Coimbatore to Srinagar - Ninth Stop - Pathankot - Punjabi Mutton Curry

This virtual journey continued to its ninth stop in Pathankot, Punjab. If the recipes look familiar to US Indian restaurant eaters, it is because most of the food available in most Indian restaurants is from this Indian state - Punjab. The restaurants always mix it up a bit but adding a lot of butter, cream and stuff which makes it a lot richer than the way most people cook on an every body basis.

This Punjabi mutton curry made just the perfect meal for a Sunday. Delectable and a nap is called for after enjoying it. Pretty easy to make. Depending on the quality of the goat meat, cook the goat before proceeding with the recipe. If the goat is delicate and cooks easily, proceed with precooking.
The recipe is based off of this recipe, link here.

Mutton pieces mixed with turmeric powder. Cooked curry.

Punjabi Mutton Curry
Preparation Time:20 minutes
Cooking Time:30 minutes
Ingredients

1. 2 lbs Mutton Curry (used rib meat cut into riblets)
2. 2 cups of chopped onion
3. 4 garlic cloves grated or chopped fine
4. 2 tbsp coriander powder
5. 2 inch piece of ginger grated
6. 1 cup of tomatoes chopped
7. 1/2 cup of yogurt
8. 2 tbsp corianader powder
9. 1/2 tbsp chili powder
Whole Spices
10. 1/2 tsp pepper corns
11. a small piece of cinnamon
12. few cloves
13. a couple of cardamoms
14. 1 tbsp oil
15. 1 tsp garam masala
16. salt to taste

Method

1. Take the mutton in a pressure and cook for 4-6 sounds. You can skip this step and cook the mutton on the stove top if you like or pressure after all the spices and onion have been sauteed.
2. In a pressure cooker heat oil and when hot add the spices followed by the onions. Let the onions get nice and brown.
3. Next add the grated ginger and garlic and saute till the raw smell is gone. Do this on low heat so as not to burn the ginger.
4. Now add in the coriander powder and chili powder and mix it well.
5. Add the tomatoes and cook till it is mushy and the oil separats from the mixture.
6. Add teh cooked mutton pieces into the masala mixture and cook for 3-4 minutes till it is well coated.
7. Reduce the heat whisk the yogurt to smooth and add to the mutton along with salt and cook for another 5-10 minutes. If you did not precook the mutton, you have to cook the mutton for 25 minutes or so for it to be well cooked.
8. Add the garam masala powder and coriande leaves and turn off the heat.

Serve with naan or rice. Tastes so good.

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