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A speckled white bowl of Indian mutton curry with bone-in pieces of meat in a thick gravy flecked with black pepper, garnished with curry leaves, a bay leaf, a cinnamon stick and cilantro, on a wooden board beside a bowl of basmati rice.
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Indian Mutton Curry

Mutton pressure-cooked in a smooth onion-tomato gravy with warm whole spices, curry leaves, red chili powder and plenty of black pepper.
Course Main Course
Cuisine Indian
Keyword Cayenne Pepper, Thai Pepper
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 3 servings
Calories 483kcal

Ingredients

  • 1 pound mutton
  • 2 yellow onions chopped
  • 2 tomatoes chopped
  • 6 curry leaves
  • 3 tablespoons vegetable oil
  • 3 tablespoons ginger garlic paste
  • 2 tablespoons black pepper
  • 2 bay leaves
  • 1 cinnamon stick
  • 1 tablespoon fennel seeds
  • 1 tablespoon red chili powder Thai pepper, cayenne
  • 1 tablespoon ground coriander
  • 1 teaspoon ground turmeric
  • 1 teaspoon salt
  • 1/2 teaspoon cloves
  • Coriander leaves as a garnish

Instructions

  • Over medium heat, add 1 tablespoon vegetable oil to a frying pan, then sauté the yellow onions until translucent.
  • Add the tomatoes to the onions, and continue to cook the vegetables for 5 minutes.
  • Remove the pan from the heat, and allow the onions and tomatoes to cool for 5 minutes.
  • Using a blender, the onions and tomatoes until the mix is smooth and paste-like.
  • In a pressure cooker (top off), heat 2 tablespoons of vegetable oil, then add in the bay leaves, cloves, fennel seeds, and cinnamon stick. Add the tomato/onion paste to the pressure cooker and cook the spices and paste for 2 to 3 minutes.
  • Add the ginger garlic paste to the mix, stir to combine, and cook for another 2 to 3 minutes.
  • Add the mutton to the pressure cooker and cook with the paste mix for 2 to 3 minutes.
  • Add the cayenne pepper powder, black pepper, ground turmeric, ground coriander, salt, and crushed curry leaves, along with 1/2 cup of water. Mix well to combine.
  • Bring the mix to a boil, then cover the pressure cooker. Cook the curry for 4 whistles or until the mutton is cooked and soft.
  • Transfer the curry into a sauté pan, then over medium heat cook off some of the sauce until you reach your desired consistency.
  • Once to your desired thickness, remove from heat and serve over rice. Garnish with coriander leaves.

Nutrition

Calories: 483kcal | Carbohydrates: 18g | Protein: 32g | Fat: 32g | Saturated Fat: 10g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 104mg | Sodium: 957mg | Potassium: 988mg | Fiber: 7g | Sugar: 6g | Vitamin A: 1603IU | Vitamin C: 58mg | Calcium: 136mg | Iron: 5mg