How many whistles for mutton curry

Save my name, email, and website in this browser for the next time I comment. This site uses Akismet to reduce spam. Learn how your comment data is processed. Indian Simmer The best in Indian food! Sign in. Forgot your password? Get help. Privacy Policy. Password recovery. Quick Pressure Cooker Mutton Curry. By Prerna Singh. Apr 7, Previous article paneer pakora. Next article Veg Momos. Karele Ki Sabzi. Cakes And Cookies. Gingersnap Cookies. Breads and Rice. My favorite dish…so delicious.

Easiest and fastest cooking recipe. Total Time 35 mins. Course dinner, lunch, Main Course, Side Dish. Cuisine Indian. Servings 6. Calories kcal. To grind: 2 tbsp coconut 1 tbsp cashews 1 tsp peppercorns.

How to marinate the mutton pieces: Take half kg of mutton pieces with bone and wash thoroughly in running water for 2 to 3 times. In a mixing bowl take the mutton pieces, add curd. Add chilli powder, turmeric powder, salt and a half teaspoon of ginger garlic paste. Mix everything together with the mutton pieces and keep this marination aside for at least 30 minutes. You can keep under the sun or in the refrigerator if you like. Other preparation: Paste 1 one big onion and keep ready.

Grind two tomatoes and keep it ready. Also grind coconut, cashews, and peppercorns into a fine paste. Keep aside.

Recipe to prepare mutton curry: Heat oil in a pressure cooker, add the whole spices cinnamon, bay leaves, cloves, and jeera. Add ginger garlic paste and stir nicely to avoid sticking at the bottom until the raw smell goes off. Pour the raw tomatoes paste. For creamy consistency of the gravy, I add blended tomatoes. But you can replace this with tomato pieces if you like. Cook the tomatoes well in the oil for 5 minutes until oil oozes out.

Now add Chilli powder, coriander powder, and garam masala. Put the marinated mutton pieces into the masala and mix well. Close with a lid and keep the flame in medium temperature for 5 minutes for the pieces to absorb the spices. After five minutes you can see the change of color in the pieces and now add the ground coconut, cashew, pepper masala paste. This particular mutton curry recipe is moderately spicy because you want to be able to appreciate the flavours and that is possible only when the chillies are spices are not overpowering the dish.

Tender and juicy pieces of mutton are marinated in curd and then pressure-cooked with onions, tomatoes, and spices. The mutton gravy is thick, rich, and very fragrant from the mustard oil. The best part is, this mutton curry gets ready in under an hour.