Name: Kayastha Style Mutton Curry (Chulha Kitchen Special)
Prep time: 45 min
Cook time: 120 min
Total time: 165 min
Yield: 10 People
Cuisine: Indian
Ingredients: 2.5 kg Mutton; 1.5 cups Cooking Oil; 1.5 kg, finely chopped Onions; 6 tbsp Ginger-Garlic Paste; 3 tbsp Green Chili Paste; 3 cups Tomato Puree; 1.5 cups Curd (Yogurt); as needed Water; 5-6 Bay Leaves; 3-4 Cinnamon Sticks; 1 tbsp Cloves; 1 tbsp Black Peppercorns; 2-3 Star Anise; 8-10 Dried Red Chilies; 2-3 tsp Turmeric Powder; 4-6 tbsp Coriander Powder; 3-4 tbsp Red Chili Powder; to taste Salt; 2-3 tbsp Dried Fenugreek Leaves (Kasuri Methi)

Ready in

165 mins

Cuisine

Indian · North Indian

Prep Time

45 min

Cook Time

120 min

Serving

10 People

Calories / Serving

~700 kcal

Recipe by The Chulha Kitchen Restaurant on YouTube

Recipe Summary

This video demonstrates the preparation of a traditional Kayastha-style Mutton Curry, a recipe passed down through generations. Cooked over a wood fire, this rich and aromatic dish features slow-cooked mutton with a blend of whole and ground spices, ginger-garlic, green chili, and tomato, finished with curd and Kasuri Methi for a deep, authentic flavor.

Adjust servings

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All Ingredients - Main Ingredients

Mutton 2.5 kg
Cooking Oil 1.5 cups
Onions 1.5 kg, finely chopped
Ginger-Garlic Paste 6 tbsp
Green Chili Paste 3 tbsp
Tomato Puree 3 cups
Curd (Yogurt) 1.5 cups
Water as needed

All Ingredients - Whole Spices

Bay Leaves 5-6
Cinnamon Sticks 3-4
Cloves 1 tbsp
Black Peppercorns 1 tbsp
Star Anise 2-3
Dried Red Chilies 8-10

All Ingredients - Ground Spices

Turmeric Powder 2-3 tsp
Coriander Powder 4-6 tbsp
Red Chili Powder 3-4 tbsp
Salt to taste
Dried Fenugreek Leaves (Kasuri Methi) 2-3 tbsp

Tools You'll Need

⚠ Contains Allergens

Dairy

Step-by-Step Instructions

Step 1: Prepare the Base

Heat cooking oil in a large pot over a wood fire. Add the finely chopped onions and sauté until they turn deep golden brown. Then, add the whole spices (bay leaves, cinnamon sticks, cloves, black peppercorns, star anise, dried red chilies) and continue to sauté for until fragrant.

Step 2: Add Ginger-Garlic and Green Chili Paste

Once the onions are well browned and spices are fragrant, add the ginger-garlic paste and green chili paste. Sauté for , stirring continuously, until the raw smell of ginger and garlic disappears.

Step 3: Brown the Mutton

Add the cleaned mutton pieces to the pot. Cook the mutton for , stirring occasionally, until it changes color and releases some of its juices.

Step 4: Add Ground Spices and Salt

Add turmeric powder, coriander powder, and red chili powder to the mutton. Mix thoroughly to coat all the pieces. Cook for until the spices are well roasted and the oil starts to separate from the mixture. Then, add salt to taste and mix well.

Step 5: Incorporate Tomato and Fenugreek

Pour in the tomato puree and mix it into the mutton and spice mixture. Cook for another until the tomato is well incorporated and the gravy thickens. Sprinkle dried fenugreek leaves (Kasuri Methi) over the curry and stir.

Step 6: Add Curd and Simmer

Add curd (yogurt) to the pot and mix gently. Continue to cook for . Finally, add water as needed to achieve your desired gravy consistency. Bring the curry to a boil, then reduce the heat and let it simmer, covered, for or until the mutton is fork-tender.

Pro Tips

• Cooking over a wood fire imparts a unique smoky flavor to the mutton.

• Ensure onions are deeply browned for a rich color and flavor in the gravy.

• Adjust green chili and red chili powder according to your preferred spice level.

Recipe Variations

• For a thicker gravy, reduce the amount of water added.

• Add a pinch of garam masala at the end for an extra aromatic boost.

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