Surti mutton ladosh is a traditional mutton curry from Surat in Gujarat. Mutton is fried with whole spices, slow-cooked until tender, then simmered with small whole onions and tomato purée and thickened with crushed fried onions for a rich, sweet, deeply savoury gravy.
It’s a special-occasion dish in many Surti homes. Aamna’s recipe takes about 3 hours and serves eight, and it’s finished with whole cumin and fresh coriander.
Why this recipe works
- Crushed fried onions. Golden fried onions crushed into the curry thicken it and add sweetness.
- Small whole onions. They soften in the gravy and give ladosh its character.
- Two stages of slow cooking. First the mutton becomes tender, then another hour with the onions deepens the gravy.
- Whole spices in hot oil. Cardamom, black pepper and cloves flavour the oil before the meat goes in.
Tips for the best Surti ladosh
- Brown the meat well. Fry it for at least 10 minutes.
- Don’t burn the onions. Fry the sliced onions until golden, not dark.
- Cool before crushing. Let the fried onions cool so they crush easily.
- Choose your heat. Use green chillies or red chilli flakes, as much as you like.
What to serve with Surti ladosh
Serve with rice or naan. For more Gujarati dishes, try our Bharuchi dal chawal, or for another slow-cooked mutton curry, our classic mutton curry.
Surti Mutton Ladosh FAQs
What is ladosh?
A Surti mutton curry from Surat in Gujarat, cooked slowly with whole spices, small whole onions and crushed fried onions.
How long does Surti ladosh take?
About 3 hours, with most of that slow simmering.
Can I use lamb?
Yes. Lamb becomes tender faster, so shorten the first simmer.
Is ladosh spicy?
It’s medium. The heat comes from red chilli powder and green chillies, which you can adjust.
You’ll find the full ingredients, the method and our step-by-step video in the recipe card below.
Surti Mutton Ladosh
Surti Ladosh. This traditional meat curry from the city of Surat in Gujarat, India, is known for its rich and aromatic spices, tender mutton, and a blend of fried onions that create a thick, delicious gravy
Ingredients
Instructions
Marinating the Meat:
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In a large bowl, combine the mutton with red chili powder, salt, turmeric, garlic paste, and ginger paste.
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Mix well to ensure the meat is evenly coated with the spices. Set aside for now.
Prepare the Curry:
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Heat 1/2 cup of oil in a deep pot.
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Add cardamom pods, whole black peppers, cloves, and black cardamom pods.
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Braise the spices until you can smell their aromatic fragrance, and the oil slightly changes colour.
Fry the Meat:
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Add the marinated meat to the pot.
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Fry the meat for at least 10 minutes until it's well browned.
Add Chilis and Water:
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Add a few green chilis (or red chili flakes for preferred heat) to the meat.
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Pour in 3 cups of water.
Simmer the Curry:
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Bring the curry to a boil.
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Lower the heat and simmer for 1 to 1.5 hours, until the meat is tender, and the curry has reduced.
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Add Onions and Tomato Puree:
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Add the small whole onions to the curry.
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Stir in 5 tablespoons of tomato puree.
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Mix thoroughly.
Simmer Further:
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Simmer the curry on medium heat for an additional hour.
Fry Onions:
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Meanwhile, fry 4 large sliced onions in a separate pan until they are golden brown. Be cautious not to burn them.
Add Fried Onions to Curry:
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Once the fried onions have cooled, crush them and add them to the curry. These onions will thicken the curry and add a delicious flavor.
Enhance the Flavors:
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Stir in the fried onions and watch as the curry thickens.
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Add a few more green chilis and 1 tablespoon of whole cumin seeds to intensify the flavour.
Garnish and Serve:
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Garnish the curry with fresh coriander.
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Serve it with rice or naan.
Finishing Touch:
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Thank you for watching! Please like, comment, share, and subscribe for more delicious recipes.
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Enjoy your homemade Surti Ladosh!
Note
For best results, marinate the mutton for at least 2 hours or overnight in the refrigerator. This helps the meat to absorb the flavours more deeply
Fry the onions until they are just golden brown. Be cautious as they can quickly go from golden to burnt, which can make the dish bitter.
Whole spices are key in this recipe. Make sure to braise them well in the oil to release their full flavours.
Whole spices are key in this recipe. Make sure to braise them well in the oil to release their full flavours.
If the curry is too thick, you can add a little water to reach your desired consistency. If it’s too thin, simmer it uncovered to reduce the liquid.
Surti Ladosh pairs excellently with steamed rice, jeera rice, or any kind of Indian bread like naan or paratha
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