Mutton Curry Recipe- Authentic Indian Mutton Masala with Spices

Last Updated on 1 month by Neha Deshmukh

Mutton Curry Recipe: Authentic Indian Mutton Masala with Spices

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 masala in no time. This recipe is a hug in a bowl, packed with aromatic spices and tender, fall-off-the-bone mutton. Let’s get cooking!

Why You’ll Love This Recipe

This isn’t just any mutton curry. It’s a deeply flavourful, authentic Indian mutton masala that’s been passed down through generations (well, slightly tweaked by me!). It’s perfect for a special occasion, a cozy weekend dinner, or whenever you’re craving something truly delicious. You’ll love the rich, complex spice blend and the incredibly tender mutton. Plus, the aroma while it’s simmering? Unbeatable!

Ingredients

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

• 250 gms mutton, cut into curry pieces
• 3 tablespoons edible oil
• 1 medium cinnamon stick
• 2 cardamoms
• ½ teaspoon caraway seeds (sha jeera)
• 3 cloves
• 1 bay leaf
• 3 medium onions, finely sliced
• 1 tablespoon ginger-garlic paste
• Salt to taste
• 1 tablespoon red chilli powder
• ½ teaspoon turmeric powder
• 2 medium tomatoes, chopped (about 200g)
• 3 tablespoons curd (plain yogurt)
• 2 cups water (500ml)
• ½ teaspoon garam masala powder
• ½ teaspoon black pepper powder
• ½ teaspoon coriander powder
• 3 tablespoons chopped coriander leaves
• 1 tablespoon lemon juice

Ingredient Notes

Let’s talk ingredients! Using good quality spices makes all the difference.

• Whole Spices: Don’t skip the cinnamon, cardamom, cloves, and caraway seeds! These are the foundation of the flavour. Lightly toasting them before adding them to the oil really wakes them up.
• Mutton Cuts: Traditionally, this curry is made with bone-in mutton for maximum flavour. Shoulder or leg cuts work beautifully. But feel free to use your preferred cut.
• Spice Blends: Regional variations are huge! Some families add a pinch of fennel seeds or a dash of Kashmiri chilli powder for colour. Feel free to experiment!
• Tomatoes: Fresh tomatoes are best for that vibrant flavour. If you absolutely must use canned, opt for whole peeled tomatoes and blend them yourself. The flavour just isn’t the same with pre-made tomato puree.

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, let’s make the tomato puree. Blend the chopped tomatoes with a pinch of salt and the red chilli powder until smooth. Set aside.
2. Heat the oil in a nice, heavy-bottomed non-stick pan. Add the cinnamon stick, cardamoms, caraway seeds, cloves, and bay leaf. Sauté for about 30 seconds, until fragrant. This is where the magic begins!
3. Add the sliced onions and cook until they turn a beautiful golden brown. Patience is key here – don’t rush this step! Stir in the ginger-garlic paste and sauté until the raw aroma disappears.
4. Now, add the mutton pieces and roast them until the colour changes. Mix in the salt, red chilli powder, and turmeric powder, ensuring the mutton is well coated.
5. Cook the masala (spice mixture) until the oil starts to separate from the sides. This means the spices are nicely roasted and ready for the next step. Add the tomato puree and cook for 10-15 minutes, again until the oil surfaces.
6. Incorporate the beaten yogurt and cook until the oil separates again. This is crucial for a rich, creamy curry.
7. Pour in the 2 cups of water, adjust the salt to your liking, and simmer covered until the mutton is beautifully tender. This usually takes about 60-70 minutes, but it depends on the cut of mutton. Stir occasionally to prevent sticking.
8. Once the mutton is tender, add the garam masala powder, coriander powder, and black pepper powder. Cook uncovered for another 5-10 minutes, until the gravy thickens to your desired consistency.
9. Finally, finish with a generous sprinkle of chopped coriander leaves and a squeeze of lemon juice. Serve hot!

Expert Tips

• Browning the Onions: Seriously, don’t rush this. Golden brown onions are the key to a flavourful base.
• Marinating the Mutton: For extra tender mutton, marinate it with the ginger-garlic paste, turmeric powder, and a little salt for at least 30 minutes (or even overnight!).
• Low and Slow: Simmering the curry on low heat allows the flavours to meld together beautifully and ensures the mutton becomes incredibly tender.

Variations

• Vegan Adaptation: Swap the mutton for jackfruit or soy chunks! Adjust the cooking time accordingly.
• Gluten-Free Adaptation: This recipe is naturally gluten-free, so you’re good to go!
• Spice Level Adjustment: For a milder curry, reduce the amount of red chilli powder. For a spicier kick, add a pinch of cayenne pepper. My friend, Priya, loves to add a finely chopped green chilli for extra heat!
• Festival Adaptations: During Eid, my family loves to add a handful of fried onions for extra richness. During Diwali, a touch of sweetness from a date or two is a lovely addition.

Serving Suggestions

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

• Roti or Paratha: The classic pairing!
• Rice: Steaming hot basmati rice is perfect for soaking up all that delicious gravy.
• Naan: A fluffy naan bread is always a winner.
• Salad: A simple onion and cucumber salad with a squeeze of lemon juice provides a refreshing contrast.

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 have had time to develop. You can also freeze it for up to 2 months.

FAQs

1. What cut of mutton is best for curry?

Bone-in shoulder or leg cuts are traditionally used for the best flavour. However, any cut will work – just adjust the cooking time accordingly.

2. Can I use a pressure cooker to make this mutton curry faster?

Yes, you can! Reduce the simmering time to about 20-25 minutes after the pressure cooker comes to full pressure.

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

Reduce or increase the amount of red chilli powder. You can also add a pinch of cayenne pepper for extra heat.

4. What is the best way to tenderize mutton?

Marinating the mutton overnight is a great way to tenderize it. You can also add a small piece of papaya to the marinade (but don’t overdo it, or it can become mushy!).

5. Can I make this curry ahead of time?

Absolutely! It actually tastes better the next day.

6. What side dishes complement mutton curry perfectly?

Roti, paratha, rice, naan, and a simple salad are all excellent choices.

Enjoy! I hope you love this recipe as much as my family does. Let me know how it turns out in the comments below!