Mutton Tamatar ka Kut
A quintessential Hyderabadi delicacy, Mutton Tamatar ka Kut features tender, bone-in mutton slow-cooked to perfection in a rich and tangy tomato gravy. The deep flavors of caramelized onions and aromatic whole spices create a robust curry that's perfect for mopping up with hot rotis or pairing with fluffy basmati rice.
For 4 servings
5 steps. 65 minutes total.
- 1
Step 1
- a.Marinate the Mutton (15-30 minutes)
- b.In a mixing bowl, combine the mutton pieces with yogurt, 1 tablespoon of ginger-garlic paste, 1/4 teaspoon of turmeric powder, and 1/2 teaspoon of salt.
- c.Mix thoroughly to ensure all pieces are well-coated.
- d.Cover and let it marinate for at least 15 minutes, or up to 30 minutes at room temperature.
- 2
Step 2
- a.Sauté Aromatics and Onions (15 minutes)
- b.Heat oil in a pressure cooker over medium heat.
- c.Add the bay leaf, cinnamon stick, cloves, and lightly crushed green cardamoms. Sauté for about 30 seconds until they become fragrant.
- d.Add the thinly sliced onions and fry, stirring frequently, for 12-15 minutes until they turn a deep golden brown. This step is crucial for the flavor and color of the gravy.
- 3
Step 3
- a.Cook the Masala (10-12 minutes)
- b.Add the remaining 1 tablespoon of ginger-garlic paste and sauté for 1 minute until the raw aroma disappears.
- c.Lower the heat and add the remaining turmeric powder, red chilli powder, coriander powder, and cumin powder. Stir for 30 seconds.
- d.Immediately add the marinated mutton to the cooker. Increase the heat to medium-high and sear the mutton for 5-7 minutes, until it's browned on all sides.
- e.Pour in the tomato purée, slit green chillies, and the remaining 1 teaspoon of salt. Mix well and cook for 8-10 minutes, until the masala thickens and you see oil separating at the edges.
- 4
Step 4
- a.Pressure Cook the Mutton (45 minutes)
- b.Pour in 2 cups of hot water and stir everything together, scraping any bits stuck to the bottom of the cooker.
- c.Secure the lid of the pressure cooker. Bring to high pressure (first whistle) on high heat, then reduce the heat to medium.
- d.Cook for 25-30 minutes (or about 6-7 whistles).
- e.Turn off the heat and allow the pressure to release naturally, which takes about 15-20 minutes. This ensures the mutton remains tender.
- 5
Step 5
- a.Finish and Garnish (5 minutes)
- b.Carefully open the cooker lid. Check if the mutton is tender.
- c.If the gravy is too thin for your liking, simmer it on medium heat for 5-7 minutes without the lid until it reaches the desired consistency.
- d.Stir in the garam masala powder and garnish with freshly chopped coriander leaves.
- e.Let the curry rest for 10 minutes for the flavors to meld before serving.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For a richer flavor and quicker cooking, you can use pre-made 'birista' (deep-fried onions) instead of frying them from scratch.
- 2Using bone-in mutton is highly recommended as the bones release marrow and collagen, adding immense depth and flavor to the gravy.
- 3Always use hot water when adding it to the curry. Adding cold water can slow down the cooking process and make the meat tough.
- 4This curry tastes even better the next day as the flavors have more time to mature and meld together.
- 5Ensure the 'bhunai' (sautéing) of the masala is done well until oil separates. This is key to developing the deep, rich flavor of any Indian curry.
Adapt it for your goals.
Spicier Version
Increase the number of green chillies to 5-6 or add 1/2 teaspoon of black pepper powder along with the other powdered spices for extra heat.
Creamier GravyCreamier Gravy
For a richer, creamier texture, add a paste of 10-12 soaked cashews along with the tomato purée.
Chicken VersionChicken Version
Replace mutton with bone-in chicken pieces. Reduce the pressure cooking time to 10-12 minutes (about 2-3 whistles).
Slow Cooked MethodSlow-Cooked Method
If you don't have a pressure cooker, you can cook this 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 fork-tender.
Why this is on our healthy list.
Excellent Source of Protein
Mutton provides high-quality protein, which is crucial for building and repairing tissues, muscle growth, and maintaining overall body function.
Rich in Iron
This dish is a good source of heme iron from the mutton, a type that is easily absorbed by the body. Iron is essential for forming hemoglobin and preventing anemia.
Boosts Immunity
The combination of spices like turmeric, ginger, and garlic offers anti-inflammatory and antioxidant properties that can help strengthen the immune system.
Frequently asked questions
One serving of Mutton Tamatar ka Kut contains approximately 450-550 calories, depending on the fat content of the mutton and the amount of oil used in preparation.