Get your spice on with this mutton curry recipe

From the fiery heat of red chili powder to the subtle sweetness of cinnamon, every ingredient in this mutton curry dish plays a vital role in creating a complex and satisfying flavour profile.

Whether you prefer your curry hot and spicy or milder and more fragrant, this dish that can be customised to suit your individual tastes.

Recipe compliments of Instant Pot.

Ingredients

• 1kg mutton pieces
• 2 onions
• 3 tbsp Ghee
• 1 tsp whole jeera
• 1 cinnamon stick
• 1 slit green chilli
• 3 cloves
• 1 tsp cracked black pepper
• 4 chopped tomatoes
• 1 tsp dhana jeero
• 1 tbsp ginger garlic masala
• 1 tsp crushed ginger
• 2 tbsp vinegar
• 1 tbsp Tomato paste
• Pinch of sugar
• Pinch of mustard powder
• 1-2 tsp red chilli powder
• 1 tsp nihari spice
• Salt
• Half tsp turmeric

Method

1. Blend 2 onions with 60ml water in a blender.
2. In your Instant Pot Sauté on medium heat: Ghee, jeera, cinnamon stick, slit green chilli and cloves.
3. Add your onions and cook until translucent or lightly browned.
4. Add 1kg mutton pieces, season with salt and black pepper and Sauté on high.
5. Add water and pressure cook for 7 minutes, allow natural pressure release.
6. In your blender add, chopped tomatoes, dhana jeero, turmeric, ginger garlic masala, crushed ginger, vinegar, tomato paste, red chilli powder, pinch of sugar, salt and mustard powder. Once done, add to the pot, 4-5 peeled and quartered potatoes and salt to taste.
7. Add a bit more water and pressure cook again for 6 minutes and force release pressure, sauté with the lid open if you want the water to reduce more.
8. Garnish with coriander and serve with rice or naan.

(This article was supplied by Get It Magazine)