Mutton Curry – Assamese Style
For Dry Roasting Spices
For Mutton Marinade
For Cooking
For Garnish
Step-by-Step Instructions
Follow each step to make the recipe successfully.
Prepare Onions and Dry Roast Spices
Slice one large onion. In a pan, dry roast the whole spices: 4-5 dry red chilies, 2 tbsp coriander seeds, 1 tbsp cumin seeds, 1 tsp fennel seeds, 2-3 small cinnamon sticks, 4-5 green cardamom pods, 1-2 star anise, 5-6 cloves, 2-3 bay leaves, 1/2 tsp nigella seeds, and 1/2 tsp white poppy seeds. Roast until fragrant, about , then grind them into a fine powder.
Marinate the Mutton
In a large bowl, combine 500-750g mutton pieces, the ground dry roasted spices, 1/2 cup fried onions, salt to taste, 1 tsp turmeric powder, and 2 tbsp mustard oil. Mix thoroughly with your hands to ensure all pieces are well coated. Let it for at least .
Fry Mutton with Onions
Heat some oil in a large wok or kadai. Add the remaining sliced onions and until translucent. Add the mutton to the pan and fry for approximately , stirring occasionally, until the mutton starts to brown and release its juices. Cover the pan and let it cook on medium heat.
Prepare Ginger-Garlic and Herb Paste
While the mutton is frying, crush 1 whole garlic bulb and a 1-inch piece of ginger using a mortar and pestle. Separately, chop and grind a handful of mandhania (long coriander) and a handful of curry leaves (norosingho paat) into a paste using a stone grinder or a small blender.
Add Vegetables and Aromatics
After of frying, add 2 medium quartered potatoes to the mutton in the pan. Mix well. Then add the crushed ginger-garlic paste and 2 medium chopped tomatoes. Continue to fry for another , ensuring all ingredients are well combined and the tomatoes soften.
Pressure Cook the Mutton Curry
Transfer the entire mixture from the wok to a pressure cooker. Add additional salt if needed, 1 tsp red chili powder (Kashmiri Mirch), 1 tbsp mutton masala powder, the prepared mandhania and curry leaves paste, 1/2 tsp black pepper powder, and 1 tbsp ghee. Mix everything thoroughly. Pour in 1-1.5 cups of water, ensuring the mutton is partially submerged. Close the pressure cooker lid and cook for 3-4 whistles on medium-high heat.
Serve the Mutton Curry
Once the pressure cooker has released all its naturally, open the lid. Stir the curry gently. Garnish with 2 tbsp of freshly chopped coriander leaves. Serve hot with rice or bread.
Before You Cook
Helpful details before you startIngredient SubstitutionsMissing something? View suitable alternatives.View 6 swaps
No Bay leaf?
- 1/4 tsp dried thyme (per leaf)
- Pinch of dried oregano
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 Curry leaves?
- 1 bay leaf + a pinch of lemon zest — Aroma only — flavor is unique.
No Ghee?
- Unsalted butter (1:1)
- Neutral oil (1:1, lacks the toasted note)
No Cilantro?
- Flat-leaf parsley (1:1, milder)
- Fresh mint (in chutneys, salads)
Variations
Simple ways to adapt this recipe.
- For a milder flavorCustomise
Reduce the number of dry red chilies.
- Adjust the amount of potatoes
Adjust the amount of potatoes or omit them based on preference.
Helpful Tips
Small details that can improve the final result.
Your Notes
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