Garhwali Mutton

Garhwali Mutton

Garhwali Mutton

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

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 leaves
4 pieces green cardamoms
4 pieces cloves
1 inch cinnamon stick
2 medium onions, finely sliced
1 tablespoon ginger-garlic paste
2 teaspoons coriander powder
1 teaspoon turmeric powder
1 teaspoon red chili powder
2 medium tomatoes, chopped
1 cup water
Salt to taste
2 tablespoons fresh coriander leaves, chopped

Instructions

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