📝 About This Recipe
This Mutton Curry is a soul-warming masterpiece, inspired by the slow-cooked 'Nalli Nihari' and 'Bhuna Gosht' traditions of Northern India. It features succulent pieces of bone-in mutton simmered in a rich, velvety gravy infused with the warmth of whole spices and the sweetness of caramelized onions. What makes this dish truly special is the 'Bhuna' process—the slow frying of meat with spices until the oil separates—resulting in a depth of flavor that is both bold and deeply comforting.
🥗 Ingredients
The Meat & Marinade
- 2 lbs Mutton (bone-in, cut into 1.5-inch chunks)
- 1/2 cup Greek Yogurt (whisked until smooth)
- 2 tablespoons Ginger-Garlic Paste (freshly ground for best aroma)
- 1/2 teaspoon Turmeric Powder
- 1 teaspoon Salt (adjust to taste)
Whole Spices & Aromatics
- 4 tablespoons Ghee (can substitute with neutral oil)
- 3 large Red Onions (very thinly sliced)
- 2 inch piece Cinnamon Stick
- 5 pieces Green Cardamom (slightly crushed)
- 8-10 pieces Black Peppercorns
- 2 pieces Bay Leaves
The Spice Paste
- 2 teaspoons Kashmiri Red Chili Powder (for vibrant color and mild heat)
- 1.5 tablespoons Coriander Powder
- 1 teaspoon Cumin Powder (roasted)
- 1 teaspoon Garam Masala (high quality or homemade)
- 1/2 cup Tomato Puree (freshly blended)
For Garnish
- 1/4 cup Fresh Cilantro (finely chopped)
- 1 inch Ginger (cut into thin juliennes)
👨🍳 Instructions
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1
In a large mixing bowl, combine the mutton pieces with yogurt, ginger-garlic paste, turmeric, and salt. Massage the marinade into the meat and let it rest for at least 30 minutes (or up to 4 hours in the fridge) to tenderize.
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2
Heat the ghee in a heavy-bottomed pot or Dutch oven over medium-high heat. Once shimmering, add the bay leaves, cinnamon, cardamom, and peppercorns. Sauté for 30 seconds until fragrant.
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3
Add the sliced onions to the pot. Sauté them patiently for 12-15 minutes, stirring frequently, until they turn a deep golden brown. Do not burn them, as this is the base of your gravy's color and flavor.
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4
Increase the heat slightly and add the marinated mutton. Sear the meat for 8-10 minutes, stirring constantly. This 'Bhuna' process seals in the juices and develops a rich brown crust.
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5
In a small bowl, mix the red chili powder, coriander powder, and cumin powder with 2 tablespoons of water to form a thick paste. This prevents the dry spices from burning.
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6
Pour the spice paste into the pot and stir well. Cook for 3-4 minutes until the raw smell of spices disappears and you see oil (ghee) starting to separate at the edges.
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7
Stir in the tomato puree and cook for another 5 minutes until the gravy thickens and the oil floats to the top.
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8
Add 2 to 2.5 cups of warm water to the pot. Using warm water ensures the cooking process isn't shocked and the meat stays tender. Bring to a boil.
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9
Reduce the heat to low, cover the pot with a tight-fitting lid, and simmer gently. Cook for 60-75 minutes, or until the mutton is fork-tender and falling off the bone.
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10
Once the meat is cooked, uncover and sprinkle the garam masala. If the gravy is too thin, simmer uncovered for 5 minutes to reach your desired consistency.
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11
Taste and adjust salt if necessary. Turn off the heat and let the curry rest for 10 minutes; this allows the flavors to settle and the oil to rise to the surface (the 'Tari').
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12
Garnish generously with fresh cilantro and ginger juliennes before serving hot.
💡 Chef's Tips
Always use mutton with the bone in; the marrow adds an incredible depth of flavor to the gravy that boneless meat simply cannot match. The secret to a great curry is the onions—take your time to caramelize them to a dark gold without burning them for that authentic mahogany color. If you are in a hurry, you can use a pressure cooker; cook for 6-8 whistles after searing, but the slow-cook method yields much better texture. Always use warm water when adding liquid to the meat to prevent it from becoming tough due to temperature shock. For an extra smoky flavor, you can perform the 'Dhungar' method by placing a hot coal in a small bowl inside the pot and drizzling it with ghee, then covering for 5 minutes.
🍽️ Serving Suggestions
Serve hot with buttery Garlic Naan or Roomali Roti to scoop up the rich gravy. Pairs beautifully with fragrant Basmati Rice or a simple Jeera (Cumin) Rice. Include a side of 'Lacha Pyaaz' (thinly sliced onion rings with lemon, salt, and green chilies) for a refreshing crunch. A cold glass of sweet or salted Lassi acts as a perfect palate cleanser for the bold spices. A side of cooling Cucumber Raita helps balance the heat of the chili.