Punjabi Mutton Curry is one of the most popular non-vegetarian delicacies from Punjab.
- Cook Time25 min
- YieldServes 1
- 1 kg Mutton
- 6 tsp Oil
- 4 tsp Ghee
- 10 Onions Sliced
- 4 Tomatoes Chopped
- 4 Green Chillies
- 5 Cardamom
- 3 Cinnamon
- 4 Cloves
- 3 tsp Ginger garlic paste
- 2 tsp Thillai’s curry powder
- 2 tsp Thillai’s Garam Masala
- Salt To Taste
- Water As Required
- 250 g Yogurt
- Fresh Coriander leaves Few
Clean and wash mutton pieces. Drain water and keep it aside.
Heat oil and ghee in a fry pan. Add finely chopped onion and salt.
Saute till the onion turns light brown.
Add ginger garlic paste and cook till the raw smell disappears.
Now add 2 tspn of THILLAI’S CURRY POWDER, 2 tspn of THILLAI’S CHILLI POWDER.
Combine well and add chopped tomatoes. Cook until the tomatoes turn pulpy and oil separates out from the masala.
Add the mutton pieces and mix well. Cook in medium flame for 4 to 5 mins, stirring once in a while. Add yogurt and mix well.
Cook further for 4 to 5 minutes more. Now add 2 cups of water. Stir well.
Taste and adjust salt and seasonings. Add freshly chopped coriander leaves.
Add 2 tspn of THILLAI’S GARAM MASALA and mix well.
Transfer the masala into the pressure cooker and pressure cook for 4 whistles and simmer for 10 to 12 mins.
The mutton should be cooked till it becomes tender and juicy.
Once the pressure turns off, combine gently.
Serve hot with Rice, Naan, Parotta.