Assamese Black Sesame Mutton
A rich and aromatic mutton curry from Assam, featuring a unique, nutty gravy made from ground black sesame seeds. This dish is slow-cooked until the meat is tender, creating a deeply flavorful and unforgettable meal.
For 4 servings
5 steps. 75 minutes total.
- 1
Step 1
- a.Marinate the Mutton & Prepare Sesame Paste
- b.In a bowl, combine the mutton pieces with 1/2 tsp turmeric powder, 1/2 tsp salt, and 1 tbsp of mustard oil. Mix well and set aside to marinate for at least 20 minutes.
- c.While the mutton marinates, dry roast the black sesame seeds in a pan over low heat for 2-3 minutes until they become fragrant and start to pop. Do not let them burn.
- d.Remove the seeds from the pan and let them cool completely. Transfer to a grinder with 1/4 cup of water and blend into a smooth, thick paste. Set aside.
- 2
Step 2
- a.Sauté Aromatics
- b.Heat the remaining 3 tbsp of mustard oil in a pressure cooker over medium-high heat until it's lightly smoking.
- c.Add the bay leaf, followed by the finely chopped onions. Sauté for 8-10 minutes, stirring occasionally, until the onions are soft and golden brown.
- d.Add the ginger paste and garlic paste. Sauté for another 1-2 minutes until the raw aroma disappears. Add the slit green chilies and stir.
- 3
Step 3
- a.Brown the Mutton and Add Spices
- b.Add the marinated mutton pieces to the cooker. Increase the heat to high and sear the mutton for 5-7 minutes, stirring frequently, until it's well-browned on all sides.
- c.Reduce the heat to medium. Add the remaining 1/2 tsp turmeric powder, red chili powder, and the remaining 1 tsp salt. Mix well and cook for 2 minutes until the spices are fragrant.
- d.Add the quartered potatoes and gently toss to coat them with the masala.
- 4
Step 4
- a.Cook with Sesame Paste and Pressure Cook
- b.Add the prepared black sesame paste to the cooker. Stir continuously and cook for 5-6 minutes until the paste darkens slightly and you see oil separating from the masala.
- c.Pour in 2.5 cups of hot water and stir well, scraping any bits stuck to the bottom of the cooker.
- d.Secure the lid of the pressure cooker. Cook on medium-high heat for 5-6 whistles (approximately 25-30 minutes) or until the mutton is tender.
- e.If not using a pressure cooker, cover the pot with a tight-fitting lid and simmer on low heat for 70-90 minutes, stirring occasionally, until the mutton is cooked through.
- 5
Step 5
- a.Finish and Serve
- b.Turn off the heat and allow the pressure to release naturally. This is crucial for tender meat.
- c.Open the lid. Stir in the garam masala. If the gravy is too thin, simmer without the lid for 5-7 minutes to reach your desired consistency.
- d.Check for seasoning and add more salt if needed. Garnish with freshly chopped coriander leaves.
- e.Serve hot with steamed rice.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Do not over-roast the sesame seeds, as they will become bitter and ruin the taste of the curry.
- 2Searing the mutton properly before pressure cooking is key to developing a deep, rich flavor.
- 3Using hot water for the gravy helps maintain the cooking temperature and results in more tender meat.
- 4Always let the pressure release naturally when cooking meat; it ensures the meat remains juicy and tender.
- 5This curry tastes even better the next day as the flavors have more time to meld together.
Adapt it for your goals.
Protein Swap
This dish is traditionally made with pork in many Assamese households. You can substitute mutton with bone-in pork, adjusting the cooking time accordingly.
Extra HeatExtra Heat
For an authentic fiery kick, add one whole Bhoot Jolokia (Ghost Pepper) along with the green chilies. Be cautious, as it is extremely spicy.
No PotatoesNo Potatoes
For a lower-carb version, you can omit the potatoes entirely. The gravy will be just as flavorful.
Creamier GravyCreamier Gravy
For a slightly creamier and tangier gravy, you can add 2 tablespoons of whisked curd (yogurt) after sautéing the spices and before adding the sesame paste. Cook on low heat to prevent curdling.
Why this is on our healthy list.
Excellent Source of Protein
Mutton is a high-quality protein source, essential for building and repairing tissues, muscle growth, and overall body function.
Promotes Bone Health
Black sesame seeds are a fantastic source of calcium and magnesium, two minerals that are crucial for maintaining strong and healthy bones.
Rich in Essential Minerals
This dish provides important minerals like iron from mutton, which helps prevent anemia, and zinc from sesame seeds, which supports immune function.
Contains Healthy Fats
The sesame seeds and mustard oil contribute monounsaturated and polyunsaturated fats, which are beneficial for heart health when consumed in moderation.
Frequently asked questions
It is a traditional and iconic curry from the state of Assam in Northeast India. Its signature feature is a dark, nutty, and aromatic gravy made from ground black sesame seeds, which gives the dish its unique color and flavor.