Himachali Pahadi Mutton Recipe

Name: Himachali Pahadi Mutton Recipe
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4
Cuisine: Indian
Ingredients: 500 g Mutton (500 grams Mutton with bone); 1 piece Bay Leaves (1 Bay leaf (tej patta)); 2 pieces Cardamom (2 Cardamom (Elaichi) Pods/Seeds); 3 pieces Cloves (3 Cloves (Laung)); 1 piece Ginger (1 inch Ginger chopped); 4 pieces Garlic (4 Cloves (Laung) chopped); 2 pieces Yellow Onion (2 Onions chopped); 2 pieces Tomato (2 Tomatoes chopped); ½ cup Yogurt (1/2 cup Curd (Dahi / Yogurt)); 1 piece Green Chili (1 Green Chillies slit); ¼ tsp Ground Turmeric (1/4 teaspoon Turmeric powder (Haldi)); 1 tsp Garam Masala (1 teaspoon Garam masala powder); 2 tsp Ground coriander (2 teaspoon Coriander Powder (Dhania)); 0 pieces Table Salt (Salt to taste); 0 pieces Mustard Oil (Oil)

A Himachali-style mutton curry marinated in yogurt and cooked with whole spices, aromatics, and ground spices in a pressure cooker.

45 minIndian

Servings4

Add to grocery list

Plan it in the app to put it on your week.

Halal

Steps

1To begin making the Himachali Pahadi Mutton Recipe, marinate the mutton pieces with curd and leave it aside for 1 hour.
2We will heat a pressure cook with oil, add whole spice like bay leaf, big cardamom, green cardamom and cloves.
3Allow the spice to roast for few seconds. Add ginger and garlic and saute until it softens. Add in onions and saute till they turn translucent.
4Add marinated mutton pieces along with the curd and also add chopped tomato and give it a stir.
5You will see the curd will start curdling a little, add coriander powder, garam masala powder and turmeric powder.
6Keep stirring and sprinkle salt and cover it and cook in the pressure cooker for at least 6 whistle and serve hot.
7Serve the Himachali Pahadi Mutton Recipe along with Whole Wheat Palak Naan or just plain tawa paratha to enjoy your mutton curry on a Sunday evening.