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Mutton Curry
Mutton is meat of goat or adult sheep that features prominently in various cuisines across the globe. Mutton has bold flavor, deep-reddish color, and slightly chewy consistency, due to which mutton needs to be marinated well and cooked using the right technique, braising, to bring out the best taste and texture. Braising is a technique in which meat or vegetables are cooked in oil or any kind of fat first and then simmered slowly with a small quantity of liquid in a covered pan. The traditional method of slowly cooking mutton in a pan takes about 2 hours; however, cooking in a pressure cooker can quickly simulate the effects of braising.

In this recipe, the goat meat is first marinated in salt, turmeric and red chili powder, some whole spices, and mustard oil. The marinated meat is then fried in mustard oil with whole garam masala and onions and then pressure cooked. The goat meat can be replaced with sheep or lamb meat in this recipe.

Happy Cooking!
Serves 6 to 8
Goat Meat
2 pounds, cut into pieces
Turmeric Powder
1 teaspoon
1 inch, peeled and crushed
Cumin Seeds
1 teaspoon
2 large, chopped coarsely
2 1/2 teaspoon
Mustard Oil
4 tablespoons
Red Chili Powder
1 teaspoon
Garlic Cloves
5 cloves, peeled and crushed
Whole Black pepper
1 teaspoon
Whole Garam Masala
Brown Cardamom - 3, Green Cardamom - 8, Cloves - 10, Cinnamon Sticks - 1
10 oz (8 oz cup)
Step 1
In a bowl, marinate the goat meat with turmeric powder, red chili powder, crushed ginger and garlic, cumin seeds, whole black pepper, salt (1 and 1/4 tablespoons), and mustard oil (2 tablespoons). Mix well and let it marinate for about 30 minutes.

Note - Save the remaining salt and mustard oil for later use.
Step 2
In a pressure cooker, heat 2 tablespoons of mustard oil on medium-high. Then, add the whole garam masala. When the garam masala starts to sizzle, add the marinated goat meat and stir well.
Step 3
Cook the marinated meat with the whole garam masala for about 5 minutes. Keep stirring frequently to coat the meat with oil. At this point, the goat meat should turn brown.
Step 4
Add the chopped onions and cook the onion-spice-meat mixture for about 25-30 minutes, alternating the heat between medium and medium-high. Keep stirring every 5 minutes to mix the ingredients well and prevent it from sticking to the bottom of the pan.
Step 5
The onion-spice-meat mixture will change its color to dark brown in about 25-30 minutes. Add water and salt (1 and 1/4 teaspoons), close the lid of the pressure cooker, and set the heat to high.
Step 6
After one whistle, bring the heat down to low and cook for another 10 minutes.

The Mutton Curry is ready to be served after the pressure is completely released on its own. Serve with any variety of Indian rice or bread dish.

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