Mutton Curry is a dish that carries both nostalgia and celebration. For many families in India and Pakistan, it’s the centerpiece of Sunday lunches, weddings, or festive gatherings. Tender chunks of mutton are slow-cooked with onions, tomatoes, yogurt, and a blend of warming spices, creating a curry that’s rich, aromatic, and deeply satisfying.
The history of mutton curry is tied closely to regional kitchens. In Bengal, mustard oil and potatoes are often added; in the north, whole spices like cardamom and cinnamon dominate; in the south, coconut and curry leaves bring a unique depth. This diversity makes mutton curry not just a recipe but a canvas of culture, shaped by geography and tradition.
I still remember my first bowl of homemade mutton curry; the aroma filled the house long before it was ready, and the wait made the first bite unforgettable. Some things just taste better when they take their time
Why You’ll Love This
- Slow-cooked for deep, rich flavors
- Hearty and comforting, perfect with rice or bread
- Customizable with regional variations
- Protein-packed and satisfying
- A dish that feels festive and homely at once
Mutton Curry
Ingredients
- For the curry:
- 2 lbs 900 g mutton (goat or lamb), bone-in pieces
- 3 tablespoons oil vegetable or mustard
- 2 large onions finely sliced
- 1 tablespoon ginger paste
- 1 tablespoon garlic paste
- 2 tomatoes chopped
- 2 teaspoons ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon turmeric
- 2 teaspoons Kashmiri chili powder or mild chili powder
- 2 teaspoons garam masala
- Salt to taste
- 1 cup 240 ml hot water (more as needed)
- Garnish:
- Fresh cilantro chopped
- Lemon wedges
Instructions
- Brown the onions: Heat oil in a heavy pot over medium heat. Add onions and cook, stirring often, until golden brown about 10–12 minutes.
- Cook the aromatics: Stir in ginger and garlic pastes. Fry for 1–2 minutes until fragrant.
- Add tomatoes and spices: Mix in the tomatoes, coriander, cumin, turmeric, chili powder, and salt. Cook until the tomatoes soften and the oil begins to separate about 5 minutes.
- Add the mutton: Stir in the mutton pieces, coating well with the masala. Cook for 5–6 minutes until lightly browned.
- Simmer: Pour in hot water. Cover and simmer gently for 45–60 minutes, stirring occasionally, until the mutton is tender. Add more water if the curry thickens too much.
- Finish: Sprinkle in garam masala, stir, and simmer 5 minutes more.
- Serve: Garnish with fresh cilantro and a squeeze of lemon juice. Serve hot with rice or flatbreads.
Notes
- Use lamb if goat isn’t available.
- Replace mustard oil with neutral oil if preferred.
- Bone-in meat adds more flavor to the curry.
- Slow cooking is key, pressure cooking saves time but changes texture.
- Tastes even better the next day as flavors deepen.
- Store in fridge up to 3 days or freeze for 1 month.
- Classic with plain basmati rice.
- Pair with naan or parathas for a rich meal.
- Add potatoes for a Bengali-style touch.
- Stir in coconut milk for a South Indian variation.
Nutrition
FAQ
What meat is best for mutton curry?
Goat is traditional, but lamb works well too, always bone-in for flavor.
How do I make the curry thicker?
Cook uncovered at the end or add less water when simmering.
Can I make it in a pressure cooker?
Yes, cook on high for 3–4 whistles, then simmer for 15 minutes.
Is mutton curry spicy?
It can be adjusted, mild with less chili, fiery with more.
Mutton curry is a dish that connects kitchens across generations. Every family makes it a little differently, but the comfort of tender meat in a rich, spiced sauce is universal. Cook it slow, let the flavors build, and you’ll understand why this curry has never gone out of style.
If you make this mutton curry, let me know in the comments how it turned out. For more Indian and Indian-inspired dishes, follow along here:
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