Authentic Mutton Curry
Instructions
- 1
Wash the mutton pieces thoroughly and pat dry with paper towels. Set aside.
- 2
In a large, heavy-bottomed pot or pressure cooker, heat the oil over medium-high heat. Add cumin seeds and let them sizzle for 30 seconds.
- 3
Add bay leaves, cardamom pods, cinnamon stick, and cloves. Sauté for 1 minute until fragrant.
- 4
Add the sliced onions and cook for 8-10 minutes, stirring occasionally, until golden brown.
- 5
Add ginger-garlic paste and sauté for 2 minutes until the raw smell disappears.
- 6
Add chopped tomatoes and cook for 5 minutes until they soften and oil begins to separate.
- 7
Add coriander powder, turmeric powder, red chili powder, and salt. Mix well and cook for 2 minutes.
- 8
Add the mutton pieces and stir well to coat them with the masala. Cook on high heat for 5-7 minutes, stirring occasionally.
- 9
Lower the heat to medium. Add yogurt one tablespoon at a time, stirring continuously to prevent curdling.
- 10
Add 500ml (2 cups) of hot water and the slit green chilies. Mix well.
- 11
If using a pressure cooker: Cover and cook for 5-6 whistles or about 25-30 minutes. If using a regular pot: Cover and simmer on low heat for 60-75 minutes until mutton is tender, stirring occasionally and adding more water if needed.
- 12
Once cooked, check if the mutton is tender by pressing a piece with the back of a spoon. If needed, cook for an additional 10-15 minutes.
- 13
Sprinkle garam masala over the curry and stir gently. Simmer uncovered for 5 minutes to thicken the gravy to desired consistency.
- 14
Garnish with fresh cilantro and serve hot with rice, naan, or roti.
Chef's Note
"This slow-cooked mutton curry is a labor of love that rewards patience with incredibly tender meat and deeply layered spices—serve it with warm naan or basmati rice, and don't rush the process; the bone-in pieces create a rich, flavorful gravy that's worth every minute."
