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Indian Mutton Curry in Pressure Cooker (Lamb Curry in a Pressure Cooker)
Until recently, I believed making mutton curry was a long and laborious process that took hours to prepare and cook.
This is one of the primary reasons why I reserved it mostly for those leisurely Sunday lunches. I would not only be able to cook up a feast, but also take an afternoon nap afterwards.
What could be better than a nap after a plate of hot steaming mutton curry and rice!?
But this easy Indian Mutton Curry recipe in a Pressure Cooker (Lamb Curry recipe in a Pressure Cooker) is different.
I love this recipe because it requires very little prep, uses simple ingredients, and is done in less than an hour.
I’ve got you covered if you’re wondering how! I have simply replaced long hours of cooking in a kadhai with cooking mutton curry masala in a pressure cooker, and it has been a lifesaver!
In this way, I can now prepare my lamb curry in half the time with no compromise in taste! This heartwarming mutton curry is homely, spicy, and bursting with flavour!
Meat from goats is often referred to as mutton in India instead of sheep meat. I prepare the marination 24 hours in advance, but sometimes when I have a sudden guest then, I also marinate it for half to one hour.
In addition to being simple to prepare, this rendition of mutton or goat curry is also delicious, and you can use either goat or sheep meat in it.
With a perfect combination of savoury, aromatic spices, sauteed onions, tomatoes, garlic, and onion are puréed to make a flavorful sauce.
The flavors of dried spices are unbeatable when simmered with other ingredients. Mutton curry is delicious served with steamed rice or naan, salad, and raita. With hot, freshly made chapatis, the gravy tastes just as good thickened.
Easy Indian Mutton Curry Recipe (Lamb Curry In A Pressure Cooker)
Here’s an easy recipe for mutton curry! There’s nothing complicated about this recipe, and it’s incredibly tasty as well.
Marination Time: 24 hrs (optimum) But you can also marinate for ½ hour to 1 hour if running low on time.
Prep Time: 10 mins
Cook Time: 45 mins
Total Time: 55 mins
Cuisine: Indian
Course: Main Course
Servings: 4-5 servings
Author: Ranjeeta Nath Ghai
Ingredients for Indian Mutton Curry
- 1 kg – Mutton curry cut with fat and bones)
- 4 (8 halves) Potatoes medium-sized, peeled & cut into two (Optional)
For The Marination
- 250 ml – Curd
- 1 tbsp crushed mint leaves (fresh/dried)
- 1¼ tsp – FoodAllTime Garam Masala
- 4 tsp – FoodAllTime Green paste
- 3 tbsp – raw papaya paste
- 4 tsp – Khuskhus paste (Poppy Seeds Paste)
- 2 tsp – Salt
Preparation
- Clean & marinate the mutton pieces with the ingredients for marination.
- For best results, marinate for 24 hrs. If you are short on time, then keep it aside for around 1 hour.
Other Ingredients For Indian Mutton Curry
- 3 medium onions – chopped
- 2 tsp – Everest Kashmiri Lal Chilli powder
- 1 tsp – Garam Masala powder
- 2 tbsp -Oil
- ¾ tsp – Turmeric powder
- 3 tsp – Coriander powder
- 3-4 desi tomatoes grated
- 2-3 Tej patta/Bay Leaves
- 2 large pegs XXX Rum (optional)
- 1 tbsp kasoori methi
- 1 tbsp mint leaves
- Salt to taste
Preparation (these 5 steps are optional for those who like to add potatoes)
- Peel the potatoes and cut them into halves.
- Heat oil in a kadhai & drop the potatoes.
- Add ¼ tsp salt and give stir.
- Fry on medium heat for 10 mins till cooked.
- Remove and set aside on a plate.
Process To Start Cooking
- In a heavy-bottomed pressure cooker, heat oil and add tej patta.
- Add chopped onions and garam masala. I normally use YouBee Manual Press Chopper as I am not dependent on electricity, and it gives me a finely chopped onion, ginger and garlic. It additionally helps with Curd whipping for the marinate and an Egg Beater when I need it for my eggs.
- Fry in oil until light brown in colour.
- Add the tomatoes, haldi/turmeric, dhaniya powder/Coriander powder, Red Chilli powder.
- Cook till it leaves the sides of the cooker.
- Add the marinated mutton.
- Mix well & fry for 5 mins on high heat till all the spices and curry mix and the the meat releases water.
- Add the rum and continue to fry on medium heat for 5 more mins till oil separates.
- Add 300 ml water, mix well & close the pressure cooker
- Pressure cook on high for 1 whistle and then reduce the flame to medium and for another 2-3 whistles- (Should take around 15-18 mins)
- Allow the pressure to release on its own and then remove lid & add the fried potatoes. Cover the lid.
- In the meantime, prepare your wood charcoal with the dhungar method.
- Smoke it for 5 mins and remove the lid.
- Garnish with fresh coriander, and kasoori methi.
- Serve with rice, roti or naan.
Video: Indian Mutton Curry in a Pressure Cooker
This mutton curry or lamb curry can be made in less than an hour. Regardless of what you serve it with, this is a definite crowd-pleaser!
What Does Curry Goat Taste Like?
The flavor of goat meat is similar to that of lamb, but it is not as lean as lamb, so it is a bit richer in flavor.
Curries made with goat meat/mutton can range in flavor from being very spicy to mild, but all feature a savory sauce made with aromatics and spices.
Which Cut of Goat Meat Is Best for Curry?
For curries, the legs and loin of the goat are the best parts. It is often possible to find meat already cut into stew meat, both bone-in and boneless.
I prefer my goat meat with bones. That way, the flavour of the bone and the bone marrow also enriches the taste of the meal.
Want To Try Some More Indian Non-Veg Main Course Recipes
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- Behrouz Biryani: The Best Royal Chicken Biryani (Copycat Version) | Behrouz Style Veg Biryani
- Achari Chicken Pickle Recipe | Karachi Style Chicken Pickle Recipe
- Indian Mutton Curry in Pressure Cooker (Lamb Curry in a Pressure Cooker)
Indian Curry Recipe (Non-Veg)
Recipe Name: Easy Indian Mutton Curry Recipe (Lamb Curry In A Pressure Cooker)
Author: Ranjeeta Nath Ghai
Description: Here's an easy recipe for mutton curry! There's nothing complicated about this recipe, and it's incredibly tasty as well.
Preperation time: 10M
Cook Time: 45M
Total Time: 55M
Type: Main Course
Recipe Yield: 4-5 servings
Recipe Ingredients: Ingredients for Indian Mutton Curry, 1 kg – Mutton curry cut with fat and bones) , 4 (8 halves) Potatoes medium-sized, peeled & cut into two (Optional), For The Marination , 250 ml – Curd, 1 tbsp crushed mint leaves (fresh/dried), 1¼ tsp – FoodAllTime Garam Masala , 4 tsp – FoodAllTime Green paste, 3 tbsp – raw papaya paste, 4 tsp – Khuskhus paste (Poppy Seeds Paste) , 2 tsp – Salt, Other Ingredients For Indian Mutton Curry, 3 medium onions – Sliced, 2 tsp – Everest Kashmiri Lal Chilli powder, 1 tsp – Garam Masala powder, 2 tbsp -Oil , ¾ tsp – Turmeric powder, 4 tsp – Red Chilli powder, 3 tsp – Coriander powder, 3-4 desi tomatoes grated, 2-3 Tej patta, 2 large pegs XXX Rum (optional), Salt to taste
Recipe Instructions: Preparation Clean & marinate the mutton pieces with the ingredients for marination. For best results, marinate for 24 hrs. If you are short on time, then keep it aside for around 1 hour. Preparation (these 5 steps are optional for those who like to add potatoes) Peel the potatoes and cut them into halves. Heat oil in a kadhai & drop the potatoes. Add ¼ tsp salt and give stir. Fry on medium heat for 10 mins till cooked. Remove and set aside on a plate. Process To Start Cooking In a heavy-bottomed pressure cooker, heat oil and add tej patta. Add onions and garam masala. Fry in oil until light brown in colour. Add the tomatoes, haldi/turmeric, dhaniya powder/Coriander powder, Red Chilli powder. Cook till it leaves the sides of the cooker. Add the marinated mutton. Mix well & fry for 5 mins on high heat till all the spices and curry mix and the the meat releases water. Add the rum and continue to fry on medium heat for 5 more mins till oil separates. Add 300 ml water, mix well & close the pressure cooker Pressure cook on high for 1 whistle and then reduce the flame to medium and for another 2-3 whistles- (Should take around 15-18 mins) Allow the pressure to release on its own and then remove lid & add the fried potatoes. Cover the lid. In the meantime prepare your wood charcoal with dhungar method. Smoke it for 5 mins and remove the lid. Garnish with fresh coriander, and kasoori methi. Serve with rice, roti or naan.
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