Hyderabadi Mutton Curry
Tender, succulent mutton pieces slow-cooked to perfection in a rich, aromatic gravy. This authentic Hyderabadi curry gets its unique flavor from crispy fried onions, yogurt, and a blend of whole and ground spices.
For 4 servings
5 steps. 75 minutes total.
- 1
Step 1
- a.Prepare Fried Onions (Birista)
- b.Heat oil in a wide, heavy-bottomed pan or kadai over medium-high heat. To check if the oil is ready, drop a slice of onion; it should sizzle immediately.
- c.Add all the thinly sliced onions and fry, stirring occasionally. After 5-7 minutes, they will soften and turn translucent.
- d.Continue frying for another 10-15 minutes, stirring more frequently as they start to change color. Fry until they are a deep, uniform golden brown and crispy.
- e.Quickly remove the onions with a slotted spoon and spread them on a paper towel to drain excess oil and cool. Reserve the oil.
- f.Once cooled, crush about 75% of the fried onions by hand into a coarse powder. Keep the remaining 25% for garnish.
- 2
Step 2
- a.Marinate the Mutton
- b.In a large mixing bowl, combine the mutton pieces, whisked curd, ginger-garlic paste, red chili powder, turmeric powder, coriander powder, salt, and the crushed fried onions.
- c.Using your hands, mix thoroughly to ensure each piece of mutton is evenly coated with the marinade.
- d.Cover the bowl and let the mutton marinate for at least 1 hour at room temperature, or for best results, refrigerate for 4-6 hours or overnight.
- 3
Step 3
- a.Sauté Spices and Mutton
- b.Heat 4 tablespoons of the reserved onion-frying oil in a pressure cooker or a heavy-bottomed pot over medium heat.
- c.Add the whole spices: shahi jeera, cinnamon stick, cloves, crushed green cardamoms, and bay leaf. Sauté for 30-45 seconds until they become fragrant and sizzle.
- d.Carefully add the marinated mutton to the cooker. Increase the heat to high and sauté for 10-12 minutes, stirring frequently. This 'bhunao' step is crucial to brown the mutton and cook out the raw smell of the marinade.
- 4
Step 4
- a.Cook the Curry
- b.Once the mutton is well-browned and you see oil separating at the sides of the pan, add the tomato puree and slit green chilies.
- c.Continue to cook for another 5-7 minutes, stirring, until the tomato puree is cooked down and the masala thickens.
- d.Pour in 1 cup of hot water and stir well, scraping the bottom of the cooker to release any flavorful bits.
- e.Secure the lid of the pressure cooker. Cook on high heat until the first whistle, then reduce the heat to medium-low and cook for 20-25 minutes (or for a total of 5-6 whistles).
- f.Turn off the heat and let the pressure release naturally, which takes about 10-15 minutes.
- 5
Step 5
- a.Finish and Garnish
- b.Carefully open the cooker. Check if the mutton is fork-tender. If it's still tough, pressure cook for another 1-2 whistles.
- c.Turn the heat back on to medium. Stir in the garam masala, chopped mint leaves, and half of the chopped coriander leaves.
- d.Let the curry simmer gently without a lid for 5 minutes to allow the flavors to meld and the gravy to reach your desired consistency.
- e.Garnish with the remaining fried onions and coriander leaves. Serve hot with naan, roti, or steamed rice.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For the most authentic flavor, use mutton with bones as they add immense depth to the gravy.
- 2The key to this dish is perfectly fried onions (birista). They should be deep golden brown, not dark brown or burnt, to avoid a bitter taste.
- 3Use full-fat, room temperature yogurt and whisk it well to prevent it from curdling in the marinade.
- 4Don't skip the 'bhunao' (sautéing) step after adding the mutton. It's essential for developing the deep, rich flavor of the curry.
- 5Allowing the pressure to release naturally from the cooker makes the mutton more tender.
Adapt it for your goals.
Protein Swap
Replace mutton with bone-in chicken pieces. Reduce the pressure cooking time to 2-3 whistles or about 10-12 minutes.
Add VegetablesAdd Vegetables
Add 2 medium potatoes, peeled and quartered, along with the mutton before pressure cooking for a heartier curry.
Cooking MethodCooking Method
This curry can be made in a slow cooker. After sautéing the mutton (step 3), transfer everything to a slow cooker and cook on low for 6-8 hours or on high for 3-4 hours.
Richer GravyRicher Gravy
For a richer, creamier gravy, you can add a paste of 8-10 soaked and blended cashews or almonds in the final 5 minutes of simmering.
Why this is on our healthy list.
Excellent Source of Protein
Mutton is a high-quality protein source, essential for building and repairing tissues, supporting muscle growth, and maintaining overall body function.
Rich in Iron and B12
This dish provides a significant amount of heme iron and Vitamin B12 from mutton, which are crucial for preventing anemia, supporting red blood cell production, and maintaining nerve health.
Anti-inflammatory Properties
The use of spices like turmeric (containing curcumin), ginger, and garlic provides potent anti-inflammatory and antioxidant benefits, which can help combat oxidative stress in the body.
Aids Digestion
Yogurt in the marinade acts as a natural tenderizer and contains probiotics that promote a healthy gut microbiome, aiding in digestion and nutrient absorption.
Frequently asked questions
One serving of Hyderabadi Mutton Curry contains approximately 450-550 calories, depending on the fat content of the mutton and the amount of oil used in preparation.