Spicy Mutton Recipe – Authentic Indian Lamb Curry with Ginger & Chili

Last Updated on 2 months by Neha Deshmukh

Spicy Mutton Recipe – Authentic Indian Lamb Curry with Ginger & Chili

Hey everyone! If you’re craving a deeply flavorful, aromatic mutton curry that’s packed with spice and tradition, you’ve come to the right place. This spicy mutton recipe is a family favorite – I first made it years ago trying to recreate my grandmother’s incredible version, and it’s been a hit ever since! It’s a little bit of effort, but trust me, the results are so worth it. Get ready for a truly satisfying Indian meal.

Why You’ll Love This Recipe

This isn’t just any mutton curry. It’s a beautiful blend of warming spices, fresh aromatics, and tender, fall-off-the-bone mutton. It’s the kind of dish that fills your kitchen with the most amazing smell and brings everyone to the table. Plus, it’s surprisingly adaptable – you can tweak the spice level to suit your taste, and I’ll even share some fun variations later on!

Ingredients

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

• 350 gms mutton/lamb, cut into curry pieces
• 0.5 teaspoon turmeric powder
• 0.5 teaspoon red chili powder
• 0.25 teaspoon ginger garlic paste
• 1 cup water
• 2 tablespoons oil
• 2 medium onions, finely sliced
• 3 green chilies, slit (adjust to your spice preference!)
• 5 curry leaves
• 1 teaspoon ginger garlic paste
• 0.5 teaspoon coriander powder
• 0.25 teaspoon cumin powder
• 0.25 teaspoon black pepper powder
• 0.5 teaspoon garam masala powder

Ingredient Notes

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

• Mutton Cut: Traditionally, shoulder or leg of lamb are used for this curry. They have a good amount of fat which keeps the mutton tender during the long cooking process. Feel free to ask your butcher to cut the mutton into 1-inch curry pieces.
• Red Chili Powder: The type of chili powder makes a big difference! Kashmiri chili powder gives a vibrant red color and mild heat. If you like it really spicy, add a pinch of cayenne pepper or use a hotter chili powder variety.
• Curry Leaves: Please, please, please use fresh curry leaves if you can! They have a unique citrusy aroma that dried leaves just can’t replicate. You can find them at most Indian grocery stores. If you grow your own, even better!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, in your pressure cooker, combine the mutton with turmeric powder, red chili powder, 0.25 teaspoon of ginger garlic paste, and water. Give it a good mix, close the lid, and pressure cook for about 4-5 whistles, or until the mutton is about 90% tender. Don’t worry if it’s not completely done – we’ll finish it off in the pan.
2. While the mutton is pressure cooking, heat the oil in a large, heavy-bottomed pan or pot. Add the sliced onions and sauté over medium heat until they turn soft and golden brown. This takes patience, but it’s worth it for that lovely caramelized flavor!
3. Now, add the slit green chilies and curry leaves to the pan. Sauté for about a minute until fragrant. Then, add the remaining 1 teaspoon of ginger garlic paste and sauté for another minute until you can really smell the aroma.
4. Add the pressure-cooked mutton (along with the liquid) to the pan. Mix well and cook, uncovered, until the liquid reduces and forms a thick gravy around the mutton.
5. Time for the spice magic! Add the coriander powder, cumin powder, black pepper powder, and garam masala powder. Mix everything well and roast the spices for about 5-7 minutes, stirring continuously, until they are fragrant and the mutton starts to look roasted. Keep the heat on low to prevent burning.
6. Continue to stir the mutton on low heat for another 5-10 minutes, until it achieves a beautiful roasted texture and the gravy thickens to your liking.
7. Finally, drizzle a squeeze of lemon juice over the mutton curry. This brightens up all the flavors beautifully! Serve hot.

Expert Tips

• Browning the Onions: Don’t rush this step! Properly browned onions are the foundation of a great curry.
• Roasting the Spices: Roasting the spices is key to unlocking their full flavor potential. Just be careful not to burn them!
• Tender Mutton: If your mutton isn’t quite tender enough after pressure cooking, add a splash of water and continue to cook in the pan until it reaches your desired tenderness.

Variations

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

• Vegan Adaptation: Swap the mutton for jackfruit or soy chunks! Jackfruit has a surprisingly meaty texture that works really well in curries.
• Gluten-Free: This recipe is naturally gluten-free, so you’re good to go!
• Spice Level: Adjust the number of green chilies and the amount of red chili powder to control the heat. For mild, use just 1 green chili and ¼ teaspoon of chili powder. For hot, add 4-5 green chilies and ¾ teaspoon of chili powder.
• Festival Adaptations: This curry is perfect for special occasions! It’s often made during Eid, Diwali, or any celebratory meal. My aunt always makes a huge batch for family gatherings.

Serving Suggestions

This spicy mutton curry is fantastic with:

• Steaming hot basmati rice
• Warm, fluffy naan bread
• Roti or chapati
• A side of raita (yogurt dip) to cool things down

Storage Instructions

Leftovers? Yes, please! Store the mutton curry in an airtight container in the refrigerator for up to 3 days.

FAQs

Let’s answer some common questions:

What cut of mutton is best for this recipe? Shoulder or leg of lamb are traditionally used, but you can also use other cuts with a good amount of fat.

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.

How do I adjust the spice level to my preference? Adjust the number of green chilies and the amount of red chili powder.

What is the best way to store leftover mutton curry? Store in an airtight container in the refrigerator for up to 3 days.

Can I freeze this mutton curry? Absolutely! Freeze in an airtight container for up to 2 months. Thaw overnight in the refrigerator before reheating.

Enjoy this delicious spicy mutton curry! I hope it becomes a favorite in your home too. Let me know in the comments how it turns out!