Spicy Mutton Curry Recipe
Main Ingredients
For Ginger-Garlic-Chilli Paste
Powdered Spices
For Tomato Paste
Finishing Spices
Step-by-Step Instructions
Follow each step to make the recipe successfully.
Sauté Whole Spices and Onions
Heat 4 tablespoons of refined oil in a pan. Add the whole garam masala (bay leaves, black peppercorns, green cardamom, cloves, cinnamon sticks) and for a few seconds. Add 3 medium-sized sliced onions and until they turn translucent, which should take about on medium-high flame.
Cook Mutton
Add 400 grams of mutton and 1 teaspoon of salt to the pan. Mix well and cook on medium-high flame for , covering the pan and stirring occasionally, until the mutton changes color and releases its juices.
Prepare and Add Ginger-Garlic-Chilli Paste
In a blender, combine 15-20 cloves of garlic, a 1.5-inch piece of ginger, 3 dry red chillies, and 1/2 cup of water. Blend until a smooth paste is formed. Add this paste to the mutton in the pan and mix thoroughly.
Add Powdered Spices
Add 1 teaspoon of Kashmiri red chilli powder, 1/2 teaspoon of turmeric powder (haldi), 1 teaspoon of cumin powder (jeera), and 1 teaspoon of coriander powder (dhania) to the mutton. on medium-high flame for , ensuring the spices are well incorporated and fragrant.
Add Tomato Paste
Blend 2 medium-sized tomatoes into a smooth paste. Add this tomato paste to the mutton mixture. on medium flame for , stirring frequently, until the tomatoes are cooked down and the oil starts to separate.
Slow Cook the Mutton
Pour in 400 ml of water (add more if a thinner gravy is desired) and mix everything well. Cover the pan and cook on low flame for , stirring occasionally, until the mutton is tender and cooked through.
Finish with Aromatic Spices
Once the mutton is tender, add 1/2 teaspoon of roasted kasuri methi (dry fenugreek), 1/2 teaspoon of garam masala, and 2 green chillies. Cook on medium-high flame for , stirring gently, to allow the flavors to meld.
Serve
The spicy mutton curry is now ready to be served hot with roti, chapati, or rice.
Before You Cook
Helpful details before you startIngredient SubstitutionsMissing something? View suitable alternatives.View 4 swaps
No Garam masala?
- 1 tsp cumin + 1/2 tsp coriander + 1/4 tsp cinnamon + 1/4 tsp cardamom
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 Cilantro?
- Flat-leaf parsley (1:1, milder)
- Fresh mint (in chutneys, salads)
Your Notes
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