A traditional Amritsari mutton curry, fashioned with the conveniences of fast city life, cutting down on cook time but retaining the bold flavours of whole garam masala, caramelised onion and tender meat. More on the origins of this recipe here.
Recipe: Srishti Behl Arya's Amritsari Mutton Curry
300 g onion
1 kg mutton
200 g tomato
50 g ginger
6-8 green chilli
50 g garlic
100 g oil
1/2 bunch coriander
2 tbsp salt, or to taste
1/2 tsp turmeric
1 tsp Kashmiri chilli powder
For Garam Masala
1 tbsp akka jeera
t tsp kali mirch
1 bada elaichi
1 petal star anise
1-inch stick cinnamon
1 tbsp jeera
Hand-pound the ingredients for garam masala. Alternatively, run them in the mixer.
To the mixer, add the ginger, garlic, coriander (setting aside a few sprigs for garnish) , green chilli and tomato along with the garam masala.
In a wok, heat the oil until it shimmers. On high flame, add in the onions and fry till brown.
Add in the ingredients from the mixer with salt, turmeric and chilli powder, and sauté for 10 minutes.
Now, add the mutton.
Cook for 15-20 minutes on a low flame, roasting slowly until the oil separates.
Next, pressure cook for 3 whistles.
Release the steam, open the cooker, and garnish with coriander before serving.
Best enjoyed with pav, freshly sliced onions and wedges of lime.
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