Punjabi Mutton Curry Recipe

 

Punjabi Mutton Curry is a rich, aromatic, and flavorful dish that is a staple in Punjabi cuisine. The mutton is slow-cooked in a spicy gravy made with onions, tomatoes, and a blend of fragrant spices. It's the perfect comfort food to enjoy with naan, roti, or steamed rice.

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Ingredients

For the Mutton:

• 500g mutton (bone-in pieces, preferably from the shoulder or leg)
• 1/2 tsp turmeric powder
• Salt to taste
• 1 tbsp ginger-garlic paste
• 1 tbsp yogurt (optional, helps tenderize the meat)

For the Curry Gravy:

• 3 tbsp mustard oil (or ghee)
• 2 large onions, finely sliced
• 2 medium tomatoes, finely chopped
• 2-3 green cardamom pods
• 2-3 cloves
• 1-inch cinnamon stick
• 1 bay leaf
• 1 tsp cumin seeds
• 1/2 tsp fennel seeds (optional)
• 1 tsp coriander powder
• 1 tsp cumin powder
• 1/2 tsp red chili powder
• 1/2 tsp garam masala
• 1/2 tsp ground black pepper
• 1 tsp ginger-garlic paste
• 2 tbsp fresh coriander leaves (for garnish)
• 2 cups water (or mutton stock, adjusted for desired gravy consistency)
• 1/4 cup fresh cream or 2 tbsp yogurt (optional, for richness)

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Instructions

1. Marinate the Mutton:

1. Clean the mutton pieces and marinate them with turmeric powder, salt, ginger-garlic paste, and yogurt (if using).
2. Let the mutton marinate for at least 30 minutes, or up to 1 hour, for best results.

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2. Prepare the Curry Base:

1. Heat mustard oil (or ghee) in a large, heavy-bottomed pan over medium heat. Once hot, add cumin seeds, cardamom pods, cloves, cinnamon stick, and bay leaf. Sauté for a minute until fragrant.
2. Add the sliced onions and sauté them until they are golden brown. This may take around 10–12 minutes. The caramelization of onions is key for the rich flavor.
3. Stir in the ginger-garlic paste and sauté for another 2 minutes until the raw smell disappears.
4. Add the chopped tomatoes and cook until they soften and the oil begins to separate from the masala (about 5-7 minutes).

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3. Cook the Mutton:

1. Add the marinated mutton to the pan and cook on medium-high heat for 8-10 minutes. Stir occasionally to brown the mutton slightly.
2. Stir in the coriander powder, cumin powder, red chili powder, and black pepper. Mix well and cook for 3–4 minutes to allow the spices to release their flavors.

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4. Simmer the Curry:

1. Add water (or mutton stock) to the pan and stir well. Bring it to a boil.
2. Once it boils, reduce the heat to low, cover, and let it simmer for 45 minutes to 1 hour (or 3-4 whistles in a pressure cooker) until the mutton becomes tender. You can add more water during cooking if you prefer a thinner gravy.
3. If using a pressure cooker, cook on low heat for 15-20 minutes after the first whistle to avoid overcooking the mutton.

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5. Finish the Curry:

1. Once the mutton is cooked and tender, add garam masala and stir well. Let it cook for another 5 minutes on low heat.
2. For a richer gravy, you can stir in fresh cream or yogurt at this stage.

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6. Garnish and Serve:

1. Garnish with freshly chopped coriander leaves.
2. Serve hot with steamed basmati rice, naan, or chapati.

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Serving Suggestions

• Best with: Steamed rice, naan, tandoori roti, or paratha.
• You can serve this curry with a side of raita or fresh salad for a complete meal.

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Tips for Perfect Punjabi Mutton Curry

1. Slow Cooking: Slow cooking the mutton ensures it becomes tender and absorbs all the flavors. Be patient, as the slow simmering process brings out the best texture and taste in the meat.
2. Caramelizing the Onions: Caramelized onions bring depth to the gravy. Don’t rush this step, as it’s crucial for flavor.
3. Spice Adjustments: Punjabi mutton curry is moderately spicy, but feel free to adjust the amount of red chili powder and garam masala to suit your heat tolerance.
4. Tender Mutton: The longer you marinate the mutton, the more tender and flavorful the curry will be. You can marinate it overnight for the best results.

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Enjoy the rich, flavorful, and hearty Punjabi Mutton Curry—a classic dish that will bring a taste of Punjab to your kitchen! 🍛🐑