Authentic Mutton Curry Recipe – Pressure Cooker Indian Style

Last Updated on 4 months by Neha Deshmukh

Authentic Mutton Curry Recipe – Pressure Cooker Indian Style

Hey everyone! If you’re anything like me, a comforting, flavorful mutton curry is the ultimate soul food. I remember the first time I tried to make this – it was for a family gathering, and honestly, I was a little intimidated! But trust me, with a little patience and this recipe, you’ll be serving up a restaurant-quality curry in no time. This pressure cooker version is a lifesaver, making tender, fall-off-the-bone mutton a reality even on busy weeknights.

Why You’ll Love This Recipe

This isn’t just a mutton curry recipe; it’s the mutton curry recipe I’ve perfected over the years. It’s rich, aromatic, and deeply satisfying. Using a pressure cooker cuts down on cooking time without sacrificing any of the incredible flavor. Plus, it’s surprisingly easy to make, even if you’re new to Indian cooking. Get ready for a dish that will impress your family and friends!

Ingredients

Here’s what you’ll need to create this magic:

• 2 tbsp light cooking oil
• 2 dried bay leaves
• 1 cinnamon stick
• 1 large onion, finely chopped
• 1 tbsp ginger-garlic paste
• 2 tbsp tomato paste
• 0.5 tsp chilli powder (adjust to your spice preference!)
• 1 tbsp coriander powder
• 1 tbsp cumin powder
• 1 tsp garam masala powder
• 2 medium tomatoes, finely chopped
• 1 lb mutton pieces, bone-in
• 0.5 cup plain yogurt, beaten till smooth
• As needed water (about 1 cup)
• To taste salt
• Finely chopped fresh coriander leaves for garnish

Ingredient Notes

Let’s talk ingredients! A few things make all the difference in this curry.

• Garam Masala: This is your flavor powerhouse! Every household has its own blend, so feel free to use your favorite. It’s what gives the curry that warm, complex aroma.
• Chilli Powder: Now, chilli powder varies a lot depending on where you are. Kashmiri chilli powder is milder and adds a beautiful red color, while other varieties can pack a serious punch. Start with less and add more to taste.
• Bone-in Mutton: Don’t skip the bone-in mutton! The bones release collagen as they cook, which adds incredible richness and flavor to the gravy. It really makes a difference. I usually ask my butcher for mutton on the bone specifically for curry.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat the oil in your pressure cooker over medium heat. Add the bay leaves and cinnamon stick. Let them sizzle for a few seconds – this blooms the spices and releases their fragrance.
2. Add the chopped onions and sauté until they turn a beautiful golden brown. This takes patience, but it’s worth it! Properly browned onions are the foundation of a great curry.
3. Stir in the ginger-garlic paste and cook for a minute until fragrant. Then, add the tomato paste, chilli powder, coriander powder, cumin powder, and garam masala. Cook for another 1-2 minutes, stirring constantly, until everything is nicely combined and aromatic.
4. Add the chopped tomatoes and cook until they soften into a pulpy consistency. This usually takes about 5-7 minutes.
5. Now, add the mutton pieces and yogurt. Mix well, ensuring the mutton is completely coated in the spice mixture.
6. Pour in about a cup of water, season with salt to taste, and give everything a good stir.
7. Lock the pressure cooker lid and cook on medium heat for 20 minutes after the first whistle.
8. Once the pressure has released naturally (don’t force it!), open the lid and garnish with fresh coriander leaves. Serve warm!

Expert Tips

• Browning the Onions: Seriously, don’t rush this step. Low and slow is the key to perfectly browned onions.
• Yogurt Temperature: Using yogurt at room temperature helps it incorporate smoothly into the curry without curdling.
• Pressure Cooker Safety: Always follow your pressure cooker’s instructions carefully.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Swap the mutton for jackfruit or soy chunks. You might need to adjust the cooking time slightly. My friend, Priya, swears by using jackfruit – it has a surprisingly similar texture!
• Gluten-Free: This recipe is naturally gluten-free!
• Spice Level Adjustments: If you like it mild, reduce the chilli powder. For extra heat, add a pinch of cayenne pepper.
• Eid/Bakrid Festival Adaptation: For special occasions like Eid or Bakrid, you can add a handful of fried onions (birista) as a garnish for extra richness and flavor.

Serving Suggestions

This mutton curry is amazing with so many things!

• Jeera Pulao: A classic pairing! The fragrant cumin rice complements the curry beautifully.
• Naan: Perfect for soaking up all that delicious gravy.
• Roti or Chapati: A simple yet satisfying accompaniment.
• Steamed Rice: A comforting and easy option.

Storage Instructions

Leftovers? Yes, please! Store the mutton curry in an airtight container in the refrigerator for up to 3 days. It actually tastes even better the next day as the flavors meld together. You can also freeze it for up to 2 months.

FAQs

Let’s answer some common questions:

1. What cut of mutton is best for curry?

Shoulder or leg of mutton are excellent choices. They have enough fat to keep the curry rich and flavorful.

2. Can I use a regular pot instead of a pressure cooker?

Yes, but it will take much longer – around 2-3 hours – to tenderize the mutton.

3. How do I adjust the spice level of this curry?

Start with less chilli powder and add more to taste. You can also add a pinch of sugar to balance the heat.

4. What is the best way to tenderize the mutton?

Marinating the mutton in yogurt helps tenderize it. You can also add a small piece of raw papaya to the marinade.

5. Can I make this curry ahead of time?

Absolutely! It’s a great make-ahead dish. The flavors will develop even more overnight.

6. What side dishes complement this mutton curry perfectly?

Besides the ones I mentioned earlier, a simple raita (yogurt dip) and a side of sliced onions are always a good idea.

Enjoy! I hope this recipe becomes a family favorite in your home, just like it is in mine. Let me know how it turns out in the comments below!