Assamese Mutton Curry
Tender pieces of mutton slow-cooked with potatoes in a light, fragrant gravy. This Assamese specialty uses very few spices, letting the meat's natural flavour shine through with just ginger, garlic, and the gentle heat of black pepper.
For 4 servings
- prep · ~15 min
Marinate the mutton.
1.Wash and drain the mutton pieces thoroughly.2.Mix mutton with 1 tsp turmeric powder, 1/2 tsp salt, and the crushed ginger and garlic.3.Set aside for 15 minutes. - fry · ~3 min
Sear the potatoes.
Heat 1 tbsp mustard oil in the pressure cooker until it smokes lightly. Add the halved potatoes and a pinch of turmeric. Fry until golden on the outside, about 2-3 minutes. Remove and set aside.
TIPFrying the potatoes first prevents them from breaking apart during pressure cooking. - saute · ~9 min
Sauté the onions and spices.
1.Add the remaining 2 tbsp mustard oil to the cooker.2.Drop in the bay leaves and let them crackle for 10 seconds.3.Add the sliced onions and fry until translucent and soft.4.Add the marinated mutton and slit green chilies. Sauté on high heat for 5-7 minutes, stirring often, until the meat is browned and the raw smell disappears.TIPSautéing the mutton well before adding water develops a deep, rich flavour. - pressure cook · ~25 min
Pressure cook the mutton.
1.Pour in 2 cups of hot water and bring to a boil.2.Add the fried potatoes to the cooker.3.Seal the pressure cooker and cook on medium heat for 4-5 whistles.4.Turn off the heat and let the pressure release naturally.TIPDo not force-release the pressure; a natural release keeps the meat tender. - simmer · ~7 min
Finish the curry.
1.Open the cooker once the pressure has fully dropped.2.Check the consistency. If the gravy is too thin, simmer uncovered for 5 minutes.3.Stir in the freshly ground black pepper and adjust salt if needed.4.Let it bubble gently for 2 minutes.TIPThe pepper goes in at the end to preserve its sharp, aromatic punch. - garnish
Garnish with fresh coriander and serve hot.
Transfer to a serving bowl, scatter chopped coriander leaves on top. Serve with steamed rice.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Use bone-in mutton for deeper flavour and a richer gravy.
- 2Heat mustard oil until it just begins to smoke to mellow its pungency.
- 3Pat the mutton dry before marinating to help the spices adhere better.
- 4Fry potatoes first so they hold their shape during pressure cooking.
- 5Allow the pressure to release naturally to keep the meat tender.
- 6Add black pepper at the end to retain its fresh, sharp aroma.
- 7Make the curry a day ahead; the flavours deepen overnight in the fridge.
Adapt it for your goals.
Low-oil
Reduce mustard oil to 1.5 tablespoons and skip frying the potatoes; add them raw to the pressure cooker. The gravy will be lighter, with fewer calories but still tender.
high proteinHigh-protein
Replace potatoes with 200 g of paneer cubes or boiled chickpeas for extra protein while keeping the curry's mild, fragrant character.
veganVegan
Substitute mutton with 500 g of firm tofu or seitan chunks and use vegan-friendly oil. Adjust pressure cooking time to 2 whistles to keep the plant protein tender.
Why this is on our healthy list.
Rich in Iron from Mutton
Mutton is a quality source of heme iron, which supports healthy blood and energy levels.
Ginger Aids Digestion
Fresh ginger in the marinade provides natural digestive enzymes and anti-inflammatory compounds.
Low in Spice, Gentle on the Stomach
This curry uses only black pepper for heat, making it easier on sensitive stomachs compared to chili-heavy curries.
Mustard Oil Contains Healthy Fats
Mustard oil is rich in monounsaturated and polyunsaturated fatty acids, including omega-3s.
Frequently asked questions
Yes, goat meat is common in Assamese cooking; it may be slightly leaner, so keep an eye on cooking time to avoid dryness.
