Punjabi Mutton Curry
Tender, fall-off-the-bone mutton cooked in a rich, aromatic gravy of caramelized onions, tomatoes, and classic Punjabi spices. A hearty and satisfying main course, perfect with fresh rotis or steamed rice.
For 4 servings
5 steps. 75 minutes total.
- 1
Step 1
- a.Sear the Mutton
- b.Heat 2 tbsp of ghee in a heavy-bottomed pressure cooker over medium-high heat.
- c.Pat the mutton pieces dry and add them to the cooker in a single layer. Do not overcrowd; work in batches if needed.
- d.Sear the mutton for 7-8 minutes, turning occasionally, until all sides are deeply browned. This step is crucial for developing flavor.
- e.Remove the seared mutton and set aside on a plate.
- 2
Step 2
- a.Prepare the Masala Base (Bhuno)
- b.In the same cooker, add the remaining 2 tbsp of ghee. Reduce heat to medium.
- c.Add the whole spices: bay leaves, cinnamon stick, green and black cardamoms, cloves, and black peppercorns. Sauté for 30-45 seconds until they release their aroma.
- d.Add the sliced onions and a pinch of salt. Cook for 12-15 minutes, stirring frequently, until the onions are deeply caramelized and golden brown. This slow browning (bhuno) is the soul of the curry.
- e.Add the ginger-garlic paste and sauté for 1-2 minutes until the raw smell disappears.
- 3
Step 3
- a.Cook the Gravy
- b.Add the tomato puree along with the powdered spices: turmeric, Kashmiri red chili, coriander, and cumin powder, plus the remaining salt.
- c.Stir well and cook the masala for 8-10 minutes, stirring occasionally, until it thickens and you see oil separating from the edges.
- d.Reduce the heat to the lowest setting. Add the whisked curd, one tablespoon at a time, stirring continuously and vigorously to prevent it from splitting. Once all the curd is incorporated, cook for another 2-3 minutes.
- 4
Step 4
- a.Pressure Cook the Mutton
- b.Return the seared mutton pieces to the cooker. Stir for 2-3 minutes to coat the mutton well with the masala.
- c.Pour in 500 ml of hot water and stir to combine. Scrape the bottom of the cooker to release any flavorful bits.
- d.Secure the lid of the pressure cooker. Bring it to high pressure (the first whistle).
- e.Once pressure is reached, reduce the heat to medium-low and cook for 25-30 minutes.
- f.Turn off the heat and allow the pressure to release naturally. This can take 15-20 minutes.
- 5
Step 5
- a.Finish and Serve
- b.Once the pressure has fully released, carefully open the lid.
- c.Check the mutton for tenderness; it should be easily pierced with a fork. If it's still tough, pressure cook for another 5-10 minutes.
- d.Stir in the garam masala and chopped coriander leaves.
- e.Let the curry rest, covered, for at least 10 minutes to allow the flavors to meld.
- f.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 the best flavor, deeply brown the onions until they are a rich golden color. This forms the flavor base of the curry.
- 2Marinating the mutton for at least 2 hours (or overnight) in a mix of yogurt, ginger-garlic paste, and a pinch of salt and turmeric makes it incredibly tender.
- 3Always add yogurt on low heat while stirring continuously. This prevents the yogurt from splitting and ensures a smooth gravy.
- 4Using bone-in mutton is highly recommended as the bones release marrow and collagen, making the gravy richer and more flavorful.
- 5This curry tastes even better the next day as the flavors have more time to develop. It's great for meal prep.
Adapt it for your goals.
Slow-Cooked Version
If you don't have a pressure cooker, use a heavy-bottomed Dutch oven. After step 4, cover the pot and simmer on low heat for 1.5 to 2 hours, or until the mutton is tender, stirring occasionally.
Spicier CurrySpicier Curry
For extra heat, add 2-3 slit green chilies along with the ginger-garlic paste. You can also increase the amount of red chili powder.
Richer GravyRicher Gravy
For a creamier, restaurant-style finish, stir in 2 tablespoons of fresh cream or a paste of 10-12 soaked cashews at the end of cooking. Simmer for 5 more minutes.
Why this is on our healthy list.
Excellent Source of Protein
Mutton is a high-quality protein source, essential for building and repairing tissues, muscle growth, and overall body function.
Rich in Iron and B12
This dish provides a significant amount of heme iron and Vitamin B12, which are crucial for preventing anemia, maintaining healthy red blood cells, and boosting energy levels.
Immunity-Boosting Spices
The curry is packed with spices like turmeric, ginger, garlic, and cloves, which are known for their anti-inflammatory, antioxidant, and antimicrobial properties that support a healthy immune system.
Frequently asked questions
One serving of this Punjabi Mutton Curry contains approximately 650-750 calories, depending on the fat content of the mutton. It is a rich and calorie-dense dish, best enjoyed as part of a balanced meal.