Punjabi Mutton Curry!

• Category : NonVegetarian
• Course : Side Dish
• Cuisine : Indian
• Technique : Boil
• Difficulty : Medium
• Servings : 3

 

 

 Ingredients

1. 250 g Mutton pieces
2. 2 tbsp oil
3. 2 tbsp Ghee
4. 2 Cardamom
5. 4 to 5 Cloves
6. 1 tbsp black pepper Corns
7. 2 Cinnamon
8. 1 or 2 Bay Leaves
9. 2 Onions
10. 1 1/2 tbsp Ginger Garlic paste
11. 1/4 tsp Turmeric pwd
12. 1 to 1 1/2 tsp red chilly pwd
13. 1 1/2 tsp coriander pwd
14. 2 Tomatoes
15. 1/2 cup Yoghurt
16. 1/4 tsp - Garam Masala powder
17. Salt to taste
18. Fresh coriander leaves

Method

1. Clean and wash mutton pieces. Drain water and keep it aside.
2. Heat oil and ghee in a fry pan. Add cardamom, cloves, black pepper corns, cinnamons and bay leaves.
3. Saute for a minute. Add finely chopped onion and salt.
4. Saute till the onion turns light brown.
5. Add ginger garlic paste and cook till the raw smell disappears.
6. Now add turmeric powder, red chilly powder and coriander powder.
7. Combine well and add mashed tomatoes.
8. Cook until the tomatoes turn pulpy and oil separates out from the masala.
9. Add the mutton pieces and mix well.
10. Cook in medium flame for 4 to 5 mins, stirring once in a while. Add yogurt and mix well.
11. Cook further for 4 to 5 minutes more. Now add 2 cups of water. Stir well.
12. Taste and adjust salt and seasonings. Add freshly chopped coriander leaves.
13. Add garam masala powder and mix well.
14. Transfer the masala into the pressure cooker and pressure cook for 4 whistles and simmer for 10 to 12 mins. (The mutton should be cooked till it becomes tender and juicy).
15. Once the pressure turns off, combine gently. Lipsmacking Punjabi Mutton Masala is ready.