Special Mutton Curry
Mutton curry made with tender bone-in pieces simmered in a rich tomato, cashew, and caramelized onion gravy. A deeply flavourful festive special.
This festive special mutton curry demands a bit of patience upfront but repays you entirely at the table. I wanted to capture that rich, festive depth you get at a celebration, which means making the fried onions from scratch. Slowly caramelising the onions before blending them with cashews and tomatoes builds a velvety base that store-bought versions simply cannot match.
I have found that bone-in curry cut pieces are essential here. The bones release marrow during the pressure cooking phase, giving the gravy a beautiful gloss and body. While it takes about forty-five minutes on the stove, most of that is hands-off cooking. The real secret is resisting the urge to force the cooker open. Letting the pressure drop naturally acts as hidden cooking time, gently breaking down the meat until it is incredibly tender. Serve this with hot parathas or fragrant ghee rice, and it transforms a regular evening into a genuine occasion.
Instructions
- Fry the onions, heating the oil in a pressure cooker over medium heat and frying the sliced onions for 10 to 12 minutes until deep golden.
- Drain the onions, removing them with a slotted spoon to a plate and leaving the fragrant oil behind in the cooker.
- Make the paste, blending the fried onions, cashews, and tomatoes in a mixer until perfectly smooth, adding a splash of water if needed.
- Temper the spices, heating the remaining oil and frying the bay leaves, cloves, cardamom, and cinnamon for 30 seconds until fragrant.
- Sear the meat, adding the mutton pieces and ginger garlic paste, frying on medium-high heat for 5 minutes until the raw smell vanishes.
- Cook the ground spices, lowering the heat and stirring in the chilli, turmeric, coriander, and cumin powders for 1 minute.
- Add the wet base, pouring in the blended cashew-tomato paste and cooking for 5 minutes until the oil separates at the edges.
- Stir in the yogurt, turning the heat down to low and mixing continuously for 2 minutes to ensure the curd does not split.
- Pressure cook the curry, adding 250 ml (1 cup) water and salt, sealing the lid, and cooking for 4 to 5 whistles (roughly 15 to 20 minutes).
- Release the pressure naturally, leaving the cooker untouched until the pin drops, as this allows the meat to finish tenderising.
- Finish the dish, returning the cooker to a low simmer for a minute to stir in the garam masala and fresh coriander leaves.
Notes
Always lower the heat completely or turn off the stove before adding the whisked curd to prevent it from splitting in the hot pan.
The number of whistles can vary depending on your pressure cooker and the age of the meat. If the mutton is not perfectly tender after opening, simmer it uncovered for another 10 to 15 minutes.
Letting the pressure release naturally is an essential food safety and culinary practice. Forcing the lid open risks serious burns and leaves the meat tough by interrupting the slow breakdown of connective tissues.