Step-by-Step Guide to Make Gordon Ramsay 30-minute Restaurant Style North Indian Mutton Curry

Hello everybody, I hope you are having an amazing day today. Today, we’re going to make a special dish, 30-minute restaurant style north indian mutton curry. It is one of my favorites. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

30-minute Restaurant Style North Indian Mutton Curry is one of the most popular of recent trending foods in the world. It’s appreciated by millions daily. It is simple, it is fast, it tastes delicious. 30-minute Restaurant Style North Indian Mutton Curry is something which I’ve loved my entire life. They are fine and they look fantastic.

To get started with this particular recipe, we must prepare a few components. You can have 30-minute restaurant style north indian mutton curry using 24 ingredients and 3 steps. Here is how you can achieve it.

The ingredients needed to make 30-minute Restaurant Style North Indian Mutton Curry:

1. Take 1 kg Mutton
2. Take 1 Tsp Whole Peppercorns
3. Take 3 Cup Red Onions, chopped
4. Make ready 3 Green chilli, slit lengthwise
5. Take 2 Sprigs Curry Leaf
6. Get 1 1/2 Tablespoon Ginger, grated
7. Take 1 1/2 Tablespoon Garlic, grated
8. Prepare 1 Tablespoon White Vinegar
9. Get 1 Tomato, diced
10. Get 1 Potato, diced
11. Make ready 1/2 Tsp Turmeric powder
12. Make ready To Roast Spices:
13. Get 5 Tsp Red Kashmiri chilli powder
14. Take 4 Tsp Coriander powder
15. Prepare 1/4 Tsp Fennel powder
16. Prepare 1/2 Tsp Cumin powder
17. Take 1 Tsp Garam Masala
18. Get 1 1/2 Tsp Pepper powder
19. Make ready For Tadka/Seasoning:
20. Prepare 3 Shallot, finely sliced
21. Make ready 2 Sprigs Curry Leaves
22. Get 1/8 Tsp Roasted Fenugreek powder(Uluva podi)
23. Get to Taste Salt
24. Make ready as needed Coconut oil

Instructions to make 30-minute Restaurant Style North Indian Mutton Curry:

1. In a pressure cooker, heat coconut oil and add the black peppercorns and sauté for a few seconds. Add green chilli, curry leaves, red onion, turmeric powder, ginger and garlic, and sauté until the onion turn golden brown. Add tomatoes, potatoes, mutton, vinegar, and salt. Cover the pressure cooker and cook until 6 whistles on medium low.
2. While the mutton is cooking, take a small cast iron skillet and add all the ingredients under the ‘Dry Roast Spices’ and sauté until the spices give out an aroma but be careful not to burn it. Once the pressure in the cooker dies down, open the lid and add the roasted spices to the cooked mutton.
3. Add water to bring the curry to desired consistency and season with salt if necessary. Bring the curry to a boil. Meanwhile for the tadka/seasoning, take a skillet and add some coconut oil, shallots and curry leaves and saute until the shallots and golden brown. Add fenugreek (uluva) powder and saute it for a few seconds. Add this to the mutton curry and give it a stir. Enjoy with Rice or Roti and Raita.

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