Mutton Curry (Indian-style Goat Curry)
Special equipment recommended: Pressure Cooker
Servings: 4
Ingredients
- 2 tbsp light cooking oil
- 2 dried bay leaves
- 1 cinnamon stick
- 1 large onion finely chopped
- 1 tbsp ginger-garlic paste
- 2 tbsp tomato paste
- 1/2 tsp chilli powder
- 1 tbsp coriander powder
- 1 tbsp cumin powder
- 1 tsp garam masala powder
- 2 medium tomatoes finely chopped
- 1 lb mutton pieces bone-in
- 1/2 cup plain yogurt beaten till smooth
- water as needed
- salt to taste
- finely chopped fresh coriander leaves for garnish
Instructions
- Sauté bay leaves and cinnamon stick with onions in hot oil till lightly browned. Add in ginger-garlic and tomato pastes, as well as the spices and fry for a few seconds till fragrant.
- Add in tomatoes and cook for a couple of minutes till tomatoes soften and pulp. Add in the mutton and yogurt and mix well. Add a heavy splash of water and season with salt.
- Pressure cook for about 20 minutes, letting the curry simmer until all the pressure releases on its own. Garnish with fresh coriander leaves and serve warm.
Notes
You will need to use a pressure cooker for this recipe. I have used my electric pressure cooker which I highly recommend.
This curry goes extremely well with a side of Jeera Pulao (Cumin Pilaf).