Meal Prep · Indian
Mutton Curry
A rich and aromatic Indian Mutton Curry, slow-cooked to perfection with tender meat.
Ingredients
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Step-by-step- Wash and drain the mutton pieces thoroughly. In a large bowl, marinate the mutton with 1 tbsp ginger-garlic paste, 1/4 cup yogurt, 1/2 tsp turmeric powder, 1 tsp red chili powder, and salt. Mix well and let it marinate for at least 30 minutes, or preferably 2-3 hours in the refrigerator.
- Heat oil or ghee in a heavy-bottomed pot or pressure cooker over medium heat. Add cumin seeds, bay leaves, cardamom pods, cloves, and cinnamon stick. Sauté for 30 seconds until fragrant.
- Add the sliced onions and cook on medium-low heat, stirring frequently, until they turn deep golden brown (caramelized), about 15-20 minutes. This step is crucial for the curry’s color and flavor.
- Add the remaining 2 tbsp ginger-garlic paste and green chilies. Sauté for 2-3 minutes until the raw smell disappears.
- Stir in the tomato puree/chopped tomatoes. Cook until the oil separates from the masala, about 5-7 minutes.
- Add the marinated mutton along with the remaining turmeric powder, coriander powder, and 1/2 tsp red chili powder. Cook on high heat for 5-7 minutes, stirring constantly, until the mutton changes color and is well coated with the masala.
- Reduce heat to low, add the remaining 1/4 cup whisked yogurt gradually, stirring continuously to prevent curdling. Cook for another 5 minutes.
- Add 1.5 – 2 cups of hot water (or just enough to cover the mutton). Bring to a boil, then cover and simmer on low heat for 1 hour to 1 hour 30 minutes, or until the mutton is tender. If using a pressure cooker, cook for 6-8 whistles, then let the pressure release naturally.
- Once the mutton is tender, stir in the garam masala. Cook for another 5 minutes without the lid to thicken the gravy slightly. Adjust salt if needed.
- Garnish with fresh coriander leaves and serve hot with rice, naan, or roti.
Nutrition
Per serving| Nutrient | Amount |
|---|---|
| Calories | 450-550 kcal |
| Protein | 35-45 g |
| Fat | 30-40 g |
| Carbohydrates | 15-25 g |
Storage & Freezer Guide
Make it last Refrigerator 3-4 days
Store cooled mutton curry in an airtight container. Reheat gently on the stovetop or microwave.
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
- **Caramelize Onions Properly:** This is the most crucial step for a rich, deep brown curry. Don’t rush it; slow cooking the onions develops immense flavor.
- **Marination Time:** Longer marination (overnight is best) results in more tender and flavorful mutton.
- **Add Yogurt Gradually:** When adding yogurt, ensure it’s at room temperature and add it slowly while stirring continuously to prevent it from curdling.
- **Adjust Spice Levels:** Feel free to adjust the amount of green chilies and red chili powder according to your preferred spice level.
