Himachali Pahadi Mutton Recipe
Experience the rich, bold flavors of Himachal Pradesh with this traditional Himachali Pahadi Mutton recipe. A perfect blend of spices and tender mutton, this dish brings the essence of the Himalayan region straight to your plate. Served with warm naan or tawa paratha, it’s a hearty meal that’s sure to impress your family and friends. Prepare this delicious mutton curry for a weekend feast and let the magic of the Pahadi flavors elevate your dining experience!
Ingredients & Nutritional Information
| Ingredients | Quantity |
|---|---|
| Mutton (with bone) | 500 grams |
| Bay leaf (tej patta) | 1 |
| Black cardamom (badi elaichi) | 1 |
| Cardamom pods (elaichi) | 2 |
| Cloves (laung) | 3 |
| Ginger (chopped) | 1 inch piece |
| Garlic (chopped) | 4 cloves |
| Onions (chopped) | 2 |
| Tomatoes (chopped) | 2 |
| Curd (yogurt/dahi) | 1/2 cup |
| Green chillies (slit) | 1 |
| Turmeric powder (haldi) | 1/4 teaspoon |
| Garam masala powder | 1 teaspoon |
| Coriander powder (dhania) | 2 teaspoons |
| Salt | To taste |
| Sunflower oil | For cooking |
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 430 kcal |
| Protein | 29 grams |
| Fat | 30 grams |
| Carbohydrates | 10 grams |
| Fiber | 2 grams |
| Sodium | 320 mg |
| Cholesterol | 95 mg |
Preparation Time
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
Servings
- Serves: 4
Cuisine
- Himachal
Course
- Lunch
Diet
- Non-Vegetarian
Instructions
Follow these detailed steps to create your very own Himachali Pahadi Mutton dish, packed with the authentic flavors of the hills!
| Step | Instructions |
|---|---|
| Step 1: Marinate the Mutton | In a large bowl, marinate the 500 grams of mutton pieces with 1/2 cup curd (yogurt). Mix well and set aside for at least 1 hour. This marination process tenderizes the meat and allows the flavors to seep into the mutton. |
| Step 2: Sauté the Whole Spices | Heat a pressure cooker over medium heat and add 2 tablespoons of sunflower oil. Once the oil is hot, toss in 1 bay leaf, 1 black cardamom, 2 cardamom pods, and 3 cloves. Let them roast for a few seconds until fragrant. The spices infuse the oil with their aromatic essence, which will flavor the dish. |
| Step 3: Add Ginger and Garlic | Add 1 inch of chopped ginger and 4 cloves of chopped garlic to the cooker. Sauté until they soften and turn golden brown. This step enhances the base flavors of the curry. |
| Step 4: Cook the Onions | Add the 2 chopped onions and sauté them until they turn translucent. Stir occasionally to ensure even cooking and prevent burning. The onions will add sweetness and depth to the curry. |
| Step 5: Add the Marinated Mutton and Tomatoes | Once the onions are ready, add the marinated mutton along with the remaining curd into the pressure cooker. Toss in the 2 chopped tomatoes as well. Stir everything together to combine the flavors. You will notice that the curd will start to curdle slightly, but this is perfectly normal and adds texture to the curry. |
| Step 6: Add the Dry Spices | Next, sprinkle in 2 teaspoons of coriander powder, 1 teaspoon of garam masala powder, and 1/4 teaspoon of turmeric powder. Stir well to coat the mutton with the spices. Season with salt to taste. These spices are what give the dish its signature warmth and earthy flavor. |
| Step 7: Pressure Cook the Mutton | Close the lid of the pressure cooker and cook the mutton for 6 whistles on medium heat. This step is crucial for tenderizing the mutton and ensuring the flavors meld beautifully together. After 6 whistles, turn off the heat and let the pressure release naturally. |
| Step 8: Final Adjustments | Once the pressure has released, open the cooker and give the curry a gentle stir. If you prefer a thicker gravy, you can cook the mutton on low heat for an additional 5-10 minutes without the lid, allowing the excess liquid to evaporate. |
| Step 9: Serve and Enjoy | Your Himachali Pahadi Mutton is now ready to serve! Garnish with fresh coriander leaves (optional) and serve hot alongside Whole Wheat Palak Naan or plain tawa paratha. The tender mutton paired with the rich, aromatic gravy makes for an unforgettable meal. |
Cooking Tips
- Marination: Allowing the mutton to marinate for at least an hour is essential to enhance the flavor and tenderness of the meat. If time permits, marinate for even longer (up to 4 hours) for best results.
- Adjust Spice Level: You can adjust the heat level of the dish by adding or reducing the number of green chilies. If you prefer it spicier, you can also add a pinch of red chili powder during the cooking process.
- Consistency: For a thicker gravy, reduce the amount of water used or cook the curry uncovered for an additional few minutes after the pressure cooking is complete.
- Alternative Cooking Methods: If you don’t have a pressure cooker, you can cook the mutton in a deep pan with a tight-fitting lid. This method will take longer (approximately 1.5 to 2 hours) but will yield equally delicious results.
Serving Suggestions
This flavorful Himachali Pahadi Mutton pairs wonderfully with a variety of Indian flatbreads. Try serving it with:
- Whole Wheat Palak Naan: The subtle flavors of spinach in the naan complement the spicy, rich mutton curry.
- Tawa Paratha: A simple and classic accompaniment, perfect for soaking up the luscious gravy.
- Jeera Rice: If you prefer rice over bread, fragrant cumin rice (jeera rice) is an excellent option that balances the bold flavors of the curry.
For an authentic Himachali dining experience, accompany the meal with a light cucumber raita and a side of fresh salad.
Storage & Reheating Tips
- Storage: Leftover mutton curry can be stored in an airtight container in the refrigerator for up to 2 days.
- Reheating: Reheat in a pan on the stove over medium heat, adding a splash of water to adjust the consistency. Stir occasionally to prevent sticking.
- Freezing: The curry can also be frozen for up to 1 month. Thaw in the refrigerator overnight before reheating.
Final Thoughts
The Himachali Pahadi Mutton is a dish that offers a glimpse into the rustic yet delicious cuisine of the Himalayan region. The spices, the tender mutton, and the rich, yogurt-based gravy make it a perfect choice for a cozy weekend lunch or a festive gathering. Whether you’re look
