Mutton Curry Punjabi Style2016-05-09
- Yield : 600 gms
- Servings : 3
- Prep Time : 20m
- Cook Time : 40m
- Ready In : 60m
Easy to make delicious mutton curry
This spicy mutton curry made in Punjabi Style is so delicious, you would want to make it very often. It is the blend of Punjabi Garam Masala that gives this curry its unique taste. Try this lip-smacking recipe and let me know how you liked it.
Punjabi cuisine is associated with food from the Punjab region of India and Pakistan. This cuisine has a rich tradition of many distinct and local ways of cooking. There are many styles of cooking in Punjab. In the villages, many people still employ the traditional infrastructure for cooking purposes. This includes wood-fired and masonry ovens. In the past, many people employed wood-burning stoves. But this method is dying out. One derivation from this type of cooking is the tandoori style of cooking commonly known as the tandoor. In India, tandoori cooking is traditionally associated with Punjab as Punjabis embraced the tandoor on a regional level. This style of cooking became popular in the mainstream after the 1947 partition when Punjabis resettled in places such as Delhi.In rural Punjab, it is common to have communal tandoors, which are also called Kath tandoors in Punjabi. Source: Wikipedia
- Mutton 600 gms
- Onions 300 gms chopped
- Ginger 1 Tbsp grated
- Garlic 1 Tbsp crushed
- Tomatoes 400 gms boiled, skin removed and pureed
- Bay leaf 1
- Black Cardamom 1
- Green Cardamoms 3
- Clove 4
- Powdered Turmeric 1/4 Tsp
- Red Chile powder 1 Tsp
- Kasoori Methi 1 Tbsp
- Ground cumin 1 Tbsp
- Punjabi Garam Masala 1 Tbsp
- Fresh Coriander for garnish
- Oil 4 Tbsp (Preferably mustard oil)
Heat oil and fry Bay leaf, Black Cardamom, green cardamoms and cloves for a few seconds. Add onions and fry them till they are golden and then add ginger and garlic. Fry till the raw smell goes away and tip in the pureed tomatoes. Fry till the oil resurfaces.
Add turmeric, red chile powder, Punjabi Garam masala, powdered cumin, salt and fry for 5-6 minutes more. Keep sprinkling water so that the masalas do not stick to the bottom of the pan.
Add the mutton pieces and fry it in the masala till all the water released by the mutton gets absorbed and it gets nicely browned.
Add Kasuri methi, 2 cups of warm water and close the lid of the pressure pan. Reduce the flame after the first whistle and let the mutton cook for 20 minutes on very low flame.
Allow the pressure to drop on its own after you switch off the gas. Open the pressure pan, check for the doneness of the mutton. Sprinkle 1 Tsp of garam masala, and chopped fresh coriander before serving.
Punjabi style mutton curry goes best with hot parathas, but you can also serve it with Zeera rice. Remember to serve it along with raw onions and a slice of lemon.
I run my own software company, SANIsoft as it’s CEO. After long hours at work, I find cooking incredibly therapeutic. After all, there is nothing more relaxing than cooking up a meal to soothe the body, mind and Soul.
The idea for Swati’s Kitchen came about one day as I was chronicling one of my recipes for a dear friend. So here you will see my recipes and tips and tricks for making easy, rewarding and mouthwatering delights.