This spicy indian mutton curry is packed with traditional spices, making it a perfect dish for any occasion. Whether you’re a seasoned cook or a beginner, this step-by-step recipe will guide you in creating a delicious mutton curry that is sure to impress.
Ingredients
- 1 kg Mutton/Lamb (bone-in, cut into medium-sized pieces)
- 1 teaspoon Turmeric
- 1 tablespoon Salt
- 4 tablespoons Oil
- 1 teaspoon Fennel Seeds
- 1 Bayleaf
- 1 inch Cinnamon Stick
- 3-4 Cardamom Pods
- 3-4 Cloves
- 4 Green Chillies, slit lengthwise
- 3 large Onions, finely chopped
- 1 tablespoon Ginger Garlic Paste
- 5 large Tomatoes, finely chopped or pureed
- 1 tablespoon Coriander Powder
- 4 tablespoons Meat Masala (available at Indian grocery stores)
- 2 Potatoes, quartered (optional)
- ½ teaspoon Garam Masala
- 1 tablespoon Kasuri Methi (optional but recommended)
- 1 inch piece Ginger
- 1 tablespoon Ghee or Butter
Spicy Indian Mutton Curry Making:
- Add turmeric and 1 teaspoon salt to the mutton or lamb and rub all over. Set aside while you prep everything else.
- Heat oil in a pressure cooker (electric or stovetop) and sauté fennel seeds, bay leaf, cinnamon, cardamom, and cloves for a minute. Add two green chillies, onions, and ginger garlic paste. Cook this for 10-12 minutes, stirring occasionally till the onions are deep brown.
- Add tomatoes, coriander powder, meat masala, and the remaining salt and cook for 5 minutes till the tomatoes break down slightly.
- Add mutton, potatoes, and two cups of water and put the lid on. Cook on high pressure for 20-25 minutes (5-6 whistles).
- Once the pressure is released, open the lid and switch on the flame again. Add more water if the gravy is too thick. Stir in garam masala, kasuri methi (if using), remaining green chilies, julienned ginger, and ghee and simmer for another 3-4 minutes.
- Check and adjust seasoning. Let the curry rest for 15 minutes before serving.
Nutrition
Calories: 475 kcal | Carbohydrates: 32g | Protein: 38g | Fat: 22g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Cholesterol: 115mg | Sodium: 1475mg | Potassium: 1385mg | Fiber: 9g | Sugar: 9g | Vitamin A: 2850 IU | Vitamin C: 45mg | Calcium: 91mg | Iron: 6mg
Tips
- Bone-in mutton, especially from the shoulder, adds the best flavour and tenderises well.
- Meat masala is key to this recipe.
- Kasuri methi (dried fenugreek leaves) adds depth to the flavours.
- Adjust the spice levels by varying the number of green chillies.
- For even cooking, cut the mutton pieces into similar sizes.
- Ensure the onions are cooked to a deep brown to enhance the curry’s colour and flavour.