📝 About This Recipe
This soul-warming Mutton Curry is a tribute to the rich, aromatic heritage of North Indian slow-cooking, where bone-in meat is simmered until it reaches butter-soft perfection. The secret lies in the 'Bhuna' process—meticulously frying the spices and onions until the oil separates, creating a deep, mahogany gravy infused with cardamom, cinnamon, and cloves. It is an assertive, fragrant dish that balances the gaminess of the mutton with a velvety tomato-onion base, making it the ultimate centerpiece for a festive dinner.
🥗 Ingredients
The Meat & Marinade
- 2 lbs Mutton (Goat Meat) or Lamb (cut into 1.5-inch pieces, bone-in preferred for flavor)
- 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 (The Aromatics)
- 4 tablespoons Ghee or Mustard Oil (Mustard oil provides a traditional pungent kick)
- 2 pieces Bay Leaves
- 2 pieces Black Cardamom (cracked open)
- 4 pieces Green Cardamom
- 1 inch Cinnamon Stick
- 5 pieces Cloves
The Curry Base
- 3 large Red Onions (very thinly sliced)
- 2 medium Roma Tomatoes (finely pureed)
- 1.5 tablespoons Kashmiri Red Chili Powder (for vibrant color and mild heat)
- 2 tablespoons Coriander Powder
- 1 teaspoon Cumin Powder (roasted)
- 1 teaspoon Garam Masala (added at the end)
- 1/4 cup Fresh Cilantro (finely chopped for garnish)
- 3 pieces Green Chilies (slit lengthwise)
👨🍳 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 overnight in the fridge) to tenderize.
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2
Heat the ghee or mustard oil in a heavy-bottomed pot or Dutch oven over medium-high heat. If using mustard oil, heat until it reaches smoking point, then let it cool slightly before proceeding.
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3
Add the whole spices (bay leaves, black and green cardamom, cinnamon, and cloves). Sizzle for 30-45 seconds until they become fragrant and slightly swell.
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4
Add the sliced onions to the pot. Sauté them on medium heat for 15-20 minutes, stirring frequently. This is the most crucial step; the onions must be a deep golden brown, not just translucent.
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5
Increase the heat to medium-high and add the marinated mutton. Sear the meat for 8-10 minutes, stirring constantly. This 'Bhuna' process locks in the juices and browns the meat beautifully.
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6
Add the Kashmiri chili powder, coriander powder, and cumin powder. Splash a tablespoon of water if the spices start to stick to the bottom.
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7
Stir in the tomato puree and green chilies. Continue to cook for another 5-7 minutes until the oil starts to separate from the sides of the masala.
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8
Pour in 2 to 3 cups of warm water (depending on how much gravy you desire). Bring the mixture to a rolling boil.
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9
Reduce the heat to low, cover the pot with a tight-fitting lid, and simmer. For mutton, this usually takes 60-75 minutes; for lamb, 45-50 minutes. Check every 20 minutes to ensure there is enough liquid.
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10
Once the meat is fork-tender and falling off the bone, remove the lid. If the gravy is too thin, simmer uncovered for 5 minutes to thicken it to your liking.
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11
Sprinkle the garam masala over the curry and stir gently. Let it sit for 2 minutes to allow the flavors to meld.
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12
Turn off the heat and garnish generously with fresh cilantro. Let the curry rest for 10 minutes before serving—the flavors deepen as it sits.
💡 Chef's Tips
Always use room temperature meat to ensure even cooking and prevent the fibers from toughening. Don't rush the onions; the deep brown color of the onions provides the characteristic dark hue and sweetness to the gravy. If you are short on time, you can use a pressure cooker; cook for 6-8 whistles after the searing step, then finish with garam masala. Using bone-in meat is essential as the marrow releases gelatin during the long simmer, creating a rich, lip-smacking consistency. If the curry is too spicy, stir in a teaspoon of sugar or a dollop of heavy cream at the end to balance the heat.
🍽️ Serving Suggestions
Serve steaming hot alongside buttery Garlic Naan or Laccha Paratha for a classic experience. Pair with fragrant Basmati Jeera Rice (Cumin Rice) to soak up the flavorful gravy. Include a side of 'Kachumber' salad (diced cucumbers, tomatoes, and onions with lemon juice) for a refreshing crunch. A glass of chilled Mango Lassi or a salted Mint Chaas acts as a perfect palate cleanser. Add a dollop of cooling Cucumber Raita on the side to balance the robust spices.