Mutton Curry | Mutton Masala Gravy

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.

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. 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.

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How to Make Mutton Curry (Stepwise Photos)

Marinate Mutton

1. Add Mutton to a large mixing bowl and marinate it with yogurt, ginger garlic paste, salt, turmeric and chili powder. Refrigerate and keep for at least 2 hours to overnight. Overnight is best. This is the key to tenderize the meat.

If you do not have so much time to rest it, then you will need to use 1 tbsp of raw papaya paste or ready made meat tenderizer. Set aside for about 1 hour.

2. Just before you prepare other ingredients, keep the meat out of the refrigerator. It helps it to come down to room temperature before we cook.

3. Chop onions very finely or process them finely. Slit a green chilli. Deseed and puree the tomato. Wash the curry leaves and set aside.

If you prefer to use coconut, roast 2 to 3 tbsps of grated coconut on a low flame. When it turns aromatic turn off the stove. Cool this. Blend this to a fine paste with very little water.

Make Mutton Masala

4. Heat a heavy bottom pot or pressure cooker with oil. Temper with cinnamon and green cardamom. You can also use cumin if you like.

5. Add the onions and green chilies. You can also skip chili if you do not have.

6. Saute evenly until golden.

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

8. Saute for about 5 to 6 mins.

9. Cover and cook for another 10 mins. Keep stirring occasionally.

10. You will see mutton begins to release moisture.

11. Sprinkle the masala powder and red chili powder if needed. Saute again for 2 to 3 mins. I used Everest meat masala. This curry gets the flavor from the masala used. SO make a good choice.

12. Add curry leaves. Continue to saute for another 2 mins. If you do not have, just skip them.

Make Mutton Gravy

13. You will see that oil begins to separate.

14. Time to add in tomato puree. I have used very small quantity of puree. You can use more or less to suit your taste. You can also add fresh yogurt or curd instead of tomato. Do not use sour curd.

15. Saute for another 5 to 6 mins. The raw smell of tomatoes should go away.

16. Pour water. Give a good stir. Cook covered on a medium flame for 2 whistles. For mutton with bones you will need to cook for 3 to 4 whistles. If cooking in a pot, cook until tender. Keep adding water as needed.

17. When the pressure goes off, open the lid. Stir well. Simmer again for a while if the gravy is thin or runny. You can also add blended desiccated coconut at this stage. Cook further for few more minutes.
Add coriander leaves for garnishing.

Serve this mutton curry with plain rice or
Naan
Paratha
Jeera rice

How to make the best mutton curry?

1. 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.

2. Usually bone-in mutton yields a delicious gravy when it is slow cooked. The flavors from the bones transfer to the gravy making it thick and tasty.

3. Make sure you pieces of same size as this helps to cook evenly.

4. Always marinate the mutton before cooking. Marinating helps to tenderize the meat.

5. 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.

Faqs

How to tenderize or marinate mutton for curry?

Yogurt or curd is a natural meat tenderizer and works great. Make sure you marinate with yogurt along with some spice powders.

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.

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