Mutton Curry Recipe- Authentic Indian Gravy with Kasuri Methi

Last Updated on 4 months by Neha Deshmukh

Mutton Curry Recipe- Authentic Indian Gravy with Kasuri Methi

Hey everyone! If you’re anything like me, a comforting, flavourful mutton curry is the ultimate soul food. I remember the first time I tried to make this – it was for a family gathering, and honestly, I was a little intimidated! But trust me, with a little patience and these tips, you’ll be whipping up a restaurant-quality mutton curry in no time. This recipe is a family favourite, and I’m so excited to share it with you.

Why You’ll Love This Recipe

This isn’t just any mutton curry. It’s a deeply flavourful, authentic Indian gravy, packed with aromatic spices and finished with the magic of kasuri methi. It’s rich, tender, and utterly delicious. Plus, it’s surprisingly achievable for a home cook! You’ll love how the flavours develop with each simmer, creating a truly unforgettable dish.

Ingredients

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

• 400 gms mutton pieces
• 1/4 teaspoon turmeric powder
• 1/2 teaspoon ginger garlic paste
• 1 cup water (240ml)
• 1 large onion, finely sliced
• 3 tomatoes, cut into halves
• 2 small green chilies
• 2 cups water (480ml)
• 1/2 teaspoon red chilli powder
• 1/4 teaspoon turmeric powder
• 1/2 teaspoon coriander powder
• 1/4 teaspoon cumin powder
• 1/4 teaspoon black pepper powder
• 1 bay leaf
• 1/2 cup yogurt
• 1 tablespoon chopped cilantro leaves
• 1/2 teaspoon crushed kasuri methi
• Salt to taste

Ingredient Notes

Let’s talk ingredients! A few things can really elevate this curry:

• Kasuri Methi: This dried fenugreek leaf is essential for that authentic flavour. Don’t skip it! It adds a unique, slightly bitter, and incredibly fragrant note. You can find it at most Indian grocery stores.
• Mutton Quality: Opt for good quality mutton with some fat – it adds so much flavour and tenderness. Shoulder or leg cuts work beautifully.
• Spice Levels: Spice levels vary hugely across India! Feel free to adjust the red chilli powder to your preference. Some regions prefer a hotter curry, while others like it milder.
• Tomatoes: Ripe, juicy tomatoes are key. If you’re using less-than-perfect tomatoes, a tiny pinch of sugar can help balance the acidity.

Step-By-Step Instructions

Alright, let’s get cooking!

1. In a pressure cooker, combine the mutton pieces, 1/4 teaspoon turmeric powder, ginger-garlic paste, and 1 cup (240ml) of water. Give it a good mix.
2. Pressure cook for 2-3 whistles until the mutton is 70-75% tender. Don’t overcook it – we want it to finish cooking in the gravy. Once cooked, set it aside.
3. Now, in a pan, add the cooked mutton. Throw in the sliced onions, tomato halves, and green chilies, along with another 1 cup (240ml) of water. Cook until the tomatoes start to soften – about 5-7 minutes.
4. Peel the skins off the softened tomatoes and discard them. Mix everything well and cook the gravy for another 4-5 minutes, letting the flavours meld.
5. Time for the spices! Add the remaining 1 cup (240ml) of water, red chilli powder, 1/4 teaspoon turmeric powder, coriander powder, cumin powder, black pepper powder, and the bay leaf. Don’t forget to adjust the salt to your liking.
6. Simmer the gravy on low heat for 5-10 minutes, stirring occasionally. This is where the magic happens – the flavours really start to deepen.
7. Stir in the yogurt, chopped cilantro, and crushed kasuri methi. Cover the pan and cook for another 5-10 minutes on low heat. This final simmer is crucial for a creamy, flavourful gravy.
8. Garnish with julienned ginger, green chilies, and lemon wedges. Serve hot with naan or roti!

Expert Tips

• Browning the Onions: Don’t rush browning the onions! A good, golden-brown base is essential for a rich flavour.
• Marinating the Mutton: If you have time, marinate the mutton with ginger-garlic paste, turmeric, and a little yogurt for at least 30 minutes. It makes a huge difference in tenderness.
• Low and Slow: Simmering the gravy on low heat is key. It allows the flavours to develop and the mutton to become incredibly tender.

Variations

• Vegan Adaptation: Swap the mutton for jackfruit or soy chunks! Marinate them in the same spices as the mutton for a similar flavour profile.
• Gluten-Free Adaptation: Just ensure your yogurt is gluten-free. Most plain yogurts are naturally gluten-free, but it’s always best to check the label.
• Spice Level Adjustment: For a milder curry, reduce the red chilli powder. For a spicier kick, add a pinch of cayenne pepper or use hotter green chilies.
• Festival Adaptations: During Eid, my family loves to add a touch of saffron to the gravy for a richer colour and aroma. For Diwali, some people add a sprinkle of garam masala for extra warmth.

Serving Suggestions

This mutton curry is fantastic with:

• Naan bread – perfect for soaking up all that delicious gravy!
• Roti – a healthier, equally delicious option.
• Steamed rice – a classic pairing.
• A side of raita (yogurt dip) to cool things down.

Storage Instructions

Leftovers? Lucky you! Store the mutton curry in an airtight container in the refrigerator for up to 3 days. It actually tastes even better the next day as the flavours continue to develop. You can also freeze it for up to 2 months.

FAQs

What cut of mutton is best for curry?

Shoulder or leg cuts are ideal. They have enough fat to keep the curry flavourful and become beautifully tender during cooking.

Can I make this mutton curry ahead of time?

Absolutely! You can make it a day or two in advance. The flavours will deepen even more.

How can I adjust the thickness of the gravy?

If the gravy is too thick, add a little more water. If it’s too thin, simmer it uncovered for a few more minutes to reduce the liquid.

What is Kasuri Methi and can I substitute it?

Kasuri Methi is dried fenugreek leaves. It’s hard to substitute perfectly, but you can try a pinch of dried oregano or marjoram, though the flavour won’t be quite the same.

Can I use a slow cooker instead of a pressure cooker?

Yes, you can! Cook the mutton on low for 6-8 hours, or on high for 3-4 hours, until tender. Then, follow the remaining steps in a pan on the stovetop.

Enjoy! I hope this recipe brings as much joy to your kitchen as it does to mine. Let me know how it turns out in the comments below!