 gfibresame
90minutessame

Classic Punjabi mutton curry.

Per serving, worked out from the ingredient table.

Ingredients

4 servings
Mutton (goat meat)750 g, curry cut, bone in
Curd (plain yogurt, natural yoghurt)½ cup
Mustard oil3½ tbsp
Whole spicesbay leaf, 2 black cardamom, 4 cloves, cinnamon
Onion3 large, sliced
Ginger garlic paste2½ tbsp
Tomato3 medium, chopped
Red chilli powder (indian red chili powder)1½ tsp
Kashmiri chilli powder1 tsp
Coriander powder (ground coriander)1 tbsp
Turmeric (ground turmeric)½ tsp
Garam masala1½ tsp
Saltto taste
Water1⅔ cups
Coriander leaves (cilantro)to garnish

Method

5 steps
  1. 1Marinate the mutton with curd, ginger garlic paste, turmeric and salt for 1 hour.
  2. 2Heat the mustard oil in a pressure cooker until it smokes, cool slightly, add whole spices and fry the onions until dark brown.
  3. 3Add the mutton and bhuno on high heat for 10 minutes, then add the powders and tomatoes and cook until oil separates.
  4. 4Add hot water, close and pressure cook for 5 to 6 whistles, then let the pressure release naturally.
  5. 5Simmer open to adjust the gravy, add garam masala and garnish with coriander.
Serve it like this

Serve hot in a deep bowl with a swirl of ghee or a few coriander leaves on top, and rice or rotis on the side.

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Make it a meal

What goes with Punjabi mutton curry: a bread or rice, a side, something to drink and something sweet.

Bread or rice Aloo paratha50 min
Bread or rice Gur wale chawal45 min
On the side Aloo gobi35 min
On the side Baingan bharta40 min
To drink Sweet lassi10 min
Something sweet Gajar halwa90 min
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