Authentic Mutton Bone Curry Recipe – Sesame & Spice Flavors

Last Updated on 2 months by Neha Deshmukh

Authentic Mutton Bone Curry Recipe – Sesame & Spice Flavors

Hey everyone! If you’re anything like me, there’s something incredibly comforting about a rich, flavorful mutton curry. This Mutton Bone Curry is a dish that’s been passed down in my family for generations, and it’s always a hit. It’s a little bit of work, but trust me – the depth of flavor you get from simmering those bones is absolutely worth it. It’s a taste of home, and I’m so excited to share it with you.

Why You’ll Love This Recipe

This isn’t just any mutton curry. It’s a celebration of South Indian flavors, particularly the beautiful aroma of gingely oil (sesame oil) and a wonderfully complex spice blend. The slow cooking process tenderizes the mutton beautifully, and the bone marrow adds an incredible richness to the gravy. It’s perfect for a weekend meal, and it’s guaranteed to impress! Plus, it’s a fantastic way to use mutton bones – don’t let them go to waste!

Ingredients

Here’s what you’ll need to make this delicious Mutton Bone Curry:

• 2 teaspoon gingely oil (Indian sesame oil)
• 1 small piece cinnamon
• 2 cloves
• 1 cardamom
• 1 teaspoon coriander seeds
• 1 teaspoon black peppercorn
• 1 teaspoon cumin seeds
• 6-7 dry red chillies
• 1 tablespoon white poppy seeds
• 1 teaspoon fennel seeds
• 15 small onions (Indian shallots)
• 7 cloves of garlic
• ??” cup fresh shredded coconut
• 2 teaspoon gingely oil
• ?? teaspoon fennel seeds
• ?? teaspoon cumin seeds
• 1 onion, chopped fine
• 3 sprigs curry leaves
• 2 tomatoes, chopped
• 1 teaspoon salt
• ?? teaspoon turmeric powder
• 500 grams mutton bones
• 1 lemon

Ingredient Notes

Let’s talk about a few key ingredients that really make this recipe shine:

• Gingely Oil (Indian Sesame Oil): This is essential for that authentic South Indian flavor. It has a nutty, aromatic quality that you just won’t get with other oils. You can find it at Indian grocery stores or online.
• Indian Shallots: These are smaller and milder than regular onions, and they add a lovely sweetness to the curry. If you can’t find them, you can substitute with small red onions, but try to use about twice the amount.
• Fresh Shredded Coconut: Fresh is best! It adds a beautiful texture and sweetness to the masala paste. Frozen coconut can work in a pinch, but the flavor won’t be quite as vibrant.
• Regional Spice Blend: Don’t be intimidated by the number of spices! Toasting them brings out their aromas and flavors. This blend is fairly standard in South Indian cooking, but feel free to adjust the chillies to your liking.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Prepare the Masala: Heat 2 teaspoons of gingely oil in a pan. Add the cinnamon, cloves, cardamom, coriander seeds, peppercorn, cumin seeds, fennel seeds, and dry red chillies. Toast them over medium heat until they become fragrant – about 2-3 minutes. Be careful not to burn them!
2. Sauté the Aromatics: Add the poppy seeds and sauté for another minute. Then, add the shallots and garlic. Cook for about 5 minutes, or until they’re softened and lightly golden.
3. Blend the Masala Paste: Mix in the shredded coconut and sauté for just a minute. Let the mixture cool completely, then transfer it to a blender with a little water. Blend until you have a smooth, fine paste.
4. Cook the Gravy: Heat another 2 teaspoons of gingely oil in a large pot or Dutch oven. Add ?? teaspoon fennel seeds and ?? teaspoon cumin seeds and let them splutter. Add the chopped onion and curry leaves, and sauté for about 2 minutes, until the onion is translucent.
5. Build the Flavor: Add the chopped tomatoes, salt, and turmeric powder. Cook until the tomatoes soften and break down – about 5-7 minutes.
6. Add the Mutton & Masala: Add the mutton bones and coat them well with the tomato mixture. Stir in the ground masala paste and 2 cups of water.
7. Pressure Cook: Close the pressure cooker and cook on low flame for 20-25 minutes. Let the pressure release naturally. Don’t force it open!
8. Simmer & Finish: Open the cooker and simmer the curry for a few minutes to thicken the gravy if needed. Squeeze in the juice of 1 lemon just before serving.

Expert Tips

• Don’t skip the toasting step! It really makes a difference in the flavor of the masala.
• Use a good quality pressure cooker. This will ensure the mutton cooks evenly and becomes tender.
• Adjust the water level to achieve your desired gravy consistency.
• Taste and adjust the seasoning before serving.

Variations

• Spice Level Adjustment: If you like it spicier, add more red chillies to the masala. If you prefer a milder curry, reduce the number of chillies or remove the seeds.
• Regional Variations: My friend’s grandmother makes a fantastic Chettinad-style version with the addition of star anise and kalpasi (black stone flower). A Kerala-style version might include kokum for a tangy flavor.
• Pressure Cooker vs. Slow Cooker Adaptations: If you don’t have a pressure cooker, you can simmer the curry in a slow cooker on low for 6-8 hours, or until the mutton is tender.

Serving Suggestions

This Mutton Bone Curry is best served hot with steamed rice, roti, or paratha. A side of raita (yogurt dip) and a simple vegetable stir-fry would complete the meal perfectly.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. You can also freeze it for longer storage.

FAQs

• What cut of mutton is best for bone curry? Mutton bones with some meat attached are ideal. Shoulder or leg bones work well.
• Can I use store-bought curry paste instead of making my own? While it’s convenient, the flavor won’t be the same. Making your own masala paste is what gives this curry its unique depth.
• How do I adjust the spice level of this curry? Adjust the number of red chillies used in the masala paste.
• What is gingely oil and where can I find it? Gingely oil is Indian sesame oil. You can find it at Indian grocery stores or online retailers.
• Can this curry be made ahead of time? Absolutely! The flavors actually develop even more overnight. Just reheat gently before serving.

Enjoy! I hope this Mutton Bone Curry brings as much joy to your table as it does to mine. Let me know in the comments if you try it, and how it turns out!