Mutton curry -feature

Mutton curry | Simple mutton curry in the pressure cooker

Mutton curry | Simple mutton curry in the pressure cooker

An all-time simple, spicy mutton curry cooked in pressure cooker, along with flavorful spices. Try this juicy and tender mutton gravy with stepwise pictures and a video.

This mutton curry is a simple recipe which can be prepared in just 20-30mins excluding marination time.

Use small or medium-sized mutton pieces to make this curry. I always marinate the mutton pieces before using to get the tenderly cooked soft pieces. I used mutton with bones, but you can prepare the same curry with boneless pieces also. In that case, reduce the number of whistles given to cook in pressure cooker.

Meat from goat or sheep used as food is called mutton and one of the healthiest choices of nonveg food items for young people in good health. Those who have heart ailments and other cholesterol-related health problems should limit their intake of mutton. For healthy adults and kids, there are an abundant amount of benefits available in mutton.

Even though the benefits of goat meat for the heart is still under debates, it is true that goat meat contains a low level of saturated fat and cholesterol and high level of unsaturated fats. Thus it is safe for heart and reduces the risk of cardiovascular disease and other chronic problems to some extent.

Mutton contains a high level of vitamin B12 and B complex which nourishes the blood cells and makes it healthy. Mutton meat prevents from anemia during pregnancy for both mother and baby by increasing the blood hemoglobin level.

Lamb/mutton meat is primarily composed of protein and is considered a high-quality protein source containing all of the essential amino acids needed for body growth and maintenance. For this reason, eating lamb is very helpful for athletes and post-surgical patients.

Hence conception of cooked lamb or mutton in moderate intervals is safe and healthy.

For other non-veg recipes:

Chicken dum biryani

Kadai chicken gravy

Chicken chukka

Tawa fish fry

Chettinad fish gravy

Watch a video explanation of this simple and spicy mutton curry.

Mutton curry | Simple mutton curry in the pressure cooker
Prep Time
15 mins
Cook Time
20 mins
Marination time
30 mins
Total Time
35 mins
 
An all-time simple, spicy mutton curry cooked in pressure cooker, along with flavorful spices. Try this juicy and tender mutton gravy with stepwise pictures and a video.
Course: dinner, lunch, Main Course, Side Dish
Cuisine: Indian
Keyword: Cooker mutton gravy, How to cook mutton curry in pressure cooker, Mutton curry, Simple mutton curry, Simple mutton curry in cooker, Simple mutton gravy, Soft cooked mutton curry, Spicy mutton curry
Servings: 6
Calories: 350 kcal
Author: Sangeetha
Ingredients
Ingredients:
For marination:
  • ½ kg mutton
  • 2 tbsp Curd
  • 1 tsp chilli powder
  • ¼ tsp turmeric powder
  • ½ tsp salt
  • ½ tsp ginger garlic paste
To grind:
  • 2 tbsp coconut
  • 1 tbsp cashews
  • 1 tsp peppercorns
For curry:
  • 2 tbsp oil
  • 2 cinnamon sticks
  • 2 bay leaves
  • 4 cloves
  • ½ tsp jeera
  • 1 big onion
  • 1 green chilli
  • 1 tsp gg paste
  • 2 tomatoes
  • ½ tbsp chilli powder
  • 1 tsp coriander powder
  • ½ tsp garam masala
  • Salt as per taste
Instructions
Preparation:
How to marinate the mutton pieces:
  1. Take half kg of mutton pieces with bone and wash thoroughly in running water for 2 to 3 times.
  2. In a mixing bowl take the mutton pieces, add curd.
  3. Add chilli powder, turmeric powder, salt and a half teaspoon of ginger garlic paste.
  4. Mix everything together with the mutton pieces and keep this marination aside for at least 30 minutes. You can keep under the sun or in the refrigerator if you like.
Other preparation:
  1. Paste 1 one big onion and keep ready.
  2. Grind two tomatoes and keep it ready.
  3. Also grind coconut, cashews, and peppercorns into a fine paste. Keep aside.
Recipe to prepare mutton curry:
  1. Heat oil in a pressure cooker, add the whole spices cinnamon, bay leaves, cloves, and jeera.
  2. Now add the pasted onion and a slit green chilli and sauté well until the onion reaches brown color.
  3. Add ginger garlic paste and stir nicely to avoid sticking at the bottom until the raw smell goes off.
  4. Pour the raw tomatoes paste. For creamy consistency of the gravy, I add blended tomatoes. But you can replace this with tomato pieces if you like.
  5. Cook the tomatoes well in the oil for 5 minutes until oil oozes out.
  6. Now add Chilli powder, coriander powder, and garam masala.
  7. Put the marinated mutton pieces into the masala and mix well.
  8. Close with a lid and keep the flame in medium temperature for 5 minutes for the pieces to absorb the spices.
  9. After five minutes you can see the change of color in the pieces and now add the ground coconut, cashew, pepper masala paste. Mix well.
  10. Put the required salt for the curry and pour a cup of water to adjust the consistency of the mutton curry.
  11. Close with the lid and pressure cook for 5 whistles.
  12. When the pressure drops completely, open the cooker lid, check for the consistency and salt.
  13. Garnish with coriander leaves.
  14. Serve with hot rice, chapatti, naan, paratha, and dosa.
Recipe Notes

Tips: 1) Always marinate the meat for soft and succulent mutton gravy. 2) You can also use lemon juice in place of curd. 3) Use chopped onions and tomatoes instead of paste if you like. 4) If you are making boneless mutton curry give only four whistles to cook in pressure cooker.

Preparation:

How to marinate the mutton pieces:

  • Take half kg of mutton pieces with bone and wash thoroughly in running water for 2 to 3 times.
  • In a mixing bowl take the mutton pieces, add curd.

Mutton curry -pieces Mutton curry -curd

  • Add chilli powder, turmeric powder, salt and a half teaspoon of ginger garlic paste.

Mutton curry -chilli Mutton curry -turmeric Mutton curry -salt Mutton curry -gg paste

  • Mix everything together with the mutton pieces and keep this marination aside for at least 30 minutes. You can keep under the sun or in the refrigerator if you like.

Mutton curry -mix marination Mutton curry -marination

Other preparation:

  • Paste 1 one big onion and keep ready.
  • Grind two tomatoes and keep it ready.
  • Also grind coconut, cashews, and peppercorns into a fine paste. Keep aside.

Mutton curry -masala Mutton curry -masala paste

Recipe to prepare mutton curry:

  • Heat oil in a pressure cooker, add the whole spices cinnamon, bay leaves, cloves, and jeera.

Mutton curry -bayleaf Mutton curry -cloves Mutton curry -jeera Mutton curry -splutter

  • Now add the pasted onion and a slit green chilli and sauté well until the onion reaches brown color.

Mutton curry -onion Mutton curry -green chilli

  • Add ginger garlic paste and stir nicely to avoid sticking at the bottom until the raw smell goes off.

Mutton curry -gingergarlic

  • Pour the raw tomatoes paste. For creamy consistency of the gravy, I add blended tomatoes. But you can replace this with tomato pieces if you like.

Mutton curry -tomato paste Mutton curry -cook tomato

  • Cook the tomatoes well in the oil for 5 minutes until oil oozes out.
  • Now add Chilli powder, coriander powder, and garam masala.

Mutton curry -chilli powder Mutton curry -coriander Mutton curry -garam masala

  • Put the marinated mutton pieces into the masala and mix well.

Mutton curry -pieces Mutton curry -mix pieces

  • Close with a lid and keep the flame in medium temperature for 5 minutes for the pieces to absorb the spices.

Mutton curry -close with lid

  • After five minutes you can see the change of color in the pieces and now add the ground coconut, cashew, pepper masala paste. Mix well.

Mutton curry -stir Mutton curry -add masala

  • Put the required salt for the curry and pour a cup of water to adjust the consistency of the mutton curry.

Mutton curry -salt Mutton curry -water

  • Close with the cooker lid and pressure cook for 5 whistles.

Mutton curry -pressure cook

  • When the pressure drops completely, open the cooker lid, check for the consistency and salt.

Mutton curry -ready

  • Garnish with coriander leaves.
  • Serve with hot rice, chapatti, naan, paratha, and dosa.

Tips:

1) Always marinate the meat for soft and succulent mutton gravy.

2) You can also use lemon juice in place of curd.

3) Use chopped onions and tomatoes instead of paste if you like.

4) If you are making boneless mutton curry give only four whistles to cook in pressure cooker.

 

Your few words will make my day :)

This site uses Akismet to reduce spam. Learn how your comment data is processed.