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Mutton Curry is a hearty and flavorful dish made with tender chunks of mutton (goat or lamb) slow-cooked in a rich and aromatic blend of spices. This traditional Indian curry boasts a deliciously spiced gravy, created with caramelized onions, tangy tomatoes, and creamy yogurt, infused with whole spices like cinnamon, cardamom, and cloves.
The dish is deeply comforting, with a perfect balance of heat, tanginess, and richness. The slow cooking allows the mutton to become tender and soak up all the vibrant flavors of the masala. Garnished with fresh coriander leaves, Mutton Curry is typically enjoyed with steamed rice, roti, naan, or paratha.
This timeless recipe is versatile and can be tailored to regional tastes, making it a favorite across India and among lovers of Indian cuisine worldwide. Whether for a festive occasion or a cozy family meal, Mutton Curry is sure to leave everyone craving more!
Ingredients
For the Curry:
- Mutton (goat or lamb): 500g, cut into medium pieces
- Onions: 3 medium, finely sliced
- Tomatoes: 2 medium, pureed
- Ginger-garlic paste: 2 tbsp
- Green chilies: 2-3, slit
- Yogurt (curd): 1/2 cup, whisked
- Cooking oil or ghee: 3 tbsp
- Bay leaves: 2
- Cinnamon stick: 1-inch piece
- Cloves: 3-4
- Cardamom pods: 3-4
- Cumin seeds: 1 tsp
- Turmeric powder: 1/2 tsp
- Red chili powder: 1 tsp (adjust to taste)
- Coriander powder: 2 tsp
- Garam masala: 1 tsp
- Salt: To taste
- Water: 2-3 cups
Optional:
- Kasuri methi (dried fenugreek leaves): 1 tsp, crushed
- Fresh coriander leaves: 2 tbsp, chopped, for garnish
Instructions
1. Marinate the Mutton:
- In a large bowl, mix the mutton with 1/2 tsp turmeric powder, 1 tsp red chili powder, 1 tbsp ginger-garlic paste, and salt.
- Let it marinate for at least 30 minutes (preferably 1-2 hours for better flavor).
2. Sauté the Whole Spices:
- Heat oil or ghee in a heavy-bottomed pan or pressure cooker.
- Add bay leaves, cinnamon stick, cloves, cardamom, and cumin seeds. Sauté until aromatic.
3. Cook the Onions and Ginger-Garlic Paste:
- Add the sliced onions and cook on medium heat until golden brown.
- Stir in the remaining ginger-garlic paste and sauté until the raw smell disappears.
4. Prepare the Masala:
- Add tomato puree and green chilies. Cook until the oil separates from the mixture.
- Add coriander powder, remaining chili powder, and salt. Mix well and cook for 1-2 minutes.
5. Cook the Mutton:
- Add the marinated mutton to the masala. Cook on medium heat for 7-10 minutes, stirring occasionally, until the mutton starts browning and is coated with the spices.
6. Add Yogurt and Simmer:
- Lower the heat and stir in the whisked yogurt. Mix well and cook for 2-3 minutes.
7. Pressure Cook or Slow Cook:
- If using a pressure cooker: Add 2-3 cups of water, close the lid, and cook for 3-4 whistles (approximately 20 minutes). Let the pressure release naturally.
- If using a pot: Add water, cover with a lid, and simmer on low heat for 45-60 minutes, stirring occasionally, until the mutton is tender.
8. Finish the Curry:
- Sprinkle garam masala and crushed kasuri methi (if using). Simmer for 5 minutes.
- Adjust salt and consistency as needed.
9. Garnish and Serve:
- Garnish with fresh coriander leaves.
- Serve hot with steamed rice, naan, roti, or paratha.
Tips for Best Results
- Use bone-in mutton for a richer flavor.
- For a spicier curry, increase the green chilies or chili powder.
- Adding a few drops of lemon juice before serving enhances the flavor.
- For extra richness, stir in a splash of cream or coconut milk at the end.
Enjoy your hearty and aromatic Mutton Curry! 😊
