Mutton & Taro Root Curry Recipe – Authentic Indian Lamb Stew

Last Updated on 4 months by Neha Deshmukh

Mutton & Taro Root Curry Recipe – Authentic Indian Lamb Stew

Hey everyone! If you’re anything like me, you absolutely love a good, hearty curry. Today, I’m sharing a recipe that’s been a family favorite for years – Mutton and Taro Root Curry. It’s a wonderfully comforting dish, packed with flavour, and surprisingly easy to make. I first made this when I was trying to recreate my grandmother’s cooking, and honestly, it’s become a staple in our home ever since. It’s the kind of meal that just warms you up from the inside out.

Why You’ll Love This Recipe

This Mutton and Taro Root Curry (also known as Arbi Gosht in some regions) is a beautiful blend of tender lamb, earthy taro root, and a rich, aromatic gravy. It’s a little different from your everyday curry, and that’s what makes it so special. You’ll love it because:

• It’s incredibly flavorful – the combination of spices is just divine.
• It’s a comforting and satisfying meal, perfect for a cozy night in.
• It’s a great way to use taro root, a wonderfully nutritious and often overlooked vegetable.
• It’s a dish that truly showcases the depth and complexity of Indian cuisine.

Ingredients

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

• 450g Mutton on bone (lamb meat)
• 250g Taro root
• 2 Onions
• 5 Garlic pods
• 2 Green chilies
• 2 tbsp dry Coconut powder
• 0.5 tbsp Coriander seeds
• 1 tbsp Kashmiri red chili powder
• 0.5 tbsp Turmeric powder
• 0.5 tbsp Ginger-Garlic paste
• 3 tbsp Tamarind pulp
• 4 tbsp Oil
• 2 tbsp Coriander leaves
• Salt to taste

Ingredient Notes

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

• Kashmiri Red Chili Powder: Don’t skip this! It’s not just about the heat; it gives the curry a gorgeous, vibrant red colour. It’s milder than other chili powders, so you get colour without too much spice.
• Taro Root (Arbi): This root vegetable can be found in most Indian grocery stores. Depending on where you are, it might be called arbi, ghiya, or kuchu. It can be a little sticky when peeled and cooked, so wearing gloves is a good idea!
• Bone-in Mutton: Seriously, use bone-in mutton if you can. The bones add so much flavour to the gravy as it cooks. Lamb shoulder or leg are great cuts for this. If you can only find boneless, that’s okay, but the flavour won’t be quite as rich.
• Tamarind Pulp: Adds a lovely tanginess. If you can’t find pulp, you can use tamarind paste, just adjust the quantity to taste.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s make the masala paste. Grind the onions, coconut powder, coriander seeds, and garlic pods into a really smooth paste. A little water helps it along.
2. Now, marinate the mutton. In a bowl, combine the mutton with Kashmiri red chili powder, turmeric powder, ginger-garlic paste, and salt. Give it a good mix and let it sit for about 30 minutes. This really helps tenderize the meat and infuse it with flavour.
3. While the mutton marinates, peel and cut the taro root into bite-sized pieces. Pop it into a pressure cooker with a cup of water and pressure cook for one whistle. Then, peel off the skin (it should come off easily) and set aside.
4. Heat the oil in a pressure cooker over medium heat. Add the ground masala paste and sauté for 8-10 minutes, stirring frequently, until it’s fragrant and the raw smell disappears. This is key to a good curry – don’t rush this step!
5. Add the marinated mutton to the pressure cooker and cook for another 8-10 minutes, until the meat changes colour.
6. Pour in 1 cup of water, close the lid, and pressure cook for 6-9 whistles, or until the mutton is beautifully tender.
7. Once the pressure has released, add the boiled taro root pieces and tamarind pulp. Add another ½ cup of water. Simmer for 12-15 minutes, stirring occasionally, until the gravy thickens to your liking.
8. Finally, garnish with fresh coriander leaves and serve hot!

Expert Tips

• Don’t overcrowd the pressure cooker: Cook in batches if necessary to ensure the mutton browns properly.
• Adjust the water: The amount of water you need will depend on your pressure cooker and the cut of mutton. Add more if the gravy is too thick.
• Slow and steady wins the race: Sautéing the masala paste properly is crucial for developing the flavour of the curry.

Variations

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

• Vegan Adaptation: Swap the mutton for jackfruit or mushrooms for a delicious plant-based version.
• Gluten-Free: This recipe is naturally gluten-free!
• Spice Level Adjustments: Add more green chilies or chili powder if you like it hot. Or, reduce the amount of chili powder for a milder flavour. My friend, Priya, always adds a pinch of cayenne pepper for an extra kick!
• Regional Variations:
  • Kerala Style: Add a few curry leaves and a touch of coconut milk for a South Indian twist.
  • Goan Style: Incorporate vinegar and a hint of cinnamon for a Goan-inspired flavour.

Serving Suggestions

This Mutton and Taro Root Curry is fantastic with:

• Steaming hot rice (my personal favourite!)
• Warm rotis or naan bread
• A side of raita (yogurt dip) to cool things down

Storage Instructions

Leftovers 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 flavours meld together! You can also freeze it for up to 2 months.

FAQs

Let’s answer some common questions:

• What type of mutton cut is best for this curry? Lamb shoulder or leg are ideal, as they have good flavour and become tender during the long cooking process.
• Can I use fresh tamarind instead of pulp? Absolutely! Soak about 20g of fresh tamarind in warm water for 30 minutes, then extract the pulp.
• How do I adjust the spice level of this curry? Add more or fewer green chilies and chili powder to suit your taste.
• What is the best way to peel and cook the taro root? Wearing gloves helps with the stickiness. Pressure cooking is the quickest and easiest way to cook it.
• Can this curry be made in an Instant Pot? Yes! Use the pressure cook function for about 30-40 minutes, followed by a natural pressure release.

Enjoy! I really hope you give this recipe a try. Let me know what you think in the comments below. Happy cooking!