Beetroot Mutton Curry Recipe – Authentic Indian Pressure Cooker Lamb

Last Updated on 2 months by Neha Deshmukh

Beetroot Mutton Curry Recipe – Authentic Indian Pressure Cooker Lamb

Hey everyone! If you’re anything like me, a rich, flavorful mutton curry is ultimate comfort food. And this isn’t just any mutton curry – it’s a vibrant, deeply satisfying Beetroot Mutton Curry, made easy in the pressure cooker. I first stumbled upon this recipe from my aunt, and it’s been a family favourite ever since. The beetroot adds a subtle sweetness and gorgeous colour that you won’t believe! Let’s get cooking, shall we?

Why You’ll Love This Recipe

This Beetroot Mutton Curry is a winner for so many reasons. It’s packed with flavour, surprisingly easy to make (thanks to the pressure cooker!), and the beetroot adds a unique twist that elevates it beyond your average lamb curry. Plus, it’s a fantastic way to sneak in some extra veggies! It’s perfect for a weekend family meal or when you’re craving something truly special.

Ingredients

Here’s what you’ll need to create this delicious curry:

• 2 tbsp oil
• 1 tsp cumin seeds
• 1 tbsp ginger-garlic paste
• 2 onions, thinly sliced
• 2 green chillies, slit
• 750 gm mutton, cut into curry pieces
• 0.5 tsp chilli powder (adjust to taste)
• 0.25 tsp Kashmiri chilli powder (for colour)
• 0.5 tsp turmeric powder
• 1 tbsp coriander powder
• 350 gm beetroot, peeled and grated
• 1 large tomato, chopped fine
• Salt to taste
• 0.5 tsp garam masala powder
• 1 tbsp kasuri methi (dried fenugreek leaves)
• Coriander leaves for garnish

Ingredient Notes

Let’s talk ingredients! A few things make this recipe really shine:

• Beetroot: Don’t be scared! It doesn’t make the curry taste beetrooty – it adds a lovely sweetness and a beautiful deep red colour. Trust me on this one.
• Kashmiri Chilli Powder: This is your secret weapon for a vibrant red colour without adding too much heat. It’s a staple in many Indian kitchens.
• Kasuri Methi: Oh, kasuri methi! These dried fenugreek leaves add an incredible aroma and a slightly bitter, yet delicious flavour. It’s a game-changer. If you can find it, definitely use it!
• Mutton Curry Regional Variations: North Indian styles often lean towards richer, creamier gravies, while South Indian versions can be spicier and tangier, sometimes using coconut milk. This recipe sits comfortably in the North Indian tradition, but feel free to adjust the spice levels to your liking.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat the oil in your pressure cooker over medium heat. Once hot, add the cumin seeds and let them crackle – this releases their lovely flavour.
2. Add the ginger-garlic paste and sauté for a minute or two, until fragrant. You should be able to really smell it!
3. Now, toss in the sliced onions and slit green chillies. Cook until the onions soften and start to turn golden brown.
4. Add the mutton pieces and brown them lightly. You don’t need to cook them through, just get a bit of colour on them. This helps seal in the juices.
5. Time for the spices! Add the chilli powder, Kashmiri chilli powder, turmeric powder, and coriander powder. Cook for about 2 minutes, stirring constantly, so the spices don’t burn.
6. Add the grated beetroot and chopped tomatoes. Mix well, then add salt to taste.
7. Seal the pressure cooker and cook on high heat for 3 whistles. Then, reduce the heat to low and simmer for another 15 minutes. Let the pressure release naturally – don’t force it!
8. Once the pressure has released, open the lid. Check the seasoning and adjust if needed. Stir in the garam masala powder and kasuri methi. Simmer for a few minutes to let the flavours meld.
9. Garnish with fresh coriander leaves. Serve hot with your favourite accompaniments!

Expert Tips

Here are a few tips to help you nail this recipe:

• Browning the Mutton: Don’t overcrowd the pressure cooker when browning the mutton. Do it in batches if necessary to get a good sear.
• Consistency Control: If the curry is too thick, add a splash of hot water. If it’s too thin, simmer it uncovered for a few minutes to reduce the sauce.
• Preventing Sticking: Keep stirring, especially during the spice-sautéing stage. A little bit of oil goes a long way in preventing sticking.

Variations

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

• Vegan Adaptation: Swap the mutton for jackfruit or soy chunks. They absorb the flavours beautifully! My friend, Priya, swears by using jackfruit – it has a surprisingly similar texture.
• Gluten-Free Adaptation: Just make sure your spice blends are certified gluten-free.
• Spice Level Adjustment: If you like it spicier, add more chilli powder. If you prefer milder flavours, reduce the amount or use a milder chilli powder.
• Festival Adaptations: This curry is fantastic for Eid or Diwali! Serve it with fragrant biryani rice for Eid, or with a selection of sweet and savoury snacks for Diwali.

Serving Suggestions

This Beetroot Mutton Curry is incredibly versatile. It pairs perfectly with:

• Naan bread – for soaking up all that delicious gravy!
• Steamed rice – a classic combination.
• Roti – a healthier whole wheat option.
• A simple onion and cucumber salad – to balance the richness of the curry.

Storage Instructions

Leftovers? Yes, please! Store the curry in an airtight container in the refrigerator for up to 3 days. It actually tastes even better the next day as the flavours develop.

FAQs

Let’s answer some common questions:

1. What cut of mutton is best for this curry?

Shoulder or leg of mutton work really well. They have enough fat to keep the curry rich and flavourful.

2. Can I make this curry without a pressure cooker?

Yes, you can! You’ll need to cook it in a heavy-bottomed pot for about 1.5 – 2 hours, or until the mutton is tender.

3. How can I adjust the sweetness of the beetroot in the curry?

If you find the beetroot too sweet, you can add a squeeze of lemon juice or a pinch of tamarind paste to balance the flavours.

4. What is Kasuri Methi and can I substitute it?

Kasuri Methi is dried fenugreek leaves. If you can’t find it, you can try substituting with a teaspoon of dried oregano, but it won’t be quite the same.

5. Can I freeze leftover Beetroot Mutton Curry?

Absolutely! Freeze it in an airtight container for up to 2 months.

6. Why is beetroot used in this mutton curry?

Beetroot adds a subtle sweetness, a beautiful colour, and a boost of nutrients to the curry. It’s a traditional ingredient in some Indian cuisines and adds a unique flavour dimension.

Enjoy! I hope you love this recipe as much as my family does. Let me know how it turns out in the comments below!