Easiest indian mutton curry
- 3 tablespoons Oil
- 1 Bayleaf
- 1 Cinnamon Stick
- 3-4 Cardamom Pods
- 3-4 Cloves
- 1 green chilli
- 3 large Onions
- 1 tablespoon Ginger Garlic Paste
- 4 large Tomatoes
- 1 teaspoon Coriander Powder
- 2 tablespoons Lala’s Mutton Masala
- 500-600 grams Mutton or Lamb
- 2 Potatoes
- 1 teaspoon garam masala
- 1 tablespoon kasuri methi . 1 tablespoon ghee And Salt to taste.
Made it :
- Heat oil in a pressure cooker (electric or stovetop) and saute bayleaf, cinnamon, cardamom and cloves for a minute. Add green chilli, onions and ginger garlic paste. Cook this for 7-8 minutes till the onions are translucent.
- Add tomatoes, coriander powder, mutton masala (or meat masala) and salt and cook for 5 minutes till the tomatoes break down slightly. Add mutton, potatoes and a cup of water and put the lid on. If using a stovetop pressure cooker, cook on high pressure for 30-40 minutes (5-6 whistles). If using an electric pressure cooker or an instant pot, cook for 45 minutes and let pressure release naturally.
- Once the pressure is released, open the lid and switch on the flame again. Add a little water if the gravy is too thick. Stir in garam masala, kasuri methi (if using) and ghee and simmer for another 4-5 minutes. Let the curry rest for 15 minutes before serving.
- Now this is ready to serve . Easiest indian mutton curry
Total Fat 13.6g 21% Cholesterol 69.1mg 23%
Sodium 463.7mg 19% Total Carbohydrate 26.5g 9%
Sugars 7.1g Protein 24.7g 49%
Vitamin A 72.1µg 5% Vitamin C 39.7mg 66%