Mutton Curry | Mutton Masala Gravy

Updated: October 5, 2023, By Swasthi

Mutton Curry also known as Mutton Masala or Mutton Gravy is a delicious Indian curried dish of soft tender chunks of meat in a spicy onion tomato gravy. Have you ever wondered how the mutton gravy served in restaurants has soft, succulent and tender chunks of meat? This post will help you make a simple & good mutton curry with very basic ingredients and simple steps.

Mutton Curry Masala

Serve this over plain steamed rice or flavored kinds like Jeera Rice, Turmeric Rice, Kuska or with Bagara Rice. If you prefer to go with the breads, opt for artisan breads, pav (dinner rolls) or pita bread. Tandoori Roti, Naan, Chapati, plain kulcha and roti also go well with this Mutton curry.

If you want to extend your menu, a vegetable salad, raita and chaas/ lassi will make it a complete meal.

About Mutton Curry

Mutton Curry is a one pot dish where mutton is marinated and cooked with plenty of spices, herbs, onions, tomatoes and yogurt. It is basically a curried dish popular in Indian Sub-continent.

Indian Cuisine is diverse and every dish is made in a zillion ways. North Indian Mutton Masala, South Indian Mutton Curry, Kashmiri Rogan Josh, Hyderabadi Gosht ka Salan, Bengali Mutton Kosha and Goan Lamb Vindaloo are all made differently.

This is a generic Indian mutton recipe and not made in any regional style. I can say this is a simple no Nonsense Mutton Curry recipe that will yield you the best results every time.

But you can add up your basic flavorings or masala to match your regional cuisine or to suit your taste buds. I have included the tips wherever possible.

If you are a beginner or has failed to make a good mutton curry before, then I highly suggest to follow the recipe as is without making any changes.

More similar recipes
Lamb Karahi (Mutton Kadai)
Goat Curry
Lamb Curry
Easy Mutton Korma
Mutton Biryani
Mutton Fry
Keema Recipe

Photo Guide

How to Make Mutton Curry (Stepwise Photos)

Marinate Mutton

1. To a large mixing bowl, add the following ingredients and mix well.

  • ½ kg (1.1 lbs.) mutton (bone-in or boneless lamb/goat, cut to 1½ to 2 inch)
  • ¾ tablespoon ginger garlic paste
  • 2 tablespoons plain yogurt (curd)
  • ¾ teaspoon salt 
  • ¼ teaspoon turmeric
  • 1 teaspoon meat masala (or garam masala)
  • ½ teaspoon Kashmiri red chili powder (adjust to heat preference, leave out for low heat)

Cover and rest until you prepare the rest of the ingredients or leave it in the refrigerator to marinate overnight. Overnight is best as it helps to tenderize the meat, improve the flavor profile and texture.

marinade for mutton curry

2. When you are ready to cook the mutton curry, leave the cold marinated mutton out on the kitchen counter (for 30 mins) to bring the meat closer to room temperature. Meanwhile chop and prepare the following ingredients:

  • 1 cup onions fine chopped or processed
  • ¾ cup (1 large) tomatoes pureed or chopped
  • 1 to 2 green chilies slit or chopped (optional, leave out for low heat)
  • 1 sprig curry leaves if you want or use a bay leaf

Make the Mutton Curry

3. Heat a heavy bottom pot or pressure cooker with 2 tablespoons oil. Add 1 inch cinnamon piece and 3 green cardamoms. (Optionally, If you want you can also use other whole spices like 2 to 3 cloves, 1 bay leaf and half teaspoon cumin seeds. But I am not using here.)

temper dry spices for mutton curry recipe

4. Add the onions and green chilies.

addition of onions for mutton curry recipe

6. Saute until the onions turn golden. You don’t need to brown them as they will eventually dissolve in the curry due to long cooking time.

golden fried onions in mutton curry recipe

7. Reduce the flame completely, as low as possible. You will need to cook on low heat until you add tomatoes at a further step. Add the marinated mutton.

addition of meat

8. Saute for about 5 to 7 mins.

sauteing meat

9. You will see mutton begins to release moisture.

moisture in the pot

10. Stir in 2 teaspoons meat masala powder or garam masala. I used Everest meat masala. This curry gets the flavor from the masala used. SO make a good choice.

addition of spice powder to make mutton curry

11. Stir in the curry leaves as well.

addition of curry leaves to make mutton curry gravy

Make Mutton Gravy

12. You will see that oil begins to separate.

oil separated

13. Time to add in the tomato puree or chopped tomatoes.

addition of tomato puree to make mutton curry

14. Increase the heat to medium and saute for another 5 to 7 mins, until the raw tomato flavor reduces. Mean while bring water to a boil in another small pot. If you are pressure cooking, you will need ¾ cup water and if you are cooking in a pot/Dutch oven you will need 2 cups to start off.

sauteing tomatoes

15. Pour hot water and give a good stir. Pressure Cooker: Cook covered on a medium flame for 4 to 5 whistles, depending on your cooker and the quality of meat. Too Cook in a Pot, bring the curry to a gentle boil. Cover and cook on a medium heat until tender, adding more hot water as needed. It takes about 1 hour 30 minutes. Keep stirring every 12 to 15 minutes, and more often as you near the finishing stage.

addition of water to make mutton gravy recipe

16. When the pressure drops, open the lid. Stir well and taste test. If you want you may add more salt or garam masala for more flavor. But mine did not need. If the mutton curry is runny, cook on a medium heat for a little longer until some of the liquid evaporates. Your mutton is cooked through when it is tender, flakes easily with a fork and falls off the bone easily.

mutton masala

Garnish Mutton curry optionally with chopped coriander leaves. Serve this mutton curry with plain rice or Tandoori Roti, Naan, Paratha, and Jeera rice . This Onion Salad, Kachumber and Cucumber raita go well on the side.

Mutton Curry Recipe

How to make the best mutton curry?

mutton curry
  • Firstly to make a delicious mutton curry, the choice of meat is very important. Choose fresh and tender cuts as this helps to get soft & succulent mutton after cooking. Leg, shoulder, rump or a mix of all these is used to make a curry.
  • Bone-in mutton yields a delicious and flavorsome gravy when it is slow cooked. The flavors from the bones and marrow seep into the gravy, making it thicker and has a thicker mouthfeel.
  • Make sure your pieces are of the same size as this helps to cook evenly.
  • Always marinate the mutton before cooking. Marinating helps to tenderize the meat & also cuts down the cook time.
  • Do not add acidic ingredients like lemon or tomatoes to the pan before sauteing the mutton for a while. Most times both these acidic ingredients tend to make the meat tough when added before sauteing. So add tomatoes after sauteing the mutton.


How to tenderize or marinate mutton for curry?

Yogurt also known as curd in Indian Cuisine is a natural meat tenderizer and works great. Make sure you marinate with yogurt along with some ground spices.

Which is the best part of mutton for curry?

It is a personal choice. The cuts attached to the bones yield a delicious gravy. Leg & shoulder cut are the best parts for curry. You can also include liver which enhances the flavor.

Related Recipes

Recipe Card

Mutton Curry Recipe (Mutton Masala Gravy)

4.98 from 413 votes
Mutton curry is a dish of slow cooked mutton (goat or lamb) in a spicy gravy.  This Indian style mutton curry recipe is a step by step guide to cook really flavorful & tender meat that is succulent & delicious.
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For best results follow the step-by-step photos above the recipe card

Prep Time5 minutes
Cook Time1 hour
Marination4 hours
Total Time1 hour 5 minutes

Ingredients (US cup = 240ml )

To marinate

  • ½ kg (1.1 lbs.) mutton (bone-in or boneless lamb/goat, cut to 1½ to 2 inch)
  • 2 tablespoons plain yogurt (curd)
  • ¾ tablespoon ginger garlic paste
  • ¾ teaspoon salt (use as needed)
  • ¼ teaspoon turmeric
  • 1 teaspoon meat masala (or garam masala)
  • ½ teaspoon Kashmiri red chili powder (adjust to heat preference, leave out for low heat)

To make the Curry

  • 2 tablespoons oil
  • 3 green cardamoms /elaichi
  • 1 inch cinnamon
  • 1 cup onions fine chopped or processed
  • ¾ cup (1 large) tomatoes pureed or chopped
  • 1 to 2 green chilies slit or chopped (optional, leave out for low heat)
  • 2 teaspoons meat masala or garam masala ( I use Everest meat masala)
  • 2 sprigs curry leaves or 1 bay leaf (optional)
  • ½ teaspoon salt or as needed, to adjust later
  • 1 to 2 tablespoons coriander leaves /cilantro chopped to garnish

Hot Water

  • ¾ cup hot water to cook in stovetop pressure cooker
  • 2 to 2½ cups hot water to cook in a regular pot/Dutch oven



  • Marinate mutton with salt, ginger garlic, turmeric, garam masala or meat masala, chili powder and curd. Yogurt & ginger garlic paste are natural meat tenderizers so they make the mutton succulent.
  • Set aside until you prepare the rest or leave it in the refrigerator to marinate overnight. (When you are ready to cook, leave the cold mutton out on the counter for 30 mins to bring the meat closer to room temperature.)

How to make Mutton Curry

  • On a low to medium flame, gently heat oil in a pan or pressure cooker. Add the whole spices – cinnamon, cardamoms and bay leaf (optional), followed by onions & green chilies.
  • Saute until onions turn golden. Lower the flame to very low as much as possible.  Then transfer the marinated mutton and saute for 5 to 7 mins.
  • Stir in the meat masala & curry leaves (optional), followed by pureed tomatoes.
  • Increase the heat to medium and saute for another 5 to 7 mins, until the raw flavor of tomatoes has reduced. Pour hot water & mix well.
  • To cook in a regular pot: Bring it to a gentle boil and cook covered on a medium heat for 1 hour 30 minutes. Stir well every 12 to 15 minutes and pour more hot water in batches as needed.
  • Stovetop Pressure Cooker: Pressure cook on a medium heat for 4 to 5 whistles, depending on the kind or cooker, meat and size of the mutton pieces.
  • When the pressure drops, open the lid and mix well. If the curry is runny, cook/saute for a few more minutes to evaporate some of the moisture. Your mutton is cooked through when it is tender, flakes easily with a fork and falls off the bone easily.
  • Taste the curry and add more salt if needed. If you feel it is low on flavor, you may sprinkle little garam masala. Garnish with fine chopped coriander leaves.
  • Serve mutton curry hot with rice, tandoori roti, naan or plain paratha.


  • Mutton: Bone-in mutton imparts deeper flavors to the curry, but bone-less will also work. You can use lamb/goat leg or shoulder or a mix of all. 
  • Marinade: It is essential to marinate the mutton for a tender and succulent chunks of meat. There is a huge difference in the flavor and texture of marinated vs not marinated mutton.
  • Meat Masala is stronger in flavor than regular garam masala. It has red chilies included in it. Using a lot of meat masala can easily make your dish very hot. At the last stage you may add some garam masala if you want for more flavor.
  • Onions: You don’t need to brown the onions for this recipe. Saute them until golden and they will dissolve in the curry.
  • Tomatoes: Make sure you saute the mutton well before adding the tomatoes. 

NUTRITION INFO (estimation only)

Nutrition Facts
Mutton Curry Recipe (Mutton Masala Gravy)
Amount Per Serving (3 g)
Calories 419 Calories from Fat 306
% Daily Value*
Fat 34g52%
Saturated Fat 11g69%
Cholesterol 74mg25%
Sodium 489mg21%
Potassium 394mg11%
Carbohydrates 9g3%
Fiber 2g8%
Sugar 3g3%
Protein 18g36%
Vitamin A 175IU4%
Vitamin C 6.1mg7%
Calcium 56mg6%
Iron 2.3mg13%
* Percent Daily Values are based on a 2000 calorie diet.
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About Swasthi

I’m Swasthi Shreekanth, the recipe developer, food photographer & food writer behind Swasthi’s Recipes. My aim is to help you cook great Indian food with my time-tested recipes. After 2 decades of experience in practical Indian cooking I started this blog to help people cook better & more often at home. Whether you are a novice or an experienced cook I am sure Swasthi’s Recipes will assist you to enhance your cooking skills. More about me

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5 stars
Best Mutton Masala recipe ever.
Better than any five star restaurant

I love your receipes its easy and clear to understand yummy too 😋

5 stars
Smells delicious. I’m following your recipe step by step. ♥️

5 stars
To Whomever,
If you didn’t like this, then you didn’t make it properly!
I’ll tame the chilli next time because my 14yr old daughter isn’t a spice fiend, although saying that she did have second helpings!
I used boneless, diced mutton. I am so looking forward to trying this with goat…..
p.s. this made me follow you on insta

5 stars
Recipe is amazing but only my problem is marination with yoghurt mk the taste amazing but during cooking ,it started busting n the texture not looking good

Yeah I am talking abt splitting, it spoils the texture. Oh dear I am great great great fan of urs, ur receipes mostly are super delicious, always praised by Frnd n family. Detailed recipe with amazing tips n tricks and if anything left then it fulfilled in comment section. U always reply n resolve the queries , u r best . ?

The yogurt used to marinate meat is acidic. You have suggested to cook the mutton first before adding tomatoes. How is adding yogurt an acidic chemical ok?

5 stars

Made this dish today and it was de-li-ciouuus! Just added a pinch of Jaggery to take away the bitterness of the tomato, and the result was mouth-watering! This one definitely landed on my “to repeat”-list.

No need to look for Indian recipes on other websites. Swasthi is the best!

I need to make a mutton curry and rice for 40 people at a church fete next weekend. Recipe please

5 stars
Fantastic curry. Easy to make and so yummy ?✨?

5 stars
thanks for the delicious recipe.

Excellent recipe

5 stars
Excellent recipe and easy to prepare

I haven’t tried this recipe yet, but plan to soon. Wondering if there is an instant pot version because I’m just learning to cool and I like the instant pot. Your instant pot dal makhni recipe is great!

Is there an instant pot version of this recipe?

5 stars

5 stars
I have been a fan of Swathi for a few years now. I have enjoyed her recipes every time I have tried. They are simply awesome!! Thank you Swathi for sharing them. I am an amerture cooking for fun and as a hobby.

5 stars
You are welcome

5 stars
Swathi’s mutton curry recipe was fabulous! The entire family enjoyed it. This is the third time that I have made it. Simple snd easy to make.

5 stars
I discovered Swasthi’s website a few months ago and I’m hooked, I’ve been cooking Asian/Indian food since the early 80’s thanks to the likes of Madhur Jaffrey (sic) (I’ve half a pantry dedicated to ‘the cause’) and now I’ve found Swasthi. These recipes are amazing. I did this recipe recently and think it may have been the best mutton curry I’ve ever tasted. The step by step guides are awesome too.

I’d rant on all day about it if I could. 🙂

5 stars
The best curry!!! I’ve spent years making traditional curries that take so many ingredients and hours of slaving but this is perfect – everyone raved about it! I’ve made the chicken curry previously which is also excellent – both are just amazing and easy to do!!

Worked really well, much more successful than recipes from other sources. Am now trying more of your delicious recipes

5 stars
Excellent results. Your recipes have never failed me. For Indian recipes, I look no where else now. The lamb was delicious, tender and just perfect. I did not modify the recipe in any way. Thank you for all your recipes. ?

5 stars
I tried this recipe for Christmas and it was awesome. Thanks for sharing ?

Hello. Do you use red or white onion? Many of your recipes the photo looks like red onion, but this one looks white

Thanks for clarifying. I usually use red onions for your recipes, which I find naturally sweeter than white/yellow onions. I imagine NZ produce will differ to Australian, due to the soil profile.