Authentic Mutton Curry Recipe – Sesame Oil & Gundu Chilli Flavors

Last Updated on 4 months by Neha Deshmukh

Authentic Mutton Curry Recipe – Sesame Oil & Gundu Chilli Flavors

Hey everyone! If you’re anything like me, a good mutton curry is ultimate comfort food. This recipe is a little special though – it’s the one I first made when I was trying to recreate my grandmother’s incredible flavors. It’s packed with the aroma of sesame oil and a unique warmth from gundu chillies. Trust me, it’s worth seeking those out! Let’s get cooking.

Why You’ll Love This Recipe

This isn’t just any mutton curry. It’s a flavour bomb! The combination of sesame oil, those wonderfully fragrant gundu chillies, and the subtle sweetness of shallots creates a depth you won’t find in your average curry. It’s a little bit rustic, a whole lot delicious, and guaranteed to impress. Plus, it’s surprisingly straightforward to make.

Ingredients

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

• 500 grams mutton, bone-in
• 1 cup water
• ½ teaspoon turmeric powder
• 1 teaspoon salt
• ¼ cup Indian sesame oil
• ½ teaspoon cumin seeds
• 20 gundu chillies (also known as round chillies)
• 5 sprigs curry leaves
• 2 country garlic (small garlic) pods
• 1 cup Indian shallots, roughly chopped
• 2 tomatoes, chopped
• 1 teaspoon black pepper powder

Ingredient Notes

Let’s talk ingredients, because a few of these are key to getting that authentic taste!

• Indian Sesame Oil: This is not the same as regular sesame oil. Indian sesame oil has a much more robust, nutty flavour. It’s the foundation of this curry, so don’t skip it!
• Gundu Chillies: These little round chillies add a unique fruity heat. They aren’t scorching hot, but they have a lovely flavour. If you can’t find them, you can substitute with dried red chillies, but it won’t be quite the same.
• Country Garlic: Also known as desi lehsun, this garlic is smaller and has a more intense flavour than the regular garlic you find in supermarkets. It really adds a punch! If you can’t find it, use 4-5 cloves of regular garlic.
• Indian Shallots: These are smaller and sweeter than regular onions. They caramelize beautifully and add a lovely depth of flavour. You can substitute with small red onions if needed.

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, let’s get the mutton tender. Pressure cook the mutton with 1 cup of water, ½ teaspoon of turmeric powder, and 1 teaspoon of salt for 10-12 minutes. Remember to let the pressure release naturally – this is important for tender mutton!
2. Now, for the flavour base. Heat ¼ cup of Indian sesame oil in a pan. Once hot, add ½ teaspoon of cumin seeds and let them sizzle for a few seconds. Then, toss in 20 gundu chillies, 5 sprigs of curry leaves, 2 country garlic pods (slightly crushed), and 1 cup of roughly chopped Indian shallots. Sauté until the shallots soften and turn golden brown – this takes about 5-7 minutes.
3. If you like a bit of extra heat, this is a good time to crush a couple of the gundu chillies to release their seeds. Be careful though, they can be potent!
4. Add the 2 chopped tomatoes to the pan. Cover and cook until they become soft and mushy – around 5-7 minutes. Stir occasionally to prevent sticking.
5. Now, add the cooked mutton (along with the stock from the pressure cooker) to the pan. Give it a good stir and adjust the salt if needed. Simmer for about 5 minutes, allowing the flavours to meld together.
6. Stir in 1 teaspoon of black pepper powder. Continue to cook until the curry has thickened and is semi-dry – this should take another 8-10 minutes.
7. Finally, add the remaining curry leaves. Give it one last stir, remove from the heat, and serve hot!

Expert Tips

• Don’t rush the sautéing process. Taking the time to properly caramelize the shallots is key to building flavour.
• If the curry is too thick, add a splash of water. If it’s too thin, continue to simmer uncovered until it reaches your desired consistency.
• For a richer flavour, you can add a tablespoon of coconut milk towards the end of cooking.

Variations

This recipe is a great base for experimentation!

• Spice Level Adjustment: Reduce the number of gundu chillies for a milder curry, or add a pinch of chilli powder for extra heat.
• Regional Variations:
  • Chettinad Style: Add 1 tablespoon of Chettinad masala powder along with the tomatoes.
  • Kerala Style: Add a few green chillies (slit lengthwise) and a piece of cinnamon stick during the sautéing process.
• Pressure Cooker vs. Pot: If you don’t have a pressure cooker, you can cook the mutton in a heavy-bottomed pot until tender – this will take about 1.5-2 hours.
• Festival Adaptations: This curry is perfect for special occasions like Bakrid or Eid. My aunt always makes a huge batch for the family gatherings!

Serving Suggestions

This mutton curry is fantastic with:

• Steaming hot rice (my personal favourite!)
• Fluffy parottas
• Soft appams
• A side of raita 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

Let’s answer some common questions:

• What cut of mutton is best for curry? Bone-in mutton shoulder or leg is ideal. The bone adds flavour, and these cuts become beautifully tender during cooking.
• What are gundu chillies and can I substitute them? Gundu chillies are small, round chillies with a unique fruity heat. You can substitute with dried red chillies, but the flavour won’t be exactly the same.
• How can I adjust the heat level of this curry? Reduce the number of gundu chillies or add a pinch of chilli powder.
• What is country garlic and where can I find it? Country garlic is smaller and more flavourful than regular garlic. You can find it at Indian grocery stores or online.
• Can I make this mutton curry ahead of time? Absolutely! It actually tastes better the next day. Just store it in an airtight container in the refrigerator.

Enjoy! I hope this recipe brings a little bit of my grandmother’s kitchen into your home. Let me know how it turns out in the comments below!