Mutton Curry is a delicious Indian meat curry, made with onion, tomatoes, ginger, garlic, herbs, and spices. Mutton is easy to cook, but adding spices and herbs makes it more delicious. Here is an easy recipe to cook a mutton curry that you can try at home.
I know the name is quite intriguing. I found the recipe in my East Indian recipe book and I had to try it. The chicken version was so delicious that I decided to make the recipe with red meat.
The best part is that this recipe is so easy!! I love to make it when entertaining because the guests are always impressed.
Ingredients and substitutes
- Mutton – Mutton is a word for the meat of a sheep that is older than one year. Even though mutton resembles lamb the two are not the same. But, you can use lamb in this recipe to make a lamb curry. The only thing you need to do is reduce the cooking time.
- Onions – you can use brown onions but I like to use a combination of brown and red. Red Spanish onions cook down and caramelize adding a nice sweetness to the gravy.
- Spices – these are classic Indian spices used in most Indian recipes. You can find these at most supermarkets on the spice rack or on the Asian cooking Isle.
- Ginger and garlic – these have to be fresh because the taste of fresh ginger and fresh garlic is not the same as powder.
- Tomatoes – use a nice large tomato. Chop it finely so it almost disappears into the sauce.
- Potato chips – this is optional but usually this curry is always served with crispy potato chips.
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- 1 kg (3 lb) Mutton cut into 2-inch pieces
- 2 tbsp Cooking oil
- 2 tbsp Ghee
- 1 tbsp Sugar
- ½ tsp Salt or more to taste
- ¼ tsp Black pepper
- 8 Red chilies soaked in hot water
- 1 tsp Coriander seeds dhania
- 1 tsp Cumin seeds jeera
- ½ tsp Turmeric powder haldi
- 500 grams (1 lb) Onion (4 large) sliced
- 2 inch Ginger sliced
- 10 Garlic cloves sliced
- 4 Green chilies (or less) sliced
- 2 tbsp Coriander leaves chopped
- ½ kg Tomatoes chopped
- 200 grams Potato chips or wafers for garnish
- In a pan over medium heat, add 1 tbsp oil, and 1 tbsp ghee. Brown the mutton on all sides with 1 tbsp of sugar. Once browned take them out of the pan and set them aside.Pro tip – the sugar caramelizes giving the chicken a beautiful brown color and caramel flavor. So keep the heat to medium and let it brown evenly.
- To the same pan, add the remaining 1 tbsp of oil and ghee. Saute the onions until almost golden brown. Add the ginger and garlic and saute for another 2 minutes. Then add the chopped tomatoes and cook for 2 minutes more. Pro tip – I like to add another 1 tbsp of sugar to the onions to help them get a nice color and flavor but that is optional.
- Next, add the ground masala paste and saute well for at least 2 to 3 minutes until fragrant.
- Return the mutton pieces along with juices to the pan and combine well. Season with salt and pepper. Add 1 cup water and cover.Pro tip – if you use frozen chicken and have too much liquid in the pan, reduce water to just 1/2 cup. This curry is meant to be thick.
- Cook for 15 minutes or until the chicken is cooked through. The curry must be thick so if necessary open and cook on high for excess water to evaporate. Pro tip – a good sign that the chicken is cooked would be the presence of oil on the top of the dish.
- Finally, sprinkle with chopped coriander and potato wafer or chips.
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