Mutton Curry
Tender, fall-off-the-bone mutton simmered in a rich and aromatic gravy. This classic North Indian curry is a weekend favorite, packed with bold spices and perfect with hot rotis or rice.
For 4 servings
Marinate the Mutton
- In a large bowl, combine the mutton pieces with curd, 1 tbsp ginger-garlic paste, 0.5 tsp turmeric powder, 1 tsp red chili powder, and 0.5 tsp salt.
- Mix thoroughly until the mutton is evenly coated.
- Cover the bowl and let it marinate for at least 30 minutes at room temperature, or for up to 4 hours in the refrigerator for deeper flavor.
Sauté Aromatics and Onions
- Heat mustard oil in a pressure cooker over medium-high heat until it's just about to smoke, then reduce the heat slightly.
- Add the whole spices: bay leaves, cinnamon stick, cloves, and both green and black cardamoms. Sauté for 30-45 seconds until they become fragrant.
- Add the sliced onions and a pinch of salt. Cook for 10-12 minutes, stirring frequently, until they turn a deep, even golden brown. This 'bhuna' process is crucial for the curry's rich color and flavor.
Build the Masala Base
- Add the remaining 1 tbsp of ginger-garlic paste and sauté for 1 minute until the raw aroma disappears.
- Stir in the tomato puree. Cook for 6-8 minutes, until the mixture thickens and oil begins to separate from the masala.
- Add the powdered spices: coriander powder, cumin powder, the remaining 0.5 tsp red chili powder, and 0.25 tsp turmeric powder. Sauté for another minute, adding a splash of water if the spices stick to the bottom.
Brown the Mutton
- Add the marinated mutton to the pressure cooker. Increase the heat to high.
- Sauté the mutton for 7-10 minutes, stirring continuously. Cook until the moisture from the marinade evaporates and the mutton is well-browned on all sides. This step, also part of 'bhunai', seals in the juices and intensifies the flavor.
Pressure Cook the Curry
- Pour in 1.5 cups of hot water and the remaining 1 tsp of salt. Stir well, scraping the bottom of the cooker to deglaze.
- Secure the lid of the pressure cooker. Bring to high pressure (wait for the first whistle).
- After the first whistle, reduce the heat to low and cook for 20-25 minutes.
- Turn off the heat and allow the pressure to release naturally, which will take about 10-15 minutes.
Finish and Garnish
- Carefully open the cooker. Check if the mutton is tender; it should easily come off the bone. If not, pressure cook for another 5-10 minutes.
- If the gravy is too thin, simmer the curry without the lid for 5-7 minutes to reach your desired consistency.
- Stir in the garam masala powder and let the curry rest for 10 minutes before serving.
- Garnish with freshly chopped coriander leaves and serve hot with naan, roti, or steamed rice.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1For the best flavor, use mutton with bones as they add richness and body to the gravy.
- 2The process of browning the onions (bhuna) is the most critical step for a delicious mutton curry. Do not rush it.
- 3Using hot water for the gravy helps maintain the cooking temperature and keeps the mutton tender.
- 4The curry tastes even better the next day as the flavors have more time to meld together.
- 5For a richer gravy, you can add a tablespoon of cashew paste along with the tomato puree.
- 6If you prefer a spicier curry, add 2-3 slit green chilies along with the onions.
Adapt it for your goals.
Cooking Method
For a slow-cooked version, follow the same steps in a heavy-bottomed pot or Dutch oven. After browning the mutton, add water, cover, and simmer on low heat for 1.5 to 2 hours, or until the mutton is tender.
Richer GravyRicher Gravy
To make a 'Shahi' style curry, blend 10-12 soaked cashews into a fine paste and add it to the masala after the tomatoes have cooked down. This creates a creamier, richer gravy.
Flavor ProfileFlavor Profile
For a 'Dahi Gosht' variation, omit the tomatoes and increase the curd to 1 cup. Whisk the curd well and add it to the pot after the onions are browned, cooking on low heat to prevent curdling.
Spicier VersionSpicier Version
Add 2-3 slit green chilies with the whole spices for an extra kick of heat and flavor.
Why this is on our healthy list.
Rich in Protein
Mutton is an excellent source of high-quality protein, which is essential for building and repairing tissues, muscle growth, and overall body function.
Excellent Source of Iron
This dish provides a significant amount of heme iron, which is more easily absorbed by the body than non-heme iron from plants. It helps prevent anemia and boosts energy levels.
Provides Essential B-Vitamins
Mutton is a good source of B vitamins, particularly Vitamin B12 and Niacin (B3). These vitamins are crucial for nerve function, energy metabolism, and maintaining healthy skin.
Immunity-Boosting Spices
The curry is flavored with spices like turmeric, ginger, garlic, and cloves, which are known for their anti-inflammatory, antioxidant, and antimicrobial properties that support a robust immune system.
Frequently asked questions
One serving of this Mutton Curry (approximately 325g) contains around 450-550 calories, depending on the fat content of the mutton cut used.