Punjabi Mutton Curry
An authentic non-vegetarian recipe from Punjab, India
Cook Time
90 mins
Servings
4 servings
Difficulty
MediumCategory
Non-VegetarianIngredients
For 4 servings
750g Mutton, bone-in pieces
3piece Onion, thinly sliced
3piece Tomatoes, pureed
150g Yogurt
40g Ginger-garlic paste
12g Red chilli powder
12g Coriander powder
5g Cumin seeds
12g Whole spices (cloves, cardamom, cinnamon, bay leaf)
10g Garam masala
60ml Oil
20g Fresh coriander
12g Salt
13 ingredients needed
💡 Pro Tip: Gather all ingredients before you start cooking for a smooth preparation process.
Cooking Instructions
Follow these step-by-step instructions to prepare this authentic dish
Heat oil in a heavy pot. Add whole spices and cumin. Fry 30 seconds.
Click to mark as complete
Add sliced onions and fry until deep golden brown, about 15 minutes.
Click to mark as complete
Add ginger-garlic paste. Cook 3 minutes.
Click to mark as complete
Add mutton and brown well on high heat, about 10 minutes.
Click to mark as complete
Add yogurt in three additions, stirring well after each addition.
Click to mark as complete
Add tomato puree. Cook until oil separates, about 10 minutes.
Click to mark as complete
Add red chilli powder, coriander powder, and salt. Mix well.
Click to mark as complete
Add water to desired gravy level. Bring to boil.
Click to mark as complete
Pressure cook for 4 whistles, or simmer covered for 60 minutes until tender.
Click to mark as complete
Add garam masala. Adjust salt and consistency.
Click to mark as complete
Garnish with fresh coriander and serve with rice or naan.
Click to mark as complete
Chef's Tips
Punjabi mutton curry is rustic and heavily spiced — the browning of onions and meat is the foundation.
High-heat browning of the mutton creates the Maillard reaction that gives depth of flavour.
Don't rush the onion browning — deep brown (not burnt) onions are the backbone of the curry.
The curry tastes better the next day as the spices continue to develop.
About This Dish
Punjabi Mutton Curry is a traditional non-vegetarian dish from Punjab, India. This authentic recipe provides exact measurements for cooking 4 servings.
- Punjabi mutton curry is rustic and heavily spiced — the browning of onions and meat is the foundation. - High-heat browning of the mutton creates the Maillard reaction that gives depth of flavour. - Don't rush the onion browning — deep brown (not burnt) onions are the backbone of the curry. - The curry tastes better the next day as the spices continue to develop.
Category
Non-Vegetarian
Cook Time
90 mins
Servings
4 servings
Difficulty
Medium