How long does Pachamilagai Mutton Curry take?

40 minutes from start to finish. That is 10 minutes of preparation and 30 minutes of cooking.

How many people does Pachamilagai Mutton Curry serve?

4. The ingredient quantities on this page rescale if you are cooking for a different number.

Is Pachamilagai Mutton Curry spicy?

It is hot: 3 on our scale of 3. Chilli scales gently when you change the servings, so doubling the recipe does not double the heat.

What do I need to make Pachamilagai Mutton Curry?

500 grams Mutton Curry Cut, 8 Green Chilli, 1 tbsp Ginger Garlic Paste, 2 cup Small Onion (Shallots), 4 tbsp Gingelly Oil, 1 tsp Cumin, and a few more listed on this page.

Do I need a pressure cooker for Pachamilagai Mutton Curry?

Yes, this one is cooked under pressure.

How many calories are in Pachamilagai Mutton Curry?

About 385 a serving. The full nutrition table is on this page, per serving and for the whole batch.

Pachamilagai Mutton CurryCook

Pachamilagai Mutton Curry

Name: Pachamilagai Mutton Curry
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 servings
Cuisine: Indian, Tamil Nadu
Ingredients: 2 cup Small Onion (Shallots), Chopped; 8 Green Chilli, Chopped; ½ cup Water; 4 tbsp Gingelly Oil; 1 tsp Cumin; ½ tsp Black Peppercorns; 1 tbsp Ginger Garlic Paste; 500 grams Mutton Curry Cut; 1.25 tsp Salt

Non-veg · Curries & Gravies, Kuzhambu, Sambar & Rasam

Curries & Gravies Kuzhambu, Sambar & Rasam Low carb High protein Gluten-free Dairy-free

Total40 min

Prep10 min

Cook30 min

Serves4

Per serving385 cal

Spicehot

You’ll need: Pressure Cooker

Good for: Bakrid, Party

Cook along

4 steps, each one filmed

A short video for every step, so your hands never have to leave the pan.

Start cooking

Pachamilagai mutton curry, a Tamil Nadu green chilli mutton curry with gingelly oil, shallots and pepper, pressure-cooked. Spicy, serves 4, 40 minutes, video.

High proteinLow calorie

Ingredients

9 items

Cooking for4 servings

Small Onion (Shallots), Chopped2 cup
Green Chilli, Chopped8
Water½ cup
Gingelly Oil4 tbsp
Cumin1 tsp
Black Peppercorns½ tsp
Ginger Garlic Paste1 tbsp
Mutton Curry Cut500 grams
Salt1.25 tsp

Contains: sesame.

Nutrition

One serving, and the whole batch of 4. Worked out from the ingredients, so treat it as a close guide.

Nutrient	Per serving	All 4
Energy	385kcal	1540kcal
Protein	28g	110g
Carbohydrate	16g	64g
Fat	24g	97g
Fibre	2.9g	12g
Sugar	6.8g	27g

Cookd masalas for mutton curry cut

Method

1
In a pressure cooker, heat oil and add cumin and black peppercorn. Add shallots and saute until it turns translucent.
Small Onion (Shallots)Gingelly OilCuminBlack Peppercorns
2
Add ginger garlic paste and green chilli, and saute for a minute.
Green ChilliGinger Garlic Paste
3
Add mutton and salt, and saute for 2 minutes.
Mutton Curry CutSalt
4
Add water, cover and pressure cook for 1 whistle on high heat. Reduce the flame to low and cook for 20-25 minutes. Allow the pressure to release, then open. If you want a thicker gravy, you can open the lid and cook until it reaches the desired consistency. Serve hot with Idli/dosa.
Water

Before you start

How long does Pachamilagai Mutton Curry take?: 40 minutes from start to finish. That is 10 minutes of preparation and 30 minutes of cooking.
How many people does Pachamilagai Mutton Curry serve?: 4. The ingredient quantities on this page rescale if you are cooking for a different number.
Is Pachamilagai Mutton Curry vegetarian?: No, it contains meat or fish.
Is Pachamilagai Mutton Curry spicy?: It is hot: 3 on our scale of 3. Chilli scales gently when you change the servings, so doubling the recipe does not double the heat.
What do I need to make Pachamilagai Mutton Curry?: 500 grams Mutton Curry Cut, 8 Green Chilli, 1 tbsp Ginger Garlic Paste, 2 cup Small Onion (Shallots), 4 tbsp Gingelly Oil, 1 tsp Cumin, and a few more listed on this page.
Do I need a pressure cooker for Pachamilagai Mutton Curry?: Yes, this one is cooked under pressure.
How many calories are in Pachamilagai Mutton Curry?: About 385 a serving. The full nutrition table is on this page, per serving and for the whole batch.