Name: Lahori Mutton Curry recipe by Bethica Das at BetterButter
Prep time: 1440 min
Cook time: 25 min
Total time: 1465 min
Yield: 4
Ingredients: 500 gms mutton with bones, cut into desired size; salt to taste; 1 tbsp. ginger-garlic paste; 1 tsp. raw papaya paste; 1 tbsp. coriander-cumin powder; 1 tbsp. red chili powder; 1/2 tsp. turmeric powder; 2 tbsp. oil; 1" cinnamon stick; 2-3 green cardamoms; 4-5 cloves; 1 tsp. garlic, chopped; 2 onions, chopped; 1 tomato, chopped; 1 tsp. tomato paste; 1 tbsp. fried cashew powder / paste; 1 tbsp. fried onion powder / paste; 1/2 cup yoghurt; 1-2 tsp, ghee; 1/2 tsp. garam masala powder; 1 tsp. crushed kasuri methi; pinch of nutmeg powder; pinch of mace powder; 3 whole dry red chilies; few onion rings to garnisb (opt)

ABOUT Lahori Mutton Curry RECIPE

Here is a delicious weekend lunch / dinner menu of Lahori Mutton Curry that is perfect with any type of Indian bread or rice. This is a very popular Pakistani recipe very much served now-a-days in most of the restaurants. Now you can very well prepare it in your kitchen.

Ingredients Serving: 4

500 gms mutton with bones, cut into desired size
salt to taste
1 tbsp. ginger-garlic paste
1 tsp. raw papaya paste
1 tbsp. coriander-cumin powder
1 tbsp. red chili powder
1/2 tsp. turmeric powder
2 tbsp. oil
1" cinnamon stick
2-3 green cardamoms
4-5 cloves
1 tsp. garlic, chopped
2 onions, chopped
1 tomato, chopped
1 tsp. tomato paste
1 tbsp. fried cashew powder / paste
1 tbsp. fried onion powder / paste
1/2 cup yoghurt
1-2 tsp, ghee
1/2 tsp. garam masala powder
1 tsp. crushed kasuri methi
pinch of nutmeg powder
pinch of mace powder
3 whole dry red chilies
few onion rings to garnisb (opt)

Instructions

Marinate the mutton with 1/2 tsp. salt, ginger-garlic paste, raw papaya paste, turmeric powder, red chili powder, turmeric powder and coriander- cumin powder overnight.
Heat oil in a pan and temper with cinnamon, cardamoms and cloves. Saute for a few seconds.
Then add the garlic ad fry till light brown.
Now add the onion and continue to fry till light golden in colour.
Add the tomatoes and the tomato paste. Saute well till it is mashed.
Add the marinated mutton,
cashew powder, fried onion powder,
yoghurt and
ghee one after the other. Mix everything well and cook on a medium flame till the moisture evaporates.
Add 1/2 cup water and remaining salt to taste.
Pressure cook for 20-25 minutes on a low flame after the first whistle.
When done, add the whole dry red chilies, garam masala powder, mace powder, nutmeg powder and kasuri methi. Mix well and bring it to boil. Switch off the flame.
Garnish with onion rings and serve with plain steamed rice, plain Biryani, jeera rice, pulao, tandori roti, rumali roti, naan or just plain chapatti.

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