Mutton curry with rice
The Sunday mutton curry: goat on the bone marinated in curd, browned with golden onions and whole spices, then pressure-cooked until it comes off the bone, with basmati rice for the gravy. Punjabi homes cook it in ghee, Bengali and Bihari homes in mustard oil, and it's just as good with rotis.
- 1 h 55Time
- 1 hHands-on
- 4Portions
- 47 gprotein per portion
- 830kcal per portion
Ingredients for 4 portions
- 1 kgMutton (curry cut), washed
- 150 gCurd, whisked
- 2 tbspGinger-garlic paste
- 1 tspTurmeric
- to tasteSalt
- 3Onions, thinly sliced
- 2Tomatoes, chopped
- 2Green chillies, slit
- 4 tbspMustard oil
- 2Bay leaves
- 3 gCinnamon, a 4 cm stick
- 2 gCardamom, 4 whole pods
- 5Cloves
- 1Black cardamom
- 1 tspRed chilli powder
- 1 tspKashmiri chilli powder
- 1 tbspCoriander powder
- 1 tspCumin, powder
- ≈ 400 mlWater, hot
- 1 tspGaram masala
- 2 tbspCoriander leaves, chopped
On the side
- 300 gRice, basmati
- ≈ 550 mlWater, for the rice
Method
- Mix the mutton with the curd, ginger-garlic paste, turmeric and salt.
- Cover and leave to marinate for 30 minutes, or overnight in the fridge.
- Meanwhile, slice the onions thinly, chop the tomatoes and slit the green chillies.
- Heat the mustard oil in the pressure cooker until it just starts to smoke, then lower the heat. Add the bay leaves, cinnamon, cardamom, cloves and black cardamom and let them sizzle for a few seconds.
- Add the onions and fry on medium heat, stirring often, until deep golden brown, 12–15 minutes.
- Add the marinated mutton and bhuno on high heat, stirring and scraping the bottom, until it changes colour and the curd has dried up, about 10 minutes.
- Add the tomatoes, green chillies, red chilli powder, Kashmiri chilli powder, coriander powder and cumin powder. Cook, stirring, until the tomatoes break down and the oil separates, 8–10 minutes.
- Pour in the hot water, stir and close the cooker. Pressure-cook on medium heat for 6 whistles, about 25 minutes, and let the pressure drop by itself.
- Meanwhile, wash the rice in a few changes of water until it runs clear. Put it in a pan with the water and a pinch of salt and bring to the boil.
- Cover and cook the rice on the lowest heat for 12 minutes, then turn off the heat and leave it covered for 5 minutes.
- Open the cooker and check that the meat comes off the bone easily; if the gravy is too thin, simmer it uncovered for a few minutes. Stir in the garam masala, sprinkle with coriander leaves and serve with the rice.
