A fuss-free yet flavourful mutton curry that's perfect for any day of the week. Marinating the mutton with yoghurt ensures tender meat, while pressure cooking breaks it down to spoon-soft perfection. Fried onions, tangy tomatoes and a kick of meat masala create a gravy that's satisfying to mop up with steamed rice or flatbread. With just 20 minutes of hands-on time, this one-pot curry is your shortcut to a hearty meal.
Sunrise tip: You can adjust the quantity of the Sunrise Meat Masala if you want an intense and rich gravy flavour. Alternatively, you can increase the quantity of curd to soften the spices more for a Rezala-like curry.
Time: 60 minutes
In a large bowl, mix the mutton pieces with ginger garlic paste, 1 tbsp salt, and yoghurt. Rub the marinade into the meat. Cover and refrigerate for at least 1 hour, or up to 8 hours.
Time: 8 minutes
Heat mustard oil in a deep pan over medium heat. Once hot, add the sliced onions. Fry, stirring often, until the onions turn golden brown and slightly crisp around the edges.
Time: 7 minutes
Add the marinated mutton to the pan with the fried onions. Sauté for 5-7 minutes until the mutton pieces are lightly browned and start releasing their juices.
Time: 5 minutes
Sprinkle in 1.5 tbsp meat masala powder. Stir well to coat the mutton. Then, tip in the chopped tomatoes and salt to taste. Mix everything together.
Time: 20 minutes
Transfer the entire contents of the pan to a pressure cooker. Pour in 125 mL of water - just enough to partially submerge the mutton. Fasten the lid and cook over high heat until 1 whistle. You can go for more whistles if the meat is still tough.
Open the lid once the pressure has let down and adjust the salt if needed. Ladle the piping hot mutton curry into bowls. Garnish with fresh coriander leaves. Serve with steamed rice or any Indian flatbread.
Side Dish: Raita, Achar, Kasundi
Serve with: Jeera rice, Pulao, Naan, Tandoori roti, Paratha