mutton curry

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 &amp; tender meat that is succulent &amp; delicious.

Mutton Curry | Mutton Masala Gravy

boneless mutton (or 500 grams of Bone-in mutton (lamb

curd

ginger garlic paste

salt ((use as needed))

turmeric

red chilli powder ((less spicy variety))

green cardamoms

cinnamon

onions (fine chopped or processed)

tomato (puree (1 large deseeded))

Green chilies (slit or chopped)

meat masala (or mutton masala or garam masala

water (+ 2 tbsp or as needed)

salt

curry leaves (or 1 bay leaf)

Coriander leaves

Marinate mutton with the salt, ginger garlic, turmeric, chilli powder and curd. Yogurt &amp; ginger garlic paste are natural meat tenderizers so they make the mutton succulent.

Set aside for about 45 mins to 1 hour. Marinating for longer makes the mutton soft and tender. I refrigerate for at least 2 hours to overnight. Overnight works best.

Keep the mutton out of the refrigerator at least 30 mins before cooking.

Preparation

Heat oil in a pan. Then saute bay leaf, cinnamon and cardamom for 2 mins.

Add onions and green chilies. Saute until onions turn golden.&nbsp;

Lower the flame to very low as much as possible.&nbsp; Then transfer the marinated mutton and saute for 5 to 7 mins.

Cook covered for 10 mins. When you see the moisture begins to release, then add the meat masala &amp; curry leaves (optional). Saute for another 2 to 3 mins.

Pour tomato puree and saute until the raw smell of tomatoes goes away. This takes about 5 to 7 mins.

Pour water &amp; mix well.

If cooking in a regular pot, then cook until soft and tender, adding more water as &amp; when needed. If using pressure cooker - pressure cook for 3 to 4 whistles on a medium flame.

When the pressure goes off, stir and simmer further if the curry is runny.

Taste the curry and add more salt if needed. Sprinkle some coriander leaves if you have.

Serve mutton curry masala with rice, roti or plain paratha.

How to make mutton curry

Dal Gosht is a hearty and filling stew made with goat meat and lentils. It tastes delicious with hot tandoori roti or naan as well as rice.

Dal Gosht (Meat with Lentils)

cooking oil

onions

ginger-garlic paste

tomatoes

salt (to taste)

tsp red chilli powder

tsp garam masala powder

coriander powder

chana dal (split chickpea lentils, soaked

cilantro leaves (chopped)

mint leaves (chopped)

Switch on your instant pot and press sauté. Add the cooking oil, fried onions, ginger-garlic paste, tomatoes, salt, chilli powder, turmeric, garam masala, and coriander powder. Add one cup water and cook this masala for 5 minutes or until the oil leaves the sides. 

Add the meat, lentils, one cup water and stir to mix. Cover with a glass lid to prevent splashes. Let the contents simmer for 10 minutes, stirring in between as required. 

Cancel sauté, add one more cup water, and secure the lid. Make sure the steam release vent is on 'sealing'. Press the pressure cooking button and set the timer to 20 minutes.

When the timer beeps, do a quick release and open the pot. Garnish with a few fried onions, and chopped cilantro and mint. Squeeze half a lemon if you want (optional). Serve hot with naan or steamed rice. 

Top 2 mutton curry recipes from across the web

The most viewed mutton curry recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Mutton Curry | Mutton Masala Gravy

Dal Gosht (Meat with Lentils)

Top 2 mutton curry recipes from across the web

The most viewed mutton curry recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Mutton Curry | Mutton Masala Gravy

Dal Gosht (Meat with Lentils)

The most viewed mutton curry recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine