Garhwali Mutton

Name: Garhwali Mutton
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 2-3 servings
Cuisine: Garhwali
Ingredients: 500 grams Mutton, cut into pieces; 2 tablespoons mustard oil; 1 teaspoon Cumin, seeds; 2 pieces Bay Leaf; 4 pieces cardamom, green; 4 pieces Clove; 1 inch cinnamon stick; 2 medium Onion, finely sliced; 1 tablespoon ginger-garlic paste; 2 teaspoons coriander powder; 1 teaspoon turmeric powder; 1 teaspoon red chili powder; 2 medium Tomato, chopped; 1 cup water; Salt to taste; 2 tablespoons Cilantro, chopped

Bone-in hill goat curry — Garhwali goat (smaller, leaner, and more flavourful than plains breeds due to a life of grazing on mountain herbs) cooked in a mustard oil and whole-spice gravy with onion and tomato. Often prepared in a pressure cooker in modern homes, the traditional preparation involved a clay pot on a wood fire for several hours. The meat's herbal-fed flavour comes through in the thin, aromatic gravy. Eaten at Holi, Dussehra, and family gatherings.

Cuisines

Garhwali

Best for

Lunch Dinner

Build a full meal around Garhwali Mutton

Get a matched combo of sides and accents

Recipe

Prep: 15 min Cook: 45 min Total: 60 min 2-3 servings

Ingredients

	500 grams	Mutton , cut into pieces
	2 tablespoons	Mustard oil
	1 teaspoon	Cumin , seeds
	2 pieces	Bay Leaf
	4 pieces	Cardamom , green
	4 pieces	Clove
	1 inch	Cinnamon stick
	2 medium	Onion , finely sliced
	1 tablespoon	Ginger-garlic paste
	2 teaspoons	Coriander powder
	1 teaspoon	Turmeric powder
	1 teaspoon	Red chili powder
	2 medium	Tomato , chopped
	1 cup	Water
	Salt	To taste
	2 tablespoons	Cilantro , chopped

Instructions

1 Heat mustard oil in a pressure cooker until it begins to smoke.
2 Add cumin seeds, bay leaves, cardamoms, cloves, and cinnamon stick. Sauté for a few seconds until fragrant.
3 Add sliced onions and sauté until they turn golden brown.
4 Stir in ginger-garlic paste and cook for another minute.
5 Add mutton pieces and sauté on high heat until the meat is browned on all sides.
6 Mix in coriander powder, turmeric powder, red chili powder, and salt. Cook for 2-3 minutes.
7 Add chopped tomatoes and cook until they are soft and the oil separates from the masala.
8 Pour in water and stir well. Close the pressure cooker lid and cook for 3-4 whistles or until the mutton is tender.
9 Once the pressure releases, open the lid and simmer to adjust the consistency of the gravy if needed.
10 Garnish with fresh coriander leaves and serve hot.

Tips

For a more authentic taste, use mustard oil and let it smoke before adding spices.