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Mutton Curry served in a bowl with rich spiced gravy, garnished with fresh coriander leaves.
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Mutton Curry

Mutton Curry is a traditional South Asian dish made with tender goat or lamb, slow-cooked in a spiced onion-tomato base. Rich, aromatic, and comforting, it’s perfect for family meals or festive occasions.
Prep Time15 minutes
Cook Time1 hour 15 minutes
Total Time1 hour 30 minutes
Course: Main Course
Cuisine: Indian
Keyword: Mutton Curry
Servings: 4
Calories: 123kcal

Ingredients

For the Curry

  • 900 g mutton goat or lamb, bone-in pieces
  • 45 ml oil vegetable or mustard
  • 200 g onions finely sliced (about 2 large onions)
  • 15 g ginger paste
  • 15 g garlic paste
  • 200 g tomatoes chopped (about 2 medium tomatoes)
  • 4 g ground coriander
  • 3 g ground cumin
  • 2 g turmeric
  • 4 g Kashmiri chili powder or mild chili powder
  • 4 g garam masala
  • Salt to taste
  • 240 ml hot water more as needed

Garnish

  • Fresh cilantro chopped
  • Lemon wedges
US Customary - Metric

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

Ingredient Swaps:
  • Use lamb if goat isn’t available.
  • Replace mustard oil with neutral oil if preferred.
Technique Tips:
  • Bone-in meat adds more flavor to the curry.
  • Slow cooking is key, pressure cooking saves time but changes texture.
Make-Ahead & Storage:
  • Tastes even better the next day as flavors deepen.
  • Store in fridge up to 3 days or freeze for 1 month.
Serving Ideas:
  • Classic with plain basmati rice.
  • Pair with naan or parathas for a rich meal.
Twist Ideas:
  • Add potatoes for a Bengali-style touch.
  • Stir in coconut milk for a South Indian variation.

Nutrition

Calories: 123kcal | Carbohydrates: 5g | Protein: 1g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.04g | Sodium: 7mg | Potassium: 195mg | Fiber: 2g | Sugar: 2g | Vitamin A: 519IU | Vitamin C: 10mg | Calcium: 26mg | Iron: 1mg