Growing up, Mutton Curry was a staple at our family gatherings and festive occasions such as Holi. The aroma of tender mutton simmering in a medley of spices would fill the house, promising a meal that was both hearty and deeply satisfying.
It’s a dish that has been passed down through generations, each bite telling a story of love and tradition.
Mutton Curry recipe is a tasty and fragrant dish made with tender pieces of mutton cooked in a rich, spiced sauce. This traditional meal mixes juicy mutton with spices like cumin, coriander, turmeric, and garam masala, creating a dish that is both flavorful and satisfying—great for sharing with loved ones.
At Nita’s Platter, I’m excited to bring this cherished slow cooked Mutton Curry to your table. With its robust blend of spices, succulent mutton, and a rich, flavorful gravy, this curry is sure to warm your soul and bring joy to your dining experience.
Whether you’re cooking for a special occasion or simply seeking a comforting meal, this homemade Mutton Curry is the perfect choice.
Join me in exploring the flavors that make this dish a beloved classic. Let’s dive into a recipe that promises not just great taste, but also the warmth of home.
From our kitchen to yours, may every bite of this Traditional Mutton Curry Recipe fill your home with love and happiness!
Authentic Indian Mutton Curry | Step-by-Step Recipe
About The Recipe
This recipe is special to my husband and me. Cooking this dish always brings up strong emotions because it feels like a celebration in our home.
We use ingredients that are easy to find in the market. Fresh mutton cut into small cubes really enhances the flavor, but frozen mutton works well too. While we use goat meat in our recipe, you can choose any meat you prefer.
We cook this authentic Indian mutton curry with plenty of chopped onions, which creates a rich, glossy gravy. It tastes amazing when served with butter naan or Tawa Paratha!
We encourage you to follow along with the entire process so you can create a dish that your friends and family will love.
You'll feel proud when you hear their compliments!
Ingredients for Authentic Mutton Curry
For Marination
For Masala Paste
For the Mutton Curry Gravy
For Garnish
How to make mutton curry step by step
Ingredients at a Glance
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Take 500g of mutton, nicely cut into small cubes. If curry-cut mutton is unavailable, you can use frozen mutton or any other type of meat you prefer.
We recommend red onion because it helps in thick and aromatic mutton gravy, but white onion can be used as an alternative.
Marinating the Mutton pieces
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Take 500g of mutton, nicely cut into small cubes. If curry-cut mutton is unavailable, you can use frozen mutton or any other type of meat you prefer.
While we used goat meat in our dish, you can opt for lamb meat if you prefer. -
In a large mixing bowl, combine 4 tablespoons of yogurt, 2 tablespoons of ginger-garlic paste, 1 tablespoon of red chili powder, 1 teaspoon of turmeric powder, 1 teaspoon of cumin powder, 1 teaspoon of coriander powder, salt to taste, and 2 tablespoons of lemon juice with mutton pieces. Pour in 1 tablespoon of mustard oil for an additional layer of flavour. Mix thoroughly, ensuring that all pieces are evenly coated.
For a flavorful mutton curry with fully absorbed spices, marinate the mutton overnight and keep refrigerated. -
Cover the bowl with plastic wrap or a lid. Let it marinate in the refrigerator for at least 2 hours. For best results, marinate overnight. Once marinated, remove the mutton from the fridge and let it sit at room temperature for about 30 minutes before cooking.
Preparing the Masala Paste
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Lightly roast 2 teaspoons of cumin seeds, 1 teaspoon black pepper, 1 red chili, and 2 teaspoons of coriander seeds in a pan.
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Use a mortar and pestle to crush the above roasted dry spices into a coarse powder.
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Add 1 teaspoon of ginger-garlic paste to this powder and pour a little water to make a thin paste. Your main masala paste is now ready.
We also use readymade meat masala of any brand alternatively as substitutes of Cumin, coriander, and chilli powder. In readymade meat masala all 3 masala is pre mixed. If you prefer, you can do the same.
Cooking mutton in Onion Gravy
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Heat 3 to 4 tablespoons of mustard oil in a pressure cooker over medium heat.
We used mustard oil in our recipe, but feel free to substitute with any cooking oil of your choice. -
When Oil heats, add 1 to 2 bay leaves, 1 to 2 stick cinnamon, 4 to 5 cloves, 1 to 2 red chilis, 1-to-2-star anise, and 2 to 3 black cardamom pods. Let them splutter for a few seconds until aromatic.
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Now, add 4 medium-sized finely chopped red onions, 2 chopped green chilies, 2 to 3 chopped garlic cloves, and 1 teaspoon of grated ginger. Sauté the mixture until the onions turn golden brown and translucent. This process typically takes 10 to 15 minutes, so stir occasionally to ensure the onions become golden brown and translucent.
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Add the marinated mutton pieces to the pressure cooker and sauté for 5-7 minutes.
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Next, add the prepared masala paste and salt to taste. Continue sautéing until the raw smell is gone and the mutton is evenly coated with the masala.
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After sautéing 25 to 30 minutes, you’ll notice the mutton releasing its water. Continue cooking until the water evaporates, the mutton starts to darken, and the oil separates from the mutton. This step may take a bit longer, around 30 minutes, so be patient.
Don't forget to close the lid each time you stir. -
Now it's time to add a little water if you prefer more gravy, according to your taste.
We prefer a thick gravy version of mutton curry, but you can add more water if you prefer a thinner consistency. Additionally, do not add extra water for gravy until the mutton has darkened and the oil separates from the spices. This step is crucial for achieving a truly divine taste. -
Close the lid of the pressure cooker and cook on medium heat for about 10-12 whistles (roughly 20-30 minutes more).
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After 10 to 12 whistles, turn off the heat and let the pressure release naturally. Once the pressure has released, open the cooker and check the tenderness of the mutton. If needed, cook for an additional whistle or two. Stir in 2 teaspoons of garam masala and cook for another 2-3 minutes to enhance the flavor.
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Garnish with freshly chopped cilantro and serve with Plain or Butter Naan, Tawa Paratha, or plain Steamed Rice.
Servings 5
- Amount Per Serving
- % Daily Value *
- Total Fat 20g31%
- Saturated Fat 2.8g14%
- Trans Fat 0.4g
- Cholesterol 132mg44%
- Sodium 168mg8%
- Potassium 1012.7mg29%
- Total Carbohydrate 15.2g6%
- Dietary Fiber 3g12%
- Sugars 4.2g
- Protein 50g100%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Notes
Tips for Perfect Mutton Curry
- Select fresh, tender mutton, preferably from cuts like the shoulder or leg, for the best texture and flavor.
- Begin by tempering whole spices like bay leaves, cinnamon, cardamom, cloves, and cumin seeds in mustard oil or ghee to create a flavorful base.
- At Nita's Platter, we love our mutton curry with an onion-based gravy. That’s why we take the time to sauté onions until they turn golden brown and release their oil, creating a rich, flavorful, and aromatic masala. Recommend the same.
- Use freshly ground spices such as roasted coriander seeds, fennel seeds, cumin, and black pepper for enhanced depth of flavor in the curry.
- Marinate the mutton with yogurt, ginger-garlic paste, turmeric, red chili powder, and garam masala for 4-6 hours or overnight to infuse flavors deeply.
- Slow-cook the mutton on low heat for 1–2 hours to tenderize the meat and allow the spices to blend perfectly. For the best results, we recommend using a pressure cooker on low heat for perfectly cooked, authentic mutton curry.
- Adjust the gravy consistency by simmering longer if needed, ensuring the flavors are rich and well-balanced.
- For an authentic experience, take your time—patience is the key to achieving the perfect mutton curry.
