Mutton recipes are delicious especially the ‘Classic Indian Mutton Curry/Jhol’. They taste exceptionally delicious and soul satisfying! Punjabi Mutton Curry is an authentic Punjabi recipe of making Mutton immersed in aromatic whole spices and Indian masala gravy. It is a very simple recipe and easy to cook if you just follow the recipe-instructions as given below.
This ‘Punjabi Mutton Curry’ recipe will surely sate your taste buds and give you a joyful ride to food heaven. Mark my words! So lets begin!
For Mutton Marination:
| Items | Quantity |
| Mutton (with bones) | 1 kg |
| Ginger Paste | 1 tsp |
| Garlic Paste | 1 tsp |
| Salt | 1 1/2 tbsp |
| Turmeric Powder | 1 tbsp |
| Red Chili Powder | 1 tbsp |
| Whisked Cud/Yogurt | 4 tbsp |
| Vegetable Oil | 4 tbsp |
Ingredients To Make Paste : (to be fried in oil & blended)
| Items | Quantity |
| Bay Leaves | 2 |
| Fennel Seeds | 1 tbsp |
| Green Cardamom | 4 |
| Cloves | 6 |
| Cinnamon Stick | 1-3 small stick |
| Black Cardamom | 1 |
| Black Peppercorns | 10-12 |
| Onions (sliced) | 2 medium (sliced) |
| Tomato (sliced) | 2 medium (roughly chopped) |
| Salt | 1 tsp/As Per Taste |
| Sugar | 1 tsp |
| Refined Oil / Olive Oil | 6 tbsp/To Cook |
| Ghee | 1 tbsp |
Other Ingredients:
| Items | Quantity |
| Bay Leaf | 2 |
| Ginger Paste | 1 tbsp |
| Garlic Paste | 1 tbsp |
| Kashmiri Red Chili Powder | 1 tbsp |
| Turmeric Powder | 1 tbsp |
| Coriander Powder | 1 tbsp |
| Cumin Powder | 1 tbsp |
| Garam Masala Powder | 1 tbsp |
| Kasuri Methi (dried & roasted Fenugreek Leaves) | 1 tbsp |
| Salt | Salt As Per Taste |
| Oil | 3 tbsp/To Cook |
Preparation:
Step 1: Marinate the mutton pieces with the items indicated. Set aside for an hour.
Step 2: To make the paste, heat refined oil & ghee in a pan and then add bay leaf, fennel seeds, whole garam masalas, black cardamom & whole black peppercorns as listed above. Fry over high flame 6-7 minutes and then add the sliced onion.
Step 3: Cover & Cook on high heat for around 5-6 mins till the onions are soft and slight brown.
Step 4: Now add the sliced tomatoes, mix well. Add sugar & salt. Continue to cook till tomatoes are little soft & mushy. – Set aside, allow it to cool & blend it into a thick-smooth paste.
How To Cook:
Step 1: Heat 3 tbsp refined oil in a pan/ pressure cooker and add the ginger garlic paste.
Step 2: Reduce heat and fry on low-medium heat for 6 minutes.
Step 3: Reduce it to low heat and add the Kashmiri Red Chilli powder, turmeric powder Coriander powder and Cumin powder. Mix well & Sauté over low-medium flame. *splash some water if the gravy completely dries off.*
Step 4: Add the blended paste, mix well and fry on medium to low heat for around 6 mins. Make sure the color doesn’t turn brown. Add a splash of water 4-5 tbsp
Step 5: Now add the marinated mutton, mix and coat well. Cover & Cook 10 mins. on high flame.
Step 6: Mix well and bhunno the mutton on medium heat for around 5 mins. Add Hot Water 250 ml & salt as per taste. Mix well over high flame.
Step 7: Once the masala (spice mix) & mutton pieces are well coated in the gravy,
– EITHER pressure cook the mutton for 4-5 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 bottom pan for another 45-60 mins till the mutton is tender. You can add more water as and when required.
Step 8: Once the above is done, add roasted & powdered Kasuri Methi (fenugreek leaves), mix well and simmer for another 3 mins. Serve hot with plain white rice.
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