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Punjabi Mutton Curry

Punjabi Mutton Curry is a classic Indian recipe (from the Punjab) for a classic curry of goat meat in an aromatic yoghurt and tomato gravy. The full recipe is presented here and I hope you enjoy this classic Indian version of: Punjabi Mutton Curry.

prep time

20 minutes

cook time

50 minutes

Total Time:

70 minutes

Serves:

6

Rating:

Tags : CurrySpice RecipesVegetable RecipesMilk RecipesIndian Recipes

This is a very simple curry to make. Instead of ghee you can substitute mustard oil (which is just as authentic). In the Punjab they also add peeled potato chunks to the curry. A slightly more sour-tasting yoghurt will give a more authentic flavour to this dish. For those not in the know ‘mutton’ in India typically refers to goat meat rather than sheep meat (but you can make this with true mutton or lamb). Almost always meat on the bone is used, as this gives a better depth of flavour.

Ingredients:

500g mutton (goat meat in India)
2 tbsp ground coriander powder
4 onions
2 tsp ginger-garlic paste
4 whole cloves
5 green cardamom pods
1 cinnamon stick
sea salt, to taste
500ml (2 cups) water
4 tbsp ghee (or substitute mustard oil)
120ml (½ cup) yoghurt
2 tsp ginger paste
2 tsp red chilli powder
3 tomatoes, diced
8 black peppercorns
1 tsp garam masala
½ tsp ground turmeric

Method:

Cook the whole spices with onion and ginger-garlic pasteHere is an excellent mutton recipe that you can easily make at home. To prepare this easy recipe, firstly, c


Clean and wash the mutton pieces then set aside. Heat the ghee or oil in a large pan and once the fat is hot add the cardamom, cloves, black peppercorns and cinnamon stick. Fry these for a minute, until the spices are aromatic then stir in the sliced onions and the salt. Keep frying until the onion softens and then turns a light brown in colour. At this point add the ginger and garlic pastes and continue cooking the mixture until the raw smell disappears (about 3-4 minutes).

At this point add the powdered spices and tomatoes. Mix thoroughly to combine then continue cooking until the tomatoes turn pulpy. Continue cooking this mixture until the oil separates from the masala in the pan.

Now add mutton pieces to the masala and mix them thoroughly. Ensure that the mutton pieces are evenly coated with the masala. Pour the yoghurt in the mutton masala and mix it well. Let the resultant mixture cook for 4-5 minutes and, then, add the water to it. Stir it well and check the seasoning once. At this point, add chopped coriander leaves along with garam masala powder. Give the mixture a quick stir. Bring to a simmer and cook it for another 25 minutes to ensure that mutton is cooked through (if you want to add potatoes you can include them at this point), has absorbed the spice flavours but remains perfectly juicy.

Once done, take the curry off the heat and transfer to a warmed serving bowl. Serve it hot, accompanied by rice and/or naan to enjoy!

You can garnish the dish with chopped green chillies and julienned ginger if desired.