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.
Ingredients
- 750 gram Mutton Meat on the bone
- 5 Pieces Tomatoes Small ones quartered
- 5 Pieces Onions Small ones quartered
- 5 Pieces Potatoes Small ones quartered
- 5 Pieces Green Chillies About 2 inches each
- 10 Pieces Garlic Cloves Peel and crush
- 4 Inches Ginger Cut into cubes
- 6 Pieces Green Cardamom
- 2 Pieces Bay Leaf
- 6 Pieces Cloves
- 4 Inchs Cinnamon Sticks
- 1 Piece Mace
- 1 Tablespoon Red Chilli Powder Kashmiri
- 1 Tablespoon Garam Masala Powder
- 80 ml Mustard Oil Kachi Ghani
- 2 Cups 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.
Notes
- 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.
- Bone-in lamb or mutton yields a more delicious gravy than boneless when it is slow cooked. The flavours from the bones transferred to the gravy making it thicker and tastier.
- 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.
- Marinating the mutton is important, however, since this is a pressure cooker recipe so you can avoid the mutton marination totally.