Easy Indian Mutton Curry (Pressure Cooker Recipe) Recipe

Introduction

This Easy Indian Mutton Curry is a flavorful and hearty dish that comes together quickly with the help of a pressure cooker. Tender pieces of mutton simmered in a rich blend of spices create a perfect comfort meal for any day of the week.

Ingredients

• 1 kg Mutton / Lamb (bone-in, cut into medium sized pieces)
• 1 teaspoon Turmeric
• 1 tablespoon Salt (divided)
• 4 tablespoons Mustard Oil
• 1 teaspoon Fennel Seeds
• 1 Bayleaf
• 1 inch Cinnamon Stick
• 3-4 Cardamom Pods
• 3-4 Cloves
• 4 Green chillies (slit lengthwise)
• 3 large Onions (finely chopped)
• 1 tablespoon Ginger Garlic Paste
• 5 large Tomatoes (finely chopped or pureed)
• 1 tablespoon Coriander Powder
• 4 tablespoons Meat Masala (available in Indian grocery stores)
• 2 Potatoes (quartered, optional)
• 1/2 teaspoon Garam masala
• 1 tablespoon Kasuri methi (optional but highly recommended)
• 1 inch piece Ginger (julienned)
• 1 tablespoon Ghee (or Butter)

Instructions

1. Step 1: Marinate the mutton by rubbing it with turmeric and 1 teaspoon of salt. Set aside while you prepare the other ingredients.
2. Step 2: Heat mustard oil in a pressure cooker over medium heat. Add fennel seeds, bayleaf, cinnamon stick, cardamom pods, and cloves. Sauté for about a minute until fragrant.
3. Step 3: Add two slit green chillies, chopped onions, and ginger garlic paste. Cook, stirring occasionally, for 10-12 minutes until the onions turn a deep brown color.
4. Step 4: Stir in the chopped or pureed tomatoes, coriander powder, meat masala, and the remaining salt. Cook for 5 minutes until the tomatoes soften and begin to break down.
5. Step 5: Add the marinated mutton and optional quartered potatoes to the cooker. Pour in two cups of water and secure the lid.
6. Step 6: If using a stovetop pressure cooker, cook on high pressure for 20-25 minutes (around 5-6 whistles). For an electric pressure cooker or Instant Pot, cook on high pressure for 20 minutes, then allow natural pressure release or manually release after 15 minutes.
7. Step 7: Once cooking is complete, carefully open the lid. If the gravy is too thick, add a little water. Stir in garam masala, kasuri methi (if using), the remaining green chillies, julienned ginger, and ghee. Simmer uncovered for 3-4 minutes to blend the flavors.
8. Step 8: Taste and adjust the seasoning as needed. Let the curry rest for 15 minutes before serving to allow the flavors to develop fully.

Tips & Variations

• For a richer flavor, use ghee instead of butter or oil during the final simmer.
• If you prefer a spicier curry, add extra green chillies or a pinch of red chili powder.
• Kasuri methi adds a unique aroma; if unavailable, a small handful of fresh fenugreek leaves can be used as a substitute.
• Bone-in mutton provides more depth of flavor, but boneless pieces can be used for quicker cooking.
• Potatoes are optional but help soak up the spices and add texture.

Storage

Store leftover mutton curry in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently on the stovetop or in the microwave, adding a splash of water if the sauce has thickened. This curry also freezes well for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other cuts of meat instead of mutton?

Yes, you can substitute lamb or goat meat depending on availability. Chicken is not recommended as it requires different cooking times and flavors.

Is it necessary to use a pressure cooker for this recipe?

While a pressure cooker speeds up the cooking and tenderizes the meat nicely, you can cook this curry in a heavy-bottomed pot on the stove. It will take longer—about 1.5 to 2 hours on low heat—and you should add water as needed to prevent drying.

Easy Indian Mutton Curry (Pressure Cooker Recipe) Recipe

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★★★★★

4.7 from 140 reviews

• Author: Simon
• Total Time: 55 minutes
• Yield: 6 servings 1x

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Description

This Easy Indian Mutton Curry recipe uses a pressure cooker to create a rich, flavorful, and tender lamb curry. Infused with aromatic spices, browned onions, and a tomato-based gravy, this dish is perfect for a hearty and comforting meal. The recipe highlights traditional Indian spices like garam masala, fennel seeds, and meat masala for authentic taste and uses either an electric or stovetop pressure cooker to tenderize the mutton quickly while deepening the flavors.

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Ingredients

Scale 1x2x3x

Mutton Marinade

• 1 kg Mutton / Lamb (bone-in, cut into medium sized pieces)
• 1 teaspoon Turmeric
• 1 tablespoon Salt (divided)

Spices and Aromatics

• 4 tablespoons Mustard Oil
• 1 teaspoon Fennel Seeds
• 1 Bayleaf
• 1 inch Cinnamon Stick
• 3–4 Cardamom Pods
• 3–4 Cloves
• 4 Green chillies (slit lengthwise)
• 3 large Onions (finely chopped)
• 1 tablespoon Ginger Garlic Paste
• 5 large Tomatoes (finely chopped or pureed)
• 1 tablespoon Coriander Powder
• 4 tablespoons Meat Masala (available in Indian grocery stores)
• 1/2 teaspoon Garam masala
• 1 tablespoon Kasuri methi (optional but highly recommended)
• 1 inch piece Ginger (julienned)
• 1 tablespoon Ghee (or Butter)

Extras

• 2 Potatoes (quartered, optional)

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Instructions

1. Marinate: Combine the mutton with turmeric and 1 teaspoon of salt and rub thoroughly to coat all the pieces. Set aside while you prepare the remaining ingredients to allow flavors to develop.
2. Cook Onions and Whole Spices: Heat mustard oil in your pressure cooker over medium heat. Add fennel seeds, bayleaf, cinnamon stick, cardamom pods, and cloves and sauté for about a minute until aromatic. Stir in two green chillies, finely chopped onions, and ginger garlic paste. Cook this mixture for 10-12 minutes, stirring occasionally, until the onions turn a deep golden brown, which adds a deep flavor base to the curry.
3. Cook Tomatoes and Ground Spices: Add the chopped or pureed tomatoes to the onion mixture along with coriander powder, meat masala, and the remaining salt. Cook for about 5 minutes, stirring occasionally, until the tomatoes soften and break down, creating a rich spiced gravy.
4. Pressure Cook the Mutton: Add the marinated mutton pieces, quartered potatoes if using, and 2 cups of water to the pressure cooker. Secure the lid. For stovetop pressure cooker, cook on high pressure for 20-25 minutes or until you hear about 5-6 whistles indicating tenderness. For electric pressure cookers or Instant Pot, cook on high pressure for 20 minutes and then allow a natural pressure release or manually release after 15 minutes.
5. Season and Simmer: Once the pressure has subsided, open the lid carefully. If the curry looks too thick, add some water to your desired consistency. Add garam masala, kasuri methi (if using), the remaining green chillies, julienned ginger, and ghee. Turn on the flame and let the curry simmer for 3-4 minutes to blend all the final flavors together.
6. Rest: Turn off the heat and let the curry rest for 15 minutes. This resting phase allows the spices and meat juices to meld, resulting in a richer, more harmonious dish before serving.

Notes

• Use mustard oil for authentic flavor, but vegetable oil can be substituted if unavailable.
• Kasuri methi (dried fenugreek leaves) adds a classic aroma; omit if not found but it enhances the dish distinctly.
• The optional potatoes add body and texture to the curry; you can skip them if preferred.
• Adjust green chillies to your spice preference.
• Resting the curry after cooking improves flavor absorption and tenderness.

• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Category: Main Course
• Method: Instant Pot
• Cuisine: Indian

Keywords: Indian mutton curry, pressure cooker mutton recipe, lamb curry, easy Indian curry, meat masala recipe