Mutton Curry

A classic Mutton Curry is the crown jewel of an Indian “Full Meal.” Unlike chicken, mutton needs time, patience, and often a pressure cooker to become “fork-tender”—where the meat literally falls off the bone.

This is a Homestyle Mutton Curry that is rich, aromatic, and pairs perfectly with your Ghee Rice or Jeera Rice.

🥘 Slow-Cooked Mutton Curry

Prep time: 15 mins | Cook time: 45 mins | Serves: 3-4

1. The Ingredients

• The Meat: 500g Mutton (goat meat), curry cut with bone.

• The Base: 3 large Onions (finely sliced), 2 Tomatoes (chopped).

• Aromatics: 1.5 tbsp Ginger-garlic paste, 2 Green chilies.

• Whole Spices: 1 Bay leaf, 1 Black cardamom, 1-inch Cinnamon, 3 Cloves.

• Powdered Spices:

  • 2 tsp Coriander powder

  • 1.5 tsp Kashmiri Red chili powder (for color)

  • 1/2 tsp Turmeric

  • 1 tsp Meat Masala or Garam Masala

• Fat: 3 tbsp Oil or Ghee.

• Liquid: 2 cups Hot water.

2. The Method

1. Searing the Spices: Heat oil/ghee in a pressure cooker. Add the whole spices and let them sizzle for 30 seconds.

2. The Onion “Browning”: Add the sliced onions. Sauté on medium heat until they are deep golden brown (not just translucent). This is the secret to a dark, flavorful gravy.

3. Aromatics & Meat: Add the ginger-garlic paste and green chilies. Sauté for a minute, then add the mutton. Sear the mutton on high heat for 5–7 minutes until the meat changes color from pink to brown.

4. Spice Infusion: Add the turmeric, red chili powder, coriander powder, and salt. Toss well to coat the meat. Add the tomatoes and cook until they turn mushy and the oil starts to separate from the sides.

5. Pressure Cook: Pour in the hot water. Close the lid.

   • Cook for 1 whistle on high heat, then lower the heat to low and cook for another 15–20 minutes (depending on the tenderness of the meat).

6. The Finish: Once the pressure releases naturally, open the lid. If the gravy is too thin, simmer it uncovered for a few minutes. Stir in the garam masala and a handful of fresh coriander.