on Apr 15, 2019, Updated Jun 01, 2020
Mutton is my fav meat and I can have it anytime. I am always on a lookout for new recipes to try using mutton and on our recent trip to Amritsar in Punjab, I came across this Punjabi Style Mutton curry which was delicious. Spicy, tangy, sour all at the same time, this Punjabi Mutton Curry became my immediate fav and I was quite eager to try out the recipe in my kitchen. The ingredients used to make this curry are almost similar to the everyday Mutton Curry that I make, except a few exceptions and the way curry is made. Mustard oil makes the base of the curry with whole spices, onion, tomato and powdered spices making the curry rich and extravagant. I have added a few large chunks of potatoes as were added in the curry that I was served in Amritsar, but you can skip them if you wish to. Also if you haven’t tried my Aloo Gosht or Mughlai Mutton Stew, do not wait any longer, because you are missing out on major flavours. Ok guys, so let’s waste no time and get right back to the Punjabi Mutton Curry. Make it and tell me how you liked it.
Tips to make Best Punjabi Mutton Curry
Fry the onions until they are nicely browned. The colour of the fried onion determines the colour of the final curry. Make sure to fry the onion on medium low heat otherwise they might burn and not brown evenly. Use fresh mutton which is pink in colour. Quality of mutton makes a huge difference in the resultant curry. The curd is best if it’s very slightly sour. It will add a nice tang to the curry. You might also like Mutton Korma Shalgam Gosht
Punjabi Mutton Curry Recipe
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