Authentic Mutton Curry Recipe – Tomato & Spice Blend

Last Updated on 2 months by Neha Deshmukh

Authentic Mutton Curry Recipe – Tomato & Spice Blend

Introduction

There’s just something about a good mutton curry, isn’t there? It’s the kind of dish that feels like a warm hug on a plate. This recipe is one I’ve been perfecting for years – it’s a family favourite, and honestly, it always reminds me of my grandmother’s cooking. It’s a beautiful blend of aromatic spices and tender mutton, simmered in a rich tomato-based gravy. Get ready to fill your kitchen with the most incredible aroma!

Why You’ll Love This Recipe

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

• Authentic Flavours: We’re building layers of flavour with a classic spice blend.
• Tender Mutton: Slow cooking ensures the mutton is fall-off-the-bone tender.
• Rich Tomato Gravy: The tomato puree adds a beautiful depth and natural sweetness.
• Easy to Follow: I’ve broken down each step to make it super approachable, even if you’re new to Indian cooking.

Ingredients

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

• 500 grams mutton
• 2 tablespoons oil
• 2 large onions
• 1 teaspoon ginger-garlic paste
• 1 teaspoon turmeric powder
• 1 teaspoon red chilli powder
• 7-8 tomatoes
• 3 cups water
• 2 tablespoons coriander leaves, chopped
• 1 teaspoon kasoori methi (dried fenugreek leaves)
• 1 teaspoon garam masala powder
• ½ teaspoon black pepper powder

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference:

• Mutton Quality: Honestly, the better the mutton, the better the curry. Look for good quality, fresh mutton with a bit of marbling for extra flavour. I prefer goat meat for this recipe, but lamb works beautifully too.
• Garam Masala: Garam masala blends vary so much from region to region in India! Feel free to use your favourite brand, or even make your own. A good blend will include cardamom, cinnamon, cloves, and peppercorns.
• Kasoori Methi: Don’t skip this! Kasoori methi adds a unique, slightly bitter flavour that’s essential to an authentic Indian curry. You can find it at most Indian grocery stores. If you absolutely can’t find it, a tiny pinch of dried fenugreek seeds will do in a pinch, but it won’t be quite the same.
• Tomatoes: Fresh, ripe tomatoes are key. They create the base of our gravy and add a natural sweetness. If you’re using slightly tart tomatoes, a pinch of sugar can balance the flavours.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, give the mutton pieces a good clean and wash. Drain off any excess water.
2. Next, roughly chop the tomatoes. Then, cook them in a pan with a little salt and water until they’re really soft. Once cooled, blend them into a smooth puree.
3. Heat the oil in a pressure cooker over medium heat. Add the sliced onions and sauté until they turn a lovely golden brown. Patience is key here – nicely browned onions are the foundation of flavour!
4. Add the ginger-garlic paste and cook for another minute or two, until the raw aroma disappears.
5. Now, add the mutton pieces and roast them until the colour changes. This helps to seal in the juices. Sprinkle in the turmeric powder and red chilli powder, and give everything a good mix.
6. Pour in the tomato puree and cook for about 10 minutes, stirring occasionally, until the oil starts to separate from the mixture. This is a sign that the spices are nicely cooked.
7. Add the water and salt. Close the pressure cooker lid and cook for 3-4 whistles on low flame.
8. Let the pressure release naturally. Once it’s safe to open, add the chopped coriander leaves, kasoori methi, garam masala powder, and black pepper powder.
9. Simmer for another 5 minutes, allowing all the flavours to meld together. And that’s it! Serve hot with rice or roti.

Expert Tips

• Browning the Mutton: Don’t overcrowd the pressure cooker when browning the mutton. Work in batches if necessary.
• Slow Simmer: The final simmer is crucial for developing the flavours. Don’t rush it!
• Spice Level: Adjust the amount of red chilli powder to your liking.

Variations

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

• Low-Spice Variation: Reduce the red chilli powder to ½ teaspoon, or even ¼ teaspoon. You can also add a tablespoon of yogurt to the curry for a cooling effect.
• Pressure Cooker vs. Pot Variation: If you don’t have a pressure cooker, you can make this in a heavy-bottomed pot. It will take longer – about 1.5 to 2 hours – but the results will be just as delicious.
• Regional Variations:
  • Kashmiri Style: Add a pinch of saffron strands soaked in warm milk during the final simmer for a beautiful colour and aroma.
  • Lucknowi Style: Use a blend of rose water and kewra water for a delicate floral fragrance.
• Freezer-Friendly Adaptations: This curry freezes beautifully! Let it cool completely before transferring it to an airtight container. It will keep in the freezer for up to 3 months.

Serving Suggestions

This mutton curry is incredibly versatile. Here are a few of my favourite ways to serve it:

• With Rice: Steaming hot basmati rice is a classic pairing.
• With Roti or Naan: Perfect for soaking up all that delicious gravy.
• With Salad: A simple onion and cucumber salad provides a refreshing contrast.

Storage Instructions

• Refrigerate: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
• Freeze: As mentioned above, this curry freezes beautifully for up to 3 months.

FAQs

Let’s answer some common questions:

• Is this mutton curry better with bone-in or boneless mutton? Bone-in mutton adds more flavour to the curry, but boneless is perfectly fine if you prefer.
• What cut of mutton is best for curry? Shoulder or leg of mutton are great choices, as they become incredibly tender during slow cooking.
• Can I use tomato paste instead of fresh tomatoes? You can, but the flavour won’t be quite as vibrant. Use about 2 tablespoons of tomato paste and add a little extra water.
• How do I adjust the spice level of this curry? Start with less red chilli powder and add more to taste. You can also add a pinch of sugar to balance the heat.
• What is kasoori methi and can I substitute it? Kasoori methi are dried fenugreek leaves. It has a unique flavour. If you can’t find it, a tiny pinch of dried fenugreek seeds can be used, but it won’t be the same.