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.
More similar recipes
Mutton Kabab recipe
Easy Mutton Korma
How to Make Mutton Curry (Stepwise Photos)
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
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.
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.
Mutton Curry | Mutton Masala Gravy
For best results follow the step-by-step photos above the recipe card
Ingredients (US cup = 240ml )
- 300 grams boneless mutton or 500 grams of Bone-in mutton (lamb or goat)
- 2 tablespoons curd or yogurt or dahi (to tenderize the meat)
- 1¼ teaspoon ginger garlic paste
- ½ teaspoon salt (use as needed)
- ¼ teaspoon turmeric or haldi
- ½ teaspoon red chilli powder (less spicy variety)
Ingredients for mutton curry
- 1½ tablespoons oil
- 2 green cardamoms or elaichi
- 1 inch cinnamon or dalchini (if using Ceylon cinnamon 2 inch)
- 1 cup onions fine chopped or processed
- ¼ cup tomato puree (1 large deseeded)
- 1 to 2 Green chilies slit or chopped
- 2 teaspoons meat masala or mutton masala or garam masala ( I use Everest meat masala)
- ½ cup water + 2 tbsp or as needed
- salt if needed
- 2 sprigs curry leaves or 1 bay leaf
- 2 tablespoons Coriander leaves or cilantro chopped for garnish
- Marinate mutton with the salt, ginger garlic, turmeric, chilli powder and curd. Yogurt & ginger garlic paste are natural meat tenderizers so they make the mutton succulent.
- Set aside for about 45 mins to 1 hour. Marinating for longer makes the mutton soft and tender. I refrigerate for at least 2 hours to overnight. Overnight works best.
- Keep the mutton out of the refrigerator at least 30 mins before cooking.
How to make mutton curry
- Heat oil in a pan. Then saute bay leaf, cinnamon and cardamom for 2 mins.
- Add onions and 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.
- Cook covered for 10 mins. When you see the moisture begins to release, then add the meat masala & curry leaves (optional). Saute for another 2 to 3 mins.
- Pour tomato puree and saute until the raw smell of tomatoes goes away. This takes about 5 to 7 mins.
- Pour water & mix well.
- If cooking in a regular pot, then cook until soft and tender, adding more water as & when needed. If using pressure cooker – pressure cook for 3 to 4 whistles on a medium flame.
- When the pressure goes off, stir and simmer further if the curry is runny.
- Taste the curry and add more salt if needed. Sprinkle some coriander leaves if you have.
- Serve mutton curry masala with rice, roti or plain paratha.
Choose fresh cut bone-in mutton for the best taste. Use as much water as needed. The quantity of water to use varies and depends on the meat used.
Alternative quantities provided in the recipe card are for 1x only, original recipe.
For best results follow my detailed step-by-step photo instructions and tips above the recipe card.
NUTRITION INFO (estimation only)
© Swasthi’s Recipes
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.
Follow Swasthi’s Recipes
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. 💕
So glad to know Snehil. Thank you so much!
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
I use Indian red onions. These are not as sharp as the Red onions grown in other countries. Try not to use Australian Red onions/ purple onions for curries, as they are too strong. You can also use yellow or sweet onions. Hope this helps.
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.
Appreciate your sharing simple yet aromatic Recipes..
Both veg and non veg dishes turn out just awesome.🙏
Thank you Mabrin
Tried the mutton one was a winner .so today trying a chicken one great recipes thank you
Glad to know Christine
Thank you so much!
Thanks for your easy to follow recipes, I have tried many of the recipes both veg and non veg and all of them were awesome thanks again.
May I know how can I get onto the baby food recipes I am now cooking for my daughter’s 2 year old twins.
Glad to Know! You can check this link – Toddler recipes. Thank you!
May I know where can I get Everest Meat masala in Singapore? I tried some Indian grocers, supermarkets and fresh markets but they don’t carry this brand. Thank you.
It’s available on lazada, (not red mart) & also in Kartika stores (Little India) and Raj provisions (Punggol). All these stores sell online as well. I think MDH & Shan brands also should be good. I haven’t used them in the recent years so don’t remember exactly. Hope this helps
Making this dish again today, as we loved it so much the first time. And have some Tarka Dahl to go with it, also from your recipe. Thanks so much.
Glad to know Tim
thanks for sharing!
is this a indian curry style or singapore indian curry style?
is this the same curry used for roti prata?
This is a Indian curry like the one you get in authentic Indian restaurants and not Singapore Indian curry. But yes you can serve with roti prata.
Very good and a simple recipe need not search for rare spices or ingredients. Thanks
Just dropped in to say thank you for the recipes. I always visit your site whenever I am looking for a recipe. Made mutton first time using this recipe,it turned out amazing.
Thank you so much! Glad to know it turned out.
Thank you! Happy to know!
Swasthi I really love your recipes thank you so much for sharing
Thank you Sruti
Thank you for sharing these great recipes, every one I have tried so far have turned out great.
I am about to try you mutton curry recipe with a goat leg. I notice that your initial recipe with 300 gms of boneless when multiplied by three (3x) the constituent masalas increase proportionally but the quantity of the mutton with bone in remains static at 500 gms.
would you please let me know the mix for 1 kg of mutton with bone in as this is the minimum we can buy at the butchers in nz
Glad to know the dishes turned out good. I understand that. Go with 2x option to use 1 kg bone-in mutton. Thank you.
Hi your recipes are amazing. I wanted to know which this curry can you use lamb chops? Thanks
Thank you! Yes you can use lamb chops. Pressure cook for a little longer. If you want to make a dry dish with lamb chops you can use this mutton fry recipe
I tried n made this dish. The dish tasted awesome. Thank you Swasthi Madam. Your detailed n step by step recipe made my cooking much easier and tasty.
Glad to know! Thank you
You are Genius !!!
Thank you Sudeep
Hi this looks a great recipe. Please can you explain what you mean by 2 whistles when cooking in pressure cooker?
Most Indians use stovetop cookers which whistle. If you are cooking in a regular pot or sauce pan, cook until the mutton is tender, adding more hot water if required. If you are using instant pot then cook for 10 mins. If you are using any other stove top cooker, cook for 10 mins after the cooker comes to a pressure. Hope this helps
Hi Swasthi, your recipes are amazing. So far, I have made the mutton curry and mutton biryani, my family enjoyed both of them very much and they have become firm favourites. I look forward to making them again in future and trying some of your other recipes. Thank you.
Thank you for letting me know how they turned out. Very glad to know your family enjoyed them.
Just want to drop you a note of thanks! I have tried your mutton curry and chicken briyani recipes. My family thoroughly enjoyed them! Thank you for sharing your recipes so generously. 🙂
I am a retired guy who started cooking just 3 years ago. I have learnt to faithfully follow all your recipes with the confidence that they will turn out well! When people appreciate my cooking, I simply say, “Thank Chef Swasthi!!”
So happy to know the recipes are helping. Thank you so much for leaving a note here. You made my day!
I accidentally added lemon juice in my marination last night . Now I take it out if the fridge and realized my mistake and quickly drained all the marinade. Can you please help me what should I do now ?
It should be fine. Just go ahead and make the recipe. You may need to add more ground spices and more ginger garlic paste. Add a bit after you fry the onions. Hope this helps