Kathiawadi Mutton Curry
A rustic, fiery mutton curry from Gujarat's Kathiawar region, slow-cooked with whole spices, garlic, and green chilies. The meat turns melt-in-your-mouth tender while soaking up a deeply aromatic, dry-style masala that clings to every piece. Best mopped up with bajra rotla or steamed rice.
For 4 servings
- prep · ~30 min
Marinate the mutton.
In a large bowl, combine the mutton pieces, whisked yogurt, half of the crushed garlic, 1 tablespoon coriander powder, 1 teaspoon red chili powder, and turmeric powder. Mix well, cover, and let rest for 30 minutes at room temperature.
TIPBring the mutton to room temperature before marinating for even flavour absorption. - pressure cook · ~20 min
Pressure cook the mutton.
Transfer the marinated mutton to a pressure cooker. Add 0.5 cup water and salt. Close the lid and cook on medium-high heat. After the first whistle, reduce heat to low and cook for 15-18 minutes, or until the mutton is tender. Turn off the heat and let the pressure release naturally.
TIPNatural pressure release keeps the meat juicy; a quick release can toughen it. - saute · ~10 min
Saute the whole spices and onion.
Heat oil in a heavy-bottomed pan over medium heat. Add cumin seeds, cloves, black peppercorns, cinnamon stick, bay leaves, and dry red chilies. Sauté until fragrant, about 30 seconds. Add the chopped onions and cook, stirring frequently, until they turn a deep golden brown, about 8-10 minutes.
TIPDeep browning the onion is crucial for the rich, dark colour of this curry. Don't rush it. - saute · ~8 min
Build the masala base.
Add the remaining crushed garlic and julienned ginger to the pan. Sauté for 1 minute until the raw aroma fades. Add the chopped tomatoes, remaining coriander powder, and red chili powder. Cook, mashing the tomatoes, until they soften completely and the oil begins to separate from the masala, about 5-7 minutes.
- simmer · ~20 min
Combine mutton with masala and simmer.
Add the pressure-cooked mutton along with all its juices to the pan. Stir well to coat each piece with the masala. Add the slit green chilies. Bring the curry to a gentle simmer and cook uncovered, stirring occasionally, for 15-20 minutes. The liquid should reduce until the masala is thick, dry, and clings to the mutton.
TIPThe 'lachko' style means a dry, clinging masala. Let the water evaporate fully for the authentic texture. - garnish · ~5 min
Finish with garam masala and garnish.
Sprinkle garam masala over the curry and give it a final stir. Turn off the heat. Garnish generously with fresh coriander leaves and let the curry rest for 5 minutes before serving.
TIPResting allows the residual heat to bloom the garam masala's aromatics.
What to keep in mind.
6 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 that sticks to the meat.
- 2Don't skip natural pressure release; it keeps the meat tender and prevents it from drying out.
- 3Brown the onions to a deep golden color—this is the backbone of the curry's dark, complex masala.
- 4Let the masala cook until oil visibly separates; this ensures the spices are fully cooked and no raw taste remains.
- 5Simmer uncovered in the final step to achieve the dry, clingy 'lachko' texture typical of Kathiawadi curries.
- 6Rest the curry for 5 minutes after adding garam masala so the aromatics bloom without overcooking.
Adapt it for your goals.
Low-oil
Reduce oil to 1 tbsp and use a non-stick pan. Sauté onions in 2 tbsp water until golden. The final masala will be less greasy but still intensely flavored.
high proteinHigh-protein
Swap mutton with an equal weight of goat or lamb leg, trimmed of excess fat. Add 1/2 cup boiled chana dal for extra protein and texture.
jainJain
Omit garlic and onion entirely. Replace with 1 cup diced bottle gourd (lauki) and 1/2 tsp asafoetida (hing) for the aromatic base. Use plant-based yogurt.
mild versionMild-version
Reduce green chilies to 2 (deseeded) and swap Kashmiri red chili powder for 1 tsp paprika. The curry remains aromatic but is much gentler on the palate.
Why this is on our healthy list.
Rich in Protein
Mutton provides high-quality complete protein essential for muscle repair and satiety, especially when cooked with bone-in cuts for added minerals.
Gut-Friendly Spices
Cumin, cloves, and black peppercorns support digestion and have antimicrobial properties, common in traditional Kathiawadi cooking.
Anti-Inflammatory Turmeric
Curcumin in turmeric is a well-known anti-inflammatory compound that may help reduce joint discomfort and oxidative stress.
Bone-Strengthening Minerals
Cooking bone-in mutton releases calcium, phosphorus, and magnesium into the gravy, supporting bone health naturally.
Frequently asked questions
Yes, but bone-in pieces add more flavor and keep the meat moister. If using boneless, reduce pressure-cooking time to 10 minutes after the whistle.
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