Whip Up Delicious Methi Mutton Curry In A Pressure Cooker
When it comes to cooking delicious meat dishes, Indian cuisine is a tough contender to beat. From our spice-infused curries to our delicious biryanis, Indian food is a notch above the rest. We like our meat well cooked, seasoned in spices and preferably in a curry that can be easily served with some hot chapatis or fried rice.
Methi Mutton curry is a classic Indian staple in many homes in the northern states. It is a spicy, delicious and extremely versatile dish. It’s super easy to make, loaded with flavour and can add a prime of celebration to a meal. Looking for an easy and delicious recipe? You’re in the right place. This recipe is bound to become a family favourite!
Here Are Some Tips To Keep In Mind When Making Methi Mutton Curry
Which cut of mutton to use?
We recommend any of our bone-in cuts, including lean options. Bone-in pieces drastically help improve the flavour of the recipe.
Why should you use a pressure cooker to cook mutton?
Mutton is best cooked slowly, however, by pressure cooking the mutton, you can speed up the process if you’re short on time. Simply pop the meat into a pressure cooker for 8-10 whistles and then you can move onto making the curry. Putting a few teaspoons of turmeric and salt into the cooker also helps remove the raw smell.
What can you serve with this curry?
You can serve this mutton curry with plain boiled rice. It also goes great with chapatis, naans, parathas or jeera rice.
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|Cook Time||30 minutes|
- Licious Mutton
- 1 potato cubed
- leaves Handful of washed methi
- 1/2 cup ground coconut
- 1/2 cup onion paste
- tablespoon 1/2ginger garlic paste
- 1 tomato chopped
- 1/2 tablespoon chilli powder
- 1/2 cup coriander powder
- 1/2 teaspoon turmeric powder
- 1/4 Garam masala powder
- tablespoons Oil few
- Salt - to taste
- 3-4 tablespoons ghee
- Start by pressure cooking the mutton with turmeric and salt. Switch off after 8-10 whistles. Separate mutton and broth.
- Pour oil into the cooker and heat. Add ginger-garlic paste and tomato and fry.
- Add mutton and potato and fry.
- Add methi leaves, chilli powder, coriander powder and garam masala. Fry.
- Add coconut and onion paste. Fry.
- Pour mutton broth into the cooker and cover.
- Switch off the cooker after 1 whistle.
- For added flavour and thicker texture add a dollop of ghee on top before serving.
- Serve hot alongside chapatis or rice.