Pahadi Mutton Curry

Name: Pahadi Mutton Curry
Total time: 2400 s
Yield: 2-3 servings
Cuisine: Indian
Ingredients: 500-600 gms. mutton with bones, curry cut; 1/3 cup mustard oil; 1 tsp. cumin seeds; 2-3 bay leaves; 2 dry red chilies; 1 cinnamon stick; 2-3 green cardamoms; 5-6 cloves; 1/2 mace; 8-10 whole peppercorns; 2 onion, chopped; 1 inch ginger, crushed; 4-5 garlic cloves, crushed; 2 tomatoes, chopped; 1/2 tsp. turmeric powder; salt to taste; 1 tbsp. coriander powder; 1 tsp. cumin powder; 1 tbsp. Kashmiri red chili powder; 1/4 cup water; 1/2 tsp. garam masala powder; 2 tbsp. coriander leaves, chopped

Bethica Das @kitchen_flavours

Sharjah (UAE)

#EF - Pahadi Mutton is a rustic style mutton curry that has its origin from the State of Uttarakhand. It is a very simple mountain style dish with few basic ingredients. Traditionally, it is slow cooked to perfection in a earthen pot on a wood fire till you have a nice gravy. The procedure is very simple and the end product is a delicious mutton gravy. However, In this recipe, I used the pressure cooking method to make it easier and quicker. The cooking medium is mustard oil that is first tempered with whole garam masalas. Then the mutton is roasted on a low flame in a gravy of chopped onion, crushed ginger, garlic, tomatoes and few basic dry spices. This amazing Pahadi mutton curry is best enjoyed with steamed rice or any flat Indian bread.

Bethica Das @kitchen_flavours

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Ingredients

35-40 minutes

2-3 servings

500-600gms. mutton with bones, curry cut
1/3 cupmustard oil
1 tsp.cumin seeds
2-3bay leaves
2dry red chilies
1cinnamon stick
2-3green cardamoms
5-6cloves
1/2mace
8-10whole peppercorns
2onion, chopped
1 inchginger, crushed
4-5garlic cloves, crushed
2tomatoes, chopped
1/2 tsp.turmeric powder
salt to taste
1 tbsp.coriander powder
1 tsp.cumin powder
1 tbsp.Kashmiri red chili powder
1/4 cupwater
1/2 tsp.garam masala powder
2 tbsp.coriander leaves, chopped

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Steps

35-40 minutes

1

Heat oil in a pan and temper with cumin seeds, bay leaves, dry red chilies, cinnamon, cardamoms, cloves, mace and whole peppercorns. Sauté for a few seconds.
2

Add the onion, crushed ginger & garlic. Mix well & stir fry till light golden in color.
3

Add the tomatoes all the dry spices (except garam masala powder). Cook, covered, on a low flame till it is completely mashed and the oil separates.
4

Add the mutton & mix well so that the masala is well coated. Cover & cook till the mutton is nicely roasted & all the water has evaporated. Keep stirring at intervals.
5

Add the water.
6

Pressure cook for 15-20 minutes on a low flame after the first whistle.
7

Add the garam masala & coriander leaves. Mix well & simmer for a minute.
8

Serve with steamed rice or any flat Indian bread.