Authentic Mutton Curry Recipe – Ginger Garlic Masala Blend

Last Updated on 2 months by Neha Deshmukh

Authentic Mutton Curry Recipe – Ginger Garlic Masala Blend

Introduction

There’s just something about a good mutton curry, isn’t there? It’s the kind of dish that instantly feels like home, full of warmth and flavour. This recipe is a real favourite of mine – it’s the one I first made when I was trying to recreate my grandmother’s incredible cooking. It’s a bit of a labour of love, but trust me, the end result is so worth it. Get ready for a truly authentic taste of India!

Why You’ll Love This Recipe

This isn’t just any mutton curry. It’s a deeply flavourful dish built on a rich, aromatic ginger-garlic masala. The blend of spices creates a complexity that’s both comforting and exciting. It’s perfect for a weekend feast, a special occasion, or when you just need a hug in a bowl. Plus, the pressure cooker makes it surprisingly achievable even on a weeknight!

Ingredients

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

• 600 gms Mutton, cut into curry pieces
• 3 medium-big Onions, sliced
• 2 small Tomatoes, chopped
• 2 tsp Chopped ginger & garlic (each)
• 3 tsp Chilli powder (adjust to your spice preference!)
• 2 tsp Coriander powder
• 0.25 tsp Turmeric powder
• 0.5 tsp Mustard seeds
• 1 pinch Fenugreek seeds
• 0.25 tsp Cumin
• 0.5 tbsp Vinegar
• 2 tbsp Water (for grinding masala)
• Curry leaves (a handful, optional but recommended)
• Salt, to taste
• Oil, for cooking

Ingredient Notes

Let’s talk about these ingredients for a sec. Fresh ginger and garlic paste is key here – don’t even think about using the jarred stuff! It makes a world of difference. The spice blend is where the magic happens.

Mustard seeds and a tiny pinch of fenugreek seeds add a lovely depth. Don’t skip them! As for the mutton, you can use different cuts depending on what’s available. In North India, we often use bone-in pieces for extra flavour, but boneless shoulder works beautifully too. You’ll find regional variations all over India – some prefer a drier curry, others a more gravy-rich one. This recipe leans towards a good balance.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, we need to make the masala. Grind the ginger, garlic, chilli powder, coriander powder, turmeric, mustard seeds, fenugreek seeds, cumin, vinegar, and 2 tbsp water into a smooth paste. Set this aside – it’s the heart of our curry.
2. Heat a generous amount of oil in a pressure cooker over medium heat. Add the sliced onions and sauté until they turn a beautiful golden brown. This takes patience, but it’s crucial for building flavour.
3. Now, add the ground masala paste to the pressure cooker. Add 1-2 tbsp of hot water to prevent sticking. Cook for a few minutes, stirring constantly, until the oil starts to separate from the masala. This is a sign that it’s ready!
4. Toss in the chopped tomatoes and salt. Cook until the tomatoes soften and break down, about 5-7 minutes.
5. Add the mutton pieces to the pressure cooker and coat them well with the masala. Pour in 1 cup of hot water, give it a good stir, and bring it to a boil.
6. Seal the pressure cooker and cook on high heat until you hear the first whistle. Then, reduce the flame to medium-low and cook for another 10-12 whistles.
7. Let the pressure release naturally. Once the pressure is completely released, open the cooker and simmer the curry for a few minutes to thicken the gravy if needed, stirring occasionally.
8. Finally, let the curry rest for 15-20 minutes before serving. This allows the flavours to meld together beautifully.

Expert Tips

• Browning the onions: Don’t rush this step! Low and slow is the way to go for perfectly browned onions.
• Gravy consistency: If the gravy is too thin, simmer uncovered for a bit longer. If it’s too thick, add a splash of hot water.
• Mutton selection: Shoulder or leg of mutton work best. Look for pieces with some marbling for extra flavour.

Variations

• Vegan Mutton Curry: Swap the mutton for jackfruit or soy chunks. The spices will work beautifully with either! My friend, Priya, swears by using baby jackfruit – it has a texture that’s surprisingly similar to mutton.
• Gluten-Free Adaptation: This recipe is naturally gluten-free, so you don’t need to worry about any substitutions.
• Spice Level Adjustment: For a milder curry, reduce the chilli powder to 1 tsp. For a spicier kick, add another tsp or a pinch of cayenne pepper.
• Festival Adaptations: During Eid, we often add a handful of fried onions for extra richness. For Diwali, some families like to add a touch of sweetness with a teaspoon of sugar.

Serving Suggestions

This mutton curry is incredibly versatile. It’s amazing with:

• Steaming hot rice
• Warm roti or paratha
• Fluffy naan bread
• A side of raita (yogurt dip) to cool things down

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 develop further! 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 are excellent choices. Bone-in pieces add extra flavour.
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 do I adjust the spice level of this curry? Simply adjust the amount of chilli powder.
4. What is the role of vinegar in this mutton curry? Vinegar helps to tenderize the mutton and adds a subtle tanginess to the flavour.
5. Can I make this curry ahead of time? Absolutely! It’s a great make-ahead dish. The flavours will deepen overnight.
6. How can I tell when the mutton is cooked perfectly? The mutton should be fork-tender and easily pull apart.