Description
Mutton curry is a richly spiced, slow-cooked dish with tender bone-in mutton simmered in a thick, aromatic gravy. Infused with bold Indian spices and finished with fresh cilantro, it’s a hearty, comforting meal perfect with rice or bread.
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)
Instructions
- Marinate mutton with yogurt, turmeric, red chili powder, and salt. Let rest for at least 30 minutes or overnight.
- Heat oil or ghee in a heavy pot. Add cumin seeds and bay leaf; let them sizzle.
- Add onions and sauté until golden brown. Stir in garlic and ginger; cook until fragrant.
- Add tomatoes and cook until they break down into a thick paste.
- Stir in coriander powder, additional chili powder (if using), and salt. Cook until oil separates from the masala.
- Add marinated mutton and sear for 5–7 minutes to coat with spices.
- Pour in enough water or broth to cover the meat. Bring to a boil, then cover and simmer on low for 1.5–2 hours until tender.
- Add garam masala, simmer for a few more minutes. Garnish with fresh cilantro and serve.
Notes
- Add whole spices like cardamom, cloves, and cinnamon for deeper flavor.
- Potatoes or cream can be added for variation.
- Simmer uncovered at the end to thicken the curry.
- Use a pressure cooker to reduce cooking time to about 25 minutes.
Nutrition
- Serving Size: 1 cup
- Calories: 420
- Sugar: 4g
- Sodium: 450mg
- Fat: 28g
- Saturated Fat: 10g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 105mg
