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Dhaba style Rustic Mutton curry Recipe

Recipe By Ira Prakash

This is a flavourful  and easy mutton curry. Dhaba style dishes are quick and easy to prepare and very rustic. No fancy ingredients  used to make this curry but is so so delicious! It uses fresh spices, yogurt and is cooked in mustard oil or ghee to bring out the rustic taste!

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Non Vegdiet
1hr 30minstotal
1hr 30m.total
Dhaba style Rustic Mutton curry
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Ingredients for Dhaba style Rustic Mutton curry Recipe

  • 0.13 kg Mutton
  • 0.13 cup Strained curd
  • 1/2 tsp ginger garlic paste( freshly made)
  • 1/2 Pieces Big onions finely chopped
  • 1/4 Pieces Medium onion finely sliced
  • 3/4 Pieces large tomatoes grated
  • 1/2 Pieces Finely chopped green chilies
  • 1 tbsp mustard oil
  • 1/4 tsp Kashmiri red chilli powder
  • 1/4 tbsp 1 tbsp
  • 1/4 tsp Cumin seeds
  • 0.13 tsp Fennel powder
  • 0.13 tsp Turmeric/ haldi
  • 3/4 Pieces Bay leaves
  • 1/2 Pieces dry whole red chilies
  • 1.25 g reen Cardamom
  • 1/2 Pieces black cardamom
  • 1.25 Pieces Clove
  • 1/4 inch Cinnamon stick
  • 1.50 Pieces black pepper corns
  • 1/4 tbsp Crushed kasuri methi
  • 0.13 tsp Roasted jeera powder
  • 0.13 tsp Garam masala powder
  • 1/4 tsp Meat masala

Directions: Dhaba Style Rustic Mutton Curry Recipe

  • STEP 1.Wash the mutton pieces and drain excess water.
  • STEP 2.* Apply ginger garlic paste and curd to coat the mutton pieces well and keep aside for atleast 30 min.
  • STEP 3.* Heat a thick bottomed vessel or preferably a pressure cooker, add ghee and oil followed by bay leaves, red chilies, cinnamon stick, cloves and both cardamom pods. Saute for 2 to 3 minutes.
  • STEP 4.* Add the chopped onions  & green chilies and saute on medium heat till they  turn light golden brown. Add 2-3 tbsp water if onions stick to the bottom of the cooker.
  • STEP 5.* Now add the dry masalas and saute for a minute or 2. ( Important step to bring out the colour).
  • STEP 6.* Add the marinated mutton and mix well on high flame stirring continuously till mutton pieces turn opaque & the curd is incorporated ; next cook for 8-10 minutes on medium to high. Then add the grated tomatoes, salt(adding now retains the juiciness of the mutton pieces) & mix well ; simmer & keep bhunoing for 10-15 minutes till the oil surfaces and most of the moisture dries up.
  • STEP 7.* Add around 2 cups water and cover the pressure cooker lid and cook on med high flame for 2-3 whistles or until done .
  • STEP 8.* Once done let it release the pressure on its own and open the lid ; add the meat masala powder, kasuri methi, roasted jeera powder, garam masala powder and mix .
  • STEP 9.* Add chopped coriander leaves.
  • STEP 10.* Garnish with green chilies & ginger juliennes.
  • STEP 11.* Serve with Naan/Pulao or Paratha !
Nutrition
value
378
calories per serving
28 g Fat23 g Protein8 g Carbs4 g FiberOther

Current Totals

  • Fat
    28g
  • Protein
    23g
  • Carbs
    8g
  • Fiber
    4g

MacroNutrients

  • Carbs
    8g
  • Protein
    23g
  • Fiber
    4g

Fats

  • Fat
    28g

Vitamins & Minerals

  • Calcium
    137mg
  • Iron
    4mg
  • Vitamin A
    692mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    7mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    22mcg
  • Vitamin B12
    3mcg
  • Vitamin C
    11mg
  • Vitamin E
    < 1mg
  • Copper
    < 1mcg
  • Magnesium
    62mg
  • Manganese
    1mg
  • Phosphorus
    236mg
  • Selenium
    4mcg
  • Zinc
    5mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Ira Prakash