Punjabi Mutton Curry

Name: Punjabi Mutton Curry
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 2-3 servings
Cuisine: Punjabi
Ingredients: 500 grams mutton, bone-in pieces; 2 tablespoons mustard oil; 2 medium onions, finely chopped; 2 tablespoons ginger-garlic paste; 3 medium tomatoes, pureed; 1 teaspoon cumin seeds; 2 teaspoons coriander powder; 1 teaspoon turmeric powder; 1 teaspoon red chili powder; 1 teaspoon garam masala; 2 pieces green cardamom; 1 stick cinnamon; 2 pieces bay leaves; 1 cup water; salt to taste; 2 tablespoons fresh coriander leaves, chopped

Bone-in goat simmered in a dense, slow-cooked Punjabi masala — onions browned to a deep amber in mustard oil or ghee, then ginger, garlic, and whole spices (bay, black cardamom, clove, cinnamon) added before the meat and a masala of coriander, fennel, red chilli, and black pepper. Pressure-cooked until the bone marrow releases into the gravy, giving it a rich body that no chicken curry can match. Served at weddings, harvests, and winter celebrations; the Punjabi mutton curry is considered the meal that signals a special occasion in every village and town across the state.

Cuisines

Punjabi

Best for

Lunch Dinner

Recipe

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

Ingredients

500 grams	mutton, bone-in pieces
2 tablespoons	mustard oil
2 medium	onions, finely chopped
2 tablespoons	ginger-garlic paste
3 medium	tomatoes, pureed
1 teaspoon	cumin seeds
2 teaspoons	coriander powder
1 teaspoon	turmeric powder
1 teaspoon	red chili powder
1 teaspoon	garam masala
2 pieces	green cardamom
1 stick	cinnamon
2 pieces	bay leaves
1 cup	water
—	salt to taste
2 tablespoons	fresh coriander leaves, chopped

Instructions

1 Heat mustard oil in a pressure cooker until it starts to smoke slightly.
2 Add cumin seeds, green cardamom, cinnamon stick, and bay leaves. Sauté for a few seconds until aromatic.
3 Add the chopped onions and sauté until golden brown.
4 Stir in the ginger-garlic paste and sauté for another 2-3 minutes.
5 Add the mutton pieces and cook on high heat until they are browned on all sides.
6 Mix in the tomato puree, coriander powder, turmeric powder, red chili powder, and salt. Cook for 5-7 minutes until the oil separates from the masala.
7 Pour in water and mix well. Close the lid of the pressure cooker and cook for 15-20 minutes on medium heat until the mutton is tender.
8 Once the pressure releases, open the lid and add garam masala. Simmer for another 5 minutes.
9 Garnish with fresh coriander leaves before serving.

Tips

For a richer flavor, marinate the mutton in yogurt and spices for a few hours before cooking.