Mom’s Boiled Mutton Curry / Stew

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Melt in the mouth mutton in a thin light curry…so comforting and satisfying, it’s absolute soul food!!
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Quick n easy to make, it uses simple ingredients that are readily available in your pantry. It is also one of the healthiest mutton curries ever…made using 1 tsp of ghee/oil. So it’s light on the stomach and extremely nourishing! 🙂
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Method:
Transfer mutton (about 800 gms) to a pressure cooker.
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Top with 2 med sliced onions.
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Add 2 tbsp minced ginger and garlic, your khade masale (1 tej patta, 1 cinnamon stick, 4-5 badi elaichi, 4-5 laung, 1 tsp whole black pepper, 4-5 green elaichi, 3-4 khadi lal mirch) and salt.
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Also add enough water (I added about 2 1/2 cups) to make a thin curry.
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Pressure cook mutton for 5-6 whistles (or more) till tender.
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Strain mutton and reserve stock.
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Pick out the khade masale and discard. Pick out mutton pieces and reserve.
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Transfer the boiled sliced onions back to the pressure cooker along with a tsp of oil/ghee (optional) and sauté till it leaves oil.
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Add puréed tomato (about 3-4), salt, 1 tsp haldi and 1 tsp coarsely pounded dhania pwdr. Also add 2 thick cut potatoes and cook to reduce about 4-5 minutes.
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Add the boiled mutton and stir to combine.
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Add the reserved mutton stock and pressure cook for just one whistle…to cook the potato and to let the flavors of the curry seep into the mutton.
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Open cooker, add freshly chopped dhania and simmer for 3-4 minutes…ready!
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Serve with warm rotis/plain rice, hari mirch, nimbu pyaz and hari chutney.
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