Bihari Mutton Curry

Name: Bihari Mutton Curry
Prep time: 20 min
Cook time: 1 h 10 min
Total time: 1 h 30 min
Yield: 4 servings
Cuisine: bihari
Ingredients: 600 g mutton (bone-in, medium curry-cut pieces); 2 tbsp mustard oil; 3 pcs onion (medium, finely sliced); 0.5 cup yogurt (plain, whisked); 8 pcs garlic (cloves, crushed); 1 inch ginger (crushed); 2 pcs tomato (medium, finely chopped); 2 pcs potato (medium, peeled and halved); 2 pcs bay leaf; 1 inch cinnamon (stick); 3 pcs green cardamom; 4 pcs cloves; 1 tsp cumin seeds; 0.5 tsp turmeric powder; 0.5 tsp red chili powder; 1 tsp coriander powder; 0.5 tsp cumin powder; 1 pinch black pepper; 1 pinch garam masala; 0.5 tsp salt; 2 cup water (hot); 2 tbsp coriander leaves (chopped, for garnish)

RATING

4.5/5(73)

TASTE SCORE

9/10

A rustic Bihari-style mutton curry with mustard oil, whole spices, onions, yogurt, and a slow-cooked masala that clings beautifully to tender meat. Bold, warming, and deeply satisfying with rice or roti.

PREP

20m

COOK

70m

SERVES

1 KATORI

632 cal

SERVINGS

METHOD · 9 STEPS

prep · ~10 min
Prep the mutton and vegetables.
1.Wash the mutton pieces and drain well.
2.Slice the onion finely.
3.Crush the garlic and ginger.
4.Chop the tomato and halve the potato.
fry · ~6 min
Brown the potatoes.
Heat mustard oil in a heavy pot until it just starts to smoke lightly, then lower the heat. Add the potato halves and fry until lightly golden on the edges. Remove and keep aside.
TIPHeating mustard oil well at the start softens its sharp raw flavor.
saute · ~9 min
Cook the whole spices and onions.
1.In the same pot, add bay leaf, cinnamon, green cardamom, cloves, and cumin seeds.
2.Let them sizzle for 20 to 30 seconds until fragrant.
3.Add sliced onion and cook over medium heat until deep golden brown.
TIPTake time with the onions; this is where the curry gets much of its color and depth.
saute · ~7 min
Build the masala base.
1.Add crushed garlic and ginger, then sauté until the raw smell fades.
2.Add tomato and cook until soft and pulpy.
3.Add turmeric powder, red chili powder, coriander powder, cumin powder, black pepper, garam masala, and salt.
4.Cook the masala for 2 to 3 minutes, stirring often.
mix · ~5 min
Add the yogurt and mutton.
Lower the heat and stir in the whisked yogurt little by little so it blends smoothly. Add the mutton and mix well until every piece is coated with the masala.
TIPKeep the heat low while adding yogurt so it does not split.
saute · ~12 min
Bhuno the mutton well.
Cook the mutton on medium heat, stirring often, until it changes color and the masala thickens and clings to the meat. This should take 10 to 12 minutes.
TIPThis slow bhuno stage gives the curry its rich, rounded flavor.
simmer · ~45 min
Simmer the curry until the mutton is tender.
1.Add the fried potatoes back to the pot.
2.Pour in the hot water and mix well.
3.Bring the curry to a boil, then cover and cook on low heat.
4.Simmer until the mutton is tender and the gravy is rich, stirring once or twice in between.
TIPAdd a small splash of hot water if the masala starts catching at the bottom.
garnish
Garnish with coriander leaves.
serve
Serve hot.
Serve the Bihari mutton curry hot with steamed rice, roti, or paratha.

PRO TIPS

What to keep in mind.

8 tips from the recipe — small details that make a real difference to the final dish.

1
Pat the mutton dry before it goes into the pot so it bhunos properly instead of steaming.
2
Let the mustard oil reach a light smoking point first; this mellows its sharpness and gives the curry its characteristic Bihari note.
3
Brown the onions to a deep golden, not just soft, because they set the curry's color and sweetness.
4
Whisk the yogurt until smooth and add it in small additions over low heat to prevent curdling.
5
During the bhuno stage, keep scraping the bottom of the pot so the masala cooks evenly and clings to the meat.
6
Use hot water for simmering; cold water can tighten the meat and slow down tenderizing.
7
The curry is done when the mutton yields easily to a fork and the oil begins to separate around the edges.
8
This tastes even better the next day, once the mustard oil, whole spices, and meat juices have had time to meld.