• Purely Home-made!

    Mutton Curry For Biryani | Pressure Cooker Mutton Curry | Mutton Curry Without Coconut

    This one is my favorite mutton curry, so easy, so good and spicy too! Pairs so well with biryani or pulao, I love it with dosas! Just grind ingredients and cook it up all, annnd tada your mutton curry will be ready! :) I've also made an under-3-minute video of how to make the curry do check it on youtube, scroll down the post to watch! 

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    Total Preparation Time – 30 to 40 minutes
    Serves 5 people 
    1. Mutton – 500 grams 
    2. Cloves – 2 
    3. Cinnamon stick – 2 sticks (one inch long pieces)
    4. Coriander leaves –  ¼ cup 
    5. Green chillies – 2 (cut into two)
    6. Red chilli powder – 2 teaspoons (or acc to your wish I used 2.5 tsp as I like it hot)
    7. Salt – 1.5 teaspoons 
    8. Oil – 75 ml

      To Grind
    9. Onion – 3 
    10. Tomato – 2 
    11. Ginger – 2 inch long piece (15 grams) 
    12. Garlic – 7 pods 
    13. Coriander leaves – 1 cup + ¼ cup 
    14. Fennel seeds – 1 teaspoon 
    15. Cardamom pods – 3 
    16. Cloves – 3 
    17. Cinnamon stick – 3 sticks (one inch long) 
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    • Peel and chop onion, tomatoes, garlic, ginger, coriander leaves and add it into a blender along with the spices mentioned below “to grind” Grind it into a very fine paste. Add some water about ¼ a cup if needed. 
    • Wash mutton pieces well in water and set aside.
    • Now place a cooker on flame and pour oil into it. After it heats up, add cinnamon sticks, cloves and slit green chillies. 
    • After a few seconds add the ground paste stir. Then add red chilli powder, salt and sauté. You don’t have to wait until raw smell leaves. 
    • Now add the washed mutton pieces and stir well to combine. Pour 500 ml of water and mix well. Sprinkle some chopped coriander leaves and stir. 
    • Cover with the cooker lid and switch to high flame. Wait until steam oozes out of the nozzle and then place the whistle (aka regulator). Switch to low flame mode and pressure cook for 25 minutes.  
    • Then remove from flame and wait until pressure drops.  Remove the lid and check if you gravy has enough salt and the consistency is fine. 
    • If not place on flame and cook uncovered for a few minutes until the curry thickens. 
    • Serve hot with rice, dosa, or any main dish. Goes super good with biryanis and pulaos too. 
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    TIP 1: Lamb and goat might have different cooking time. Always check after twenty minutes and cook further if needed.

    TIP 2: Reduce oil if the mutton has too much fat in it. About 50 ml would be enough. 


    1. wonderful preparation,,,love to eat now only.....thanks a lot Divya...


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