Rich & Aromatic Indian Mutton Curry Recipe

Ingredients

• 750g Mutton (goat meat), bone-in, cut into medium pieces
• For Marination:
• 1 tbsp ginger-garlic paste
• 1 tsp turmeric powder
• 1 tsp red chili powder
• Salt to taste
• For Curry:
• 3 tbsp mustard oil (or any cooking oil)
• 2 large onions, finely sliced or chopped
• 2 tbsp ginger-garlic paste
• 2 medium tomatoes, pureed or finely chopped
• Whole Spices:
• 2 bay leaves
• 4-5 green cardamoms
• 2-inch cinnamon stick
• 4-5 cloves
• 1 tsp cumin seeds
• Powdered Spices:
• 2 tsp coriander powder
• 1.5 tsp red chili powder (adjust to taste)
• 0.5 tsp turmeric powder
• 1 tsp garam masala
• 0.5 tsp roasted cumin powder
• 1 cup hot water (or as needed)
• Fresh coriander leaves, chopped (for garnish)

Instructions

1. 1

   Marinate the Mutton: Wash the mutton pieces thoroughly and drain any excess water. In a large bowl, combine the mutton with 1 tbsp ginger-garlic paste, 1 tsp turmeric powder, 1 tsp red chili powder, and salt. Mix well to coat all pieces evenly. Cover and refrigerate for at least 1 hour, or preferably 3-4 hours, or overnight for deeper flavor and tenderness.

2. 2

   Prepare Aromatic Base: Heat mustard oil (or your preferred cooking oil) in a heavy-bottomed pot or pressure cooker over medium-high heat until it shimmers. Add the whole spices (bay leaves, green cardamoms, cinnamon stick, cloves, cumin seeds) and let them splutter and release their aroma for about 30 seconds.

3. 3

   Sauté Onions and Ginger-Garlic: Add the finely sliced or chopped onions to the pot. Sauté on medium heat, stirring frequently, until they turn deep golden brown and caramelized (this step is crucial for the curry's color and flavor). This usually takes 10-15 minutes. Then, add the remaining 2 tbsp ginger-garlic paste and cook for 2-3 minutes until its raw smell disappears.

4. 4

   Add Spices and Tomatoes: Reduce heat to low. Add the powdered spices: 2 tsp coriander powder, 1.5 tsp red chili powder, 0.5 tsp turmeric powder, and 0.5 tsp roasted cumin powder. Sauté for 1 minute, adding a splash of water if the spices stick to the bottom. Immediately add the tomato puree or finely chopped tomatoes. Cook, stirring occasionally, for 8-10 minutes until the tomatoes are soft and the oil separates from the masala.

5. 5

   Cook the Mutton: Add the marinated mutton pieces to the pot. Increase the heat to medium-high and sauté the mutton for 10-15 minutes, stirring frequently, until the mutton changes color and is well seared from all sides. This browning adds depth of flavor.

6. 6

   Slow Cook the Mutton: Pour in 1 cup of hot water. Add salt if needed (remember you salted the mutton for marination). Bring to a boil, then reduce the heat to low. Cover the pot tightly and slow cook for 60-75 minutes, or until the mutton is fork-tender. If using a pressure cooker, cook for 6-8 whistles on medium heat, then let the pressure release naturally.

7. 7

   Finish and Serve: Once the mutton is tender, stir in 1 tsp garam masala. Simmer for another 5 minutes, allowing the flavors to meld. Garnish generously with fresh chopped coriander leaves. Serve your comforting Indian Mutton Curry hot with steamed Basmati rice, naan, roti, or paratha for a truly satisfying winter dinner.