Easy Mutton Curry in Pressure Cooker Recipe

Easy Mutton Curry in Pressure Cooker Recipe

prep time

10 mins

cook time

40 mins

total time

50 mins

Servings: 4
Author: Neha Sharma

Ingredients-

• Mutton- 700 gms
• Mutton Masala- 2 tbsp
• Coriander Powder- 1 tbsp
• Potatoes- 2 (Chopped, Optional) 
• Garam masala- 1 1/2 tbsp
• Turmeric/Haldi Powder- 1/2 tbsp
• Kashmiri Red chilli powder- 1 tbsp or less
• Kasuri methi- 1 tbsp
• Ghee- 6 tbsp
• Bayleaf- 1
• Cinnamon Stick- 1 (medium size)
• Cardamom- 2 each (Green and Black)
• Cloves/Laung- 4
• Green chilli- 2
• Onions- 3 (finely chopped)
• Ginger Garlic Paste- 2 tbsp
• Tomatoes- 4 (finely chopped)
• Salt to taste

Method-

1. In pressure cooker heat 4 tbsp of ghee add whole spices/khada masala (cloves/laung, bayleaf/tezpatta, cinnamon/dalchini, cardamom/elaichi) saute for a minute. 
2. Add chopped onions and ginger garlic paste. Cook untill the onions are translucent.
3. Add tomatoes, green chilli,mutton masala, coriander powder, turmeric Powder, red chilli powder, salt. 
4. Cook for 5 mins or untill the tomatoes are slightly mushy.  
5. Add mutton, potatoes (if using) along with a cup of water, cover with lid. 
6. Cook on high flame for 5-6 whistles or until the Mutton is cooked and let pressure release naturally.
7. After the pressure is released, open the lid and switch on the flame (keep it on low). 
8. If the gravy is too thick add some water to adjust the consistency. 
9. Add garam masala, kasuri methi (crush it between your palms before adding), add remaining 2 tbsp of ghee and let it cook on Low flame for 8 to 10 mins.
10. Garnish with chopped coriander and serve.

Notes-

* You can also marinate Mutton with Curd and spices for 2 hrs before using. 

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Easiest Mutton Rara with Keema Recipe

Easiest Mutton Rara With Keema Recipe

prep time

15 mins

cook time

45 mins

total time

1 hour + 3 hour marination

Servings: 3
Author: Neha Sharma

Ingredients-

• Mutton- 500 gms
• Mutton Keema/Minced Mutton- 200 gms 
• Onions- 4 (Finely Chopped)
• Ginger Garlic Paste- 2 tbsp
• Green Chilly- 4 or 1 1/2 tbsp paste
• Kashmiri Red Chilly Powder- 1 tbsp
• Garam Masala- 1 tbsp
• Coriander/Dhania Powder- 2 tbsp
• Turmeric/Haldi Powder- 1/4 tbsp
• Cumin/Jeera Powder- 1 tbsp
• Kasoori Methi- 1 tbsp
• Cloves- 4
• Tej Patta/Bay leaf- 1
• Green Cardamom- 2
• Black Cardamom- 2
• Cinnamon Stick- 1 medium
• Curd- 1/2 cup
• Ghee or Mustard oil- 1/2 cup
• Salt- To taste

Method-

1. In a bowl add mutton pieces, curd, salt. Mix well and let it rest for minimum 3 hours.
2. In a pan heat ghee then add cloves, cinnamon stick, bay leaf, green and black Cardamom. Saute for a minute. 
3. Then add chopped onions. Fry on Low flame until onion turns dark brown in color.
4. Add the ginger garlic and green chillies, Cook for 3 minutes or till the raw smell disappears.
5. Once done, add Chilly Powder, Turmeric, Cumin Powder, Coriander Powder, salt and mix well. Keep stirring otherwise Masala will burn. Add 1 tbsp of water and cook on Low flame till water evaporates.
6. Once done add keema and cook while stirring till the keema turns brown in color.
7. Add in the marinated mutton and cook till mutton is completely done and a thick gravy consistency is reached.
8. Garnish with chopped coriander and a tbsp of lemon juice. Serve hot.

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