For the Marinade

1. 500g Mutton

2. ½ cup Curd

3. 1 tbsp Ginger Garlic Paste

4. 1 tsp Salt

5. 1 tsp Black Pepper Powder

6. 1 tbsp Red Chilli Powder

7. 1 tbsp Lemon Juice

For the Curry

1. 2 tbsp Oil

2. 1 tbsp Ghee

3. 1 Black Cardamom

4. 3 Green Cardamoms

5. 1-inch Cinnamon Stick

6. 1 Bay Leaf

7. 2 Large Onions, sliced

8. 1 tbsp Ginger Garlic Paste

9. 1 tbsp Red Chilli Powder

10. 1 tsp Garam Masala

11. ¼ cup Water

For Garnish

1. 1-inch Ginger, julienned

2. 2 Green Chillies, slit

What Is So Special About Hyderabadi Style Mutton Curry?

The yoghurt marinade tenderises the mutton while the caramelised onions and whole spices build a rich, flavourful gravy. Pressure cooking locks in all the flavours and ensures perfectly tender meat every time.

Quick and Easy Hyderabadi Style Mutton Curry:

Although it tastes like it's been slow-cooked for hours, the pressure cooker makes this curry easy to prepare while delivering a rich and authentic flavour.

How to Make Hyderabadi Style Mutton Curry

Step 1: Marinate the Mutton

1. In a mixing bowl, combine the curd, salt, ginger garlic paste, black pepper, red chilli powder, and lemon juice.

2. Add the mutton and mix until every piece is well coated.

3. Marinate for at least 30 minutes.

Step 2: Prepare the Base

1. Heat the oil and ghee in a pressure cooker.

2. Add the black cardamom, green cardamoms, cinnamon stick, and bay leaf.

3. Sauté for a few seconds until fragrant.

Step 3: Cook the Onions

1. Add the sliced onions.

2. Cook until deep golden brown.

3. Add the ginger garlic paste and cook until the raw smell disappears.

Step 4: Add the Spices

1. Add the red chilli powder and garam masala.

2. Pour in the water.

3. Cook for 1–2 minutes until the spices are well roasted.

Step 5: Add the Marinated Mutton

1. Add the marinated mutton along with any remaining marinade.

2. Stir well for 5–6 minutes, coating the mutton in the masala.

Step 6: Pressure Cook

1. Close the pressure cooker with the lid.

2. Cook for 1 whistle on high heat.

3. Reduce the heat and cook for 2 whistles on low flame.

4. Allow the pressure to release naturally before opening.

Step 7: Garnish and Serve

1. Garnish with julienned ginger and slit green chillies.

2. Serve hot with naan, roti, paratha, or steamed rice.

Expert Tips

1. Marinate the mutton for at least 30 minutes for maximum flavour.

2. Brown the onions well to create a rich gravy.

3. Roast the powdered spices before adding the mutton.

4. Allow the pressure to release naturally for tender meat.

5. Rest the curry for 10 minutes before serving for even better flavour.

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