Mutton Curry Recipe (Mutton Masala Gravy) - Basic

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To marinate

1 kg mutton (bone-in or boneless lamb/goat, cut to 1½ to 2 inch)

4 tablespoons plain yogurt (curd)

1 ½ tablespoon ginger garlic paste

1 ½ teaspoon salt (use as needed)

½ teaspoon turmeric

2 teaspoon meat masala (or garam masala)

1 teaspoon Kashmiri red chili powder

To make the Curry

4 tablespoons oil

6 green cardamoms

2 inch cinnamon

2 cup onions fine chopped or processed

1 ½ cup (2 large) tomatoes pureed or chopped

2 to 4 green chilies slit or chopped (optional, leave out for low heat)

4 teaspoons meat masala or garam masala ( I use Everest meat masala)

4 sprigs curry leaves or 1 bay leaf (optional)

1 teaspoon salt or as needed, to adjust later

2 to 4 tablespoons coriander leaves /cilantro chopped to garnish

Hot Water

1 ½ cup hot water to cook in stovetop pressure cooker

4 to 5 cups hot water to cook in a regular pot/Dutch oven

1. Marinate mutton with salt, ginger garlic, turmeric, garam masala or meat masala, chili

powder and curd. Yogurt & ginger garlic paste are natural meat tenderizers so they

make the mutton succulent.

2. Set aside until you prepare the rest or leave it in the refrigerator to marinate overnight.

(When you are ready to cook, leave the cold mutton out on the counter for 30 mins to

bring the meat closer to room temperature.)

1. On a low to medium flame, gently heat oil in a pan or pressure cooker. Add the whole

spices - cinnamon, cardamoms and bay leaf (optional), followed by onions & green

chilies.

2. 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.

3. Stir in the meat masala & curry leaves (optional), followed by pureed tomatoes.

4. Increase the heat to medium and saute for another 5 to 7 mins, until the raw flavor of

tomatoes has reduced. Pour hot water & mix well.

5. To cook in a regular pot: Bring it to a gentle boil and cook covered on a medium heat

for 1 hour 30 minutes. Stir well every 12 to 15 minutes and pour more hot water in

batches as needed.

6. Stovetop Pressure Cooker: Pressure cook on a medium heat for 4 to 5 whistles,

depending on the kind or cooker, meat and size of the mutton pieces.

(If using an electric pressure cooker or an instant pot, cook for 20 minutes on high pressuren and let the pressure release naturally or manually release the pressure after 15 minutes.)

7. When the pressure drops, open the lid and mix well. If the curry is runny, cook/saute for

a few more minutes to evaporate some of the moisture. Your mutton is cooked through

when it is tender, flakes easily with a fork and falls off the bone easily.

8. Taste the curry and add more salt if needed. If you feel it is low on flavor, you may

sprinkle little garam masala. Garnish with fine chopped coriander leaves.

9. Serve mutton curry hot with rice, tandoori roti, naan or plain paratha.