Lunch Recipes, Mutton Recipes, Non Vegetarian

MUTTON CURRY | HOW TO MAKE MUTTON GRAVY

MUTTON CURRY is the authentic Indian gravy recipe made of mutton and flavored in onion and tomato gravy.

The mutton is the meat from the goat or lamb. For this recipe, tender and soft chunks must be chosen, which usually come from the posterior part of the animal that is from ribs, lion, and shoulder areas.

It is a very rich cut of meat with strong flavors that soften and gets deep with the flavors when slow-cooked. Do not rush the process and strive to cook on high heat, it will turn into an absolute disaster.

The gravy gets the tanginess from tomatoes and slight sweetness from the onions and richness is from the meat itself, enhanced from the cashews & browned onions.

I made this recipe (lamb or goat curry) with 2kgs of mutton, so I have doubled up the quantity of the ingredients. 

First, I pressure-cook the mutton for 3-4 whistles with raw papaya paste, salt, red chili powder, and turmeric with a glass of water. 

Second, I sauté the onions, tomatoes, and ginger-garlic paste. Next, add in the cooked mutton with the stock and cook on low flame for 15mins and allow the flavors of onion and tomatoes to take up by the mutton. 

Then, I add in the spices, curd, and cashews-raw onion paste and cook for a further 20mins on low flame. I finish it by adding lemon juice, Kasuri methi, coriander, and mint leaves.

Serve this delightful meat delight with roti, naan, chapati, plain rice, jeera rice, or ghee rice. Try our other fascinating recipes featured in this blog like Mutton chopsMutton dum biriyani

Tips for tenderizing the meat

We can tenderize it by marinating it with curd for 2-3 hours or overnight for best results. For instant tenderizing use, raw papaya paste or store brought meat tenderizers.

Variations in mutton curry

This recipe is of authentic Indian style with basic ingredients.

  • Andhra-style curry is usually made using peanuts and sesame seeds with coconut sometimes.
  • Where Kerala version is made by using coconut.
  • Odisha style is prepared using khasi goat meat- the young castrated male goat.
  • While we make Punjabi-style by cooking the meat in rich oil or ghee & fused with flavors of whole spices.

How to make mutton curry

  1. Pressure cook the mutton for 2-3 whistles until it is 3/4th cooked with 1 cup of water, salt, turmeric powder, red chili powder. For tenderizing it, add raw papaya paste and marinate for a minimum of 1 hour or overnight.
Mutton curry

2. In a wide thick bottomed pan, add oil, mustard seeds and allow them to splutter. Add cumin, bay leaves, cloves, and black cardamom sauté until they turn aromatic.

3. Caramelize the onions until they turn translucent.

4. Sauté the tomatoes until they turn mushy.

4. Add in ginger-garlic paste and sauté for 1min.

5. Now, transfer the cooked mutton & the stock. Sauté for 5 mins and cook covered on low flame for 10-15mins.

Mutton curry

6. Then add coriander powder, pepper powder, and garam masala. Taste the curry and adjust the spice and salt level.

Mutton curry

7. Pour in the thick curd to the gravy and give it a good mix. Cook for 5 mins until the gravy thickens.

Mutton curry

8. Add in the browned onions & cashew paste and cook covered for 10-15 mins until the gravy thickens.

9. Finish off by adding lime juice and by sprinkling some Kasuri methi, coriander, and mint leaves.

Mutton curry

10. Serve hot mutton curry with roti, chapati, naan, or plain rice.

Mutton curry

MUTTON CURRY || MUTTON GRAVY

Srilatha
Prep Time 10 mins
Cook Time 50 mins
Total Time 1 hr
Course Main Course, Side Dish
Cuisine Indian, South indian
Servings 4 people

Equipment

  • Pressure cooker

Ingredients
  

  • 1 kg Mutton  Soft and tender
  • 1 tsp Red chili powder
  • ¼ tsp Turmeric powder
  • 1 tbsp Raw papaya paste
  • as per taste Salt
  • ¼ tsp Mustard seeds
  • ½ tsp Cumin
  • 2  Bay leaves
  • 2 Cloves
  • 2 Black Cardamom
  • 1 Cinnamon
  • 1 Onions finely sliced
  • 2  Tomatoes  finely sliced
  • 2 tbsp  Ginger-garlic paste
  • 1 tbsp Coriander powder
  • 2 tsp Garam masala
  • 1 tsp Pepper powder
  • ½ cup Curd  Thick
  • ¼ cup Fried onions  Browned
  • 8-10 Cashews
  • 1 tsp Lemon juice
  • 2 tbsp Kasuri methi
  • ¼ cup Mint leaves  Finely chopped
  • ¼ cup Coriander Finely chopped

Instructions
 

  •  Pressure cook the mutton for 2-3 whistles until it is 3/4th cooked with 1 cup of water, salt, turmeric powder, red chili powder. For tenderizing the mutton add raw papaya paste and marinate for a minimum of 1 hour or overnight.
  • In a wide thick bottomed pan, add oil, mustard seeds and allow them to splutter.
  • Add cumin, bay leaves, cloves, and black cardamom. Sauté until they turn aromatic.
  • Caramelize the onions and sauté the tomatoes until they turn mushy.
  • Add in ginger-garlic paste and sauté for 1min.
  • Now, transfer the cooked mutton & the stock. Sauté for 5 mins and cook covered on low flame for 10-15mins.
  • Then add coriander powder, pepper powder, and garam masala.
  • Pour in the thick curd to the gravy and give it a good mix. Cook for 5 mins until the gravy thickens.
  • Add in the browned onions and cashew paste and cook covered for 10-15 mins until the gravy thickens.
  • Taste the curry and adjust the spices and salt level.
  • Finish off by adding lime juice, and by sprinkling some Kasuri methi, coriander, and mint leaves.
  • Serve hot mutton curry with roti, chapati, naan, or plain rice.

Notes

  1. Always use soft and tender mutton for better taste.
  2. Do not add extra water while making the mutton curry. Use the mutton stock obtained after pressure cooking the mutton.
  3. Use meat tenderizers or papaya paste for tenderizing the mutton and for that juicy taste.
  4. Slow cook the mutton in low flame for the heavenly succulent taste