Home-style Mutton Curry

The method

Step by step

Written for first-time cooks — every quantity, timing and cue is spelled out.

1. 01

   Step 1: Prepare Ingredients & Tools

   First, gather all your tools: pressure cooker, large mixing bowl, chopping board, sharp knife, measuring spoons and cups, grater/mortar & pestle, and kadhai/deep pan. Wash the mutton pieces thoroughly under running water and pat them dry with a paper towel. Peel and finely chop 2 medium onions (about 200g) into very small pieces, roughly the size of a mustard seed. Peel and roughly chop 1 medium onion (about 100g), half of the ginger, and half of the garlic cloves for a paste later.

2. 02

   Step 2: Marinate the Mutton

   In the large mixing bowl, combine the dried mutton pieces with 1/2 cup (120ml) whisked curd. Add 1 tsp grated/crushed ginger and 1 tsp grated/crushed garlic (from the remaining half), 1/2 tsp turmeric powder, 1 tsp red chili powder, 1 tsp coriander powder, and 1 tsp salt. Mix everything really well with your hands, ensuring each piece of mutton is coated. Cover the bowl and let it marinate at room temperature for at least 30 minutes, or in the fridge for up to 2 hours.

3. 03

   Step 3: Make Onion-Ginger-Garlic Paste

   Take the roughly chopped onion, ginger, and garlic (from Step 1) and put them into a small blender or use a mortar and pestle. Add 2 tablespoons of water and blend/grind until you have a smooth, thick paste. This paste will form the base of your curry. Set this paste aside in a small bowl.

4. 04

   Step 4: Brown the Onions and Temper Spices

   Heat 4 tbsp mustard oil in the pressure cooker on medium flame until it's very hot and slightly smoking (if using mustard oil, this removes its pungent smell; for other oils, just heat until shimmering). Add the 4 green cardamom pods, 1 black cardamom pod, and 1-inch cinnamon stick. Sauté for 30 seconds until fragrant. Now add the finely chopped onions (from Step 1) and cook on medium-low flame for about 10-12 minutes, stirring frequently, until they turn a deep golden brown color, almost caramelized. This step is crucial for flavor.

5. 05

   Step 5: Cook the Onion-Ginger-Garlic Paste

   Once the finely chopped onions are deeply browned, add the onion-ginger-garlic paste (from Step 3) to the pressure cooker. Cook on medium flame for about 5-7 minutes, stirring continuously, until the raw smell of ginger and garlic disappears and the paste turns a light brown color. The oil will start to separate from the sides of the paste.

6. 06

   Step 6: Add Tomato Puree and Dry Spices

   Now, add the 2 medium pureed tomatoes to the pressure cooker. Also add the remaining 1/2 tsp turmeric powder, 1/2 tsp red chili powder, 1 tsp coriander powder, and 1 tsp cumin powder. Mix everything well. Cook on medium-low flame for about 8-10 minutes, stirring occasionally, until the tomato puree thickens, darkens in color, and the oil clearly separates and floats on top of the mixture. This is called 'bhunao' and develops deep flavors.

7. 07

   Step 7: Sear the Marinated Mutton

   Increase the flame to medium-high. Add the marinated mutton pieces (from Step 2) to the pressure cooker. Mix well with the masala. Sear the mutton for about 7-8 minutes, stirring frequently, until the mutton changes color from pink to light brown on all sides and releases some of its own juices. This step helps lock in the flavors.

8. 08

   Step 8: Pressure Cook the Mutton

   Add 1.5 cups (360ml) of warm water to the pressure cooker. Add the remaining 0.5 tsp salt and 1 tsp garam masala. Stir everything together. Close the lid of the pressure cooker. Cook on high flame until the first whistle, then reduce the flame to low and cook for 25-30 minutes. Let the pressure release naturally (do not open the lid manually). This will ensure the mutton is fork-tender.

9. 09

   Step 9: Final Check and Serve

   Once the pressure has fully released, open the lid. The mutton should be very tender and easily pierced with a fork. If the gravy is too thin, you can cook it uncovered on medium flame for another 5-7 minutes, stirring, until it reaches your desired consistency. Taste and adjust salt if needed. Serve hot with rice or roti.