Indian Mutton Curry

Serves : 6-8 Prep Time : 30 Mins Cook Time: 2 Hours


  • Mutton – 1 kg, curry cut
  • Onion – 500 gms, thinly sliced
  • Raw papaya – 200 gms, skinned & grated
  • Ginger paste – 4 tbsp
  • Garlic paste – 4 tbsp
  • Yogurt/curd – ¼ cup
  • Green cardamom – 8 to 10
  • Black cardamom – 2
  • Cinnamon – 1-inch stick
  • Clove – 8 to 10
  • Bay leaf – 2
  • Dry red chili – 4 to 6
  • Sugar – ½ tsp
  • Tomato – 2, finely chopped
  • Turmeric powder – ½ tsp
  • Coriander powder – 2 & ½ tbsp
  • Cumin powder – 2 tsp
  • Red chili powder – 2 tbsp
  • Garam masala – 2 tbsp
  • Mustard oil – ½ cup
  • Ghee – 2 tbsp
  • Salt to taste

Let’s Make It

  1. Wash and drain all the extra water from mutton. Include 2 tablespoons every one of ginger and garlic paste, ground papaya, curd and 1 teaspoon of salt to the mutton. Back rub all the aromatics into the mutton pieces altogether. Leave the marinated mutton for couple of hours enabling it to absorb the kinds of all the aromatics. Also, the ground crude papaya will help mollify the meat.
  2. When mutton is pleasantly marinated, the time has come to dark colored them which is additionally called ‘searing’. Warmth ¼ cup of mustard oil in a substantial base pot. When the oil is hot, include half of the mutton pieces to the pot masterminding them in single layer. You may need to do it in bunches as though you include the entire mutton at one go, it might overflow out parcel of water and as opposed to carmelizing they will begin getting bubbled in its very own fluid. At that point you will never land at the rich darker shade of the last dish. Thus, it’s critical to do this singing advance accurately.s important to do this searing step correctly.
  3. Once one side of the mutton pieces are nicely browned, which would take about 6-8 minutes on medium-high heat, turn them over and sear the other side. After 5 minutes take them out on a plate and repeat the searing of remaining mutton pieces.
  4. Pour the remaining mustard oil into the same pot. Once the oil is hot, temper it with whole spices – green & black cardamom, cinnamon, cloves, bay leaf and dry red chilies. Also add the sugar which will caramelize and lend a beautiful brown color to the gravy.
  5. Once the whole spices are fragrant, add the sliced onions. Sauté the onions on medium flame until they soften and become translucent.
  6. Then add remaining ginger paste and garlic paste and continue sautéing them until the onions turn golden brown. Make sure to stir the onions frequently and be careful that they do not burn as it will turn bitter if burned. You need to reach a point where onions are brown but not burnt. It would take about 20 minutes on medium-low flame.
  7. Then add the chopped tomatoes and salt to taste. Cover and cook on lowest flame until the tomatoes turn soft and mushy and disintegrate completely.
  8. Next add the powdered spices – turmeric, coriander, cumin and half of the garam masala. Drizzle ¼ cup of water and sauté the spices on high until oil starts to separate.
  9. Then goes in the seared mutton pieces. Stir thoroughly to mix the spices well with the mutton cubes. Drizzle few tablespoons of water around the pot to prevent sticking. Cover and simmer the mutton on low flame.
  10. It’s time to slow cook the mutton. You will have to cover and cook the mutton on low heat stirring occasionally and drizzling water whenever the spices tend to stick to the bottom of the pan and then scrapping all the flavorful goodness into the pot.
  11. Mutton should take about an hour to hour & a half to cook completely but it would also depend on the freshness and quality of the meat. Continue the slow cooking process until the mutton pieces are cooked according to your liking. Also check and adjust the seasoning if needed.
  12. When the mutton is thoroughly cooked, add about 2 cups of hot water. Give a good stir and bring it to boil. Then cover the pot and simmer for final 10 minutes.
  13. After about 10 minutes, uncover the pot and check the consistency of the gravy. You may boil off any excess water or add few splashes if it’s too thick.
  14. Sprinkle the remaining garam masala, drizzle the ghee on top and put off the flame. Cover the pot and let it rest for at least 30 minutes before serving. This resting time will allow the mutton pieces to soak up more flavor and become more delicious.
  15. Serve the spicy mutton curry.

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