How do I know when the mutton is done?

The pieces should be tender enough to pierce easily with a fork, and the meat should not feel chewy near the bone.

Why did my yogurt split in the curry?

Yogurt usually splits if added on high heat or too quickly. Lower the heat, whisk it smooth, and stir it in gradually.

Can I make this curry ahead of time?

Yes, it reheats very well and often tastes better the next day as the mutton and spices continue to meld.

What should I serve with mutton boti curry?

It pairs especially well with roti, naan, or a small serving of rice that can soak up the spiced gravy.

How should I store leftovers?

Cool the curry fully, refrigerate it in a covered container, and reheat gently until piping hot before serving.

Home / Recipes / indian / Mutton Boti Curry

indianMediumnon vegetariangluten freenut free

Mutton Boti Curry

RATING

4.5/5(123)

TASTE SCORE

9/10

Tender pieces of mutton simmered in a deeply spiced onion-tomato gravy until rich and full of flavor. This homestyle curry is hearty, warming, and perfect with roti, naan, or a small helping of rice.

PREP

20m

COOK

55m

SERVES

1 KATORI

477 cal

SERVINGS

METHOD · 9 STEPS

prep · ~10 min
Prep the mutton and masala ingredients.
1.Clean the mutton boti pieces and drain well.
2.Slice the onions finely and chop the tomatoes.
3.Whisk the yogurt until smooth so it mixes easily into the curry.
4.Measure the whole spices, spice powders, salt, and water.
saute · ~8 min
Cook the whole spices and onions.
1.Heat oil in a pressure cooker or heavy pot over medium heat.
2.Add cumin seeds, bay leaf, cinnamon, green cardamom, and cloves.
3.Let them sizzle for 20 to 30 seconds until fragrant.
4.Add sliced onions and cook until light golden, 6 to 8 minutes.
TIPKeep the heat medium so the onions brown evenly without burning the whole spices.
saute · ~7 min
Build the curry base.
1.Add ginger-garlic paste and green chili.
2.Cook for 1 minute until the raw smell fades.
3.Add tomatoes, turmeric powder, red chili powder, coriander powder, and cumin powder.
4.Cook until the tomatoes soften and the masala looks thick, 5 to 6 minutes.
mix · ~3 min
Add the yogurt and mutton.
Lower the heat and stir in the whisked yogurt a little at a time. Add the mutton and salt, then mix well until the pieces are coated with the masala.
TIPLow heat helps keep the yogurt smooth and stops it from splitting.
saute · ~10 min
Bhuno the mutton with the masala.
Cook the mutton on medium heat for 8 to 10 minutes, stirring often, until it changes color and the masala clings to the pieces.
pressure cook · ~25 min
Pressure cook until the mutton is tender.
Pour in water and stir well, scraping up any masala from the bottom. Cover and pressure cook on medium heat for 20 to 25 minutes, or about 5 to 6 whistles, until the mutton is tender.
TIPThe exact time depends on the age and cut of the meat, so add a little more cooking time if needed.
simmer · ~7 min
Simmer the curry to finish.
Let the pressure drop naturally, then open the cooker and check the gravy. Add garam masala and simmer uncovered for 5 to 7 minutes to thicken slightly if needed.
garnish
Garnish with coriander leaves.
serve
Serve the mutton boti curry hot.

PRO TIPS

What to keep in mind.

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

1
Drain the cleaned mutton well before cooking so the masala fries properly instead of steaming.
2
Brown the onions only to light golden; very dark onions can make this curry taste bitter.
3
Add the whisked yogurt gradually on low heat and stir continuously to prevent curdling.
4
Bhuno the mutton until the oil starts separating and the masala coats each piece for deeper flavor.
5
If using a heavy pot instead of a pressure cooker, simmer covered on low until fork-tender and add water as needed.
6
Let the curry rest 10 to 15 minutes after cooking; the gravy settles and the spice flavor rounds out.
7
This curry tastes even better the next day, so it is a great make-ahead dish for gatherings.