Mutton Recipe- Tamarind & Okra Curry – Authentic Indian Flavor

Last Updated on 2 months by Neha Deshmukh

Mutton Recipe- Tamarind & Okra Curry – Authentic Indian Flavor

Hey everyone! If you’re anything like me, a good mutton curry is pure comfort food. This Tamarind & Okra Mutton Curry is a family favorite – a beautiful blend of tangy, spicy, and earthy flavors that just feels like home. I first made this years ago trying to recreate my grandmother’s version, and it’s been a hit ever since. It’s a little bit of work, but trust me, the results are so worth it!

Why You’ll Love This Recipe

This isn’t just any mutton curry. The tamarind adds a lovely sourness that cuts through the richness of the mutton, and the okra gives it a unique texture. It’s a flavour explosion! Plus, it’s a fantastic way to use fresh okra, and it’s surprisingly easy to make once you get the hang of it. It’s a dish that’s perfect for a weekend meal or a special occasion.

Ingredients

Here’s what you’ll need to create this deliciousness:

• 500 gms mutton, cut into curry pieces
• 1 tablespoon oil
• 2 medium onions, sliced
• 3-4 green chillies, slit
• 1 teaspoon ginger-garlic paste
• 1 teaspoon red chilli powder
• 0.5 teaspoon turmeric powder
• 2 medium tomatoes, chopped
• 1 cup water (240ml)
• 2 cups tamarind pulp
• 0.5 kg okra/bhindi, chopped
• 1 tablespoon coriander leaves, chopped
• 1 tablespoon mint leaves, chopped
• 1 teaspoon garam masala powder
• Salt, as per taste

Ingredient Notes

Let’s talk ingredients! A few things can really elevate this curry:

• Tamarind: Tamarind is the star here! It provides that signature tangy flavour. I prefer using tamarind pulp as it’s readily available, but you can absolutely use tamarind paste or even dried tamarind (see FAQs for how to use it).
• Garam Masala: Garam masala blends vary so much from region to region in India. My family’s recipe leans towards a warmer, more aromatic blend with cardamom and cloves. Feel free to use your favourite!
• Mutton Cuts: I like using mutton shoulder or leg for this curry. They have a good amount of flavour and become beautifully tender during pressure cooking. You can also use bone-in pieces for extra richness.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat the oil in a pressure cooker over medium heat. Add the sliced onions and sauté until they turn translucent and start to soften.
2. Add the slit green chillies and ginger-garlic paste. Sauté for another minute or two until fragrant – you want to really wake up those aromas!
3. Now, add the mutton pieces and roast them until they’re nicely browned. This step is important for developing flavour.
4. Sprinkle in the salt, red chilli powder, and turmeric powder. Cook the masala for about 2 minutes, stirring constantly to prevent it from burning.
5. Add the chopped tomatoes and cook until they soften and break down, creating a lovely base for the curry.
6. Pour in 1 cup (240ml) of water, close the pressure cooker lid, and cook until the mutton is tender. This usually takes about 4-5 whistles, depending on your pressure cooker.
7. Once the pressure has released, open the cooker and stir in the tamarind pulp, chopped okra, coriander leaves, mint leaves, and garam masala powder.
8. Simmer for another 5-7 minutes, or until the okra is cooked through but still slightly firm. You don’t want it to get mushy!
9. Serve hot with roti or steamed rice.

Expert Tips

• Browning the Mutton: Don’t skip browning the mutton! It adds a depth of flavour that you just can’t get otherwise.
• Don’t Overcook the Okra: Overcooked okra gets slimy. Keep an eye on it and cook it just until tender-crisp.
• Pressure Cooker Safety: Always let the pressure release naturally before opening the lid.

Variations

This recipe is super versatile! Here are a few ways to customize it:

• Vegan Adaptation: Swap the mutton for jackfruit or soy chunks. They absorb the flavours beautifully! My friend, Priya, swears by using jackfruit – it gives a similar texture to mutton.
• Gluten-Free Adaptation: This recipe is naturally gluten-free, so you’re good to go!
• Spice Level Adjustment:
  • Mild: Reduce the red chilli powder to ½ teaspoon or omit it altogether.
  • Medium: Use 1 teaspoon of red chilli powder (as per the recipe).
  • Hot: Add an extra ½ teaspoon of red chilli powder or a pinch of cayenne pepper.
• Festival Adaptations: This curry is often made during Eid and other celebrations. It’s a hearty and flavourful dish that’s perfect for sharing with family and friends.

Serving Suggestions

This Tamarind & Okra Mutton Curry is fantastic with:

• Steamed rice (Basmati is my go-to!)
• Roti or naan
• A side of raita (yogurt dip) to cool things down
• A simple onion salad

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. It actually tastes even better the next day as the flavours meld together! You can also freeze it for up to 2 months.

FAQs

Let’s answer some common questions:

• What cut of mutton is best for this curry? Mutton shoulder or leg are ideal. Bone-in pieces add extra flavour.
• Can I use dried tamarind instead of tamarind pulp? Absolutely! Soak about 1/2 cup of dried tamarind in 2 cups of warm water for 30 minutes. Strain the pulp and use that in the recipe.
• How can I adjust the sourness of the curry? Add a little more or less tamarind pulp to suit your taste. You can also add a squeeze of lemon juice at the end.
• Can I make this curry ahead of time? Yes! You can make it a day or two in advance. The flavours will develop even more.
• What is the best way to prevent the okra from becoming slimy? Don’t overcook it! Cook it just until tender-crisp. Also, adding a squeeze of lemon juice can help prevent sliminess.

Enjoy this delicious Mutton Curry! I hope it becomes a favourite in your home too. Let me know how it turns out in the comments below!