Mutton Curry - Mutton Gravy

 

This rich, aromatic mutton curry features tender meat in a spiced onion-tomato gravy. Slow cooking develops deep flavors that pair perfectly with rice or Indian breads.

⏱ Prep Time

20 mins (plus 30 mins marination)

🍳 Cook Time

1.5-2 hours

🍽 Servings

4-6 people

🔥 Spice Level

Medium (adjustable)

🥘 Best With

Steamed rice, naan, or roti

🥩 Cut Recommended

Bone-in shoulder or leg pieces

Ingredients

Main Ingredients

• 1.5 lbs (700g) mutton, bone-in
• 2 large onions, finely sliced
• 3 tomatoes, pureed
• 1/4 cup yogurt
• 2 tbsp ginger-garlic paste
• 1/2 cup chopped cilantro

Whole Spices

• 2 bay leaves
• 4 green cardamoms
• 1 inch cinnamon stick
• 1 tsp cumin seeds
• 4 cloves

Ground Spices

• 2 tsp coriander powder
• 1.5 tsp red chili powder
• 1 tsp turmeric
• 1.5 tsp garam masala
• 1/2 tsp black pepper

Step-by-Step Instructions

1. Marinate the Mutton

1. Clean and pat dry mutton pieces
2. Mix with yogurt, 1 tbsp ginger-garlic paste, 1/2 tsp turmeric, and 1 tsp red chili powder
3. Cover and refrigerate for at least 30 minutes (overnight for best results)

2. Cook the Base Gravy

1. Heat 3 tbsp oil/ghee in a pressure cooker or heavy pot
2. Temper whole spices until fragrant (30 seconds)
3. Add onions and sauté until golden brown (8-10 mins)
4. Add remaining ginger-garlic paste, cook 2 minutes
5. Add tomato puree and cook until oil separates (10 mins)

3. Pressure Cook (Traditional Method)

1. Add marinated mutton to the gravy, sear for 5 mins
2. Add 2 cups hot water and remaining ground spices (except garam masala)
3. Pressure cook for 6-8 whistles (or 45 mins simmer in pot)
4. Let pressure release naturally

4. Finish the Curry

1. Open cooker and simmer to desired consistency
2. Stir in garam masala and chopped cilantro
3. Adjust salt and spice to taste
4. Cover and let rest 15 mins before serving

Expert Tips

For Tender Mutton

• Choose right cut: Shoulder or leg with some fat
• Marinate properly: Yogurt enzymes break down fibers
• Slow cook: Don't rush the cooking process

Flavor Enhancers

• 1 tbsp kasuri methi (dried fenugreek leaves)
• 1/2 cup fried onions for garnish
• 1 tsp lemon juice at the end

Alternative Methods

• Instant Pot: 25 mins high pressure + natural release
• Slow cooker: 6-8 hours on low

Nutrition Facts (per serving)

• Calories: 380
• Protein: 32g
• Fat: 22g
• Carbs: 12g

Storage

• Fridge: 3-4 days in airtight container
• Freezer: 2 months (gravy may separate)
• Reheat: Add splash of water when reheating

Serving Suggestions

Pair with steamed basmati rice, garlic naan, or flaky parathas. Complete the meal with cucumber raita and lemon wedges.