Mutton curry/mutton gravy/mutton masala is one of the most delicious and popular nonvegetarian dish relished by mutton lovers in India. Wherein mutton or goat meat is cooked in a flavorful thick gravy.
Being born and brought up in Odisha, no special occasion is complete without this curry on the platter. For them, mutton curry to a nonveg platter is a delight. Mutton is slightly tough meat. Slow cooking over a low flame is the key to get a succulent, tender, juicy mutton curry. It is believed that a perfect mutton curry needs time, love and patience while cooking. The making of the masala/gravy is the crucial step. The masala has to be cooked well, before adding the mutton pieces.
Serve this curry as a side dish with some piping hot rice, roti, naan or paratha and do let me know your thoughts and experiences.
Some more nonveg curries you may also like
- 500 grams mutton with bone
- 2 tablespoons curd
For garam masala
- 2 green cardamoms
- 2 cloves
- 1 cinnamon stick (approx 3 inches long)
- 1 mace/javitri petal
- 1/6 teaspoon grated nutmeg/jaiphal
For preparing the masala
- 4 tablespoons mustard oil
- 1 bay leaf
- 1/6 teaspoon sugar
- 2 finely chopped onions, medium size
- 1 teaspoon turmeric powder
- 1 teaspoon red chilli powder
- 8-10 garlic cloves
- 1.5-inch ginger
- 1 finely chopped tomato, medium size
- Salt to taste
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1/2 teaspoon kasuri methi
- 1/2 teaspoon freshly homemade garam masala powder
- 1 green chilli, sliced
- 1 cup warm water
- 3 tablespoons finely chopped coriander leaves
- 1/2 teaspoon freshly made garam masala
- Combine mutton and curd together in a bowl. Mix well. Cover and leave it for 45 minutes.
Making the Garam masala powder
- In the meanwhile heat a pan. And dry roast all the ingredients written under garam masala for a minute over medium flame or until you get a nice aroma.
- Once done Transfer them to a mortar and pestle. Grind them to make a powder and set aside.
Making the Mutton curry
- Heat a pan. Once oil heats up add sugar. It will give a nice color to the curry.
- When the sugar starts caramelizing add bay leaf and finely chopped onion.
- Saute over medium flame 10-12 minutes or until onions turn almost red. This step is crucial.
- Now add turmeric powder and red chilli powder. Mix well.
- Immediately add ginger-garlic paste. Saute for 2-3 minutes or till the raw smell goes. Sprinkle some water if needed.
- Add finely chopped tomatoes and green chilli, followed by salt. Saute until tomatoes turn mushy and oil separates.
- Add cumin powder, coriander powder, kasuri methi and garam masala powder. Saute for 1 minute more.
- Now add marinated mutton pieces. Cook over on high flame for 2-3 minutes. Stir continuously.
- keep the flame on low to medium. Cover and let it cook until mutton is done. Stir in between and sprinkle some water if needed. Make sure the curry should not stick to the bottom.
- Once done add a cup of warm water. Again cover and cook for another 10 minutes.
- Now turn off the flame. Add garam masala powder and chopped coriander leaves. Stir to mix. Cover and let it rest for 5 minutes.
- Mutton curry is ready to serve. Serve hot with piping hot rice.