🍖 The Kind of Curry That’s Cooked With Time, Not Just Heat
You don’t rush a good mutton curry.
You let it simmer — till the meat is soft, the masala thickens, and your whole house smells like lunch is going to be worth the wait.
This is the kind of curry made on Sundays — when there’s time to stir, taste, and get second helpings.
🛒 What You’ll Need (Serves 3–4):
500g bone-in mutton
2 large onions, sliced
2 medium tomatoes, chopped or pureed
1 tbsp ginger-garlic paste
2–3 green chilies, slit
½ cup curd (whisked)
1 tsp turmeric powder
1½ tsp red chili powder
1½ tsp coriander powder
1 tsp garam masala
Whole spices: 1 bay leaf, 2–3 cloves, 1 black cardamom, 1 inch cinnamon
Salt to taste
3 tbsp mustard oil (or ghee)
Fresh coriander for garnish
🍲 How to Make It – Deep, Dark & Delicious
1. Marinate the Mutton
Mix mutton with curd, ginger-garlic paste, turmeric, chili powder, and salt. Let it rest for at least 30 mins (or overnight for best results).
2. Start the Base
Heat mustard oil till it smokes lightly. Add whole spices, then sliced onions. Fry till deep golden brown.
3. Build the Masala
Add green chilies and tomatoes. Cook till oil separates. Add coriander powder, a bit more chili if needed, and mix well.
4. Cook the Mutton
Add marinated mutton and sauté on high for 7–8 mins till it browns slightly and masala coats the pieces. Add 1 cup water, cover and cook.
Slow cook (or pressure cook for 4–5 whistles). Simmer until meat is tender and gravy thickens.
5. Garnish & Serve
Stir in garam masala. Garnish with coriander and a drizzle of ghee if you’re feeling generous.
Serve with rice, roti, or soft lachha parathas.
❤️ Why This Mutton Curry Is a Weekend Hero
Deep flavors from slow cooking
Bone-in meat = more flavor in the gravy
Comforting, rich, and satisfying
Because Sundays are for stories — and mutton
The Pinch of Masala 