Pakistani Mutton Masala Curry is various spices mixed in together with homemade tomato and green pepper puree. Its unique taste and flavor envelopes your tastebuds differently than any other South Asian curry!
WHAT IS MUTTON MASALA CURRY?
Pakistani Mutton Masala Curry is a mouthwatering blend of spices mixed in with tomato puree. It's a South Asian dish that is usually served in dhabas (roadside shacks) around Pakistan. Unlike other popular Pakistani recipes, this dish is a hidden gem.
HOW LONG DOES IT TAKE TO COOK THE MEAT IN THE INSTANT POT?
It takes 10 minutes in the Instant pot to cook mutton.
CAN TOMATO PUREE BE MADE BEFOREHAND?
NO!, because it will loose its color.
- Mutton goat- bakray ka gosht
- Ginger garlic paste adrak aur lesun ka paste
- Lemon juice- lemo ka rus
- Yogurt- dahi
- Salt- namak
- Water- pani
Mutton Masala Curry
- Olive oil- tal
- Bay leaves- tez patta
- Green cardamom- hari elachi
- Black cardamom- kali elachi
- Black peppercorns- sabud kali mirch
- Cloves - long
- Cinnamon stick - dal chini
- Onion- pyaz
- Ginger garlic paste - adrak lesun ka paste
- Turmeric powder - haldi
- Red chili powder - lal mirch powder
- Coriander powder - danya powder
- Cumin powder - zeera powder
- Tomato paste - tamatar ka paste
- Garam masala powder - garam masala powder
- Salt - namak
- Tomatoes - tamatar
- Green peppers - hari mirchi
- Cilantro (chopped) - danya
- Ginger - adrak
HOW TO MAKE MUTTON MASLA CURRY?
WHAT TO SERVE THIS WITH?
- Naan/Chapati - Traditionally, served with naan, but naan is personally too heavy for me so I prefer chapati/roti. (My chapati recipe is coming up soon.)
WHAT TO PAIR THIS UP?
On a casual weeknight, Mutton Masala Curry is a star itself. However, when hosting a Dawat (party) I personally like to pair Instant Pot Mutton Biryani, Authentic Pakistani Mutton/Goat Karahi (Karahi Gosht), and Pakistani Mutton Korma (Qorma). Don't forget to make my famous Cilantro Tomato Yogurt Raita.
Let's Make Pakistani Mutton Masala Curry!!!
Pakistani Mutton Masala Curry
- Instant Pot
- ⅓ cup olive oil tal
- 2 bay leaves tez patta
- 5 green cardamom hari elachi
- 2 black cardamom kali elachi
- 6 black peppercorns kali mirch
- 4 cloves long
- ½ cinnamon stick dal chini
- 1 medium onion pyaz
- 2 tbsp ginger garlic paste adrak lesun ka paste
- ½ tsp tumeric powder haldi
- ½ tsp red chili powder lal mirchi powder
- 1 tbsp coriander powder peesa hula danya
- ½ tsp cumin powder peesa hua zeera
- 1 tbsp tomato paste tematar ka paste
- ½ tsp garam masala powder peesa huwa garam masala
- ½ tsp salt namak
- 3 tomatoes tematar
- 3 green peppers hari mirchi
- 2 tbsp cilantro (chopped) danya
- 1 inch ginger (julienne) adak
- In a bowl, add meat, yogurt, lemon juice, ginger garlic paste, salt, and mix well, let it marinate for 10 minute.
- Transfer the bowl mixture in the Instant Pot.
- Now add water.
- Seal it and pressure it for 11 minute.
- Vent it then keep it aside.
- In a wok, on medium heat, lightly dry roast the bay leaves, black cardamom, green cardamom, black peppercorns, cinnamon stick, and cloves.
- Add oil to the wok with that has the dry roasted ingredients.
- Let the oil heat up.
- Add onion and sauté it until its brown.
- Now add ginger garlic paste and mix it together for 30 seconds.
- Next add red chili powder, coriander powder, turmeric powder, salt, and cumin powder.
- Transfer the mixture from the Instant pot to the wok and mix well.
- Now mix in half of cilantro and half ginger that you already cut.
- Cut the tomatoes in half, add them to the blender and also green pepper.
- Blend until everything is smooth.
Now back to the Curry
- Now add the tomato puree and tomato paste.
- Now let it cook on low for 5 min with the lid cover.
- Sprinkle garam masala and garnish with cilantro.