Bihari Mutton Curry

It’s been sometime that we made a Mutton curry preparation. With mutton, I have a personal favorite for mutton curry- UP Mutton curry, a flavorful and zesty preparation that I often end up making each time I get mutton in my pantry.

My second favorite is from Maharashtrian cuisine-Tambda Rassa, which in terms of flavors and spice is at par with UP mutton curry. However, I was looking for a subtler option which came in form this recipe that I came across in cookbook –The Bhojpuri Kitchen by Nigam Sahay, Pallavi.

I have modified this recipe a bit to suit our tastes. It can be best relished with steamed rice and Roti. Let’s go through this recipe now.

Find other delicious mutton recipes

We will start with grinding a masala paste. In a grinder jar, add whole coriander seeds and green cardamom. Now add Green Chilies, Ginger, Garlic and Coriander Leaves. Add water and grind into a fine paste (We have used 2 tbsp Water for grinding masala paste)

Temperature of mustard oil is medium hot and now we can add mutton. Drain water completely before adding mutton pieces to oil. Sear on high heat.

We have seared meat for about 4-5 mins from all sides. Now remove seared meat from the pan.

We will use same pressure cooker. Add 2 tbsp Oil. Allow the oil to heat up. Now add Bay leaf, cumin seeds, Black Cardamom, Peppercorns and Dry red Chili. Mix well.

Now add sliced Onions. Fry until Onions turn light brown in color. Onions become brown in about 7 mins. Now add Turmeric Powder, Red Chili Powder and Coriander Powder. Add masala paste. Add some salt and Bhunao

If Masala gets dry, add water and continue to Bhunao. We have cooked masala for 10 mins. You can see Oil oozing out from the masala.

Now add Mutton pieces and mix well. Add Salt to taste and mix well. Add hot water as required

We have added about 1 1/2 Cups of hot water (just above the level of mutton). Allow it to simmer on medium heat

As gravy simmers on medium heat, add coriander leaves and mix.

Pressure cook on low-medium heat until 3 whistles. We have taken 1st whistle on medium heat. Lower the heat for remaining whistles

After 2 whistles, switch off the heat. Allow pressure to release normally

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Bihari Mutton Curry

Prep time:  15 mins

Cook time:  45 mins

Total time:  1 hour

Serves: 3-4

Ingredients

• 500 gms Mutton pieces (Goat Meat)-medium sized pieces
• 2 Large=200gms Onions (sliced lengthwise)
• 2 Bay Leaf
• 2 Dry Red Chilies
• 7-8 Black Peppercorns
• 2 Black Cardamoms
• 1 tsp Cumin Seeds
• Mustard Oil
• Salt
• ½ Cup Fresh Coriander Leaves
• 8-10 Cloves of Garlic
• 1 tbsp Whole Coriander Seeds
• 4 Green Cardamoms
• 3 Green Chilies
• 1 inch Ginger root
• 1 tsp Turmeric Powder
• 2 tbsp Red Chili Powder
• 1 tsp Coriander Powder

Instructions

1. We will start with grinding a masala paste. In a grinder jar, add whole coriander seeds and green cardamom. Now add Green Chilies,Ginger, Garlic and Coriander Leaves. Add water and grind into a fine paste (We have used 2 tbsp Water for grinding masala paste)
2. Temperature of mustard oil is medium hot and now we can add mutton. Drain water completely before adding mutton pieces to oil. Sear on high heat.
3. We have seared meat for about 4-5 mins from all sides. Now remove seared meat from the pan.
4. We will use same pressure cooker. Add 2 tbsp Oil. Allow the oil to heat up. Now add Bay leaf, cumin seeds, Black Cardamom, Peppercorns and Dry red Chili. Mix well.
5. Now add sliced Onions. Fry until Onions turn light brown in color. Onions become brown in about 7 mins. Now add Turmeric Powder, Red Chili Powder and Coriander Powder. Add masala paste. Add some salt and Bhunao
6. If Masala gets dry, add water and continue to Bhunao. We have cooked masala for 10 mins. You can see Oil oozing out from the masala.
7. Now add Mutton pieces and mix well. Add Salt to taste and mix well. Add hot water as required
8. We have added about 1½ Cups of hot water (just above the level of mutton). Allow it to simmer on medium heat
9. As gravy simmers on medium heat, add coriander leaves and mix.
10. Pressure cook on low-medium heat until 3 whistles. We have taken 1st whistle on medium heat. Lower the heat for remaining whistles
11. After 2 whistles, switch off the heat. Allow pressure to release normally
12. Bihari Mutton Curry is ready to be served. This curry can be served with steamed rice
13. Tip of the Day:
14. a) While Cooking food in Mustard Oil, heat it until smoking point. At this point turn off the heat and let the temperature drop a bit. Now, put the oil back on heat and start cooking your dish in this oil. This will enhance the flavor of your dish
15. b) Cooking in pressure cooker takes about 18-20 mins. Whereas cooking in a pan would take about 45-50 mins. Pressure cooker cuts down into cooking time substantially. So, if you have little time in hand, make use of pressure cooker
16. c) Cooking meat at high temperature is known as Searing. Searing creates a caramelized thin brown crust on meat. Searing also enhances the flavor of your dish

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