Assamese Black Sesame Mutton
This hearty Assamese mutton curry gets its deep, nutty character from roasted black sesame seeds ground into a rich paste. The gravy is dark, earthy, and gently spiced, making it a perfect match for plain rice.
For 4 servings
- roast · ~5 min
Roast the black sesame seeds.
Dry roast the black sesame seeds in a small pan over low heat for 2 to 3 minutes until fragrant. Cool them slightly, then grind with 3 to 4 tbsp water into a smooth, thick paste.
TIPKeep the heat low so the sesame turns aromatic without tasting bitter. - prep · ~5 min
Season the mutton.
Rub the mutton with turmeric powder and half of the salt. Set it aside while you prepare the curry base.
- saute · ~10 min
Cook the onion, ginger, and garlic.
1.Heat mustard oil in a heavy pan until it just begins to smoke lightly, then lower the heat.2.Add bay leaf and black peppercorns and cook for 20 seconds.3.Add onion and cook until light golden, 6 to 8 minutes.4.Add ginger and garlic and sauté for 1 to 2 minutes until the raw smell fades. - saute · ~10 min
Brown the mutton.
Add the seasoned mutton and cook on medium-high heat for 8 to 10 minutes, stirring often, until the pieces lose their raw color and begin to brown at the edges.
TIPThis step builds the base flavor, so do not rush it. - mix · ~2 min
Add the sesame paste and chilies.
Stir in the black sesame paste, green chili, and remaining salt. Mix well so the mutton is evenly coated with the dark paste.
- simmer · ~35 min
Simmer until the mutton is tender.
1.Pour in the hot water and scrape the bottom of the pan well.2.Bring the curry to a gentle boil.3.Cover and cook on low heat for 30 to 35 minutes, stirring every 8 to 10 minutes.4.Add a splash of water if the gravy gets too thick before the mutton turns tender.TIPThe finished gravy should be thick and cling to the meat, not watery. - rest · ~5 min
Rest the curry for 5 minutes.
- serve
Serve hot with plain rice.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Roast the black sesame only until aromatic; if it starts popping hard or smelling sharp, it can turn bitter.
- 2Grind the sesame with just enough water to make a thick smooth paste, or the gravy can become thin and grainy.
- 3Let the mustard oil smoke lightly before cooking to mellow its pungency and give the curry a more rounded flavour.
- 4Brown the mutton well before adding water; those browned edges deepen the dark, earthy taste of the curry.
- 5Keep the simmer gentle, not rapid, so the sesame-rich gravy does not catch at the bottom or split.
- 6If using tougher goat meat, extend the covered cooking time until a piece near the bone yields easily to a fork.
- 7This curry tastes even better after a short rest, as the sesame, pepper, and mustard oil settle into the meat.
Adapt it for your goals.
Pressure-cooker
Use a pressure cooker after browning the mutton to cut cooking time while still getting tender meat and a thick sesame gravy.
spicierSpicier
Add extra slit green chilies or a few more crushed peppercorns for a sharper heat that still suits the restrained Assamese profile.
lighter gravyLighter-gravy
Reduce the sesame slightly for a less intense, lighter-bodied curry if you want a thinner gravy with plain rice.
bonelessBoneless
Make it with boneless goat for easier serving, though bone-in pieces usually give the gravy a fuller, meatier taste.
Why this is on our healthy list.
Protein-Rich Main Dish
Goat meat provides substantial protein, making this curry hearty and satisfying as a main meal.
Contains Beneficial Sesame Seeds
Black sesame seeds contribute healthy fats and naturally occurring minerals along with their rich nutty flavour.
Aromatics With Added Value
Ginger, garlic, onion, and black pepper add more than aroma, bringing plant compounds that make the dish feel robust and balanced.
Frequently asked questions
You can, but the curry will lose its signature dark colour and the deeper earthy taste that black sesame gives this Assamese dish.
