Authentic Lucknowi Mutton Curry Recipe | Step-by-Step photo
If you are a mutton lover and want to cook something that is not only tasty but also has a royal touch, then this Lucknowi mutton curry recipe is perfect for you.
This is an absolutely delicious dish that comes from the famous Awadhi kitchens of Lucknow, and its gravy tastes quite similar to mutton korma.
I have made this mutton curry in a pressure cooker, but you can also prepare it in a handi or pot if you wish.
Try My other recipe also:
Authentic Lucknowi Mutton Curry Recipe | Step-by-Step photo
Ingredients
How to make Lucknowi mutton curry ( Step by step photo)
To make Lucknowi mutton curry, first heat 2 tablespoons of oil and 2 tablespoons of ghee in a pressure cooker until hot.
Once the oil is hot, add a few whole spices like two small pieces of cinnamon, 2–3 black peppercorns, and 2–3 cloves, and sauté them for a few seconds.
Now add two medium-sized onions, sliced, and cook them until they turn light golden.
Once the onions are light golden, add 300 grams of mutton to the cooker and cook it on high flame for 3–4 minutes so that the water from the mutton dries up and the mutton gets a light brown color.
For this lucknowi mutton curry, I have taken some spices in a bowl:
- 1 tablespoon red chili powder,
- 1 tablespoon coriander powder,
- 1 tablespoon cumin powder,
- ½ teaspoon Kashmiri red chili,
- ¼ teaspoon turmeric powder,
- 1 tablespoon ginger-garlic paste,
- and ½ teaspoon mutton masala.
Mutton masala is optional—if you don’t have it, you can skip it, or if you want to use it, go for any good brand you like.
Now add ¼ cup of yogurt to these spices and mix them well together.
Once the mutton turns golden, add this yogurt and spice mix to the cooker and give everything a good mix.
Now add salt to taste and cook the masala on medium flame until the oil starts separating on the surface and the masala becomes aromatic.
Once the masala is nicely cooked, add 1.5 cups of water and mix well.
Close the lid of the pressure cooker and cook on high flame until you get 4 whistles. Then lower the flame and let it cook for another 15–20 minutes.
On low heat, it will cook slowly, the gravy will thicken gradually, and the taste will deepen.
Now turn off the heat and let the pressure cooker cool down to room temperature. Once the pressure releases naturally, open the lid and check if the mutton has softened.
If the mutton isn’t tender yet, cook it for a little longer.
Once the mutton is soft and cooked, add finely chopped coriander, 2–3 green chilies, ¼ teaspoon garam masala, and a few curry leaves, and mix well.
Cover it again and let it cook on low flame for 2 minutes.
When your Lucknowi mutton curry is ready, serve it hot with roti, paratha, or rice.
Tips to make perfect Lucknowi Mutton Curry
1- Use bone-in mutton such as shank, raan, or shoulder cut, as it brings a rich flavour to the gravy.
Always use fresh mutton, or if you are using frozen mutton, make sure it is not older than 1–2 days, as frozen mutton can lose its softness and the taste can deteriorate.
If you are using frozen mutton, marinate it with yogurt, salt,-garlic paste, and lemon juice for at least half an hour. This will help the mutton become soft and juicy when cooked.
2- Fry the onions until they turn light golden; do not let them become too dark brown, as it will give a sweet and deep flavour to the gravy.
If you want to get the gravy texture right, lightly mash the onions after frying before adding other ingredients.
3- Sauté the spices properly until the oil separates on the surface; this will enhance both the aroma and taste of your mutton curry. If you feel the spices are sticking or burning, add a little water and continue sautéing.
4- To make a shahi (royal) mutton curry, be mindful of the water quantity. If you want a thinner gravy, add 2 cups of water, and if you want a thicker gravy, add 1 to 1.5 cups of water.
5-Try to cook the mutton on low flame, as it helps the mutton become soft and juicy while enhancing its taste.
6- In the end, add fresh coriander, green chilies, and garam masala, and let it simmer on low heat. If you want to make the mutton curry even tastier, you can add a few drops of kewra water or saffron milk.
7- Serve it hot with rumali roti, tandoori roti, rice, or even simple homemade roti.
