Mutton curry is also known as Mutton masala or Mutton gravy is a delicious Indian curried dish of soft tender chunks of meat in spicy onion tomato gravy. This is a generic Indian home-style mutton curry recipe and not any regional one but you can add up your basic flavorings or masala to match your regional cuisine or to suit your taste buds.
This super delicious Home-style Mutton Curry is rich flavourful Indian Goat Curry or Lamb Curry cooked with aromatic spices and the right dose of seasoning.
This mutton curry recipe is a simple, easy-to-cook curry that can be prepared at home. If you are a beginner or have failed to make a good mutton curry before, then I suggest following the recipe as it is without making any changes. You can make this recipe in a pressure cooker instead of a deep and heavy base vessel like Bachelors Mutton Curry Recipe. Guide to cooking perfect Mutton Curry for beginners.
This post will help you make one such dish with very basic ingredients and simple steps.
Making Home-style Mutton Curry at home with detailed step-by-step photos and video.
Steps For how to make this Home-style Mutton Curry :
- 750gm Mutton
- Salt to taste
- 4 tbsp Ghee
- 4 tbsp Oil
- 6 Medium Size Onions (sliced)
- 15-20 Chopped Garlic
- 1 ½ inch chopped Ginger
- 2 Chopped Green chilies
- 2 Big Size Tomatoes (finely chopped)
- 1 tsp Turmeric powder
- 2 tbsp Coriander powder
- 1 tbsp Red chilli powder
- 1 tbsp Kashmiri red chilli powder
- 1 tsp Cumin powder
- 1 tsp Garam Masala
- Salt to taste
- ¼ cup Fresh coriander leaves (chopped)
Wash and clean the mutton pieces thoroughly and take them into the mixing bowl. Add salt to the mutton and mix it well to coat every single piece, keep it aside until you use the mutton for cooking. The minimum time of marination should be an hour.
Set a deep and heavy base vessel on medium heat, add oil and ghee allow the ghee to melt. Add sliced onions, while keep stirring.
While the onions are cooking you can make the fresh ginger garlic chilli paste, add the green chillies, garlic and ginger in a food processor or a grinder and grind it coarsely.
Once the onions are browned, add the freshly prepared ginger garlic paste, lower the flame and cook for 7-8 minutes.
Add the tomatoes, salt to taste, turmeric powder, red chili powder, Kashmiri red chilly powder, coriander powder, and jeera powder stir and cook well. Cook until the tomatoes are mushy, keep stirring in every short interval while cooking, once the tomatoes have completely disintegrated add hot water and cook until the ghee/oil separates.
Add the salt-marinated mutton to the vessel, mix and cook it on medium-low heat, and stir in short intervals to avoid the mutton and masala from sticking. Cook until mutton leaves its own water and until ghee/oil separates from the masala.
Once the ghee/oil separates from the masala, add hot water and mix well and bring it to a boil. You can adjust the quantity of water depending on how thick or thin you want your mutton curry to be.
Now add garam masala, and mix gently. Cover the vessel with the lid and continue to cook on low heat until the ghee/oil separates and the mutton pieces are cooked and tender from inside, stir and cook every short interval so the masala doesn’t stick to the bottom of the vessel. The cooking of mutton may take about 35-40 minutes or even longer depending on the size and the quality of the mutton.
Then add freshly chopped coriander leaves.
Your mutton masala is ready, serve it hot with chapati, and naan, you also pair it with some rice.
To get started with this recipe, you can watch our Youtube video which we have prepared. You can make this recipe Style step by step.
Mouth-watering mutton curry with soft chapati and steamed rice. Though there are many preparations and types of curries made in Indian kitchens that are tried by all of us, it as Rogan josh, mutton khada masala, mutton Hyderabadi, hara bhara mutton, andhra mutton curry, mutton thala curry, handi mutton curry, and Mutton Head Curry.
The mutton curry cut is prepared from the choicest parts of the goat-like the shoulder, raan or leg, nalli or bone marrow and puth or rump and cuts like the chop. These parts hold the maximum amount of flavour and are evenly textured.
Tips for cooking Mutton:
- Always go for fresh meat. Don’t keep raw meat outside for a long time. Refrigerate it and use it.
- It should be cooked on high flame first, to seal the juices and later on low flame for tenderness.
Odisha describes itself as a rich culinary heritage and local food delicacy. Mutton rice would always be the top delicacy of all Odias and when even they want to enjoy the food at home or outside their home, they always prefer mutton curry odia style. Generally in Odisha, odia mutton curry has Potato in it which is not seen anywhere else in the country. Mutton curry is prepared by different restaurants and Dhabas is a lot different in Odisha compared to other parts of the country.
Bhubaneswar the capital city of Odisha is the place where you can explore all the authentic food items around all parts of Odisha. People are always curious as to where to get the best Mutton Curry in Bhubaneshwar.
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