Mutton curry recipe or mutton masala gravy recipe – Delicious, soft tender chunks of lamb meat in Indian style spiced onion tomato gravy. Have you ever wondered how the mutton gravy served in restaurants is so soft, juicy and tender?. This post will help you make one such dish with very basic ingredients and simple steps. I had numerous requests from readers for a good mutton curry recipe. Since ramadan is around the corner thought of sharing this along with the collection of Iftar recipes. This is a generic Indian mutton recipe and not any regional one but you can add up your basic flavorings or masala to match your regional cuisine or to suit your taste buds. I have included the tips wherever possible.
If you are a beginner or has failed to make a good mutton curry before, then I highly suggest to follow the recipe as it is without making any changes. For the convenience of readers, I am showing this with just 300 grams of meat, you can also double or triple the recipe.
Firstly to make a delicious mutton curry, we need to choose tender, young and fresh meat which is the key to juicy and non fibrous mouth melting chunks. I have made this recipe with tender boneless lamb meat, you can even make it with bone-in meat. Make sure you use chunks or cubes of same size, this helps to cook evenly.
Mutton curry recipe or mutton masala recipe
- 300 grams boneless mutton / lamb or 500 grams with bone mutton
- 2 tbsp curd / yogurt / dahi
- 1¼ tsp ginger garlic paste
- ½ tsp salt
- ¼ tsp turmeric / haldi
- ½ tsp red chilli powder
- 1¼ to ½ tbsp. oil
- 2 green cardamoms / elaichi
- 1 inch cinnamon stick / dalchini (if using Ceylon cinnamon 2 inch)
- 1 cup fine chopped or processed onions
- ¼ cup tomatoes puree (1 large deseeded)
- 1 to 2 Green chilies slit or chopped
- 2 tsps meat masala ( I use Everest meat masala)
- ½ cup + 2 tbsp water
- 1 large sprig curry leaves or bay leaf
- Coriander leaves for garnish
- Marinate mutton with the ingredients mentioned under marination. Refrigerate for at least 2 hours to overnight. Overnight works best.
- Keep the meat out of the refrigerator at least 30 mins before cooking.
- Heat oil in a pan, saute cinnamon and cardamom for 2 mins.
- Add onions and green chilies. Saute until onions turn golden. Lower the flame to very low as much as possible. Add the marinated meat and saute for 5 to 7 mins.
- Cook covered for 10 mins. When you see the moisture begins to release, then add the meat masala and saute for another 2 mins.
- Add curry leaves and repeat sauteing for 2 mins.
- Add tomato puree and saute until the raw smell of tomatoes goes away. This takes about 5 to 7 mins.
- Add water and pressure cook for 3 to 4 whistles on a medium flame. You can also cook in a pot until soft and tender , adding water as needed.
- When the pressure goes off, stir and simmer further if the curry is runny.
- Serve mutton masala with rice, roti or paratha.
You can serve this with plain paratha or plain rice or jeera rice.
How to make mutton curry or mutton masala recipe
1. Wash mutton well under running water. Drain completely. Marinate it with yogurt, ginger garlic paste, salt, turmeric and chili powder. Refrigerate and keep for at least 2 hours to overnight. Overnight is best. This is the key to tenderize the meat. If you do not have so much time to rest it, then you will need to use 1 tbsp of raw papaya paste or ready made meat tenderizer. Set aside for about 1 hour.
2. Just before you prepare other ingredients, keep the meat out of the refrigerator. It helps it to come down to room temperature before we cook.
3. Chop onions very finely or process them finely. Slit a green chilli. Deseed and puree the tomato. Wash the curry leaves and set aside. If you prefer to use coconut, roast 2 to 3 tbsps of grated coconut on a low flame until it turns aromatic. Cool this and blend this to a fine paste with very little water.
4. Heat a heavy bottom pot or pressure cooker with oil. Temper with cinnamon and green cardamom. You can also use cumin if you like.
5. Add the onions and green chilies. You can also skip chili if you do not have.
6. Saute evenly until golden.
7. Reduce the flame completely, as low as possible. You will need to cook on low heat until you add water at a further step. Add the marinated lamb/ mutton.
8. Saute for about 5 to 7 mins.
9. Cover and cook for another 10 mins, stirring occasionally.
10. You will see mutton begins to release moisture.
11. Add the masala powder and red chili powder if needed. Saute again for 2 to 3 mins. I used Everest meat masala. This curry gets the flavor from the masala used. SO make a good choice.
12. Add curry leaves and continue to saute for another 2 mins. Curry leaves add a great aroma, you can skip if you do not have.
13. You will see that oil begins to separate.
14. Add tomato puree. I have used very small quantity of puree, you can use more or less to suit your taste. You can also add fresh yogurt/ curd instead of tomato. Do not use sour curd.
15. Saute for another 5 to 6 mins, until the raw smell of tomatoes goes off.
16. Add water and stir well. Cook covered on a medium flame for 2 whistles, for mutton with bones you will need to cook for 3 to 4 whistles. If cooking in a pot cook until tender, adding water as needed.
17. When the pressure goes off, stir and simmer again for a while if the gravy is thin or runny. You can also add blended desiccated coconut and cook further.
Add coriander leaves for garnishing.
Serve mutton masala gravy with rice, roti or paratha.