Name: Punjabi Mutton Curry Recipe
Ingredients: 500 gms Mutton (( with bones)); 1 tsp Salt; 1/4 tsp Turmeric Powder; 2 tsp Red Chilli Powder; 100 gms. Curd ((plain yogurt, whisked)); 1 tsp Fennel Seeds; 5 nos. Green Cardamom; 5 nos. Cloves; 2 nos. Cinnamon (( 1" pieces)); 1 no. Black Cardamom; 10 nos. Black Peppercorns; 2 medium Onions ((slices- 150 gms)); 2 medium Tomato ((sliced)); 1.5 tbsp Refined Oil; 2 tsp Ginger Garlic Paste; 1 tsp Kashmiri Chilli Powder; 2 tsp Coriander Powder; 1 tsp Cumin Powder; 1/4 tsp Garam Masala Powder; 3/4 tsp Kasuri Methi Powder ((Kasuri Methi roasted & crushed)); 1/4 tsp Salt ((for seasoning)); 4 tbsp Refined Oil

Punjabi Mutton Curry Recipe

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Ingredients

500 gms Mutton ( with bones)

For Marination:

1 tsp Salt
1/4 tsp Turmeric Powder
2 tsp Red Chilli Powder
100 gms. Curd (plain yogurt, whisked)

Onion-Tomato Spice Paste

1 tsp Fennel Seeds
5 nos. Green Cardamom
5 nos. Cloves
2 nos. Cinnamon ( 1" pieces)
1 no. Black Cardamom
10 nos. Black Peppercorns
2 medium Onions (slices- 150 gms)
2 medium Tomato (sliced)
1.5 tbsp Refined Oil

Other Ingredients:

2 tsp Ginger Garlic Paste
1 tsp Kashmiri Chilli Powder
2 tsp Coriander Powder
1 tsp Cumin Powder
1/4 tsp Garam Masala Powder
3/4 tsp Kasuri Methi Powder (Kasuri Methi roasted & crushed)
1/4 tsp Salt (for seasoning)
4 tbsp Refined Oil

Instructions

Preparation:

Marinate the mutton pieces with the items indicated. Set aside for an hour.
To make the Onion-Tomato Spice paste, heat 1.5 tbsp of refined oil in a pan and then add the fennel seeds, the whole garam masalas, black cardamom & whole black peppercorns. Give a mix and then add the sliced onion.
Mix and fry on medium heat for around 3-4 mins till the onions are soft and slightly brown.
Now add the sliced tomatoes, mix well and continue to fry on medium heat for 2 mins till tomatoes are little soft.
Set aside, allow it to cool & blend it into a smooth paste.

Process:

Heat 4 tbsp refined oil in a pan/pressure cooker and add the ginger garlic paste.
Reduce heat and fry on low heat for 2 mins.
Add the blended paste, mix well and fry on medium to low heat for around 4 mins. Make sure the colour doesn’t turn brown.
Now add the marinated mutton, mix and fry it on high heat for around 4 mins.
Reduce it to low heat and add the Kashmiri Chilli powder, Coriander powder and Cumin powder.
Mix well and bhunno the mutton on medium heat for around 5 mins.
Once the masala (spice mix) & mutton pieces are browned well and oil separates, add 1/4 tsp garam masala powder & 1/4 tsp salt (or to taste). Mix and simmer for a minute and then add 250 ml water. Give a mix.
EITHER pressure cook the mutton for 4 whistles (on high heat till 1st whistle, then reduce heat to low and cook for 3 more whistles. Switch off heat and allow the pressure to release on its own.)
OR continue cooking covered in a heavy bottomed pan for another 45-60 mins till the mutton is tender. You can add more water as and when required.
Once the above is done, add roasted & powdered Kasuri Methi (fenugreek leaves), mix well and simmer for another 3 mins.