Coming home to the smell of an old-fashioned, home-cooked meal never fails to uplift our moods. A wholesome meal with loved ones along with chatter on the dining table… love the sound of that, don’t you?
The feeling of “Ghar Ka Khaana” can be brought to life with a steaming hot bowl of ghee rice and spicy Mutton Ki Sabji. This dish is the definition of comfort food with its rich creamy texture along with the essence of juicy, tender mutton.
We’ve got an easy, delicious recipe for you.
What Is Mutton Ki Sabji?
Mutton Ki Sabji or Mutton Curry is an Indian styled dish that comprises a smooth blend of tomato and onion gravy mixed with herbs and spices of Indian origin. This flavorful dish is made with mutton pieces that absorb the thick gravy and are juicy and delicious.
What Can You Serve With It?
To have a wholesome and a flavourful meal, you can serve this dish with either ghee rice or jeera rice. If you’re looking to avoid rice, Rumali Roti or some delicious Kulchas would go great with this too! Serve some cooling raitha or kachumber on the side, and you have yourself a complete meal.
What Kinds Of Cut Are Best For Mutton Ki Sabji?
Mutton Ki Sabji as the name suggests, gets a lot of its flavor from the meat. The best kinds of cuts for this dish would be shoulder, loins and protein-rich meat from the ribs. These kinds of cuts would give your dish the extra flavor. To get your best meat cuts, order the Rich Goat Curry Cut from Licious. Not only is it fresh and hygienically packed, but the meat is also perfectly handcrafted for curries.
Simple But Effective Pointers To Keep In Mind While Cooking Mutton Ki Sabji
- Use good quality meat.
- Marinate the meat.
- Finely chop onions and tomatoes.
- Fry the pieces of meat.
- Cook on a low flame.
These are a few key points to remember while cooking this dish. To know more about each of these pointers in detail, read this article on how you can cook up the most mind-blowing meaty curries ever!
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- 1 teaspoon Turmeric - 1 teaspoon
- 3 teaspoons Oil - 3 teaspoons
- 1 teaspoon Fennel Seeds - 1 teaspoon
- 1 Bayleaf - 1
- 1 Cinnamon Stick - 1
- 3 Cardamom Pods - 3
- 4 Cloves - 4
- 1 Slit green chilli lengthwise - 1
- 3 Finely chopped onions - 3 large
- 1 tablespoon Ginger Garlic Paste - 1each
- 5 Finely chopped tomatoes - 5
- 1 teaspoon Coriander powder - 1 teaspoon
- teaspoons Meat/curry powder of your choice - 4
- 2 quartered Potatoes - 2 quartered
- 1 teaspoon Garam masala - 1 teaspoon
- 1 1/2 teaspoon Kasuri methi - 1 ½
- 1 teaspoon Ghee or Butter - 1 teaspoon
- 1 salt Salt - 1 teaspoon
Ingredients
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- Wash the mutton. Marinade the pieces with turmeric powder and let it rest.
- In a medium-sized pressure cooker, add oil, bay leaf, fennel seeds, cinnamon stick, cardamom and cloves. Sauté for 3-4 minutes.
- Then add green chilly, onions, along with ginger and garlic paste. Stir well on a low flame.
- Sauté until the onions turn translucent.
- Now add tomatoes, curry masala, and coriander powder. Stir for about 3-4 minutes until the tomatoes are smudgy.
- Add mutton pieces, potatoes and half a cup of water.
- Close the lid and let it cook on a medium-high flame for about 25-35 minutes.
- Once done, let the pressure escape naturally, so there is no loss of flavor.
- Check if the meat is soft and tender. Simmer for another 5-10 minutes.
- Garnish with finely chopped coriander.