Punjabi Mutton Curry | Tiffin Treats by Roopa Nabar | Sanjeev Kapoor Khazana

Mutton pieces on the bone cooked with whole spices in a Punjabi style onion tomato masala. Using a pressure cooker to make this succulent mutton curry saves you a lot of cooking time.

PUNJABI MUTTON CURRY

Ingredients

800 grams mutton, cut into 2 inch pieces on bone
3 tablespoons ghee
2 tablespoons oil
1 inch cinnamon
4-5 black peppercorns
4-5 cloves
2 black cardamoms
2 green cardamoms
1 bay leaf
3 medium onions, finely chopped
1 tablespoon ginger-garlic paste
2 large tomatoes, chopped
Salt to taste
1½ teaspoons red chilli powder
¼ teaspoon turmeric powder
2 teaspoons coriander powder
1 cup yogurt, whisked
1 teaspoon garam masala powder
1 tablespoon chopped fresh coriander leaves
Chapattis for serving

Method

1. Heat ghee and oil in a pressure cooker. Add cinnamon, peppercorns, cloves, black cardamom, green cardamoms and bay leaf and sauté for 30 seconds.
2. Add onions and sauté on high heat till translucent. Add ginger-garlic paste and sauté for 1 minute.
3. Add tomatoes and sauté on high heat till soft and pulpy. Add mutton pieces, mix and cook for 2 minutes, mixing continuously.
4. Add salt, chilli powder, turmeric powder and coriander powder, mix and cook for 1 minute.
5. Add yogurt, mix and cook on high heat for 2 minutes, mixing continuously. Add 1 cup water, mix, cover and pressure cook till 6 whistles are released.
6. Open the lid when the pressure is released completely, add garam masala powder and coriander leaves, mix well and simmer for 2-3 minutes.
7. Serve hot with chapatti.

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