This is a mutton curry recipe without tomatoes. It is No Fuss mutton curry. The magic lies in homemade meat masala and ghee… this mutton curry is definitely not for the faint hearted. It is cooked in loads ghee / oil. And thats how mutton is ideally cooked. But this is by far the simplest mutton curry I have ever come across. Just put everything together and let the pressure cooker do its work. This mutton curry has a unique silky texture. It tastes yum with homemade tandoori roti, cut onions and green chilly. This mutton curry requires no Bhunoing (sauteing) and thats a blessing.
Mutton Curry Without Tomatoes
Equipment
- Pressure Cooker
Ingredients For Marinating Mutton:
- 500 gms Mutton pieces
- 1 tblsp Ghee
- 1/2 cup or 125 ml Curd (Dahi)
- 1 tblsp Ginger Paste
- 1 tblsp Garlic Paste
- 1 – 1 1/2 tsp Kashmiri Red Chilly Powder (For color)
- 1 tblsp Coriander leaves chopped rough
- 1/2 tsp Salt
Homemade Meat Masala
- 2 tblsp Coriander Seeds (Sabut Dhania)
- 1 tsp Cumin Seeds (Jeera)
- A small blade Mace (Javitri)
- 2 – 3 Brown Cardamoms (Badi Elaichi)
- 3 – 4 Green Cardamoms (Choti Elaichi)
- 3 – 4 Cloves (Laung)
- 1 very small piece Stone Flower (Patthar ka phool / Dagad Phool)
- 1 ” Cinnamon (Dalchini)
- 1 tblsp Black pepper (Kali Mirch)
Ingredients for Mutton Curry
- 4 – 5 medium Onions (Pyaz)
- 2 – 3 small Tej patta (Bay Leaves)
- 2 – 3 Ghee
- 3 Green Chillies slit lengthwise
- 4 tblsp Oil
- Salt to taste (1/2 tsp already added to marinate)
Important Tip: When cooking mutton use cooking oil /ghee liberally as the cooking of mutton and spices in ghee / oil is what gives an extra flavor to the curry.
How to make mutton curry without tomatoes:
- First step is to marinate the mutton pieces with the ingredients listed under the marinate section.
- Marinate the mutton in the above for minimum 1 hour or overnight in refrigerator.
- Meanwhile dry roast all the ingredients listed under Homemade meat masala and grind to a fine powder. Transfer to an airtight glass container and use as required.
- Peel, wash and slice the onions.
- Heat the ghee and the oil in a pressure cooker / pan. Add bay leaves and the sliced onions and sauté them till they turn light brown. Ensure the onions turn brown or you will not get a good curry color.
- Now add the marinated mutton and sauté till all the moisture evaporates and the oil starts to show. Add a teaspoon of the above meat masala, slit green chillies, salt and enough Hot water to fully immerse the meat pieces. Put on the lid and give it a good 3 – 4 whistles on medium heat.
- Once the pressure releases naturally add the remaining garam masala and cook for few more minutes.
- Transfer the mutton curry to a serving bowl, garnish with some coriander leaves and serve with phulkas or tandoori rotis.
What To Serve With Mutton Curry :
Mutton Curry goes very well with tandoori roti, laccha paratha, sirke wale pyaz and hari chutney chutney. You can also serve some kebabs with it.
How many whistles for mutton curry in pressure cooker
Well it depends on how tender the mutton pieces are. If the pieces are very soft and tender, 3 – 4 whistles on medium flame will be sufficient. But if the mutton has big pieces then 6- 7 whistles. Once you open the pressure cooker and find that the mutton is still uncooked then you can cook it for 2 – 3 more whistles. This trial and error is important otherwise under cooked mutton will be very chewy and difficult to eat.
How Long Can you Store / Freeze Mutton Curry:
You can store mutton in refrigerator for 3- 4 days and in freezer for 2 months.
Reheating Tips of Mutton Curry :
To reheat, you can heat it in microwave if you had stored in a microwave proof container.
Else you can heat 1/2 cup water in a pan and add the thawed mutton curry. Let it simmer on low flame for 10 – 15 mins covered with a lid. Before consuming make sure mutton pieces are hot too.