Kayastha Style Mutton Curry (Chulha Kitchen Special)
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
Don't have an ingredient? Try these swaps
No Onion?
- 1 tbsp onion powder (per medium onion)
- 3 tbsp dried minced onion
- Shallots or leeks (1:1)
No Garlic (fresh)?
- 1/4 tsp garlic powder (per clove)
- 1/2 tsp garlic granules (per clove)
No Yogurt?
- Sour cream (1:1)
- Buttermilk (1:1, slightly thinner result)
No Bay leaf?
- 1/4 tsp dried thyme (per leaf)
- Pinch of dried oregano
⚠ Contains Allergens
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 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 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. 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 the heat and let it , 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.
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.
Your Notes
Jot down your tweaks — swaps you tried, cook-time adjustments, family reactions. Saved on this device only, and printed with the recipe.
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