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Mutton Curry

Mutton Curry

Print Recipe
Slow-cooked bone-in mutton in aromatic spiced gravy.
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4

Ingredients

  • 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

Instructions

  • 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).
  • Start the Base
  • Heat mustard oil till it smokes lightly. Add whole spices, then sliced onions. Fry till deep golden brown.
  • Build the Masala
  • Add green chilies and tomatoes. Cook till oil separates. Add coriander powder, a bit more chili if needed, and mix well.
  • 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.
  • 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.