Authentic Recipes from the Kitchens of Shriya, Nithu & Arthi!

Spicy Mutton Curry


Our first ever Recipe contest went great and we really appreciate everybody for participating in it. We are now back to regular programming with this excellent Mutton Gravy recipe from my mother-in-law’s Kitchen. If you like spicy gravies with chapathis or parathas, then you have come to the right spot. This spicy mouth watering mutton dish will make a perfect companion to different dishes like chapathis, parathas, briyani or even dosas. The trick to getting this right is in the pressure cooking process where the mutton becomes really tender and juicy.

Ingredients:

    • Mutton:500gm
    • Onion : 2
    • Tomatoes : 2
    • Ginger& Garlic Paste : 3 tbsp
    • Oil : 5 tbsp
    • Cinnamon stick : 1 inch
    • Cloves : 3
    • Bay leaves : 2
    • Fennel seeds : 1 tbsp
    • Turmeric Powder: 1tsp
    • Curry leaves : 6 to 8
    • Red Chili Powder : 1/2 tbsp
    • Coriander powder : 1 tbsp
    • Black Pepper : 2 to 3 tbsp ( according to your spice level)
    • Coriander leaves : few ( for garnishing)

Method Of Preparation:

    1. Heat 1/2 spoon oil in a pan add onions sautee till it becomes soft and translucent .
    2. Add tomatoes and fry them all together for about 5 minutes .
    3. Remove them from heat and let it cool for few minutes.
    4. Grind ‘em into a smooth paste. Keep it aside.
    5. Heat 3 tbsp of oil in a pressure cooker, add the ground paste and fry it in the oil for 2 to 3 minutes.Then add the ginger & garlic paste .
    6. After the raw smell off ginger and garlic goes off, add the mutton and mix it all well. Fry the mutton with the masala for 5 to 8 minutes in medium flame.
    7. Now add the red chili powder, turmeric powder, coriander powder , black pepper , salt and half cup of water into it.
    8. Stir it well so that all of the ingredients mix together and close the lid of the pressure cooker.
    9. Pressure cook it until the whistle goes off 4 times. After that remove from heat and keep it aside.
    10.  Heat the remaining oil in a kadai/pan add cloves, cinnamon, bayleaves, fennel seedsand curry leaves. After the seeds sputter add the  pressure cooked gravy in to it . Boil it for a few minutes or till it comes to complete boil.
    11. If the gravy is little  watery leave it in a medium heat until it becomes a bit thick in consistency and remove from heat.
    12. Garnish it with coriander leaves.

136 Comments

  1. its beautiful!! thank you.

    • Delicious!

  2. I tried this curry today and it came out pretty awesome. This is a wonderful recipe. Thanks for posting this :-)

  3. Hi Nithya,
    Can we do the same dish using chicken? What variations do u suggest while using chicken. Please advise.

    Thanks,
    Priya

  4. Sorry Shriya mis-typed ur name as Nithya..

  5. Very easy to make and exciting recipe. I tried it today. Thank you Shriya

  6. I am making this recipe as we speak. I have come across two problems :( I unfortunately could NOT find Curry Leaves anywhere, and my pressure cooker is not working. I figured I can make the recipe in a pot and cook slowly for about an hour until the meat is tender…I am just not certain if that will work. Also, I have attempted to find a substitute for curry leaves and found that I might be able to use fresh basil with a dash of lemon juice. Will this work?

    • Hi Kelly. If you cook the curry under a low/medium heat for an hour to an hour and a half your meat should come out tender. High heat will make the lamb tough. I often tenderize the meat before cooking but sitting it in a simple yogurt marinade since the the enzymes in the yogurt penetrate the meat and help soften it.

      As for the curry leaves, you’ll find them in an Indian grocery. It is an essential ingredient as it adds a deep spicy note to the dish and is quite a dominant sour fragrance to the dish. Basil will not work at all here.

  7. Good prepration. Take a look at Indian mutton curry also. I used gambooge too as an ingredient.

  8. Hi Shriya,your recipe looks delicious. I am going to try it out on Friday. Please may I have the right proportion for the ingredients if I want to cook 1kg of Mutton. The proportion you have mentioned above is for 500 gms. Does that mean I double the proportion of all the ingredients?

    Your reply will be much appreciated.
    Many thanks

    • Hi Natasha, Yes you have to double the proportion for all the ingredients. Let me know if you need any help.

      • Hi Shriya,
        Thanks for your reply. Unfortunately I couldn’t buy the Mutton as it was unavailable and I need to cook this dish for some guests on Thursday. I picked up diced British beef instead. Can I follow exactly the same method to cook the beef?? The quantity would be 1kg beef. Please let me know asap.
        Many thanks

      • Natasha,

        Many Indian restaurants pass off beef for lamb, its a fact. Its cheaper and is almost impossible for the dinner to tell the difference since the dish is spiced up so heavily.

        In my opinion use the beef option. I live in California and here lamb is usually 2.5 times the cost of a similar beef cut.

  9. Hi Shriya,
    Thanks for your reply. Unfortunately I couldn’t buy the Mutton as it was unavailable and I need to cook this dish for some guests on Thursday. I picked up diced British beef instead. Can I follow exactly the same method to cook the beef?? The quantity would be 1kg beef. Please let me know asap.

    Many thanks

    • Hi Natasha,
      If you are using Beef adjust the pressure cooking time. Usually beef cooks faster than mutton. So I would suggest you to pressure cook it for 2 whistle and make sure it’s cooked well. If not leave it in heat for some more time. But other than that exactly follow the same method it will tastes really good.

      Tip: Make sure to wash the beef well and marinade it with a tsp of turmeric powder and let it sit for atleast 15 minutes to remove the meat smell.

      • Hi Shriya,
        Unfortunately I read your reply too late. However, I didn’t have the pressure cooker so I had to cook it in a pan for about 1.5- 2 hours on slow heat. My beef curry came out amazinggggggg :) My guests loved it.. and I enjoyed it too. I did exactly the same.. followed your recipe and one of my friend suggested to marinade it in a few teaspoons of lemon juice for 15 mins before I start to cook the beef. I am assuming turmeric is another option but lemon juice was good too. Thank you for this amazing recipe. I am definitely going to cook this again :)

  10. Hi Shriya,
    Thank u very much for such simple recipe. Now i think i should try it very soon.And I m sure that, this recipe gonna make my family members very happy. Thanks a lot!!!… :)

  11. niceeeeeeeeeeeeee tase ,,,,,,,,,,:P

  12. Nice, my finger was crossed till the time I served to my friends… Thanks dear… After staying away from home since last two years… today i got home made food that too very tasty… LOL

  13. First time i prepared mutton gravy tastely because of your cooking procedure,,
    Thank you so much..

  14. Hai, Yesterday I tried to make Indian mutton curry and unfortunately the dish was burnet when I opened the pressure cooker.:(
    I have some doubts regarding the same. Is it because the water taken was less? or Oil used was less? or any other reason?
    Awaiting ur reply.

    • Yes try it with some more water. The dish is burnt because of less water.

      • Thanks Shriya.
        I tried again with more water and came out very well.

        Great dish….:)

  15. Hi There, I made this recipe with chicken today it turned out really good, my husband licked his fingers Thank you for such a tastety dish, but just wondering if I should adjust anything when using chicken instead of Mutton?

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