Authentic Mutton Curry Recipe – Ginger-Garlic & Spice Blend

Last Updated on 4 months by Neha Deshmukh

Authentic Mutton Curry Recipe – Ginger-Garlic & Spice Blend

Introduction

There’s just something about a slow-cooked mutton curry that feels like home, isn’t there? The aroma filling the kitchen, the tender meat falling off the bone… pure comfort. This recipe is one I’ve been perfecting for years – it’s a family favourite, and I’m so excited to finally share it with you. It’s a beautiful blend of warming spices, fresh ginger and garlic, and a whole lot of love. Get ready for a flavour explosion!

Why You’ll Love This Recipe

This isn’t just any mutton curry. It’s a deeply flavourful, authentic recipe that delivers on taste and tenderness. You’ll love how the marinade really penetrates the meat, making it incredibly succulent. Plus, the spice blend is just divine – it’s complex, aromatic, and totally addictive. It’s perfect for a weekend feast or a special occasion.

Ingredients

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

• 0.5 kg Mutton Pieces
• 1 big Onion, sliced finely
• 0.25 tbsp Sugar
• 1 Green chilli, slit lengthwise
• 2-3 Whole Cardamoms, Cloves and Cinnamon sticks
• 1 tbsp Ginger-Garlic paste
• 0.5 tbsp fresh ground Black pepper
• 0.5 tbsp Coriander powder
• 0.5 tbsp Garam Masala
• 2 tbsp fresh Cream
• 1 tbsp Red chilli powder
• 0.25 tbsp Turmeric powder
• Salt (to taste)
• 2 tbsp fresh minced Coriander leaves
• 1 tbsp fresh minced mint leaves
• 1 tbsp fresh Coriander for Garnish

Ingredient Notes

Let’s talk ingredients! A few things make this recipe special. First, the garam masala – don’t skimp on quality here. A good garam masala is the heart and soul of many Indian dishes. I prefer to use a freshly ground blend whenever possible.

The ginger-garlic paste needs to be fresh. Trust me, the pre-made stuff just doesn’t compare. It’s so easy to make at home – just blend equal parts ginger and garlic with a splash of water.

Spice levels are a personal thing! Traditionally, this curry has a good kick. If you prefer a milder flavour, use Kashmiri chilli powder, which offers colour without too much heat. Or, simply reduce the amount of red chilli powder.

Finally, the cut of mutton matters. Shoulder or leg are great choices – they have enough fat to keep the curry rich and flavourful. Bone-in pieces are also fantastic, as they add extra depth to the gravy.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s make the marinade. In a bowl, combine the ginger-garlic paste, red chilli powder, turmeric powder, salt, minced coriander leaves, black pepper powder, coriander powder, and garam masala. Mix it all up until it forms a lovely paste.
2. Now, rub that beautiful marinade all over the mutton pieces. Make sure every piece is nicely coated! Cover the bowl and pop it in the fridge for at least 30 minutes, or even better, overnight. The longer it marinates, the more tender and flavourful the mutton will be.
3. Time to get things sizzling! Heat some oil in a pressure cooker over medium heat. Add the whole spices – cardamom, cloves, and cinnamon sticks – and let them sizzle for a minute or two until they become fragrant. This is where the magic starts!
4. Add the sliced onions and green chilli to the pressure cooker. Fry them until they turn a beautiful golden-brown colour. Don’t rush this step – properly browned onions are key to a delicious curry. Stir in the sugar to help with caramelization.
5. Add the marinated mutton to the pressure cooker and stir well to combine with the onions and spices. Pour in enough water to just cover the mutton. Now, seal the pressure cooker and cook for 6-8 whistles, or until the meat is beautifully tender.
6. Once the pressure has released, carefully open the cooker. If the gravy seems too thin, simmer it uncovered for a few minutes to thicken it to your desired consistency.
7. For that extra touch of richness, stir in the fresh cream. Give it a good stir and then garnish generously with fresh coriander and mint leaves.

Expert Tips

• Don’t be afraid to adjust the spices to your liking.
• Browning the onions properly is crucial for flavour.
• Marinating the mutton overnight makes a huge difference.
• A good quality garam masala is worth the investment.

Variations

• Vegan Adaptation: Swap the mutton for jackfruit and the cream for coconut cream. It won’t be exactly the same, but it’s a delicious plant-based alternative!
• Gluten-Free Adaptation: Double-check that your garam masala and any other spice blends are certified gluten-free.
• Spice Level Adjustment: Reduce the amount of red chilli powder or use Kashmiri chilli powder for a milder curry.
• Festival Adaptations: During Eid, my family loves to serve this with sheer khurma. For Diwali, we often pair it with jeera rice and a side of raita.

Serving Suggestions

This mutton curry is incredibly versatile. It’s fantastic served hot with jeera rice (cumin rice), roti (Indian flatbread), or naan. A side of raita (yogurt dip) helps to cool things down if you’ve gone heavy on the chilli!

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

What cut of mutton is best for curry?

Shoulder or leg of mutton are excellent choices. They have enough fat to keep the curry rich and flavourful.

Can I marinate the mutton for longer than overnight?

Absolutely! You can marinate it for up to 24 hours. The longer it marinates, the more tender and flavourful it will be.

How do I adjust the spice level of this curry?

Reduce the amount of red chilli powder or use Kashmiri chilli powder for a milder flavour.

What is garam masala, and can I make my own?

Garam masala is a blend of warming spices like cinnamon, cardamom, cloves, and cumin. You can definitely make your own – there are tons of recipes online!

Can this curry be made in a slow cooker or Instant Pot?

Yes! For a slow cooker, cook on low for 6-8 hours. For an Instant Pot, use the pressure cook function for about 45-60 minutes, followed by a natural pressure release.