Punjabi Mutton Curry
A homestyle Punjabi mutton curry with tender goat meat, browned onions, yogurt, and warming whole spices. Slow cooking gives the gravy depth and richness without making it too heavy for a full meal spread.
For 4 servings
- prep · ~10 min
Prep the mutton and aromatics.
1.Wash the mutton pieces and drain well.2.Slice the onions finely and chop the tomatoes.3.Slit the green chilies and keep the yogurt whisked and ready.TIPDry mutton browns better and gives the curry a deeper flavor. - saute · ~2 min
Heat the oil and whole spices.
1.Heat mustard oil in a pressure cooker over medium heat until lightly smoking, then lower the heat.2.Add bay leaf, cumin seeds, black cardamom, green cardamom, cloves, and cinnamon.3.Cook for 20 to 30 seconds until fragrant. - saute · ~10 min
Brown the onions well.
1.Add the sliced onions to the cooker.2.Cook over medium heat, stirring often, until deep golden brown.3.Do not rush this step because the onion color builds the curry base.TIPKeep the heat medium so the onions brown evenly instead of burning at the edges. - saute · ~2 min
Cook the ginger-garlic paste and chilies.
Add the ginger-garlic paste and green chilies. Cook for 1 to 2 minutes until the raw smell fades and the mixture smells rounded and savory.
- saute · ~8 min
Add tomatoes and ground spices.
1.Add the chopped tomatoes, coriander powder, cumin powder, turmeric powder, red chili powder, and salt.2.Cook, stirring often, until the tomatoes soften completely.3.Keep cooking until the masala thickens and a little oil starts to show at the sides. - mix · ~2 min
Stir in the yogurt.
Lower the heat and add the whisked yogurt a little at a time, stirring continuously so it blends smoothly into the masala without splitting.
TIPLow heat and constant stirring keep the yogurt smooth. - saute · ~10 min
Bhuno the mutton in the masala.
1.Add the mutton pieces to the cooker.2.Mix well so every piece is coated in the masala.3.Cook on medium-high heat, stirring often, for 8 to 10 minutes until the meat changes color and the masala clings to it. - pressure cook · ~25 min
Pressure cook the curry.
Pour in the hot water and scrape up any masala stuck to the bottom. Lock the lid and cook on medium heat for 20 to 25 minutes after the first whistle, until the mutton is tender.
TIPBone-in mutton can vary in cooking time, so older meat may need a few extra minutes. - rest · ~10 min
Let the pressure drop naturally.
- simmer · ~7 min
Finish the curry and adjust the gravy.
Open the cooker, stir in the garam masala, and simmer uncovered for 5 to 8 minutes if you want a thicker gravy. Add a splash of water only if the curry looks too tight.
- garnish
Garnish with coriander leaves.
- serve
Serve hot.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Smoke the mustard oil lightly before adding spices to tame its raw sharpness.
- 2Take the onions to a true deep golden brown; pale onions make the gravy flat and sweet.
- 3If the masala starts catching while bhunoing, splash in a spoonful of hot water rather than more oil.
- 4Add the whisked yogurt in small additions on low heat so the gravy stays smooth.
- 5After pressure cooking, mutton should yield easily when pressed with a spoon but not fall apart completely.
- 6Let the curry rest 10 to 15 minutes before serving so the fat settles and the spices meld.
- 7This curry tastes even better the next day; reheat gently and loosen with a little hot water if needed.
Adapt it for your goals.
Dhaba-style
Use a little extra mustard oil and finish with a knob of ghee for a richer, more robust restaurant-style curry.
spicierSpicier
Increase red chili powder and add an extra slit green chili for a hotter curry that still keeps the whole-spice depth.
no pressure cookerNo-pressure-cooker
Simmer covered in a heavy pot until tender, adding hot water as needed; ideal if you prefer slow stovetop cooking.
lighter gravyLighter-gravy
Use less oil and skim excess fat after resting for a homestyle curry that feels less heavy with rice or roti.
Why this is on our healthy list.
Protein-Rich Main Dish
Goat meat provides substantial protein, making this curry filling and useful as the centerpiece of a balanced meal.
Mineral-Rich Bone-In Curry
Bone-in mutton and slow-cooked meat contribute depth and nourishment, with meat naturally supplying iron and other minerals.
Spice-Forward Without Heavy Cream
The gravy gets richness from onions, yogurt, and spices rather than cream, keeping the texture full but not overly heavy.
Aromatic Digestive Spices
Cumin, coriander, ginger, garlic, and cardamom bring classic warming flavors and are traditionally used to support hearty meat dishes.
Frequently asked questions
Yes. Cook it in a heavy pot on low heat until the mutton is tender; this can take much longer, and you may need extra hot water along the way.
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