This mutton curry comes from the heart of Punjab which makes one drool and head straight to the kitchen. A simple and easy curry with aromatic spices and great flavour.
I make this curry very often and it is one of my family favourites. A dish for all meat-lovers with an appetizing aroma which is irresistable. The most popular, delicious punjabi style mutton curry goes well with rice, naan or rotis and would surely make you go ‘Balle Balle….’
Here in this recipe, the meat is cooked with aromatic spices and does not need any marination. The cooking time of the meat varies depending upon the quality of the meat. Adjust spice amount to suit your palate. The consistency of gravy is a thin-soup like consistency. To make it more flavourful, add punjabi style garam masala towards the end of the dish. For the punjabi style garam masala click here.
prep time : 20 mins, cooking time : 50-55 mins, serves : 6, cuisine : punjab, author : gloria
600 gms goat meat (cut/washed/cleaned)
2-3 medium sized onions (chopped)
2-3 medium sized tomatoes
1 tbsp ginger-garlic paste
3 large tbsp pure desi ghee
2½-3 cups water
salt to taste
whole spices :
1 big dried bay leaf
3 green cardamom
1 black cardamom
1” cassia cinnamon stick
3-4 black peppercorns
Make a masala paste by adding little water:
1½ tsp chilly powder
½ tsp turmeric powder
1 tsp cumin powder
1½ tsp Punjabi style garam masala
In a blender, puree tomatoes and keep aside.
Heat ghee in a large skillet, add onions; once translucent, add the whole spices and continue to saute till the onions reach golden brown in colour, without burning.
Add ginger-garlic paste and stir for a minute till it becomes fragrant.
Now, add the tomato puree; give a good mix and tip in the masala powder paste and fry till oil releases at the edges.
Into this, add the cleaned meat and mix well for 8 minutes on medium-high heat stirring constantly till it changes colour to light brown.
At this stage, add water; stir to combine well and bring it to a boil.
Simmer and add salt according to taste. Cover with a lid and allow it to cook on low heat till the meat becomes juicy, soft and succulent.
Finally, add a large pinch of garam masala (punjabi style); stir and switch off heat.
Dish up with hot steamed rice, parathas, naan or rotis with a slice of onion and lemon at the side.
can use mustard oil instead of ghee
can be prepared with lamb meat also