Pahadi Mutton curry

Indulge in the rich and aromatic flavours of this Pahadi mutton curry recipe. This hearty dish combines tender pieces of mutton with a blend of fragrant spices, slow-cooked to perfection. Perfect for family gatherings or a special dinner, this mutton curry is sure to impress.

For the curd mixture

  • Crushed ginger: 1 tbsp
  • Crushed garlic: 1 tbsp
  • Chilli powder:1 ½ tsp
  • Whisked curd: ½ cup
  • Turmeric powder: ½ tbsp
  • Coriander powder: ½ tbsp
  • Cumin Powder: ¼ tsp

For the spice mix

  • Cardamom: 6 nos
  • Pepper: ½ tbsp
  • Coriander: 1 tbsp
  • Cloves: 6 nos
  • Cinnamon: 1
  • Bay leaf: 2 nos
  • Fennel: ½ tbsp
  • Nutmeg mace: 1
  • Salt is needed

For Mutton Masala

  • Ghee: 3 tbsp
  • Cinnamon : 1
  • Cardamom: 2 nos
  • Bay leaf: 2 nos
  • Mutton cut into small pieces: 1 kg
  • Onion thinly sliced: 2 nos
  • Saffron soaked in hot water: ½ tsp
  • Screwpine/ Kewra water
  • Chopped Coriander Leaves: 1 ½ tbsp
  • Ground cashews: 2 tsp

Preparation

Add every ingredient of curd mixture in a bowl and mix well. 

Roast the ingredients of masala mixture in a shallow pan on low flame for about 5 minutes, once cooled, grind it in a mixer.

Heat ghee in a pan, add cinnamon, cardamom, bay leaf and thinly sliced onion and saute well. Add the mutton pieces. Later in low flame, saute the mutton for about 5 mins.

When the onion changes to lighter pink, add in the curd mixture and saute for 15 minutes. Add 1 cup water. close with a lid and cook the mutton.

Once the mutton is cooked well, add saffron and kewra water. Add 2tsp of ground masala and stir well. Keep a low flame.

Add ground cashew and mix well. Cook in low flame for another 5 minutes.  

Garnish with coriander leaves. Serve hot.