Mutton Curry is one of those dishes that fills your kitchen with the most amazing smells. Every time I make this curry, it reminds me of Sunday family lunches at my grandma’s house. The meat gets so tender it practically falls off the bone, while the potatoes soak up all those wonderful spices. It’s a simple recipe that just needs a bit of patience and love.
About the Recipe
This recipe strikes the perfect balance between spices and meat. The marination helps tenderize the mutton, while slow cooking allows the flavors to develop fully. The potatoes add a lovely texture and help thicken the gravy. It’s not too spicy but packed with flavor, making it perfect for both beginners and experienced cooks.
Why You’ll Love This Recipe
You’ll love how the meat becomes tender and juicy while the gravy turns rich and thick. The recipe is foolproof – just follow the steps and you’ll get great results every time. The blend of spices creates an amazing depth of flavor without being overwhelming. Plus, you can adjust the spiciness to your taste. The fried potatoes add a wonderful texture and help make the dish more filling.
Mutton Curry
Cooking Tips
– Choose good quality mutton with some fat for better flavor
– Don’t skip the marination step – it’s key for tender meat
– Brown the onions well for a richer gravy
– Keep the heat medium-low while cooking to avoid burning the spices
– Add water gradually to control the gravy thickness
Serving and Storing Suggestions
Serves 6-8 people. Total prep and cooking time: 2.5 hours. Serve hot with rice, naan, or roti. Leftovers keep well in the fridge for 2-3 days and actually taste better the next day. Reheat gently on the stovetop with a splash of water.
Similar Recipes
- 1. Lamb Curry
- 2. Goat Curry
- 3. Chicken Curry
- 4. Keema Curry
Nutrient Benefits
Mutton is rich in protein, iron, and vitamin B12. The spices like turmeric and ginger have anti-inflammatory properties. This dish provides a good balance of protein, carbs, and healthy fats. The combination of meat and potatoes makes it a filling, energy-rich meal.
Mutton Curry
Ingredients
- 1 kg Mutton
- 225 gms Onions
- 225 gms Potatoes
- 2 large Tomatoes
- 1 tsp Turmeric powder
- 1 tsp Red Chilli powder
- 1 tsp Sugar
- 1 tbsp Ginger paste
- 1 Bay Leaf
- 4 to 5 Cloves
- 3 Cardamoms
- 1 inch stick of Cinnamon
- a few Peppercorns
- 4 tbsp Oil
- Salt to taste
Instructions
- Grind one onion into a paste. Chop the rest of the onions and tomatoes finely. Keep aside.
- Marinate the mutton pieces in a little salt and onion paste for about an hour.
- Peel and dice the potatoes into cubes.
- Heat some oil and fry the potatoes till light brown in colour. Keep aside.
- In a tablespoon of water, add the ginger paste, turmeric powder, chilli powder and make a thick paste.
- Heat a little oil in the pressure pan. Add the cinnamon, cloves, cardamoms, bay leaf and peppercorns.
- Add the onions and tomatoes. Fry till the oil floats on top. Add the masala paste and fry for a few minutes.
- Add the marinated mutton along with salt and sugar. Fry until the meat is quite dry.
- Add about 2 cups of water and pressure cook until the mutton is almost done.
- Open the cooker and add the fried potatoes to the curry. Cook until done.
- Garnish with coriander leaves and serve hot.
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Frequently Asked Questions
Can I make this curry less spicy?
Yes. merely reduce the amount of red chili powder or skip it entirely. The other spices will still give you plenty of flavor without the heat.
Why do we fry the potatoes separately?
Frying the potatoes first helps them keep their shape in the curry and adds a nice texture. They won’t turn mushy this way.
Can I use pressure cooker/instant pot?
Yes, it works great in a pressure cooker. Cook for about 4-5 whistles or 20 minutes in an instant pot on high pressure.
Can I make this ahead for a party?
This curry tastes even better the next day as the flavors develop more. Make it a day ahead and reheat gently before serving.
What cut of mutton works best?
Look for shoulder or leg pieces with some fat. These cuts become tender when slow-cooked and add more flavor to the curry.
