Melt in the mouth mutton in a thin light curry…so comforting and satisfying, it’s absolute soul food!!
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! 🙂
Method:
Transfer mutton (about 800 gms) to a pressure cooker.
Top with 2 med sliced onions.
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.
Also add enough water (I added about 2 1/2 cups) to make a thin curry.
Pressure cook mutton for 5-6 whistles (or more) till tender.
Strain mutton and reserve stock.
Pick out the khade masale and discard. Pick out mutton pieces and reserve.
Transfer the boiled sliced onions back to the pressure cooker along with a tsp of oil/ghee (optional) and sauté till it leaves oil.
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.
Add the boiled mutton and stir to combine.
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.
Open cooker, add freshly chopped dhania and simmer for 3-4 minutes…ready!
Serve with warm rotis/plain rice, hari mirch, nimbu pyaz and hari chutney.
Mom’s Boiled Mutton Curry / Stew
