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Jhatpat Mutton – Goulash Style Indian Mutton Curry

Jhatpat Indian Mutton Curry Served with Rice

Jhatpat Indian Mutton Curry Served with Rice

Indian Mutton Curry – Jhatpat Mutton – Goulash Style Mutton Curry & Lord Macaulay

This goulash style mutton or lamb curry is a favourite of mine. I often call it jhatpat mutton Indian Style.

This North Indian Mutton Curry recipe is for a lamb curry that involves making a goulash style quick or jhatpat mutton in a pressure cooker with Indian ingredients.

As the story goes. It is always better if there is a story behind the food. It makes things interesting. Even more interesting is how humans can suddenly display behaviour of the utmost astonishment at times unexpected.

A conversation with Jayita Sen Sengupta about British Lord Macaulay stemmed out. The reference was from a post on my Facebook page which turned out to be untrue for the most part it seems.

A bit of HistoryLord Thomas Babington Macaulay, 1st Baron Macaulay was Secretary to the Board of Control under Lord Grey from 1832 until 1833.

After the passing of the Government of India Act 1833, he was appointed as the first Law Member of the Governor-General’s Council. He went to India in 1834 and served on the Supreme Council of India between 1834 and 1838.

Later on, he introduced English medium education in India through his famous Minute on Indian Education of February 1835.

This called for an educational system to create a class of anglicised Indians who would serve as cultural intermediaries between the British and the Indians.

This actually brought to an end a lively debate on the appropriate language for education and administration. Macaulay thereby succeeded in implementing ideas previously put forward by Lord William Bentinck.

William Bentinck was the governor-general from 1829, who, inspired by utilitarian ideas and calling for “useful learning,”.

He favoured the replacement of Persian with English as the official language, the use of English as the medium of instruction, and the training of English-speaking Indians as teachers.

It seems while he did considerable damage to the indigenous languages, he did not make the speech in the image alongside.

While having this conversation, Jayita Sen Sengupta, an accomplished foodie, amazing cook and a good soul that she is, slipped a variant (I did some custom work) of Goulash style Indian Mutton Curry recipe to me.

Jhatpat Indian Mutton Curry Served with Rice

The recipe was a very Goulash style yet Punjabi and definitely the Indian Mutton Curry. As per Jayita, it would get ready in no more than 40 minutes if pressure cooked.

Splendid! Just what I needed when my good friend Rahul S Deshpande was gorging on meaty treats from Kake Da Hotel and tempting me with photos on Whatsapp.

Hence inspired, at 9 PM in the biting cold of Gurgaon, the Punjabi in me made me get out to purchase the raw material for this meaty sojourn.

The recipe of this spicy and really aromatic Jhatpat Goulash style Indian Mutton Curry follows below. Jai Macaulay 😀

Important Elements for a Great Mutton Curry

Here are some simple steps to ensure how to make the best mutton curry.

  1. To make a delicious mutton curry, the choice of meat is very important. Choose fresh and tender cuts as this helps to get soft & succulent mutton after cooking.
  2. Bone-in lamb or mutton yields a more delicious gravy than boneless when it is slow cooked. The flavous from the bones transfer to the gravy making it thicker and tastier.
  3. Refrain from adding acidic ingredients like lemon or tomatoes to the pan before sautéing the mutton. Acidic ingredients tend to make the meat tough when added before sautéing it. You may add the tomatoes after sautéing the mutton.
  4. Marinating the mutton is important, however, since this is a pressure cooker recipe so you can avoid the mutton marination totally.
Jhatpat Indian Mutton Curry Served with Rice
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Jhatpat Mutton – Goulash Style Indian Mutton Curry

This easy, homemade Goulash Style Indian Mutton Curry will become your go to recipe every time you want to cook with lamb. Tender, succulent pieces of meat are cooked in a spicy gravy that makes it the perfect plate of comfort food with rice of your choice. 
Course Main Course
Cuisine Indian, North Indian
Diet Halal
Keyword Indian Mutton Curry, Mutton Curry, Pressure Cooker Mutton Curry
Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Servings 4 People
Calories 300kcal

Equipment

  • Pressure Cooker
  • Ladle

Ingredients

  • 750 gram Mutton Meat on the bone
  • 5 Piece Tomatoes No. Small ones quartered
  • 5 Piece Onions Small ones quartered
  • 5 Piece Potatoes Small ones quartered
  • 5 Piece Green Chillies About 2 inches each
  • 10 Piece Garlic Cloves Peel and crush
  • 4 Inch Ginger Cut into cubes
  • 6 Piece Green Cardamom
  • 2 Piece Bay Leaf
  • 6 Piece Cloves
  • 4 Inch Cinnamon Sticks
  • 1 Piece Mace
  • 1 Tablespoon Red Chilli Powder Kashmiri
  • 1 Tablespoon Garam Masala Powder
  • 80 ml Mustard Oil Kachi Ghani
  • 2 Cup Water

Instructions

  • Get your ingredients ready.
  • Add everything except for potatoes to the pressure cooker.
  • Give 4 whistles.
  • Check if more than halfway done and add the potatoes
  • Give 1 more whistle.
  • Remove from fire and add chopped coriander.
  • Serve with rice.
    Jhatpat Indian Mutton Curry Served with Rice

Notes

  1. o make a delicious mutton curry, the choice of meat is very important. Choose fresh and tender cuts as this helps to get soft & succulent mutton after cooking.
  2. Bone-in lamb or mutton yields a more delicious gravy than boneless when it is slow cooked. The flavous from the bones transfer to the gravy making it thicker and tastier.
  3. Refrain from adding acidic ingredients like lemon or tomatoes to the pan before sautéing the mutton. Acidic ingredients tend to make the meat tough when added before sautéing it. You may add the tomatoes after sautéing the mutton.
  4. Marinating the mutton is important, however, since this is a pressure cooker recipe so you can avoid the mutton marination totally.

Serving Suggestions

How to serve this Jhatpat Mutton or My Goulash Style Mutton Curry?

Serve this goulash style mutton curry along with Tawa Paratha or Naan, Jeera Rice. Couple these with a Pomegranate Raita for a delicious and elaborate weekend meal.

FINALLY, TO SUM IT UP

Whether it is for breakfast, mains, appetiser, or small plates, this Indian Mutton Curry recipe finds a place in all meals. This Indian Mutton Curry Recipe is the simple, no-fuss kind.

The recipe was a very Goulash style yet Punjabi and definitely the Indian Mutton Curry. As per Jayita, it would get ready in no more than 40 minutes if pressure cooked.

Just remember, to use bone-in lamb or mutton because it yields a more delicious gravy than boneless mutton especially when it is slow cooked. The flavours from the bones transfer to the gravy making it thicker and tastier.

Some More Mutton Recipes

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