Spicy Mutton Curry
Dive into the rich, aromatic world of spicy mutton curry, a soul-warming dish that brings together tender, bone-in mutton with a symphony of bold Indian spices. This hearty curry is crafted with a base of golden sautéed onions, garlic, and ginger, simmered in a vibrant tomato gravy enriched with yogurt for a creamy balance to its fiery kick. Fragrant whole spices like cinnamon, cardamom, and cloves add depth, while a sprinkle of garam masala and fresh coriander leaves elevate every bite. Perfectly slow-cooked to tender perfection, this dish is ideal for pairing with fluffy steamed rice or buttery naan. Whether you're hosting a special dinner or craving comfort food with a punch, this one-pot wonder is a celebration of flavor and tradition.
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Recipe Information
Ingredients
- 500 grams Mutton (bone-in, cut into pieces)
- 2 medium Onions (finely chopped)
- 2 medium Tomatoes (pureed)
- 6 cloves Garlic (minced)
- 1 inch Ginger (grated)
- 100 grams Yogurt (whisked)
- 3 tablespoons Vegetable oil
- 1 teaspoon Cumin seeds
- 2 leaves Bay leaves
- 1 inch Cinnamon stick
- 3 pods Green cardamom
- 4 pieces Cloves
- 1 teaspoon Turmeric powder
- 2 teaspoons Red chili powder
- 2 teaspoons Coriander powder
- 1 teaspoon Garam masala powder
- 1 to taste Salt
- 500 ml Hot water
- 2 tablespoons Fresh coriander leaves (chopped)
Instructions
Wash the mutton pieces thoroughly under running water and set them aside to drain.
Heat the vegetable oil in a large heavy-bottomed pot or pressure cooker over medium heat.
Add cumin seeds, bay leaves, cinnamon stick, green cardamom, and cloves to the hot oil. Sauté for 1 minute until the spices become fragrant.
Add the finely chopped onions and sauté until golden brown, stirring frequently to prevent burning.
Stir in the minced garlic and grated ginger. Sauté for 2 minutes until the raw smell disappears.
Add the pureed tomatoes and cook for 5 minutes, stirring occasionally, until the oil separates from the mixture.
Add turmeric powder, red chili powder, and coriander powder. Stir well to coat the onion-tomato mixture in the spices.
Add the mutton pieces and stir to combine. Cook the mutton for 10 minutes, stirring occasionally, so it absorbs the flavors of the masala.
Lower the heat and add the whisked yogurt. Stir constantly to prevent curdling and cook for another 5 minutes.
Pour in the hot water and add salt to taste. Stir and bring the mixture to a boil.
If using a pressure cooker, close the lid and cook for 3-4 whistles on medium heat. If cooking in a pot, cover with a lid and simmer on low heat for 40-50 minutes, stirring occasionally, until the mutton is tender.
Once cooked, sprinkle garam masala powder over the curry and give it a quick stir.
Garnish with fresh coriander leaves and serve hot with steamed rice or naan.
Nutrition Facts
Calories |
2097 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 161.5 g | 207% | |
| Saturated Fat | 58.3 g | 292% | |
| Polyunsaturated Fat | 25.2 g | ||
| Cholesterol | 498 mg | 166% | |
| Sodium | 2844 mg | 124% | |
| Total Carbohydrate | 54.4 g | 20% | |
| Dietary Fiber | 14.3 g | 51% | |
| Total Sugars | 17.6 g | ||
| Protein | 111.5 g | 223% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 480 mg | 37% | |
| Iron | 20.2 mg | 112% | |
| Potassium | 2692 mg | 57% | |
*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.
