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Indian Mutton Curry

Indian Mutton Curry

Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes



  • Over medium heat, add 1 tablespoon vegetable oil to a frying pan, then sauté the yellow onions until translucent.
  • Add the tomatoes to the onions, and continue to cook the vegetables for 5 minutes.
  • Remove the pan from the heat, and allow the onions and tomatoes to cool for 5 minutes.
  • Using a blender, the onions and tomatoes until the mix is smooth and paste-like.
  • In a pressure cooker (top off), heat 2 tablespoons of vegetable oil, then add in the bay leaves, cloves, fennel seeds, and cinnamon stick. Add the tomato/onion paste to the pressure cooker and cook the spices and paste for 2 to 3 minutes.
  • Add the ginger garlic paste to the mix, stir to combine, and cook for another 2 to 3 minutes.
  • Add the mutton to the pressure cooker and cook with the paste mix for 2 to 3 minutes.
  • Add the cayenne pepper powder, black pepper, ground turmeric, ground coriander, salt, and crushed curry leaves, along with 1/2 cup of water. Mix well to combine.
  • Bring the mix to a boil, then cover the pressure cooker. Cook the curry for 4 whistles or until the mutton is cooked and soft.
  • Transfer the curry into a sauté pan, then over medium heat cook off some of the sauce until you reach your desired consistency.
  • Once to your desired thickness, remove from heat and serve over rice. Garnish with coriander leaves.