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mutton curry bihari

Easy Mutton Curry Bihari Style

Easy Mutton curry made in a pressure cooker cooked in mustard oil, lot of semi caramelized onions and generous amounts of freshly hand grounded garlic, ginger paste.
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Course: Main Course
Cuisine: Indian
Ingredients Method Video Notes

Ingredients
  

  • 1/4 Cup | 4 Tbsp Mustard Oil
  • 1 Tsp Cumin seeds
  • 3 Dry red Chilies
  • 1 Black Cardamom, 3 Cardamom, 3 Cloves, 1 inch Cinnamon stick, 10 Black peppercorns
  • 2 Bay leaves
  • 300gm | 4 medium sized Pink Onions, sliced
  • 15-16 small Garlic cloves, 1 Inch Ginger (make a paste around 1.5 Tbsp)
  • Few whole garlic cloves ( optional )
  • 500gm Mutton, curry cut
  • 1/2 Tsp Turmeric
  • Salt to taste
  • 1 Tbsp Coriander powder
  • 1 Tsp Cumin powder
  • 1 1/2 Tsp Red chili powder
  • 1 Tsp Kashmiri chili powder
  • 1/2 Cup | 1 small Tomato sliced
  • 1/2 Tsp Sugar Optional but helps to balance the spices and tang from the tomatoes
  • Green chilies 2-3 slit
  • 1 Tsp Meat Masala
  • 1/2 Tsp Garam Masala
  • 1/2 Tsp Pepper Powder
  • Chopped Coriander leaves along with stems

Method
 

  1. In a pressure cooker, saute the whole spices in the mustard oil for few seconds. Add the sliced Onions. Saute till slight Golden brown. Do not caramelize them completely.
  2. Add Ginger Garlic paste. I hand crushed the garlics and ginger in a mortar and pestle. Using a mortar and pestle instead of using a blender enhances the taste of the curry, helps to release essential oils. Saute few mins. Add the mutton pieces, salt and turmeric. Cook on high heat for 5-10mins. 
  3. Cover cook on Low Heat for 15 mins till water releases. Add the coriander, cumin, chilli powders. Saute few minutes. Add a sliced tomato and sugar.
  4.  Once tomato softens, add hot water and pressure cook for 5-6 whistles on medium heat or till almost cooked. 
  5. Add some water, meat masala, Garam masala and pepper powder. Few green chillies and cover cook on Low Heat for 15mins or till full cooked. Garnish with coriander leaves.
  6. Best served with steamed rice or Roti/Paratha. Bon Appetit  

Video

Notes

Use mutton with bone in pieces as well as boneless, mixed curry cut works best.
For a good balanced gravy, do not reduce the amount of onions used in this recipe. 4 medium sized onions around 300gm for 500gm meat is idle for a thick gravy.
Using tomatoes can be skipped but i felt tomato is required as curd is not used in this recipe. 
Try using the mortar & pestle for the ginger garlic paste instead of the blender or ready made for a better richer taste.