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.
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
Instructions
- 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.
- 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.
- 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.
- Once tomato softens, add hot water and pressure cook for 5-6 whistles on medium heat or till almost cooked.
- 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.
- 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.