Mutton curry is a dish of slow cooked mutton (goat or lamb) in a spicy gravy. This Indian style mutton curry recipe is a step by step guide to cook really flavorful & tender meat that is succulent & delicious.

Recipe Snapshot

  • Prep time: 5 minutes
  • Cook time: 60 minutes
  • Total time: 65 minutes
  • Yield: 3
  • Category: Main Course
  • Cuisine: Indian

Ingredients

  • ½ kg (1.1 lbs.) mutton ((bone-in or boneless lamb/goat, cut to 1½ to 2 inch))
  • 2 tablespoons plain yogurt ((curd))
  • ¾ tablespoon ginger garlic paste
  • ¾ teaspoon salt ((use as needed))
  • ¼ teaspoon turmeric
  • 1 teaspoon meat masala ((or garam masala))
  • ½ teaspoon Kashmiri red chili powder ((adjust to heat preference, leave out for low heat))
  • 2 tablespoons oil
  • 3 green cardamoms (/elaichi)
  • 1 inch cinnamon
  • 1 cup onions (fine chopped or processed)
  • ¾ cup (1 large) tomatoes (pureed or chopped)
  • 1 to 2 green chilies (slit or chopped (optional, leave out for low heat))
  • 2 teaspoons meat masala (or garam masala (I use Everest meat masala))
  • 2 sprigs curry leaves (or 1 bay leaf (optional))
  • ½ teaspoon salt (or as needed, to adjust later)
  • 1 to 2 tablespoons coriander leaves (/cilantro chopped to garnish)
  • ¾ cup hot water (to cook in stovetop pressure cooker)
  • 2 to 2½ cups hot water (to cook in a regular pot/Dutch oven)

Method

Preparation

  1. Marinate mutton with salt, ginger garlic, turmeric, garam masala or meat masala, chili powder and curd. Yogurt & ginger garlic paste are natural meat tenderizers so they make the mutton succulent.
  2. Set aside until you prepare the rest or leave it in the refrigerator to marinate overnight. (When you are ready to cook, leave the cold mutton out on the counter for 30 mins to bring the meat closer to room temperature.)

How to make Mutton Curry

  1. On a low to medium flame, gently heat oil in a pan or pressure cooker. Add the whole spices - cinnamon, cardamoms and bay leaf (optional), followed by onions & green chilies.
  2. Saute until onions turn golden. Lower the flame to very low as much as possible. Then transfer the marinated mutton and saute for 5 to 7 mins.
  3. Stir in the meat masala & curry leaves (optional), followed by pureed tomatoes.
  4. Increase the heat to medium and saute for another 5 to 7 mins, until the raw flavor of tomatoes has reduced. Pour hot water & mix well.
  5. To cook in a regular pot: Bring it to a gentle boil and cook covered on a medium heat for 1 hour 30 minutes. Stir well every 12 to 15 minutes and pour more hot water in batches as needed.
  6. Stovetop Pressure Cooker: Pressure cook on a medium heat for 4 to 5 whistles, depending on the kind or cooker, meat and size of the mutton pieces.
  7. When the pressure drops, open the lid and mix well. If the curry is runny, cook/saute for a few more minutes to evaporate some of the moisture. Your mutton is cooked through when it is tender, flakes easily with a fork and falls off the bone easily.
  8. Taste the curry and add more salt if needed. If you feel it is low on flavor, you may sprinkle little garam masala. Garnish with fine chopped coriander leaves.
  9. Serve mutton curry hot with rice, tandoori roti, naan or plain paratha.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.