Name: Mutton Curry
Prep time: 20 min
Cook time: 1 h 45 min
Total time: 2 h 5 min
Cuisine: Indian
Ingredients: 2 lbs bone-in mutton pieces (goat or lamb); 2 onions, finely chopped; 2 tomatoes, chopped or pureed; 4 cloves garlic, minced; 1 tbsp grated ginger; 1/2 cup plain yogurt; 2 tbsp cooking oil or ghee; 1/2 tsp turmeric powder; 1 tsp red chili powder (adjust to taste); 2 tsp ground coriander; 1 tsp garam masala; 1 tsp cumin seeds; 1 bay leaf; Salt to taste; 2–3 cups water or broth; Fresh cilantro, chopped (for garnish)

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Mutton curry is one of those hearty, deeply flavorful dishes that I turn to when I want a slow-cooked, comforting meal with rich spices and tender meat. The meat simmers in a thick, aromatic gravy that clings to every bite. Whether served with rice, roti, or naan, it’s a timeless dish that brings warmth and bold taste to the table.

Why You’ll Love This Recipe

I love how the spices blend into a rich, soulful gravy that infuses every piece of meat. Slow cooking brings out the depth of flavor and gives the mutton a melt-in-the-mouth texture. It’s a dish I make when I have time to let something simmer on the stove and fill my kitchen with incredible aromas. It also tastes even better the next day, which makes it perfect for leftovers.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Bone-in mutton pieces (goat or lamb)
Onions (finely chopped)
Tomatoes (chopped or pureed)
Garlic (minced)
Ginger (grated or paste)
Plain yogurt
Cooking oil or ghee
Turmeric powder
Red chili powder
Ground coriander
Garam masala
Cumin seeds
Bay leaf
Salt
Fresh cilantro (for garnish)
Water or broth

directions

I marinate the mutton with yogurt, turmeric, red chili powder, and salt for at least 30 minutes, or overnight for deeper flavor.
I heat oil or ghee in a heavy-bottomed pot, add cumin seeds and a bay leaf, and let them sizzle.
I sauté the onions until golden brown, then add garlic and ginger and cook until fragrant.
I stir in the chopped tomatoes and cook until they break down into a thick paste.
I add coriander powder, more red chili if needed, and salt. I cook the masala until the oil starts to separate.
I add the marinated mutton and stir well to coat it in the spices. I sear the meat for 5–7 minutes.
I pour in enough water or broth to cover the meat, bring it to a boil, then reduce the heat and cover. I let it simmer for 1.5 to 2 hours, until the mutton is tender.
I stir in garam masala at the end, simmer for a few more minutes, and finish with fresh cilantro.

Servings and timing

This recipe serves 4–6 people. It takes me about 20 minutes to prep, and around 1.5 to 2 hours to cook, depending on the cut of mutton and how tender I want it.

Variations

I sometimes add whole spices like cardamom, cloves, and cinnamon for a more robust flavor. Potatoes can be added for a thicker curry, and if I want extra richness, I stir in a spoonful of cream or a splash of coconut milk at the end. I’ve also made this in a pressure cooker or slow cooker when I need to speed things up or set it and forget it.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 4 days. It reheats beautifully on the stovetop over low heat. I add a splash of water if the curry has thickened too much. It also freezes well for up to 2 months.

FAQs

Can I use lamb instead of goat?

Yes, I use either depending on what’s available. Lamb tends to be a bit milder and softer, while goat has a deeper, gamier flavor.

How do I make the curry thicker?

I let the curry simmer uncovered for the last 10–15 minutes to reduce the sauce. Cooking the onions longer also helps build a thick base.

Can I use a pressure cooker?

Absolutely. I pressure cook the mutton for about 20–25 minutes on medium heat, depending on the size of the pieces. Then I reduce the sauce uncovered if needed.

Is marinating the mutton necessary?

I find that marinating helps tenderize the meat and infuse flavor, but if I’m short on time, I skip it and still get a tasty curry.

What can I serve with mutton curry?

I usually pair it with basmati rice, naan, paratha, or jeera rice. It’s also great with a simple salad or yogurt on the side.

Conclusion

Mutton curry is a classic, slow-cooked dish that always delivers bold flavor and comfort. With tender meat, aromatic spices, and a rich, thick gravy, it’s a satisfying meal that I love to prepare when I want something soulful and deeply delicious. It’s one of those dishes that warms the heart—and always leaves me looking forward to the next bite.