Name: Classic Mutton Curry
Prep time: 15 min
Cook time: 2 h
Total time: 2 h 15 min
Yield: 6
Ingredients: 1 kg Boned mutton; 1 tbsp Salt; 1 tbsp Kashmiri red chili powder; 1 tsp Turmeric; 3 tbsp coriander-cumin; 1 tbsp Garlic paste; 1 tbsp Ginger paste; 1 tsp Garam masala; 1/4 cup Oil; 2 onions; 1 tsp Coriander seeds; 1 tsp Cumin seeds; 1 tsp Black peppercorns; 1 tsp Cloves; 2 Black cardamoms; 1 small Cinnamon stick; 4 Green cardamoms; 1 tsp Ghee; 5 fresh Green chilies; 2 cups Water; Fresh green coriander for garnish

Classic Mutton Curry

Servings: 6 Total Time: 2 hrs 15 mins Difficulty: Intermediate

Why this recipe works

Whole and ground spices. Coriander and cumin seeds, cardamom, cloves and cinnamon fry with the onions, while Kashmiri chilli, danya jeera and garam masala coat the meat.

A low, slow simmer. Ninety minutes on low heat makes the mutton tender and lets the gravy develop.

Fresh chillies in ghee. A teaspoon of ghee and whole fresh chillies add aroma and a gentle heat.

Tips for the best mutton curry

Brown the meat. Braise the mutton for about 5 minutes until golden before adding the water.

Stir now and then. Check the pot during the 90 minutes so nothing sticks.

Top up if needed. Add a splash of hot water if the gravy gets too thick before the meat is tender.

Using lamb? It cooks faster, so start checking after about 45 minutes.

Mutton Curry FAQs

How long does it take to cook mutton curry?

This recipe simmers for 90 minutes, and takes about 2 hours 15 minutes in total. A pressure cooker cuts it to about an hour.

How do I make mutton tender?

Cook it low and slow. Keep the lid on, keep the heat low and give it the full 90 minutes.

What is the difference between mutton and lamb?

Mutton comes from an older animal, so it has a deeper flavour and needs longer cooking. In South Asian cooking, mutton often means goat meat too.

Can I freeze mutton curry?

Yes. Cool it, freeze in airtight containers, defrost overnight in the fridge and reheat until piping hot.

You’ll find the full ingredients, the method and our step-by-step video in the recipe card below.

Classic Mutton Curry

Mutton Curry is a staple in South Asian cuisine, known for its robust flavours and succulent meat. This dish typically features slow-cooked mutton in a blend of aromatic spices, creating a rich and hearty curry.

Author: Aamna Bawa Cooking Method: Curry Cuisine: Indian, Pakistani Courses: Lunch, Dinner, Non-Veg Recipe Keys: High Protein Non Vegetarian Slow Cooker Recipes

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Prep Time 15 mins Cook Time 120 mins Total Time 2 hrs 15 mins Difficulty: Intermediate Servings: 6 Estimated Cost: £ 12 Best Season: Suitable throughout the year

Instructions

Video

Marinate the Mutton

In a large bowl, combine salt, Kashmiri red chili powder, turmeric, coriander-cumin, garlic paste, ginger paste, and garam masala.
Mix well to coat the mutton thoroughly. Let it marinate while you prepare the other ingredients.

Prepare the Onions

In a cooking pan, heat oil over medium heat.
Add the chopped onions and sauté until they become translucent, forming the flavor base for the curry.

Add Aromatic Spices

Halfway through cooking the onions, introduce the coriander seeds, cumin seeds, peppercorns, cloves, black cardamoms, cinnamon stick, and green cardamoms.
Allow them to fry until your kitchen is filled with a delightful aroma.

Enhance with Ghee and Chilies

Add a teaspoon of ghee for enhanced flavor.
Introduce the fresh chilies and continue to fry for an additional minute to infuse the spices with the ghee.

Brown the Meat

Add the marinated mutton to the pan.
Braise the meat for approximately 5 minutes, ensuring it develops a beautiful golden color and the spices meld together.

Add Water and Simmer

Pour in 2 cups of water, bringing the mixture to a boil.
Once boiling, reduce the heat to low and let it simmer for 90 minutes. Stir occasionally to prevent sticking and ensure even cooking.

Garnish and Serve

Once the meat achieves a tender and flavorful consistency, garnish the Classic Mutton Curry with a generous sprinkle of fresh green coriander.
Serve hot with naan or rice, and enjoy the rich, savory flavors of this traditional dish.