Mutton Madras is a beloved staple of British Indian cuisine, celebrated for its bold flavours and hearty nature. Originating from the South Indian city of Madras (now Chennai), this dish has been lovingly adapted to suit British palates. Its rich, spicy gravy, combined with tender, bone-in mutton, makes it a standout at any table. Perfect for sharing, comforting during cold evenings, and surprisingly simple to prepare, this curry is a must-try for anyone seeking a taste of culinary tradition. Whether you’re cooking for a crowd or planning ahead for easy meal prep, Mutton Madras is a dish that never disappoints.

Ingredients

For the Mutton:

• 1.5 kg bone-in mutton
• 1 tbsp salt
• 2 tbsp ginger paste
• 2 tbsp garlic paste
• 3 tbsp curry powder
• 2 tbsp Kashmiri red chilli powder
• 2 tsp red-hot chilli powder
• 1 tsp garam masala
• 2 tbsp dhania-jeera (coriander-cumin powder)
• 5 tbsp tamarind liquid

For the Base:

• ¼ cup oil
• 1 tbsp ghee
• 3 large onions, finely chopped
• 1 tsp fennel seeds
• 1 small cinnamon stick
• 2 black cardamom pods
• 5 green cardamom pods
• 10 black peppercorns
• 7 cloves
• 6 tbsp tomato purée

To Finish:

• 2 tbsp kasuri methi (dried fenugreek leaves)
• Fresh green coriander, chopped

Instructions

1. Prepare the Mutton:
   • In a large bowl, mix the mutton with salt, ginger paste, garlic paste, curry powder, Kashmiri red chilli powder, red-hot chilli powder, garam masala, dhania-jeera powder, and tamarind liquid.
   • Ensure all the mutton pieces are evenly coated. Set aside while preparing the base.
2. Fry the Aromatics:
   • Heat ¼ cup of oil in a large pot over medium heat.
   • Add the chopped onions and fry for 12 minutes until lightly golden.
   • Stir in 1 tbsp of ghee along with fennel seeds, cinnamon stick, black and green cardamom pods, black peppercorns, and cloves. Fry for 2 minutes, allowing the spices to release their aroma.
3. Build the Curry Base:
   • Add the tomato purée to the onions and spices. Fry for 2 minutes, stirring frequently, and add a splash of water to prevent sticking.
4. Cook the Mutton:
   • Add the spiced mutton to the pot. Stir well to coat the meat in the fragrant base.
   • Sear the mutton on medium-high heat until browned, about 5–7 minutes. This step locks in the flavours.
5. Simmer to Perfection:
   • Add just enough water to cover the mutton three-quarters of the way.
   • Bring to a gentle boil, then lower the heat, cover the pot, and simmer for 2 hours (or 1 hour for lamb). Stir occasionally and check the liquid levels, adding more water if necessary.
6. Thicken and Garnish:
   • Once the mutton is tender, stir in 2 tbsp of kasuri methi.
   • Garnish generously with freshly chopped coriander.

Serving Suggestions

Mutton Madras pairs wonderfully with fluffy basmati rice, buttery naan, or flaky parathas. The bone-in mutton gives the dish a depth of flavour that’s hard to beat.

Store leftovers in the fridge and reheat in the microwave for a quick, flavour-packed meal. Perfect for meal prepping or sharing with loved ones.