Authentic Mutton Curry Recipe – Fennel & Spice Flavored

Last Updated on 4 months by Neha Deshmukh

Authentic Mutton Curry Recipe – Fennel & Spice Flavored

Introduction

There’s just something about a good mutton curry, isn’t there? It’s the kind of dish that feels like a warm hug on a chilly evening, or a celebratory feast with family. This recipe is a little different from your standard mutton curry – it’s got a beautiful, subtle sweetness from fennel powder that really elevates the flavour. I first made this for a family gathering and it was a huge hit! It’s become a bit of a tradition ever since. Let’s get cooking!

Why You’ll Love This Recipe

This mutton curry isn’t just delicious, it’s also surprisingly easy to make. The fennel powder adds a unique depth of flavour you won’t find in every mutton curry. It’s a comforting, flavourful dish that’s perfect for a weekend meal or a special occasion. Plus, it’s a great way to impress your friends and family with your Indian cooking skills!

Ingredients

Here’s what you’ll need to create this aromatic mutton curry:

• 2 tbsp oil (mustard, vegetable, or ghee)
• 3 medium onions, finely chopped
• 1 tablespoon crushed garlic
• 2 medium tomatoes, chopped
• 0.5 tsp turmeric powder
• 0.75 tsp red chilli powder (adjust to your spice preference!)
• 2 tbsp coriander powder
• Salt to taste
• 500 gm mutton, cut into 1-inch pieces
• 0.5 tsp fennel powder
• 0.5 cup yogurt, whisked

Ingredient Notes

Let’s talk ingredients! Fennel powder (saunf powder) is a bit of a secret weapon in Indian cooking, especially in North Indian cuisine. It adds a lovely sweetness and aroma. You can find it at most Indian grocery stores, or online.

Traditionally, mustard oil is used for mutton curries in many parts of India, giving it a distinct pungent flavour. However, vegetable oil or ghee work beautifully too – use what you prefer! Ghee adds a richness that’s hard to beat.

For the mutton, I recommend using a cut with some bone, like shoulder or leg. The bone adds flavour and keeps the meat tender.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat the oil in a pressure cooker over medium heat. Add the chopped onions and sauté until they’re beautifully caramelized – this takes patience, but it’s so worth it! We’re talking a deep golden brown colour.
2. Add the crushed garlic and cook for a splash of water for about 30 seconds, until fragrant. Don’t let it burn!
3. Now, stir in the chopped tomatoes, turmeric powder, red chilli powder, coriander powder, and salt. Cook this masala until the oil starts to separate from the sides – this means the spices are nicely roasted and ready for the mutton.
4. Add the mutton pieces and coat them well in the masala. Cook for about 5 minutes, stirring occasionally, to let the flavours meld.
5. Pour in ½ cup of water, bring to a boil, then close the pressure cooker lid. Cook for 1 whistle. Once the pressure releases naturally, open the cooker.
6. In a small bowl, mix together the yogurt, fennel powder, and pepper. Gently stir this mixture into the cooked mutton.
7. Simmer for another 10 minutes, allowing the flavours to come together. Give it a taste and adjust the seasoning if needed.
8. Serve hot with your favourite accompaniment!

Expert Tips

• Caramelizing Onions: Low and slow is the key! Don’t rush this step. Stir frequently to prevent burning.
• Tender Mutton: Don’t skimp on the cooking time. The pressure cooker helps tenderize the mutton, but ensuring it’s cooked through is essential.
• Spice Balance: Start with the recommended amount of chilli powder and add more to taste. Remember, you can always add more spice, but you can’t take it away!

Variations

• Vegan Adaptation: Swap the mutton for jackfruit or soy chunks. The spices will work beautifully with either!
• 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 ¼ tsp.
  • Medium: Stick to the 0.75 tsp.
  • Hot: Add an extra ½ tsp of red chilli powder or a pinch of cayenne pepper.
• Regional Variations: In South India, you might find curry leaves and a touch of coconut milk added to the curry. North Indian versions often use more garam masala.
• Festival Adaptations: This curry is often made during Eid and Diwali, especially for celebratory meals.

Serving Suggestions

This mutton curry is incredibly versatile! It pairs perfectly with:

• Steaming hot rice (basmati is my favourite!)
• Warm rotis or parathas
• Fluffy naan bread
• A side of cooling raita (yogurt dip) or a fresh 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 have had time to develop! You can also freeze it for up to 2 months.

FAQs

1. What cut of mutton is best for curry? Shoulder or leg of mutton with some bone is ideal.
2. Can I use a slow cooker instead of a pressure cooker? Yes, you can! Cook on low for 6-8 hours, or on high for 3-4 hours, until the mutton is tender.
3. How can I adjust the spice level of this curry? Adjust the amount of red chilli powder to your liking.
4. What is fennel powder and where can I find it? Fennel powder (saunf powder) is a spice with a sweet, anise-like flavour. You can find it at Indian grocery stores or online.
5. Can I make this curry ahead of time? Absolutely! It’s a great make-ahead dish. The flavours will deepen overnight.
6. What is the best way to serve this mutton curry? With rice, roti, naan, and a side of raita – it’s a complete meal!