Here’s a classic and flavorful Mutton Curry recipe that’s hearty and perfect with rice or bread:
🥩 Ingredients (4 servings)
For the mutton:
- 1 kg (2.2 lbs) mutton, cut into pieces
- 2–3 tbsp oil or ghee
- 2 large onions, finely sliced
- 2–3 tomatoes, chopped
- 2–3 cloves garlic, minced
- 1-inch piece ginger, minced
- 2–3 green chilies, slit (optional)
Spices:
- 1 tsp turmeric powder
- 1–2 tsp red chili powder (adjust to taste)
- 1 tsp coriander powder
- ½ tsp cumin powder
- 1 tsp garam masala
- 2–3 whole spices: cinnamon stick, 3–4 cloves, 2–3 green cardamom pods, 1 bay leaf
- Salt to taste
- Fresh cilantro for garnish
Optional:
- ½ cup yogurt or coconut milk for a richer curry
🍳 Instructions
- Marinate the mutton (optional but recommended):
- Mix mutton with salt, turmeric, and a little chili powder. Let sit 30 minutes to 1 hour.
- Sauté onions and spices:
- Heat oil or ghee in a large pot over medium heat.
- Add whole spices and sauté for 1 minute until fragrant.
- Add onions and cook until golden brown, about 8–10 minutes.
- Add ginger, garlic, and tomatoes:
- Cook for 2–3 minutes until tomatoes soften.
- Cook the mutton:
- Add the mutton pieces and stir to coat with spices.
- Cook 5–10 minutes until meat is lightly browned.
- Add ground spices and liquid:
- Stir in chili powder, coriander, cumin, and salt.
- Add water or broth to cover the mutton.
- Cover and simmer 1–1.5 hours (or until mutton is tender). You can also use a pressure cooker to speed this up (about 20–25 minutes under pressure).
- Finish the curry:
- Stir in garam masala and optional yogurt or coconut milk.
- Simmer another 5–10 minutes.
- Garnish and serve:
- Garnish with fresh cilantro.
- Serve hot with steamed rice, naan, or roti.
If you want, I can also give a quick 45-minute mutton curry version that’s still rich and flavorful using a pressure cooker—perfect for weeknight dinners. Do you want me to share that?
