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. 

Indian Style goat curry is a delicious meat curry with juicy chunks of goat meat cooked with yogurt and spices. To make this north indian style goat curry recipe, you need no marination or any fancy ingredients. Slow Cooked &amp; Pressure Cooker/Instant Pot Method Included.

Tender Indian Goat Curry Recipe (Mutton Curry)

lb(~950 grams) goat meat (mutton/lamb/beef)

plain yogurt (whole/full fat)

kashmiri chilli powder (or paprika (for color))

cumin powder

turmeric powder

(~250 grams) sliced onion

garlic

ginger

ghee

garam masala

bay leaf

twig mace

black cardamom (or use 4 green cardamom)

cinnamon stick (cassia bark)

black peppercorns

cloves

Goat Meat - Make sure that the meat is thawed if you purchase it frozen. I let thaw overnight,refrigerated. Or if you wash the meat after purchasing from store, make sure all the water has been drained and the meat is dry. Also make sure that the goat/ mutton meat is at room temperature before you begin to cook.

Measure out the whole and ground spices and gather all the ingredients. Prepare the onions by peeling them, halving and slicing. Don&#39;t chop the onions. Sliced onions give a good texture to the sauce. 

Pound the ginger and garlic using a mortar pestle if using homemade. 

Place goat/mutton meat in a large bowl and add yogurt, salt and all the powdered spices except garam masala. Mix using hands to rub and coat the meat thoroughly. Let stand while you brown the onions etc. Tip :- You don&#39;t have to, however if you wish, you can marinate the meat for a few hours. I dont feel there is any noticeable difference in taste especially if you are slow cooking.

Preperation

Place a heavy bottom dutch oven/ large pot on the low medium flame. It would be great if the pot is wide mouthed because that really helps in stirring and browning the meat.

Add the oil and let warm on medium heat. If using mustard oil, let warm it for a little longer (slightly smoky) to do away the raw smell. 

Take the pot off the stove. Wait for few seconds and then add the whole spices. Spices will sizzle and swell in hot oil. Stir for a few seconds and return the pot to stove.

Immediately, add the sliced onions. Cook the onions to golden brown (but not black/dark brown else they get bitter). For this quantity of onions, it takes good 12-14 minutes on low medium flame. Tip :- Take your time to brown/caramelize the onions and don&#39;t stir too much (else instead of browning they start steaming).

Next, add the ginger and garlic along with little of water. Stir for 10-15 seconds. You will smell a wonderful aroma. Tip :- Ginger and garlic burn easily so little water(2-3 tablespoon) helps. The water will also help avoid meat from sticking to the pot. 

Reduce the heat to low and then add the goat meat along with all the marinade. Give a good stir to coat the goat in browned onions. Keep a low medium flame, keep stirring frequently and let the meat warm up. In about 7-8 minutes, you will see bubbles of the water from yogurt being released. Tip :- Don&#39;t add any water at this stage. Since we are using a large quantity of meat (2 lbs/950g), the juices from meat and the water from yogurt will be enough to cook the meat for the first hour. If you are cooking a smaller quantity, add 1/3 cup water before you cover the pot. 

Cover the pot with a lid. For the next 2 to 3 hours, keep and eye and stir frequently to make sure nothing is sticking to the bottom of pot. After about 1 hour, you will need to add a splash of water (I usually add 1.5 cup hot water).Note1 :- It all depends on how much water the meat releases, we want it to cook in its own juices for as long as possible for great flavor!  Tip :- Adding hot water makes sure that the temperature of the contents of the pot don&#39;t drop down too much. 

Once the goat meat is quite tender, it will be much darker in color. If you want to make a soupy curry sauce, add another cup or so of water and simmer for additional 5-8 minutes. Switch off the stove. Note2 - The time of cooking will also depend on the quality of meat and how large the goat pieces are. Please adjust accordingly .Tip :- At this point, the meat is very tender so stir gently. 

Immediately, finish the curry while it&#39;s still hot with garam masala, ghee, julienned ginger or herbs if you wish. You could add few green chilies too. The flavors will be absorbed.

Rest the curry for at least 20 minutes before serving.(Highly recommend resting).

Cook Goat Curry (Stove Top Method)

Steps of preparation and making masala base as noted above remain the same  whether you are using pressure cooker or instant pot. Stovetop pressure cookerAdd 1.5 to 2 cup water and close the pressure cooker lid, keep low medium flame and pressure cook for 8-9 whistles (about 35-40 minutes). Let pressure release naturally. Open the lid and check the meat if meat is tender else cook for 2-3 more whistles. If you add water to adjust the consistency, simmer (without putting on the lid and pressure valve) for additional 8-10 minutes on low flame after pressure cooking. Electric Cooker or Instant PotFor making masala base and sautéing goat meat with browned onion, use the saute mode on your IP. Once you add the water, close the lid, press the meat option and then pressure cook fro 12- 15 minutes(the time go up to 20 minutes depending on the size of meat pieces and how tender you like the meat)

Cooking Goat Curry in Pressure Cooker or Instant Pot 

Absolutely Delicious, lovely depth of flavour. I will make a 3kg batch next time , so so good . Thanks for sharing ??

this is definitely the best goat curry I've ever tried including the ones in indian restaurants.

Flawless directions, helpful notes and beautiful taste! A perfect Father’s Day meal!

Yumm Yumm. Finding where to buy goat meat was the hardest part of this recipe but ive got that sorted now. thankyou

I made this curry last week using mutton, it was absolutely delicious and enjoyed by all who tied it . I'm going to make it again but this time using chicken thighs - bone in and skinless. I'll let you know how it turns out .

Wow! Made this recipe for the first time tonight and my fiancé and I are blown away with how good it came out. On a whim we bought 15lbs of goat cubes at Costco because we wanted to switch up our protein. As I was looking for goat recipes online I came across this one and so happy that I did. The recipe was easy to follow and the tips were so helpful. We made this in our dutch oven on the stove. We used olive oil instead of mustard oil and I couldn't find twig mace or cardamom seeds so I used ground seasoning for both instead and the recipe still came out phenomenal. We've ordered a similar goat curry from our favorite local Indian restaurant and this dish came out tasting nearly identical. We will definitely be making this recipe again!

My first time cooking goat and I was worried that it might be too gamey for me. I shouldn’t have worried as it was absolutely delicious. I cooked it in my stove top pressure cooker for 40 mins with natural release. After tasting I added a large diced potato, and pressure cooked for another 5 mins with natural release, because I wanted to bulk it out a little as I wanted enough for another day. I made half the recipe btw. 

Thank you for the fabulous recipe!

Made a half measure scaling the ingredients - superb.

Thank you very much. It turned out absolutely delishes. I added some tomatoe and a bit of cream though at the end to tame it down a bit. What a flavor sensation.

I love this curry, it's wonderful. I wrote to Tanvi because I had a question and she answered, which was very kind. I had to change some things ( in the method), due to my very old slow cooker and in wanting to give some to friends to try had to find a way to get the spice flavours without leaving them in the meal itself. I bought a little 'spice cage', which worked very well.
The smell throughout the cooking just made me hungry to get it done! I left this in my slow cooker for 1.5 days (not through the night though); when it was ready I was almost hopping from foot to foot :). It was fabulous and even at the expense of the goat meat in this country I would make it again without hesitation - really super!

https://content.jwplatform.com/videos/kpwyQNIX.mp4

Indian Style goat curry (mutton curry) is a delicious meat curry with tender pieces of goat meat cooked with yogurt and aromatic spices. One pot & comforting.

Authentic Indian Goat Curry

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