A block bowl filled with Punjabi mutton curry with a bowl of rice, raita and poppadoms

Punjabi mutton curry

Name: Punjabi mutton curry
Prep time: 10 min
Cook time: 2 h
Total time: 2 h 10 min
Yield: 4
Cuisine: Indian
Ingredients: 500g mutton cut into chunks; 5tbsp ghee; 4 whole cloves; 8 whole black peppercorns; 5 green cardamom pods; 1 cinnamon stick; 3 large onions thinly sliced; 2tsp ginger paste; 2tsp garlic paste; 2tbsp ground coriander; 2tsp red chilli powder; ½tsp ground turmeric; 3 tomatoes finely chopped; 125g full-fat natural yogurt; coriander leaves roughly chopped, plus extra to serve; 1tsp garam masala; rice or naans to serve

Zorawar Kalra

Published: November 4, 2022 at 11:57 AM

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Serves 4

Easy

Prep: 10 mins

Cook: 2 hrs

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This recipe is the ultimate comfort dish of chef Zorawar Kalra of the Farzi Café. It's more akin to a stew in some ways, packed with gentle, warming spice

Gluten free

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Try this Punjabi mutton curry from chef Zorawar Kalra, then check out our tarka dhal, slow-cooked mutton curry, Rajasthani lamb curry and plenty of Indian curry recipes.

Zorawar says: "Belonging to a Punjabi family, homemade goat curry and rice was always the highlight for Sundays. It was a meal that, when growing up, we always looked forward to. Surprisingly, even now, after having visited so many restaurants around the world and eaten so many different cuisines, this is the very definition of comfort for me. It’s not overly spiced but a very comforting curry that’s more like a stew with a thinner consistency. It’s perfect served with homemade raita and pickles. Passed on from generation to generation, even my children find it extremely comforting. Whenever we have a hard time getting them to eat food, this is the one thing we know they will consider eating if served."

Ingredients

Nutrition

500g mutton

cut into chunks
5tbsp ghee
4 whole cloves
8 whole black peppercorns
5 green cardamom pods
1 cinnamon stick
3 large onions

thinly sliced
2tsp ginger paste
2tsp garlic paste
2tbsp ground coriander
2tsp red chilli powder
½tsp ground turmeric
3 tomatoes

finely chopped
125g full-fat natural yogurt
coriander leaves

roughly chopped, plus extra to serve
1tsp garam masala
rice or naans

to serve

Nutrition: Per serving

kcal591
fat42.8g
saturates22.3g
carbs19.7g
sugars15.7g
fibre7.4g
protein28.1g
salt0.5g

Method

step 1

Rinse the mutton pieces. Melt the ghee in a large pan over a medium heat, then toast the whole spices for 1 min until fragrant. Add the onions and a large pinch of salt, and fry for 10-12 mins or until the onions are light brown. Add the ginger and garlic pastes, and continue to cook for 2-3 mins or until fragrant.
step 2

Add the ground coriander, chilli and turmeric, and mix well. Stir in the tomatoes and cook for 5-7 mins or until the oil has separated from the masala in the pan.
step 3

Add the mutton pieces and stir to combine, ensuring they’re evenly coated in the masala mixture. Pour in the yogurt and mix well. Cook for 4-5 mins, then stir in 300ml of water. Taste for seasoning. Add the chopped coriander leaves and garam masala. Stir, then cover, reduce the heat to low and cook for 1 hr 30 mins or until the mutton is cooked through and tender throughout. Serve hot, garnished with the remaining coriander, with rice or naans on the side.

Discover more Indian-inspired curry ideas

Authors

Zorawar Kalra

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