Bihari Style Mutton Curry - Spicy, rustic and full of flavour!
Slow cooked mutton in rich masala that hits all the right notes. Perfect for weekend indulgence!!
Bihari Style Mutton Curry recipe after making it once, you will never stop yourself from making it again and again! This simple and flavourful recipe will definitely be one of your favourites too!
When you feel cooking something new in the kitchen that gives you much needed happiness and kick, something you will truly love and put your heart into. Standing by the hot stove, hearing the spices sizzle, getting that perfect tadka aroma, searing the beautiful portion of meat, watching it transform into that beautiful delicious gravy which tantalizes your tastebuds, I think that will be your happy spot. Basking in the joy of creating something wonderful is a weekend well done.
You will see that the mutton will cook till tender and surprisingly the mutton will fall off the bones by the end of the hour.
Remember patience is the key to making a perfect Bihari Mutton Masala. So you have to diligently keep a watch on the mutton and keep stirring the mutton every 10-15 minutes for a uniform cook on the meat. After an hour you will see oil has separated and floated on top. With a fork check the doneness of the mutton. If there is still some rubberiness you can keep repeating the process till the meat is done. Give everything a good stir and your are ready to serve.
Serve this with white rice or Indrayani Rice (sticky fragrant rice found in Maharashtra). Squeeze out the buttery soft garlic cloves from the bulb and enjoy it with every bite you take. It will be as divine as it sounds!
Ingredients for Bihari Mutton Masala
Steps for Bihari Mutton Masala
Bihari Mutton Masala
Ingredients
2 tablespoon Mustard Oil
2 teaspoon Kashmiri Red Chilli Powder
1/4th teaspoon Turmeric Powder
1 teaspoon Coriander Powder
Half teaspoon Cumin Powder
1/2 kg Mutton
1 teaspoon Salt
1 teaspoon Ginger Garlic Paste
1 medium Onion
4 tablespoon Curd
4 to 5 tablespoon Mustard Oil
1 Bay Leaf
3 Dried Red Chillies
1 Cinnamon Stick
2Green Cardamoms
1 Black Cardamom
3 Cloves
10 to 12 Peppercorns
1 teaspoon Cumin
2 medium Onions
2 tablespoon chopped Ginger Garlic
Half teaspoon crushed Peppercorns
1 Whole Garlic
Half cup Water
1 cup Water
Half teaspoon Garam Masala Powder
1 teaspoon Dried Fenugreek Leaves
Fresh Coriander
2 to 3 green Chillies
Steps
Take 2 tablespoon Mustard oil, add 2 tsp Kashmiri red chilli powder, 1/4th tsp turmeric powder, 1 tsp coriander powder, half tsp cumin powder mix it well and leave this spice paste for 5 minutes.
Then add 1/2 kg mutton to the spice paste, then add 1 tsp salt, 1 tsp ginger garlic paste, 1 medium sliced onion, 4 tbsp curd mix it.
Heat 4 to 5 tablespoon mustard oil in a pressure cooker, add 1 bay leaf, 3 dried red chillies, 1 cinnamon stick, 2 green cardamoms, 1 black cardamom, 3 cloves, 10 to 12 peppercorns, 1 tsp cumin and sauté for half a minute on low flame then add 2 medium sliced onions, fry the onions till golden in colour and then add the marinated mutton, 2 tbsp chopped ginger garlic, half tsp crushed peppercorns, 1 whole garlic.
Stir fry the mutton on medium to high flame for 10 minutes, then add half cup water and cover the lid of the cooker, cook till mutton is tender.
Then check the mutton fry for a minute on high flame, then add 1 cup water. You can add more or less water as per your choice to make the gravy.
Then add half tsp garam masala powder, 1 tsp dried fenugreek leaves, some fresh chopped coriander leaves, 2 to 3 green chillies mix it well. Cover it and cook on low flame for 10 minutes till oil floats on top.
Do not pressure cook it just cover it with the lid without the whistle and cook it for 10 minutes.
Your Bihari Mutton Masala is ready to serve.
Serve it with Paratha, Roti, Naan or Rice.
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Tips *While you can marinate the mutton for an hour to make this delicious curry, if you want a richer, more flavourful curry with tender mutton, marinate it overnight (or 7-8 hours) in the refrigerator. *Add water as needed if the curry is too dense for your liking. * If you have time you can cook it in a pot or a vessel instead of pressure cooker that will enhance the taste of the mutton to a great extent.
