Mutton Curry Recipe (Mutton Masala Gravy)

Method11 steps · about 1 hr 55 min

1. 1

   Step 1: Coat the 500 g lamb or goat with the marinade yogurt (2 tbsp), ¾ tbsp ginger-garlic paste, ¾ tsp marinade salt, turmeric (¼ tsp), 1 tsp marinade masala and optional chili powder. Keep the separate 2 tsp curry masala and finishing salt for later.

   Uses 500 g mutton (lamb or goat) · 2 tbsp plain yogurt · ¾ tbsp ginger-garlic paste · ¾ tsp salt · ¼ tsp turmeric · 1 tsp meat masala · ½ tsp Kashmiri red chili powder

2. 2

   Step 2: Cover the coated meat and refrigerate while preparing the remaining ingredients, or marinate overnight in the refrigerator. Bring it out when the cooking pan is ready.

   Uses same 500 g chosen lamb/goat with marinade stock

3. 3

   Step 3: On a low to medium flame, gently heat oil (2 tbsp) in a pan or pressure cooker. Add the whole spices - cinnamon, cardamoms and bay leaf (optional), followed by onions (1 cup) & green chilies (1–2).

   Uses 2 tbsp oil · 3 green cardamom · 1 inch cinnamon stick · 1 cup onion · 1–2 green chilies · one bay leaf only if curry-leaf route omitted

   
4. 4

   Step 4: Saute until onions turn golden. Lower the flame to very low as much as possible. Then transfer the marinated mutton and saute for 5 to 7 mins.

   Uses same coated meat, bring out only when the pan is ready · same one oil/aromatic stock

   
5. 5

   Step 5: Add the separate 2 tsp meat or garam masala, tomato (¾ cup) puree and optional two sprigs curry leaves to the sautéed marinated meat. Omit curry leaves if you chose the bay leaf alternative. Keep the marinade masala separate.

   Uses ¾ cup tomato · 2 tsp meat masala · two sprigs curry leaves only if bay omitted · same coated meat after five to seven minutes

   
6. 6

   Step 6: Sauté the tomato-meat base over medium heat for 5–7 minutes until the raw tomato flavor reduces. Add ¾ cup hot water for pressure cooking or the first 2 cups from the ordinary-pot 2–2½ cup supply. Mix well.

   Uses three-quarter cup hot water only pressure route · first two cups ordinary-pot water only pot route · same batch with curry-only masala

   
7. 7

   Step 7: Ordinary-pot route only: bring the mixture to a gentle boil, then cook covered over medium heat for about 90 minutes until fork-tender. Stir every 12–15 minutes. If needed, add only the remaining up to ½ cup measured pot water, followed by separately listed extra hot water if more is required. Skip step 8.

   Ordinary-pot mutton braise only · 90 minUses only remaining up to half cup original ordinary-pot stock if needed · extra hot water only if the ordinary pot needs more than the listed 2–2½ cups · only chosen pot route, same first two cups stock

8. 8

   Step 8: Stovetop pressure route only: cook the assembled curry to four or five whistles over medium heat, according to your cooker and meat size. Let pressure release naturally and fully before step 9. Skip the ordinary-pot braise in step 7.

   Uses only chosen pressure route, same ¾ cup stock

9. 9

   Step 9: Check the meat cooked by either step 7 or 8, opening pressure equipment only after full release. It should flake with a fork, and bone-in pieces should release easily. If runny, simmer uncovered to reduce the gravy; continue cooking if the meat is not yet tender.

   Uses only pot route, same fully cooked tender meat · only pressure route, pressure fully dropped

10. 10

    Step 10: Taste the fully cooked curry. Add only the separate optional ½ tsp finishing salt as needed, then extra garam masala to adjust the flavor. Garnish with coriander.

    Uses ½ tsp salt · 1–2 tbsp coriander leaves · optional extra garam masala only for final flavor adjustment · same batch ready to taste

11. 11

    Step 11: Serve the finished mutton curry with prepared rice or flatbread.

    Uses same cooked meal, no fresh raw mutton