Meal Prep · North Indian
Mutton Curry
A rich and aromatic North Indian Mutton Curry, perfect for a hearty family meal.
Ingredients
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Step-by-step- Wash mutton pieces thoroughly and pat dry. Marinate with 1 tbsp ginger-garlic paste, 1/2 tsp turmeric powder, 1 tsp red chili powder, 1 tsp salt, and the whisked yogurt. Mix well and set aside for at least 30 minutes, or preferably 2-3 hours in the refrigerator.
- Heat ghee or oil in a heavy-bottomed pot or pressure cooker over medium-high heat. Add bay leaves, green cardamom, black cardamom, cinnamon stick, cloves, and cumin seeds. Sauté for 30 seconds until fragrant.
- Add the thinly sliced onions and cook on medium heat, stirring frequently, until they turn deep golden brown (this can take 15-20 minutes). This step is crucial for the curry’s color and flavor.
- Add the remaining ginger-garlic paste and green chilies. Sauté for 2-3 minutes until the raw smell disappears.
- Stir in the tomato puree/chopped tomatoes. Cook, mashing with the back of your spoon, until the oil separates from the masala (about 5-7 minutes).
- Add coriander powder, cumin powder, turmeric powder, and remaining red chili powder. Cook for another 2-3 minutes, adding a splash of water if the masala sticks to the bottom.
- Add the marinated mutton to the pot. Increase heat to high and sear the mutton for 5-7 minutes, stirring constantly, until it changes color and is well coated with the masala.
- Add 1/2 cup of water (or more if using a regular pot, enough to just cover the mutton). Bring to a boil, then reduce heat to low, cover, and simmer.
- If using a pressure cooker, cook for 4-5 whistles on medium-high heat, then reduce heat to low and cook for another 10-15 minutes. Let the pressure release naturally.
- If cooking in a pot, simmer on low heat, covered, for 45-60 minutes, or until the mutton is tender, stirring occasionally and adding more hot water if needed to prevent drying out.
- Once the mutton is tender, open the lid (if using pressure cooker, after pressure release). Add garam masala and black pepper powder. Simmer for another 5 minutes uncovered to allow the flavors to meld and the gravy to thicken to your desired consistency.
- Garnish with fresh chopped coriander leaves and serve hot with naan, roti, or steamed rice.
Nutrition
Per serving| Nutrient | Amount |
|---|---|
| Calories | 450-550 kcal |
| Protein | 35-45 g |
| Fat | 30-40 g |
| Carbohydrates | 15-20 g |
| Fiber | 3-5 g |
Storage & Freezer Guide
Make it last Refrigerator 3-4 days
Store cooled mutton curry in an airtight container. Ensure it cools completely before refrigerating to prevent bacterial growth.
Freezer Up to 3 months
Portion cooled curry into freezer-safe containers or bags. Thaw overnight in the refrigerator before reheating.
Reheat Stovetop/Microwave
For stovetop, reheat on medium-low heat, stirring occasionally, adding a splash of water if needed. For microwave, heat in short intervals, stirring in between, until piping hot.
Chef’s Corner
- **Browning Onions is Key:** Don’t rush browning the onions. A deep golden-brown color provides the essential sweetness and rich color to your curry. This step develops ‘bhuna’ flavor.
- **Marination Matters:** Marinating the mutton for a longer duration (preferably overnight) helps tenderize the meat and allows the flavors to penetrate deeply.
- **Adjust Spices:** Feel free to adjust the amount of green chilies and red chili powder according to your spice preference. For a milder curry, use Kashmiri red chili powder for color without too much heat.
