Mutton Curry Recipe – Authentic Indian Lamb with Spices & Yogurt

Last Updated on 2 months by Neha Deshmukh

Mutton Curry Recipe – Authentic Indian Lamb with Spices & Yogurt

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. This recipe is my family’s go-to for a truly special meal. It’s a dish I first made when I was trying to recreate my grandmother’s incredible flavour, and after a few attempts, I think I’ve finally gotten pretty close! It’s a little bit of effort, but trust me, the results are so worth it.

Why You’ll Love This Recipe

This isn’t just any mutton curry. It’s a beautiful blend of aromatic spices, the tang of yogurt, and incredibly tender lamb. It’s a flavour explosion in every bite! You’ll love it because:

• It’s authentically Indian, packed with flavour.
• The yogurt marinade makes the mutton unbelievably tender.
• It’s perfect for a weekend feast or a special occasion.
• It’s surprisingly easy to make, even if you’re new to Indian cooking.

Ingredients

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

• 1 kg mutton (lamb)
• ¾ cup curd (plain yogurt)
• 1 tbsp ginger garlic paste
• 2 tsp coriander powder
• ¼ tsp garam masala powder
• ¼ tsp turmeric powder
• 1 tsp red chili powder (adjust to taste!)
• ½ tsp cumin powder
• 3 green cardamoms
• 6 cloves
• 1 inch cinnamon stick (dalchini)
• 3 slit green chilies
• 1 cup sliced onions
• 3 tbsp oil
• 1 pinch nutmeg powder
• Salt to taste
• Chopped coriander leaves for garnish

Ingredient Notes

Let’s talk ingredients! A few things make this recipe sing.

• Yogurt is key: Don’t skip the yogurt marinade! It tenderizes the mutton beautifully and adds a lovely tang. Full-fat yogurt works best for richness, but low-fat will do in a pinch.
• Garam Masala Magic: Garam masala is a blend of warming spices, and every family has their own version. Feel free to use your favourite brand, or even make your own!
• Spice Levels: Indian cuisine is all about flavour, and that includes heat! This recipe is medium-spiced, but you can easily adjust the amount of red chili powder to suit your preference. Some regions in India prefer a hotter curry, while others like it milder.
• Mutton Cut: Shoulder or leg of lamb are excellent choices for curry, as they become wonderfully tender during slow cooking.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, marinate the mutton. In a large bowl, combine the mutton with the curd, ginger garlic paste, coriander powder, garam masala powder, turmeric powder, red chili powder, cumin powder, and salt. Mix well, ensuring all the pieces are coated. Let it sit for at least 30 minutes – longer is even better!
2. Now, heat the oil in a heavy-bottomed pot or Dutch oven over medium heat. Add the whole spices – cardamoms, cloves, and cinnamon stick – and sauté for about 30 seconds, until fragrant.
3. Add the sliced onions and slit green chilies to the pot. Cook until the onions turn translucent and slightly golden brown. This usually takes about 5-7 minutes.
4. Add the marinated mutton to the pot, along with the marinade. Cook on medium heat, stirring occasionally, until the oil starts to separate from the mixture. This indicates the mutton is nicely browned.
5. Pour in 2 cups of water (about 480ml). Bring to a boil, then reduce the heat to low, cover the pot, and simmer for 30-40 minutes, or until the mutton is incredibly tender. Check occasionally and add a little more water if needed.
6. Finally, stir in a pinch of nutmeg powder and garnish with fresh coriander leaves. Serve hot!

Expert Tips

• Low and Slow: The key to tender mutton is slow cooking. Don’t rush the simmering process!
• Browning is Best: Don’t skip browning the mutton. It adds a depth of flavour to the curry.
• Taste as You Go: Always taste and adjust the seasoning as you cook. Everyone’s palate is different!

Variations

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

• Vegan Adaptation: Swap the mutton for jackfruit or soy chunks for a delicious vegan version.
• Gluten-Free: This recipe is naturally gluten-free!
• Spice Level Adjustments: Add more or less red chili powder to control the heat. A pinch of cayenne pepper can also add a kick.
• Festival Adaptations: This curry is often made during special occasions like Eid and Diwali. My aunt always adds a handful of fried onions for extra flavour during festivals!

Serving Suggestions

Mutton curry is best served with:

• Steaming hot basmati rice.
• Warm naan bread or roti for soaking up the delicious gravy.
• A side of raita (yogurt dip) to cool things down.
• A simple salad for a fresh contrast.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. This curry actually tastes even better the next day as the flavours meld together!

FAQs

1. What cut of mutton is best for curry?

Shoulder or leg of lamb are fantastic choices. They have enough fat to stay tender during slow cooking.

2. Can I use store-bought ginger-garlic paste?

Absolutely! It’s a convenient option. Just make sure it’s fresh.

3. How do I adjust the spice level of this mutton curry?

Start with less red chili powder and add more to taste. You can also remove the seeds from the green chilies to reduce their heat.

4. Can this curry be made in a pressure cooker or Instant Pot?

Yes! Reduce the cooking time to about 20-25 minutes in a pressure cooker or Instant Pot.

5. What is the best way to serve mutton curry for a special occasion?

Serve it with a variety of sides, like rice, naan, raita, and salad. A beautiful presentation with fresh coriander garnish will make it even more special!