Authentic Mutton Curry Recipe – Spiced with Cinnamon & Fennel

Last Updated on 2 months by Neha Deshmukh

Authentic Mutton Curry Recipe – Spiced with Cinnamon & Fennel

Hey everyone! If you’re anything like me, a comforting, flavorful mutton curry is the ultimate soul food. This recipe is one I’ve perfected over the years – it’s a hug in a bowl, honestly! It’s packed with aromatic spices, incredibly tender mutton, and a rich, deeply satisfying gravy. I first made this for a family gathering and it was an instant hit, so I knew I had to share it with all of you. Let’s get cooking!

Why You’ll Love This Recipe

This isn’t just any mutton curry. It’s a beautiful blend of traditional Indian flavors, with a special emphasis on warming spices like cinnamon and fennel. The result? A curry that’s both comforting and complex. You’ll love how the mutton just melts in your mouth, and the gravy is perfect for soaking up with warm chapatis or fluffy rice. Plus, it’s surprisingly achievable for a home cook!

Ingredients

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

• 500 gm mutton, cut into curry pieces
• 1 tbsp oil
• 1 small cinnamon stick
• 2 cloves
• 1 cardamom pod
• 1 star anise
• 1 tsp whole peppercorns
• 2 large onions, sliced
• 2 green chillies, chopped (adjust to your spice preference!)
• 1 tsp ginger paste
• 1 tsp garlic paste
• 1 medium tomato, chopped
• 1.5 tbsp coriander powder
• 0.5 tsp turmeric powder
• 0.25 tsp fennel powder
• 2 tbsp black pepper powder
• Salt to taste

Ingredient Notes

Let’s talk about a few key ingredients. Fennel powder (saunf) might seem unusual in a mutton curry, but trust me – it adds a subtle sweetness and depth of flavor that’s incredible. Don’t skip it!

Using whole spices like cinnamon, cloves, cardamom, and star anise is so important for building a complex flavor base. Gently frying them in oil releases their aromas and creates a fragrant foundation for the curry.

Spice levels are a really personal thing. Some families in India like their mutton curry fiery hot, while others prefer a milder flavor. Feel free to adjust the number of green chillies and the amount of black pepper to suit your taste. I’ve grown up seeing variations across North and South India – some use Kashmiri chilli powder for colour and mild heat, others add a pinch of cayenne for a real kick!

Step-By-Step Instructions

Alright, let’s get down to business!

1. Heat the oil in a pressure cooker over medium heat. Add the cinnamon stick, cloves, cardamom pod, peppercorns, and star anise. Sauté for a minute or two, until they become fragrant – you’ll know it when you smell it!
2. Add the sliced onions and chopped green chillies. Cook until the onions soften and start to turn golden brown. This usually takes about 5-7 minutes.
3. Stir in the ginger and garlic paste. Cook for another 5 minutes, stirring frequently, until the raw smell disappears. This is a crucial step – you don’t want any lingering raw garlic or ginger flavor.
4. Add the chopped tomatoes and cook until they break down into a thick paste. This will take about 8-10 minutes.
5. Now for the spices! Mix in the coriander powder, turmeric powder, fennel powder, black pepper powder, and salt. Roast the spices for about 5 minutes, stirring constantly to prevent them from burning. This step really blooms the flavors.
6. Add the mutton pieces to the pressure cooker and coat them well with the masala. Make sure every piece is nicely covered.
7. Close the pressure cooker lid and cook on high heat for 3 whistles. Then, reduce the heat to low and simmer for another 10 minutes. Let the pressure release naturally – don’t force it!
8. Once the pressure has released, open the cooker and simmer the curry on high flame for a few minutes, until the gravy thickens and coats the mutton beautifully. Taste and adjust the seasoning if needed.

Expert Tips

• Browning the onions: Don’t rush this step! Properly browned onions are the key to a flavorful curry.
• Roasting the spices: Keep stirring! Burnt spices will ruin the flavor.
• Marinating the mutton: If you have time, marinate the mutton with the spice mix for at least 30 minutes (or even overnight!) for extra tender and flavorful results.
• Pressure cooker safety: Always follow the manufacturer’s instructions for your pressure cooker.

Variations

• Slow Cooker Adaptation: This recipe works beautifully in a slow cooker! Sauté the onions and spices as directed, then transfer everything to the slow cooker and cook on low for 6-8 hours.
• Spice Level Adjustments:
  • Mild: Reduce the green chillies to 1 or omit them altogether. Use 1 tsp of black pepper powder.
  • Medium: Use the recipe as written.
  • Hot: Add 1-2 extra green chillies and increase the black pepper powder to 2.5 tbsp.
• Regional Variations:
  • North Indian: Add a tablespoon of yogurt along with the tomatoes for a richer, creamier gravy.
  • South Indian: Add a sprig of curry leaves while sautéing the spices and a teaspoon of sambar powder for a tangy flavor.
• Vegan Adaptation: Substitute the mutton with 500gm of jackfruit (young, green jackfruit works best) or soy chunks.
• Gluten-Free: This recipe is naturally gluten-free!

Serving Suggestions

Serve this mutton curry hot with chapatis, parathas, naan, or steamed rice. A side of raita (yogurt dip) and a simple salad complements it perfectly. For a special occasion, I love serving it with a side of biryani!

Storage Instructions

Leftover mutton curry 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 flavors meld together! 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. They have enough fat to keep the curry flavorful and become incredibly tender during cooking.

(2) Can I use a regular pot instead of a pressure cooker? How will cooking time change?

Yes, you can! But it will take significantly longer. Simmer the curry in a heavy-bottomed pot for 1.5 – 2 hours, or until the mutton is tender.

(3) How can I adjust the spice level of this mutton curry?

As mentioned earlier, adjust the number of green chillies and the amount of black pepper powder. You can also add a pinch of Kashmiri chilli powder for colour without adding much heat.

(4) What is the role of fennel powder in this recipe?

Fennel powder adds a subtle sweetness and a unique aromatic flavour that complements the mutton beautifully. It’s a secret ingredient that elevates the curry!

(5) Can I make this mutton curry ahead of time? How does it taste the next day?

Absolutely! In fact, it tastes even better the next day as the flavours have time to develop. Store it in the fridge and reheat gently.

(6) What is the best way to serve this mutton curry for a special occasion?

Serve it with a side of biryani, naan, and raita. Garnish with fresh coriander leaves and a sprinkle of garam masala for a beautiful presentation.