Main ingredients: mutton and spices.

Preparation and cook time: 45 minutes (approx).

Serves: 3-4.

PUNJABI MUTTON CURRY

PUNJABI MUTTON CURRY

INGREDIENTS:

  1. 500 grams mutton pieces (neatly washed).
  2. Salt- to taste.
  3. 1 medium onion (chopped).
  4. 2 tsp  ginger garlic paste.
  5. 1 medium tomato. (grind to a fine paste).
  6. 1 pinch turmeric pwd.
  7. 2 tsp red chilly pwd.
  8. 1 tsp Punjab garam masala pwd.
  9. 1 tbsp coriander pwd.
  10. 1 tsp cumin pwd.
  11. 2 tbsp fresh chopped coriander leaves.
  12. 2-3 tbsp oil.
  13. 1 tbsp curd/ yogurt.

SPICES:

  1. 1 bay leaf.
  2. 4 cloves/lovng/ lavangalu.
  3. 2 Green cardamom choti elaichi.
  4. 1 black cardamom/bada elaichi.
  5. 1” cinnamon stick/ dalchini/ dalchina chekka.

PREPARATION:

  • Marinate the mutton pieces along with curd salt, turmeric pwd, 1tsp ginger garlic paste and red chilly pwd for 10- 15 minutes.

 

PUNJABI MUTTON CURRY

PUNJABI MUTTON CURRY

METHOD:

  1. Heat oil in a pressure cooker. Add above mentioned spices and sauté for a few sec.
  2. Add chopped onion and saute for a minute.
  3. Add 1 tsp ginger garlic paste and saute for another minute.
  4. Add pureed tomato, salt and 1 pinch turmeric pwd and saute for 5 minutes or till the oil starts to separate.
  5. Add marinated mutton pieces and let it cook for 5-7 minutes or till the water released by the mutton gets absorbed.
  6. Now add 1 ½ cups of water, coriander leaves, coriander pwd, Punjab garam masala pwd and cumin pwd and mix. Close the lid of the pressure cooker and let it cook up to 3 whistles. Turn off flame.
  7. When the pressure releases, remove the lid and simmer for another 5-7 minutes or till the curry reaches to desired gravy consistency.

    PUNJABI MUTTON CURRY

    PUNJABI MUTTON CURRY

Serve hot with rice, pulka or any type of roti and can also serve it with any type of biryani.

SABITHA..

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