Pressure Cooker Mutton Curry

This aromatic mutton curry, cooked in mustard oil and infused with a rich blend of spices, offers a hearty and flavorful dish perfect for pairing with roti or naan. The combination of whole spices, onions, ginger-garlic paste, and curd creates a sumptuous base, while the tender mutton absorbs all the aromatic flavors, making this curry a standout meal for any occasion.
Ingredients:
150ml Mustard Oil
Whole Spices:
2 Bay leaves
2 Star Anise
2 Green Cardamom
10 Peppercorns
1 tsp Cumin Seeds
1-inch Cinnamon Stick
2 Black Cardamom
5 Sliced Onions
2 Chopped Green Chilies
4 tbsp Kashmiri Chili Powder
2 tsp Coriander Powder
1 tsp Turmeric Powder
Salt to taste
2 cups Water (for masala)
3 tbsp Ginger-Garlic Paste
1 cup Curd (beaten to avoid lumps)
1 kg Mutton
1 tbsp Meat Masala
1 tsp Garam Masala
1 tbsp Crushed Kasoori Methi
Additional Water as required (around 2 cups)
Chopped Coriander Leaves (for garnish)
Cooking Procedure:
Heat Mustard Oil: Pour 150ml of mustard oil into a cooker and heat it until it reaches its smoking point. Allow it to cool slightly to reduce the strong smell of the oil.
Saute Whole Spices: Add 2 bay leaves, 2 star anise, 2 green cardamom, 10 peppercorns, 1 tsp cumin seeds, 1-inch cinnamon stick, and 2 black cardamom. Sauté the spices for 1 minute on medium flame until fragrant.
Cook Onions and Green Chilies: Add 5 sliced onions and 2 chopped green chilies to the kadai. Sauté until the onions turn light brown.
Add Spices: Mix in 4 tbsp Kashmiri chili powder, 2 tsp coriander powder, 1 tsp turmeric powder, and salt to taste. Stir well to combine.
Add 2 cups of water to avoid burning the masala. Mix well.
Add 3 tbsp ginger-garlic paste. Mix thoroughly.
Gradually add 1 cup of beaten curd to avoid lumps. Combine well and bring the mixture to a boil.
Add 1 kg of mutton to the cooker. Ensure the mutton is well-coated with the masala. Bring the mixture to a boil.
Season with Masalas: Add 1 tbsp meat masala and 1 tsp garam masala. Mix well and bring the mixture to a boil again.
Add 1 tbsp crushed kasoori methi and mix well.
Add Water and Pressure Cook: Add 2 cups of water if required, as mutton tends to release a lot of water. Mix well and fix the lid of the pressure cooker.
Cook for 1 whistle on high flame, then reduce to low flame and cook for 10 more whistles or until the mutton is tender (time may vary based on the quality of meat).
Garnish and Serve: Once the pressure releases naturally, open the lid and add chopped coriander leaves. Mix well.
Serve the aromatic mutton curry hot with roti, naan or rice. Enjoy!

[@hemafernandes9192]

❤❤❤❤❤

[@Cookingwithhappines]

Good recipe ❤️

[@QuickRecipeCorner-ByPrams]

Thank you so much.