Mutton Curry

This mutton curry is a bold, rich, and deeply spiced dish that’s one of my favorite ways to enjoy slow-cooked meat. The tender chunks of mutton are simmered in a thick, aromatic gravy made with onions, tomatoes, garlic, and a robust blend of spices. It’s hearty, comforting, and perfect with steamed rice or warm flatbread.

Why You’ll Love This Recipe

I love this mutton curry because the flavors develop beautifully as the meat slowly cooks. The spices infuse every bite with warmth and depth, while the mutton becomes fall-apart tender. It’s a meal I enjoy making when I want to slow down in the kitchen and let something truly special simmer to perfection. It also tastes even better the next day, which makes it great for leftovers.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Bone-in mutton (goat or lamb), cut into chunks

• Onions, finely sliced

• Tomatoes, chopped

• Garlic, minced

• Ginger, minced

• Yogurt

• Oil or ghee

• Water or stock

Spices:

• Turmeric powder

• Red chili powder

• Coriander powder

• Cumin powder

• Garam masala

• Whole spices: bay leaf, cinnamon stick, cloves, cardamom pods

• Salt

Directions

1. I start by marinating the mutton with yogurt, turmeric, chili powder, and salt. I let it rest for at least 30 minutes (or up to overnight in the fridge).

2. In a heavy-bottomed pot or pressure cooker, I heat oil or ghee and fry the whole spices until fragrant.

3. I add the sliced onions and cook until golden brown. Then I stir in the ginger and garlic and sauté for a minute more.

4. I mix in the tomatoes and cook until soft and oil begins to separate from the mixture.

5. I add the coriander, cumin, and chili powders, stir well, and cook for another couple of minutes to deepen the flavors.

6. I add the marinated mutton, stirring to coat it in the masala. I cook it uncovered for 8–10 minutes, allowing it to brown slightly.

7. I pour in enough water to cover the meat, bring it to a simmer, and cook covered until the mutton is tender—about 45–60 minutes on the stovetop or 20–25 minutes in a pressure cooker.

8. I finish with garam masala and let the curry rest for a few minutes before serving.

Servings and timing

This recipe serves 4–6 people. It takes about 20 minutes to prep and 45–60 minutes to cook on the stovetop (or 25–30 minutes in a pressure cooker). I usually plan for about 1.5 hours total from start to finish.

Variations

Sometimes I add potatoes to the curry for extra heartiness. When I want a creamier version, I stir in a spoonful of cream or coconut milk at the end. I also like using fresh cilantro or mint for a burst of freshness. For a South Indian twist, I toast some curry leaves and mustard seeds to add on top before serving.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. This curry also freezes well for up to 1 month. To reheat, I warm it gently on the stovetop or in the microwave, adding a splash of water if the gravy has thickened too much.

FAQs

Can I use boneless mutton?

Yes, but I find bone-in mutton gives more flavor to the curry. Boneless cuts will cook faster, so I check for doneness earlier.

What’s the difference between goat and lamb for this curry?

Goat (traditional mutton in many cuisines) has a firmer texture and stronger flavor, while lamb is milder and more tender. Both work well, depending on my preference.

How do I make the curry spicier?

I increase the amount of red chili powder or add a chopped green chili to the masala for extra heat.

Can I use a slow cooker?

Yes, I often brown everything on the stovetop first, then transfer to a slow cooker and cook on low for 6–8 hours until the meat is tender.

What should I serve with mutton curry?

I usually serve it with steamed basmati rice, jeera rice, naan, or roti. A side of cooling raita or sliced onions adds a nice balance.

Conclusion

Mutton curry is a timeless dish that never fails to satisfy. With its tender meat, rich gravy, and layered spices, it’s the kind of meal I love to make when I want something deeply flavorful and comforting. Whether I serve it for a family dinner or a special occasion, it always brings warmth and flavor to the table.