Mutton Curry
Dive into the rich and aromatic world of **Mutton Curry**, a classic Indian delicacy that pairs tender, slow-cooked mutton with a symphony of warm spices. This one-pot wonder is built on a base of golden-fried onions, ginger-garlic paste, and juicy tomatoes, infused with earthy cumin, fragrant cinnamon, green cardamom, and cloves. Simmered to perfection with a blend of red chili, turmeric, and coriander powders, this curry achieves an irresistible depth of flavor. Finished with a sprinkle of garam masala and fresh cilantro, it’s a hearty and satisfying dish perfect for serving with fluffy basmati rice or pillowy naan. With just 20 minutes of prep time and an hour of cooking, this mutton curry recipe is an ultimate comfort food for weeknight dinners or festive gatherings.
The Toxic-Free Cutting Board
Medical-grade titanium. No microplastics. No bacteria. No compromises.
Recipe Information
Ingredients
- 1000 grams mutton (lamb) shoulder, bone-in, cut into pieces
- 2 medium onion, finely chopped
- 2 tablespoons ginger-garlic paste
- 3 medium tomato, chopped
- 2 tablespoons vegetable oil
- 1 teaspoon cumin seeds
- 1 inch piece cinnamon stick
- 4 green cardamom pods
- 4 cloves
- 2 bay leaves
- 1 teaspoon red chili powder
- 0.5 teaspoon turmeric powder
- 2 teaspoons coriander powder
- 1 teaspoon garam masala
- 1 teaspoon salt
- 0.25 cup fresh cilantro, chopped
- 500 milliliters water
Instructions
Heat oil in a large pot over medium heat. Add cumin seeds, stirring until they crackle.
Add cinnamon stick, green cardamom pods, cloves, and bay leaves. Stir for about 1 minute until fragrant.
Add chopped onions to the pot, sautéing them until golden brown.
Mix in the ginger-garlic paste, cooking for 2-3 minutes until the raw smell disappears.
Stir in the chopped tomatoes, cooking until they soften and oil separates from the mixture.
Add the red chili powder, turmeric powder, coriander powder, and salt, mixing well to form a spice paste.
Add the mutton pieces, cooking on high heat until they are evenly browned, about 5-7 minutes.
Pour in 500 ml of water, bringing the mixture to a boil.
Cover the pot, reducing heat to low. Simmer for 40-45 minutes, stirring occasionally, until mutton is tender.
Once the mutton is cooked, sprinkle garam masala over the curry, stirring well.
Garnish with fresh chopped cilantro before serving.
Serve hot with rice or naan.
Nutrition Facts
Calories |
750 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 57.6 g | 74% | |
| Saturated Fat | 21.3 g | 107% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 188 mg | 63% | |
| Sodium | 682 mg | 30% | |
| Total Carbohydrate | 14.9 g | 5% | |
| Dietary Fiber | 4.3 g | 15% | |
| Total Sugars | 4.8 g | ||
| Protein | 47.5 g | 95% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 117 mg | 9% | |
| Iron | 6.4 mg | 36% | |
| Potassium | 1071 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
