Mutton Curry With Pumpkin

Mutton Curry is a favorite dish among non-vegetarians. There are numerous ways of making delicious mutton curry in every state, or it rather I should say, every house has its own recipe for the mutton curry with their favorite spices and ingredients and the recipe has passed on from one generation to another generation. I have not always been a mutton curry fan, it’s been 2 to 2 ½ years since I started eating mutton and 1 ½ year (approx) since I started cooking it at home. I have tried the mutton curry with khada masala, basic mutton curry in IP, mutton curry with coconut, slow-cooked mutton curry etc, they all taste delicious. Do try these recipes whenever time permits. If you are a Biryani lover, then I insist you try this Mutton Biryani recipe.

I have never tried cooking mutton curry with any vegetable. So I was a bit skeptical about cooking it with pumpkin at first. But then I thought, why not? It’s me and him who is going to eat it. We will not tell anyone if that comes out a disaster. 😉

Pumpkin curry is a treat in itself that I never thought of mixing it with anything else. Cook pumpkin in any way, it tastes delicious. Growing up, I have seen my mother cooking delicious pumpkin curry during weekdays and we would enjoy this curry with piping hot roti or over a bed of steamed rice. I could eat pumpkin curry with steamed rice and mango pickle, anytime. Being married to a not-a-pumpkin curry-fan, I hardly cook. And, the peeling and chopping part of pumpkin is too difficult (quite time-taking). 😛 Though this time he ate the pumpkin curry without showing any tantrums. Still, I was left with 2cups of chopped raw pumpkin. After googling different recipes, I decided to try Mutton Curry With pumpkin. This is a great dish for non-vegetarians to try something new and to include pumpkin in your meal other than making pumpkin curry.

Cooking pumpkin and mutton takes almost the same time in a pressure cooker. So if you are using a pressure cooker add the pumpkin and mutton together. I have used my IP to cook mutton and buoyyy, it makes my job easy. Everytime the perfectly cooked meat I get. Just keep in mind that, adding pumpkin to the Mutton Curry will take the curry to a bit on the sweeter side so, adjust the heat according to your palates.

Mutton cooked with pumpkin makes a great one-pot meal, it tastes delicious, not too spicy, and it is healthy. The sweetness of pumpkin, the taste of mutton, and the flavor of spices make this curry flavorful and lip-smackingly delicious. Serve and enjoy this finger-licking Mutton Curry With Pumpkin over a bed of steamed rice or any Indian flatbread and salad on the sides.

Other mutton recipes-  mutton curry with khada masala, basic mutton curry in IP, mutton curry with coconut, Mutton Biryani.

Serves 4

Ingredients:

• 2 Lbs mutton, medium pieces
• 1 Cup pumpkin, chopped into small pieces
• 2 ½ Cup onion, thinly sliced lengthwise
• ½ Cup Tomato, roughly chopped
• 8-10 Garlic cloves, chopped
• 1-inch ginger, chopped
• 5-6 Whole dry red chilies
• 1 Cinnamon stick
• 1 ½ Tsp coriander seeds, crushed
• 1 Tsp cumin seeds
• ½ Tsp black peppercorns
• 2 Green cardamoms pods
• 2 Cloves
• 1 Bay leaf
• 1 Tbsp red chili powder or as desired
• 1 Tsp turmeric powder
• 1 Tsp meat masala
• Salt as required
• 3 Tbsp mustard oil
• 4-5 Ginger julians, for garnishing
• 2 Green chilies slit,  for garnishing
• Coriander leaves, for garnishing

Learn Step By Step Recipe With Pictures For Mutton Curry With Pumpkin

Recipe:

Step 1- Marinate mutton with red chili powder, turmeric powder, and required salt. Keep aside until required

Turn the Instant Pot to SAUTE mode. Heat oil and add all the whole spices and saute for 30secs. Add chopped ginger-garlic and saute until the raw smell goes away

Step 2- Add onions and cook until they are a little soft and turn translucent

Step 3- Add roughly chopped tomato and pumpkin, fry for 4mins with lid covered

Step 4- Cancel the SAUTE mode and turn the IP to PRESSURE COOK mode. Add the marinated mutton, required salt, and meat masala. Mix everything well. Adjust red chili powder if required. Add 2 cups of water and cover the lid of the IP. Pressure cook for 18mins with the valve on the seal side.

Let the pressure release naturally and then open the lid of the IP. If the gravy is too thin, then turn the IP to SUATE mode and cook until you get the desired consistency. Garnish with coriander leaves and serve warm with steamed rice or roti

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