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 a 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 chili 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 chili, 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 of the 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 chili 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 chili, 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 a high flame for 2-3 minutes. Stir continuously.
- At this point add a cup of warm water and cook uncovered. Once the curry reaches to its right thickness, turn off the flame.
- Immediately add pre-made garam masala powder and chopped coriander leaves. Mix well Cover the lid and leave it there for 5 minutes.
- Now the succulent, tender mutton curry is ready to serve. Serve hot with some piping hot rice.
- The meat I have used here is with fat. If you want this less oily, either discard the fat or use 3 tablespoons oil instead.
- Adjust the chili as per your requirement. If you want it less spicy, you can use Kashmiri red chili powder instead.