This mutton curry is perfect for family gatherings, especially during the festive season of Dashain. It's flavorful, tender, and comes together quickly using a pressure cooker.
Ingredients:
For the Mutton:
1 kg mutton (preferably ribs, cleaned and chopped)
2 tbsp cooking oil
300g red onion, thinly sliced
200g ripe tomatoes, finely chopped
1 tbsp tomato paste (optional)
Salt to taste
Hot water (enough to cover the meat)
Some spring coriander
For the Marinade:
1 tbsp ginger paste
1 tbsp garlic paste
1 tsp salt
½ tsp turmeric powder
1 tsp lime or lemon juice
For the Ginger-Garlic-Chili Paste:
8-10 cloves garlic
1.5 inches fresh ginger
2 red chilies
2 tbsp water (to blend the paste)
Whole Spices:
5 green cardamom pods, crushed
6 cloves
1 small cinnamon stick
1 black cardamom pod, crushed
2 bay leaves or cinnamon leaves
1 tsp cumin seeds
½ tsp black pepper, crushed
Powdered Spices:
2 tsp coriander powder
1 tsp cumin powder
½ tsp red chili powder
¼ tsp turmeric powder
Instructions:
1. Marinate the Mutton:
In a large bowl with the mutton pieces, add ginger paste, garlic paste, salt, turmeric powder, and lime juice and mix coating the meat evenly.
Cover and refrigerate for at least 30 minutes (or overnight for best results).
2. Prepare the Ginger-Garlic-Chili Paste:
In a blender, combine garlic, ginger, and red chilies with 2 tablespoons of water.
Blend into a smooth paste and set aside.
3. Cooking the Curry:
Heat 2 tablespoons of oil in a pressure cooker over medium heat.
Add the whole spices (cardamom, cloves, cinnamon, bay leaves, cumin seeds, and black pepper) and sauté for 30 seconds until aromatic.
4. Cook the Onions and Meat:
Add the sliced onions and fry until they are golden brown and caramelized (about 6-8 minutes).
Add the marinated mutton to the onions and cook over high heat for 10 minutes, stirring occasionally, until the oil separates from the meat.
5. Add the Spices:
Reduce the heat to medium and add the powdered spices (coriander, cumin, red chili, and turmeric).
Stir for about 20 seconds to toast the spices and coat the meat.
6. Add Ginger-Garlic Paste & Tomatoes:
Stir in the ginger-garlic-chili paste and optional tomato paste. Cook for another 2 minutes.
Add the chopped tomatoes and a pinch of salt. Cook for about 5 minutes until the tomatoes soften and blend into the curry.
7. Pressure Cook the Mutton:
Pour in enough hot water to cover the meat.
Stir well, cover the pressure cooker, and cook on medium-high heat for 10 minutes.
Reduce the heat to low and cook for another 15 minutes.
8. Final Steps:
Once done, turn off the heat and let the pressure cooker depressurize naturally.
Open the lid, stir the curry, and adjust the gravy by adding more water if needed.
Garnish with freshly chopped coriander and adjust the salt if necessary.
Remove any visible whole spices before serving.
Serving Suggestions:
Serve the Dashain Special Mutton Curry hot with steamed rice or warm roti.
Tips:
Marinating the mutton overnight will give it a more intense flavor.
If you don’t have a pressure cooker, you can cook the curry in a pot, but it will take longer for the mutton to become tender (around 1 to 1.5 hours on low heat).
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