Green Masala Mutton Curry
Green Mutton Curry with aromatic spices and fragrant herbs like mint and coriander. The curry is cooked in a pressure cooker and has a creamy texture.
Equipment
- Pressure Cooker
Ingredients
- 700 grams Mutton on bones
- 4 tbsp Yogurt (1/4 Cup)
- ½ tsp Turmeric Powder
- Salt to taste
For the Green Masala (Grind to a paste)
- 1½ cup Coriander leaves
- ½ cup Mint leaves
- 6 to 7 Green chillies
- 1 inch Ginger
- 1 pod Garlic ( 7 to 8 cloves garlic)
- 1 tsp Cumin seeds
- 1 tsp Poppy seeds
- 7 to 8 Nos Cashew nuts
- 1 inch Cardamom
- 5 Cloves
- 3 Green cardamoms
- ½ tsp Peppercorns
Instructions
- Marinate the mutton with the green masala paste. Also, add salt, yogurt, and turmeric powder. Allow the mutton to rest for at least 30 minutes.
How to make Green Mutton Curry
- Heat a pressure cooker or a vessel and add in 3 tbsp oil. Drop in some whole spices (cinnamon 1-inch, cloves 4-5, and black cardamom -1) and bay leaves.
- Next, add the sliced red onions and fry until it turns light brown in colour. This will enhance the flavour of the curry with a little sweetness.
- Once the onions are brown add the marinated mutton. Saute this for at least 3 to 5 minutes on a high to medium flame.
- Now add 1/2 cup water, stir and then cover the pressure cooker and cook for 3 to 4 whistles. Then switch off the flame and let the pressure release on its own.
- Now open the lid of the pressure cooker and check for seasonings.
- Finally, squeeze in the juice of half a lemon and mix. Green Mutton Curry is ready for serving.
Notes
Marinate the mutton for one hour or at least 30 minutes.- Adjust the gravy by adding more water, if you want it to be thinner or depending on how you want to serve it. I added only 1/2 cup of water.