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Mutton Curry

Serves 4
50 mins
450 Kcal
Mutton curry is a deliciously heavier sort of meal that has acquired widespread fame because of its deeply complex flavours and aromatic spices. A typical South Asian household dish, it is characterised by tender morsels of mutton simmered in rich, savoury gravy. The basic ingredients one uses in making the dish mutton curry include mutton pieces marinated in curd, turmeric, and salt. This gives the meat tenderness, subtle tanginess, and a golden hue. The curry is cooked in oil and heated with whole spices such as cinnamon sticks, cloves, and cardamom pods, anointing it with their essential oils to make a fragrant base. Finely chopped onions are saut ed until deep golden brown, making them sweet and caramelised. Then comes the addition of garlic and ginger to give the curry a more characteristic aromatic and slightly pungent smell. It is followed by adding cumin, coriander, garam masala, and chilli powder- the spices that give warmth and depth to it. Tomatoes or tomato puree are used to add tangy depth and contribute to sauce thickening. This is followed by the addition of marinated mutton in a pot, where, after browning, it is then simmered in the spiced tomato mixture. The outcome from slow cooking will be delicious and tender mutton with a full, rich curry flavour. During simmering, the curry develops a luscious, flavourful sauce that coats every single piece of the meat well. The final touch is a garnish of fresh cilantro, bursting with freshness in colour. Mutton Curry is normally accompanied by steamed rice, naan, or roti, which makes for a very comfortable meal. One single promise of spicy-savoury goodness, be it the first or last, brings in the traditional taste of South Asian cuisine with every single bite.

Ingredients required for Mutton Curry

  1. 500 gms mutton
  2. 1 tsp turmeric powder
  3. 1 tsp cumin seeds
  4. 2 tbsp cooking oil
  5. 2 onion
  6. 1 tsp garam masala
  7. 2 tomato
  8. 1/2 tsp red chilli powder
  9. 1 tbsp garlic
  10. 1 tbps salt
  11. 1 tsp coriander powder
  12. 1 tsp cumin powder
  13. 1/2 tsp turmeric powder

Cooking steps for Mutton Curry

  1. 1
    Start by cleaning 500 gm of mutton pieces under cold water to remove the blood and impurities. Pat dry the mutton with paper towels and set aside for the proper cleaning to give a better texture and flavour.
  2. 2
    In the mixer grinder, add 2 medium onions, 2 tomatoes, a piece of ginger about an inch in length, and 4 cloves of garlic. Blend these into a smooth paste. This paste will form the base of your curry and give it flavour and richness.
  3. 3
    Heat 4 tbsp of oil in a pressure cooker or heavy-bottomed pan over medium heat. Once hot, add 1 tsp of cumin seeds. Allow them to splutter- this releases the aromatic oils, which give depth to the curry.
  4. 4
    Now add the ground onion-tomato paste to the cooker. Saut this in medium heat, stirring frequently, until the oil starts separating from the paste. This may take about 5-7 minutes and allows the raw flavours of the onions and tomatoes to be cooked out.
  5. 5
    Just as the oil starts to leave the sides, add 1 tsp turmeric powder, 1 tsp red chilli powder, 2 tsp coriander powder, and 1 tsp garam masala. Mix well again to combine these spices with the paste. Cook this spice mixture for another 2-3 minutes as it lets the flavours combine.
  6. 6
    Add the mutton pieces to the cooker and coat them well with the spice mixture. Cook the mutton over a medium fire, stirring intermittently, for 5-7 minutes. This step is essential for searing the meat and locking in the flavours.
  7. 7
    Add 1 cup of water and salt to taste. Mix all the ingredients so that the mutton pieces are properly dispersed in the gravy. Close the lid of the pressure cooker. On medium heat, cook for 4-5 whistles or cook until the mutton becomes tender. The process of pressure cooking infuses flavour into the meat and makes the meat succulent.
  8. 8
    Open the cooker when the pressure is released and adjust the consistency of the curry accordingly; if it is too thick, add water and then simmer for a proper consistency. If the curry is too floaty, cook without covering for two minutes so that the sauce evaporates and thickens.
  9. 9
    Garnish with chopped fresh coriander leaves for that fresh burst of flavour and colour. Present hot mutton curry with steaming hot rice or warm roti to make it a wholesome and full meal. Relish every bite of this aromatic, hearty dish.
  10. 10
    This mutton curry recipe combines a blend of spices and tender meat to create a delicious and comforting meal suitable for any occasion.
  11. 11
    If you liked this recipe of Mutton curry, don't forget to share it with your friends and family.

Shop Ingredients

Cumin Powder (1 Tsp)
63
1
48
1
93
1
100
1
171
1
76
1
118
1
161
1
186
1
Coriander Powder (1 Tsp)
33
1
Cooking Oil (2 Tbsp)
132
1
185
1
138
1
142
1
138
1
147
1
164
1
241
1
133
1
236
1
Salt (1 Tbps)
25
1
21
1
97
1
50
1
22
1
55
1
102
1
99
1
66
1
47
1
Turmeric Powder (1/2 Tsp)
64
1
68
1
114
1
225
1
Tomato (2)
29
1
28
1
50
1
45
1
Onion (2)
83
1
195
1
32
1
43
1
140
1
110
1
197
1
109
1
103
1
Turmeric Powder (1 Tsp)
64
1
68
1
114
1
225
1
Garam Masala (1 Tsp)
100
1
74
1
34
1
79
1
74
1
105
1
52
1
80
1
74
1
40
1
Cumin Seeds (1 Tsp)
239
1
59
1
104
1
38
1
90
1
69
1
150
1
174
1
226
1
140
1
Mutton (500 gms)
599
1
235
1
Garlic (1 Tbsp)
121
1
97
1
148
1
139
1
202
1
142
1
177
1
147
1
146
1
Red Chilli Powder (1/2 Tsp)
50
1
600
1
300
1

FAQs

Which type of mutton is good for curry?

The best cuts for flavourful and tender curries would definitely come from the shoulder or a part of the leg. These have quite a lot of marbling and connective tissue, which melts during cooking to give the curry much richness. Avoid using very fatty cuts of meat, as they will result in an oily dish.

How long do I cook mutton curry?

The time of cooking mutton curry would, of course, depend on the recipe followed, but most importantly, on the cut of meat. Generally speaking, you want to simmer your curry on low heat for a minimum of 1.5 to 2 hours so the mutton can be tender and flavours may combine. This may take about 30-40 minutes in a pressure cooker.

Can I make lamb curry instead of mutton?

Yes, you can substitute mutton with lamb to make curry. Generally speaking, lamb is tender and less pungent in flavour compared to mutton, which is stronger and gamier. Thus, change the cooking time to your needs, keeping in mind that it will cook much faster than mutton.