Today sharing delicious pahadi mutton recipe from a restaurant chef. Pahadi mutton is very easy to make yet taste is scrumptious.
You may like two more mutton recipes from this blog.
1. Rara mutton
As I mentioned above recipe is very simple and easy to follow. Please watch the YouTube video recipe to know all the process of chef Jeevan.
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To watch video recipe of this lipsmackingly delicious pahadi mutton curry and some glimpses of the beautiful hills and lakes of Uttarakhand click on the link below 👇
Mutton – 1 kg
Onion – 1 kg, peeled and sliced
Ginger – 2 inch piece, julienne
Garlic – 1 whole bulb, finely chopped
Green chilli – 4, chopped
Black cardamom – 2
Cumin – 1 teaspoon
Bay leaf – 2
Black pepper – 1 teaspoon
Cloves – 1/2 teaspoon
Oil – 1/2 cup
Salt to taste
Tomato – 4 large, ground
Coriander powder – 1&1/2 tablespoon
Turmeric powder – 1/2 teaspoon
Garam masala powder – 1 teaspoon
Kashmiri red chilli powder – 1&1/2 tablespoon
Red chilli powder – 1 tablespoon
Kitchen king masala – 1 tablespoon
Water – 2-3 cup
Cilantro or coriander leaves – 1/2 cup, chopped
1. Clean, wash and drain the mutton pieces.
2. Heat oil in a pan or wok. Add cumin seeds,,whole black cardamom, cloves and black pepper. You can use 1/2 teaspoon black pepper instead of 1 teaspoon if you want. Use according to your taste.
3. Add chopped garlic and fry for a minute. Now add sliced onion, chopped green chilli and ginger julienne. Fry till onion becomes translucent.
4. Add Kashmiri red chilli powder and tomato paste saute for a minute. Add red chilli powder, turmeric powder, garam masala powder, kitchen king masala and coriander powder. Kitchen king masala is optional. You can skip or you can also use mutton masala, chicken masala etc. Saute till oil leaves the sides.
5. Add mutton and salt. Saute till everything dried up and oil separates. Add 2 cup water, mix and cover. Cook on simmer for 4 minutes.
6. Transfer the mutton to a pressure cooker with 1 cup water and chopped cilantro or coriander leaves. Pressure cook on simmer for 4-5 whistle.
7. Let the pressure settle down on its own. Garnish with cilantro or coriander leaves, ginger julienne and onion rings. Serve with steamed rice, jeera rice, pulao, roti, tandoori roti, naan, paratha or any bread.
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