Recipes for Mutton Curry: 4 Popular Variations

Have you ever wondered, how to cook delicate, succulent, pull separated mutton (goat)??

If yes, then hang on with me as I am presenting you the super delicate and delicious ‘recipes for mutton curry’ that surely will melt in your mouth if you try cooking the same way.

Okay, then what are we waiting for???Let’s start!!!!

I am certain we all have this assumption about this recipe that it takes long stretches of prep and cooking time. However, you don’t really need to put extended period of time to cook this. I have not used the time-consuming method (in covered kadai) of cooking mutton but the pressure cooker. This process really helps in finishing up cooking sooner than later especially if you are running out of patience and time.

Cooking mutton in a pressure cooker has 2 major advantages:

1. Mutton gets tender and less chewy
2. Cooking time decreases radically

I have used onions and tomatoes as the base in this recipe, which is further enhanced with different spices and of course people’s favorite ‘meat masala’.

Mutton Curry is a famous and delectable dish made from goat meat. This dish has numerous varieties with somewhat different flavors and aromas. This curry is really simple to make and does not require too many spices (you still need some of the spices though..). Who does not like these sorts of curries with a slender layer of oil drifting on the top. This should be the best mutton curry recipe – really scrumptious!!!

To be clear, potatoes are not typically used in this dish. I have noticed that some people are unsure about this addition so, if you enjoy potatoes in your mutton, you might prefer making mutton kosa, a Bengali delicacy.

Which cuts of mutton is best?

Ribs, shoulder and loin are the top cuts of lamb or goat. Some people however prefer legs or neck but a few want a mix of mutton pieces. The shoulder of the lamb/goat is a highly desirable cuts, however it contains a lot of extreme muscle strands and ligaments that require long cooking times and more intensity too. 

For this delicious dish, anything will work but I would recommend to go for bone-in pieces. I like to use more rib cuts for curry as they taste milder and contain less fat.

Pro tip: Use mix of rib and shoulder cuts to keep the good balance of the dish.

Ingredients:

Marination

Oil – 1 tbsp

Goat / Lamb – 500 grams

Ginger Garlic Paste – 1 tbsp

Kashmiri Chilli Powder – 1 tbsp

Turmeric – 1 tsp

Red chilli powder – 1 tsp

Meat masala – 1 tbsp

Salt – 1 tsp

Mutton curry

Oil – 3 tbsp

Green cardamom – 2

Cinnamon – 1 inch

Cumin seeds

Green Chillies – 3-4 slit / chopped

Onion – 4 large/medium sliced thinly

Tomatoes – 2 medium sliced thinly

Ginger Garlic Paste – 1 tbsp

Meat masala – 2 tbsp

Cumin, Coriander and red chillies (crushed powder)

Red chilli powder – 1 tsp

Kashmiri Chilli Powder – 1 tbsp

Coriander Powder – 2 tbsp

Salt to taste

Garam Masala Powder – 1 tsp

Coriander Leaves a handful finely chopped (for garnishing)

Ghee – 2 tsp

Direction: How to make recipes for mutton curry

Marination

Put the mutton pieces in a large bowl and wash it by adding salt to it. 

To marinate, add ingredients (ginger garlic paste, salt, turmeric, red chilli powder, meat masala and Kashmiri red chilli powder) and mix till all the mutton pieces get coated nicely.

Cover the bowl with a top/lid and keep the mutton aside for 2-3 hours. Marinated mutton should always be kept for a longer duration if possible because it then absorbs the flavors of spices and become softer and juicier. You can also keep the marination in the refrigerator alternatively for 5-6 hours. Anything will work…! If you keep the marination in the fridge, just be aware of taking the marination out of the fridge 30 minutes prior cooking.

Pro tip: If possible, try to keep the marination overnight as it will allow mutton pieces to literally soak in all the flavors and aroma of exotic spices. You can also add 1-2 tbsp of set curd while marinating to bring softness to this dish.

Mutton Curry:

Heat mustard oil in a pressure cooker. Add bay leaves, cinnamon, cumin seeds, chopped green chillies and green cardamom to it and stir well for roughly about 2-3 minutes.

Add thin sliced / chopped onions and cook on medium flame until the onions becomes translucent while stirring.

Now, add marinated mutton to it and toss well with onions. Cook for 4-5 minutes while stirring occasionally.

Include ginger garlic paste and sauté for a minute so that it mixes well with onions and mutton pieces.

Add all spices to it except coriander powder and crushed cumin/coriander/dry red chilli and mix well. Stir it occasionally and prevent the spices from burning.

Add in tomatoes and then salt, so that tomatoes release water quickly and turn mushy. Keep stirring on slow flame.

Add coriander powder and crushed cumin/coriander/dry red chilli and mix well. Keep stirring.

Add little water (half a cup) and keep stirring for 5-6 minutes so that all the spices get cooked well. Bear in mind to prevent the spices from burning.

As much as the curry you like, add water accordingly and mix well.

Cover the pressure cooker and cook it for 4-5 whistles and allow the cooker to release all the pressure automatically. Open the lid and add chopped coriander leaves.

Switch off the gas and transfer the scrumptious mutton curry to a serving bowl. Garnish it with chopped coriander leaves. Serve the hot mutton curry with rice or bread for your lunch or dinner.

Important points to remember:

The choice of mutton is very important thus always choose tender and fresh mutton of any cuts. Bone-in mutton should be preferred.

Mutton pieces of similar sizes cook evenly, so try to cut the pieces evenly.

Always marinate the mutton for a longer duration if possible.

Always adjust the spice levels based on your taste.

Mutton curry with dark brown color is best and to achieve this, frying up of spices properly is important.

Mutton curry variations:  

Mutton Rogan Josh

Rogan Josh is one of the most adored dishes of Kashmiri food. The significant highlight note is that this dish does not includes onions and tomatoes. ‘Rogan’ signifies oil while ‘josh’ signifies heat, thus the preparation of this dish depends a lot on oil and spices. Kashmiri chillies plays a vital part to give this dish a wonderful red tone without adding too much intensity.

Nalli Nihari

This is a slow cooked dish, traditionally overnight. This is served with Khameeri Roti. The nihari is perfect when the meat cooks so much that the pieces of mutton start tumbling off the bone so that it blends with the gravy, acquiring almost the similar texture.

Mutton Korma

Korma signifies the slow cooking, so if you like rich, velvety, Mughlai dish, korma is known for its fragile flavor which is created by sluggish cooking of mutton in its own fat, yogurt and a handful of spices.

Laal Maas

On the off chance that you like spicy food, this should be your one of the most loved dishes. This mutton curry is quite renowned in Rajasthan. It will undoubtedly make you sweat as the intensity from chillies used in its preparation control over your sense of taste. Laal Maas is traditionally prepared in mustard oil, moreover a bowl with burning pieces of charcoal along with ghee was placed on top of the preparation, which was then covered with a lid to render the smoky aroma in to the curry.

FAQ

Which cooking technique is best for mutton?

In my view, slow cooking of mutton will give you better taste and richness but it does not mean pressure cooking should be avoided. Pressure cooking at times is very much convenient.

What can I add to mutton to make it tender?

Add yogurt while marinating the mutton as it brings tenderness to the dish. Also try to use fresh bone-in mutton rather than the frozen ones.

What to eat with mutton curry?

It can be served with plain steamed rice, jira rice or bread.

Which part of mutton is tastiest?

Loin, ribs and shoulder cuts are considered as tastiest.

General QnA

Nutrition in mutton?

Mutton is said to have good amount of protein and variety of minerals and vitamins.

Is lamb mutton?

Mostly, people consider lamb as mutton. However, in India, mutton is alluded to as both sheep and goat meat, and is used conversely.