Authentic Mutton Curry Recipe – Kashmiri Chili & Spice Blend

Last Updated on 4 months by Neha Deshmukh

Authentic Mutton Curry Recipe – Kashmiri Chili & 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. I remember the first time I attempted this recipe – it was for a family gathering, and I was so nervous! But the incredible flavour and the happy faces around the table made it all worthwhile. Today, I’m sharing my go-to authentic mutton curry recipe with you, packed with flavour from Kashmiri chili and a beautiful blend of spices. It’s a little bit of effort, but trust me, it’s so worth it.

Why You’ll Love This Recipe

This isn’t just any mutton curry. It’s a flavour explosion! Here’s what makes it special:

• Rich & Aromatic: The combination of whole spices and a carefully balanced spice powder creates a deeply flavourful curry.
• Tender Mutton: Pressure cooking ensures the mutton is incredibly tender and succulent.
• Vibrant Colour: Kashmiri red chili powder gives the curry a beautiful, rich red hue.
• Authentic Taste: This recipe stays true to traditional Indian flavours, bringing a taste of home to your kitchen.

Ingredients

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

• 250g mutton, cut into curry pieces
• 2 tablespoons oil
• 1 medium cinnamon stick
• 2 cloves
• 1 green cardamom
• 1 bay leaf
• 4 medium onions, finely sliced
• 1 teaspoon ginger-garlic paste
• 1 teaspoon Kashmiri red chili powder
• 0.25 teaspoon turmeric powder
• 0.25 teaspoon roasted coriander seeds powder
• 1 cup yogurt, beaten
• 1.5 cups water
• 0.25 teaspoon cardamom powder
• 0.25 teaspoon dry ginger powder
• 1 teaspoon fresh coriander leaves, chopped
• Salt to taste

Ingredient Notes

Let’s talk ingredients! A few tips to make sure your curry turns out perfectly:

• Kashmiri Red Chili Powder: This is key for both colour and mild heat. Unlike other chili powders, it adds a vibrant red hue without being overwhelmingly spicy. You can find it at most Indian grocery stores or online.
• Mutton Cut: I prefer using mutton shoulder or leg for this curry. They have a good amount of fat which keeps the curry rich and flavourful. Feel free to ask your butcher to cut it into 1-2 inch pieces.
• Regional Variations: Spice blends can vary quite a bit across India! Some regions add garam masala, while others might include fennel seeds. Feel free to experiment and adjust to your taste. My grandmother always added a pinch of fennel – it’s lovely!

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat the oil in a pressure cooker over medium heat. Add the cinnamon stick, cloves, cardamom, and bay leaf. Sauté for a minute or two until they become fragrant – you’ll know it when you smell that wonderful aroma!
2. Add the finely sliced onions and cook until they turn golden brown. This takes patience, but it’s crucial for building flavour. Stir frequently to prevent burning.
3. Stir in the ginger-garlic paste and sauté for another minute until the raw smell disappears.
4. Add the mutton pieces and roast them until their colour changes. This helps to seal in the juices.
5. Now for the spice magic! Mix in the salt, Kashmiri red chili powder (dissolved in a little water to prevent burning), turmeric powder, and roasted coriander powder. Cook for a few minutes, stirring constantly, until the oil starts to separate from the mixture.
6. Incorporate the beaten yogurt and cook until the oil surfaces again. This step is important for creating a creamy and tender curry.
7. Pour in 1.5 cups of water, add the cardamom powder and dry ginger powder. Give everything a good stir to combine.
8. Close the pressure cooker lid and cook for 4-5 whistles, or until the mutton is tender. The exact cooking time will depend on your pressure cooker and the quality of the mutton.
9. Once cooked, carefully open the pressure cooker (after the pressure has released naturally!). Garnish with fresh coriander leaves and simmer for 2-3 minutes to allow the flavours to meld.

Expert Tips

A few little things that make a big difference:

• Browning the Onions: Don’t rush this step! Properly browned onions are the foundation of a great curry.
• Marinating the Mutton: If you have time, marinate the mutton with the spice powder and yogurt for at least 30 minutes (or even overnight!) for extra tender and flavourful results.
• Pressure Cooker Safety: Always follow the manufacturer’s instructions for your pressure cooker.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Substitute the mutton with jackfruit or soy chunks for a delicious vegan curry.
• Gluten-Free: This recipe is naturally gluten-free!
• Spice Level: Adjust the amount of Kashmiri chili powder to control the spice level. If you like it really hot, you can add a pinch of cayenne pepper.
• Festival Adaptations: This curry is a staple during Eid and Bakrid celebrations in my family. We often add a handful of fried onions for extra richness.

Serving Suggestions

This mutton curry is best served hot with:

• Steaming basmati rice
• Warm roti or naan
• 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 have had time to develop! You can also freeze it for up to 2 months.

FAQs

Got questions? I’ve got answers!

• What cut of mutton is best for curry? Mutton shoulder or leg are great choices, as they have good flavour and become beautifully tender when cooked.
• Can I use a regular pressure cooker instead of an Instant Pot? Absolutely! Just adjust the cooking time accordingly.
• How can I adjust the spice level of this curry? Use more or less Kashmiri chili powder. You can also add a pinch of cayenne pepper for extra heat.
• What is the significance of Kashmiri red chili powder in this recipe? It provides a beautiful red colour and a mild, fruity flavour that’s characteristic of Kashmiri cuisine.
• Can this curry be made ahead of time? Yes! You can make it a day or two in advance and store it in the refrigerator. The flavours will actually deepen over time.