Bihari Style Mutton Curry

When craving a mutton curry, try this Bihari Style Mutton Curry recipe made by Chef Nehal Karkera, who, after making it once, thought why he hadn't made it earlier. This simple and flavourful recipe will quickly become one of your favourites.

Chef Nehal used the Stahl Versatil Cooker for this recipe, a triply stainless steel pressure cooker that functions as a pressure cooker, pan, and serveware all in one, making it ideal for recipes like this that move from frying to pressure cooking in a single vessel.

Preparation of Bihari Style Mutton Curry

• Marinate the mutton in the marination ingredients listed below for at least an hour before cooking.
  

Ingredients for Bihari Style Mutton Curry

For the Marination

• 1/2 kg mutton
• 250 grams onions
• 2 chopped green chilies
• 2 tsp coriander powder
• 1 tsp red chilli powder (spicy one)
• 1/2 tsp turmeric powder
• 2 tsp Kashmiri red chili powder
• 2 tbsp chopped coriander
• 1/4 cup mustard oil

For the Curry

• 3 tbsp mustard oil
• 1 big cardamom
• 1-2 bay leaves
• 1 garlic bulb
• 1 teaspoon cumin
• 2 dry red chilies
• 3-4 cloves
• 1 tbsp black peppercorns
• 1 small pieces Javitri
• 1 piece cinnamon
• Salt to taste
• 1 tsp garam masala
• 500 ml water or as needed

How to Make Bihari Mutton Curry

• Heat oil in the cooker and fry the whole spices, garlic bulb and dried chillies along with some sliced onions. Fry till the onions start to brown and then add the marinated mutton.
• Fry this for a few mins on medium heat, cover the cookware and let the onions soften and transform into a masala on medium low heat. This takes about 10 mins.
• Once the masala is formed, add the garam masala and water and pressure cook for 5 whistles.
• Check to see if the lamb is tender and then reduce the curry to desired consistency. Remember that the curry will thicken a bit as it cools down.
• Once done, turn off the heat and rest the curry for 5 mins before serving it hot with rotis.

Tips to Make Bihari Mutton Curry

• 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. 

Mutton curry made easy, isn’t it? Give it a try and let us know how it was. Subscribe and follow for more!

Frequently Asked Questions About Bihari Mutton Curry

1. What are the benefits of cooking mutton curry in the Stahl Kitchens cooker? 

The Stahl Versatil Cooker is built on triply stainless steel construction, which means you can fry, saute, and pressure cook all in the same vessel without switching cookware mid-recipe. The food-grade SS 304 inner layer ensures no aluminium contact with your food, and the triply base distributes heat evenly, which is essential for cooking mutton that is tender all the way through.

2. How does even heat distribution enhance the flavour of mutton curry? 

Even heat distribution ensures the masala cooks uniformly without burning at the base while the top stays undercooked. This consistent heat allows the spices to bloom properly, the onions to caramelise evenly, and the mutton to cook at the same rate throughout, all of which contribute to a deeper, more balanced flavour in the final curry.

3. What makes Stahl Kitchens cookware different from regular cookware? 

Stahl uses triply stainless steel construction with a food-grade SS 304 inner layer, a high-conductivity aluminium core, and a magnetic SS 430 outer layer. This delivers even heat, faster cooking, and zero aluminium contact with food. The Versatil Cooker specifically functions as a pressure cooker, open pan, and serveware in one, reducing the number of vessels needed for complex recipes like this one.