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.
Ingredients
Scale
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)
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
