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 Onion, finely chopped; 2 tablespoons ginger-garlic paste; 3 medium Tomato, pureed; 1 teaspoon Cumin, seeds; 2 teaspoons coriander powder; 1 teaspoon turmeric powder; 1 teaspoon red chili powder; 1 teaspoon garam masala; 2 pieces cardamom, green; 1 stick cinnamon; 2 pieces Bay Leaf; 1 cup water; salt, to taste; 2 tablespoons Cilantro, 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

Build a full meal around Punjabi Mutton Curry

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 , bone-in pieces
	2 tablespoons	Mustard oil
	2 medium	Onion , finely chopped
	2 tablespoons	Ginger-garlic paste
	3 medium	Tomato , pureed
	1 teaspoon	Cumin , seeds
	2 teaspoons	Coriander powder
	1 teaspoon	Turmeric powder
	1 teaspoon	Red chili powder
	1 teaspoon	Garam masala
	2 pieces	Cardamom , green
	1 stick	Cinnamon
	2 pieces	Bay Leaf
	1 cup	Water
	—	Salt , to taste
	2 tablespoons	Cilantro , 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.