Mutton Boti Curry

Name: Mutton Boti Curry
Prep time: 20 min
Cook time: 55 min
Total time: 1 h 15 min
Yield: 4 servings
Cuisine: indian
Ingredients: 500 g mutton (bone-in boti pieces, cleaned); 2 pcs onion (medium, finely sliced); 2 pcs tomato (medium, finely chopped); 0.5 cup yogurt (plain, whisked); 2 tbsp oil; 1 tbsp ginger-garlic paste; 2 pcs green chili (slit); 1 tsp cumin seeds; 1 pcs bay leaf; 1 inch cinnamon (small piece); 2 pcs green cardamom; 3 pcs cloves; 1 pinch turmeric powder; 0.5 tsp red chili powder; 1 tsp coriander powder; 1 pinch cumin powder; 1 pinch garam masala; 0.5 tsp salt; 2 cup water; 2 tbsp coriander leaves (chopped, for garnish)

RATING

4.5/5(123)

TASTE SCORE

9/10

Tender pieces of mutton simmered in a deeply spiced onion-tomato gravy until rich and full of flavor. This homestyle curry is hearty, warming, and perfect with roti, naan, or a small helping of rice.

PREP

20m

COOK

55m

SERVES

1 KATORI

477 cal

SERVINGS

METHOD · 9 STEPS

prep · ~10 min
Prep the mutton and masala ingredients.
1.Clean the mutton boti pieces and drain well.
2.Slice the onions finely and chop the tomatoes.
3.Whisk the yogurt until smooth so it mixes easily into the curry.
4.Measure the whole spices, spice powders, salt, and water.
saute · ~8 min
Cook the whole spices and onions.
1.Heat oil in a pressure cooker or heavy pot over medium heat.
2.Add cumin seeds, bay leaf, cinnamon, green cardamom, and cloves.
3.Let them sizzle for 20 to 30 seconds until fragrant.
4.Add sliced onions and cook until light golden, 6 to 8 minutes.
TIPKeep the heat medium so the onions brown evenly without burning the whole spices.
saute · ~7 min
Build the curry base.
1.Add ginger-garlic paste and green chili.
2.Cook for 1 minute until the raw smell fades.
3.Add tomatoes, turmeric powder, red chili powder, coriander powder, and cumin powder.
4.Cook until the tomatoes soften and the masala looks thick, 5 to 6 minutes.
mix · ~3 min
Add the yogurt and mutton.
Lower the heat and stir in the whisked yogurt a little at a time. Add the mutton and salt, then mix well until the pieces are coated with the masala.
TIPLow heat helps keep the yogurt smooth and stops it from splitting.
saute · ~10 min
Bhuno the mutton with the masala.
Cook the mutton on medium heat for 8 to 10 minutes, stirring often, until it changes color and the masala clings to the pieces.
pressure cook · ~25 min
Pressure cook until the mutton is tender.
Pour in water and stir well, scraping up any masala from the bottom. Cover and pressure cook on medium heat for 20 to 25 minutes, or about 5 to 6 whistles, until the mutton is tender.
TIPThe exact time depends on the age and cut of the meat, so add a little more cooking time if needed.
simmer · ~7 min
Simmer the curry to finish.
Let the pressure drop naturally, then open the cooker and check the gravy. Add garam masala and simmer uncovered for 5 to 7 minutes to thicken slightly if needed.
garnish
Garnish with coriander leaves.
serve
Serve the mutton boti curry hot.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Drain the cleaned mutton well before cooking so the masala fries properly instead of steaming.
2
Brown the onions only to light golden; very dark onions can make this curry taste bitter.
3
Add the whisked yogurt gradually on low heat and stir continuously to prevent curdling.
4
Bhuno the mutton until the oil starts separating and the masala coats each piece for deeper flavor.
5
If using a heavy pot instead of a pressure cooker, simmer covered on low until fork-tender and add water as needed.
6
Let the curry rest 10 to 15 minutes after cooking; the gravy settles and the spice flavor rounds out.
7
This curry tastes even better the next day, so it is a great make-ahead dish for gatherings.