Mutton Boti Curry
Tender, bite-sized mutton pieces simmered in a rich and aromatic onion-tomato gravy. This hearty North Indian curry is packed with spices and perfect for a special meal with naan or rice.
For 4 servings
5 steps. 65 minutes total.
- 1
Step 1
- a.Marinate the Mutton
- b.In a large bowl, combine the mutton pieces, whisked curd, 1 tbsp of ginger-garlic paste, turmeric powder, 0.5 tsp Kashmiri red chili powder, and 0.5 tsp of salt.
- c.Mix thoroughly to ensure each piece of mutton is well-coated.
- d.Cover the bowl and let it marinate for at least 1 hour at room temperature, or for best results, refrigerate for 4-6 hours.
- 2
Step 2
- a.Prepare the Curry Base (Bhuna Masala)
- b.Heat ghee or oil in a pressure cooker over medium heat.
- c.Add the whole spices: cinnamon stick, cloves, green cardamom pods, and bay leaf. Sauté for 30-45 seconds until they become fragrant.
- d.Add the finely chopped onions. Cook for 10-12 minutes, stirring frequently, until they turn a deep golden brown. This step is crucial for the flavor of the curry.
- e.Add the remaining 1 tbsp of ginger-garlic paste and sauté for another minute until the raw aroma disappears.
- 3
Step 3
- a.Cook the Masala
- b.Add the tomato puree to the cooker. Cook for 5-7 minutes, stirring, until the mixture thickens and you see oil separating from the masala at the edges.
- c.Lower the heat and add the powdered spices: coriander powder, cumin powder, the remaining 1 tsp Kashmiri red chili powder, and the regular red chili powder. Sauté for 1 minute until aromatic.
- d.Add the remaining 1 tsp of salt and mix well.
- 4
Step 4
- a.Sauté and Pressure Cook the Mutton
- b.Add the marinated mutton along with all the marinade to the pressure cooker. Increase the heat to medium-high.
- c.Sauté for 7-8 minutes, stirring continuously, until the mutton is well-seared and the moisture from the curd has reduced significantly.
- d.Pour in 1.5 cups of hot water. Stir well, scraping the bottom of the cooker to deglaze and incorporate any flavorful bits.
- e.Secure the lid of the pressure cooker. Bring to high pressure (first whistle) on high heat, then reduce the heat to medium-low.
- f.Cook for about 25-30 minutes, or until 6-7 whistles.
- g.Turn off the heat and allow the pressure to release naturally (NPR). This takes about 10-15 minutes and helps keep the mutton tender.
- 5
Step 5
- a.Finish and Serve
- b.Once the pressure has fully released, carefully open the lid. Check if the mutton is fork-tender. If not, pressure cook for another 1-2 whistles.
- c.If the gravy is too thin, simmer the curry without the lid for 5-10 minutes until it reaches your desired consistency.
- d.Stir in the garam masala powder. Let the curry rest for 5-10 minutes for the flavors to meld.
- e.Garnish with freshly chopped coriander leaves. Serve hot with naan, roti, or steamed basmati rice.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For a more flavorful curry, use bone-in mutton pieces.
- 2The secret to a rich, dark gravy is to patiently brown the onions until they are deep golden, but not burnt.
- 3Always use hot water when adding it to the curry. Adding cold water can make the mutton tough.
- 4Allowing the pressure cooker to release pressure naturally is key to tender, succulent mutton.
- 5For a creamier texture, you can add 2 tablespoons of cashew paste along with the tomato puree.
Adapt it for your goals.
Spicier Version
Add 2-3 slit green chilies along with the ginger-garlic paste in step 2 for extra heat.
With PotatoesWith Potatoes
Add 2 medium potatoes, peeled and quartered, along with the mutton before pressure cooking. You may need to add an extra 1/2 cup of water.
Slow Cooked MethodSlow-Cooked Method
If not using a pressure cooker, follow the same steps in a heavy-bottomed pot or Dutch oven. After adding water, cover and simmer on low heat for 1.5 to 2 hours, or until the mutton is tender.
Richer GravyRicher Gravy
For a restaurant-style rich gravy, add 1/4 cup of fried onion paste (birista) along with the tomato puree.
Why this is on our healthy list.
Rich in Protein
Mutton is an excellent source of high-quality protein, which is crucial for building and repairing tissues, muscle growth, and overall body function.
Excellent Source of Iron
This dish provides a significant amount of heme iron, which is more easily absorbed by the body than non-heme iron from plants. Iron is vital for forming red blood cells and preventing anemia.
Immunity-Boosting Spices
The blend of spices like turmeric, ginger, and garlic contains powerful anti-inflammatory and antioxidant compounds that help support a robust immune system.
Frequently asked questions
One serving of Mutton Boti Curry contains approximately 480-550 calories, depending on the fat content of the mutton and the amount of ghee used.