Easy recipe for mutton curry | mutton gravy recipe
This delicious Indian mutton curry is one of the fastest ways to cook soft, flavorful mutton that tastes as if it is slow-cooked but does not actually require marination or long hours of cooking. Make this yummy lamb curry in about an hour without stressing out.
coriander leaves, roasted curry leaves and cashews to garnish
Trim the fat and rinse the mutton. Chop into bite-size pieces. (note1)
Mix the mutton pieces with chopped onions and tomatoes, ginger garlic paste, all the spices except the garam masala and pepper. Place in the pressure cooker or instant pot with 1/4 cup of water.
Lock the lid and cook until it reaches high pressure. Let it simmer on medium heat for 35 to 40 minutes. (note 3) Allow the pressure to release naturally.
Meanwhile, heat 1 teaspoon of oil in a pan and roast the cashews and curry leaves. Remove and keep aside.
Heat rest of the oil in the same pan and transfer the contents from the pressure cooker. Add pepper and garam masala and saute for 10 minutes on medium heat. Let the gravy boil for another 5 to 10 minutes or until it becomes nice and thick.
By now the pieces of meat will be so soft that the bones will almost fall apart. Transfer to a serving bowl and garnish with coriander leaves, roasted curry leaves, and cashews.
When you are cleaning the mutton, wash a couple of times with plain water, and for the last rinse, add 1/2 teaspoon of turmeric to the water to disinfect and remove the raw smell from the meat.
Ensure that the meat is at room temperature when you start cooking.
The cooking time highly depends on the quality of the meat and size of the mutton pieces. The meat of a younger goat cooks faster- you can make out from the color of the meat, it has more of a pinkish tint.
If you're using bone-in mutton, get it chopped into bite-sized pieces from your butcher, cutting through the bones of the mutton can be quite a struggle.
Serving suggestions: Best served with steaming boiled rice.
Make-ahead option: Since this curry has no dairy or coconut cream, it keeps well in the refrigerator for 4 days (or more) and 2 weeks in the freezer.
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