Mutton Curry
Tender pieces of mutton cooked in a deeply spiced onion-tomato gravy until rich and comforting. This homestyle Indian curry is full of warm flavor and tastes especially good with rice, roti, or jeera rice.
For 4 servings
- prep · ~20 min
Marinate the mutton.
1.Add mutton, yogurt, turmeric powder, red chili powder, and half of the ginger-garlic paste to a bowl.2.Mix well so the pieces are evenly coated.3.Set aside for 20 minutes while you prepare the other ingredients.TIPA short marinade helps the mutton absorb flavor and keeps the gravy well seasoned. - temper · ~1 min
Heat the oil and bloom the whole spices.
1.Heat oil in a pressure cooker over medium heat.2.Add cumin seeds, bay leaf, cinnamon, green cardamom, and cloves.3.Cook for 30 seconds until fragrant. - saute · ~9 min
Cook the onions and aromatics.
1.Add sliced onion and cook until light golden, 7 to 8 minutes.2.Add green chili and the remaining ginger-garlic paste.3.Cook for 1 minute until the raw smell fades.TIPDo not rush the onions. Their color gives the curry a deeper taste. - saute · ~7 min
Make the masala base.
1.Add tomato and salt, then cook until soft and pulpy, 5 to 6 minutes.2.Add coriander powder, cumin powder, and garam masala.3.Cook for 1 minute, stirring so the spices do not catch. - saute · ~8 min
Sear the marinated mutton in the masala.
Add the marinated mutton to the cooker and cook on medium-high heat for 6 to 8 minutes, stirring often, until the meat changes color and the masala coats every piece well.
- pressure cook · ~25 min
Pressure cook until the mutton turns tender.
Pour in hot water and mix well, scraping up any masala from the bottom. Cover and pressure cook on medium heat for 20 to 25 minutes, or until the mutton is tender.
TIPCooking time can vary with the age and cut of the meat. If needed, cook a little longer after checking. - simmer · ~7 min
Simmer the curry to finish.
Let the pressure drop naturally, then open the cooker and simmer the curry uncovered for 5 to 7 minutes until the gravy thickens slightly and the oil rises on top.
- garnish
Garnish with coriander leaves.
- serve
Serve hot with rice or roti.
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 here; the bones enrich the gravy and help it taste fuller after pressure cooking.
- 2Brown the onions to light golden, not dark brown, or the gravy can turn bitter instead of rich.
- 3Add only hot water to the cooker so the mutton keeps cooking steadily and the fat does not tighten.
- 4After pressure cooking, check one piece near the bone; it should yield easily but not fall apart completely.
- 5Simmer uncovered until you see a light layer of oil on top, which signals the masala is cooked through.
- 6This curry tastes even better the next day, so make it a few hours ahead if serving for guests.
Adapt it for your goals.
Spicier
Increase green chilies or red chili powder for a hotter curry that still keeps the same onion-tomato base.
slow cookedSlow-cooked
Skip the pressure cooker and cook covered on low heat until tender for a deeper, old-fashioned homestyle flavor.
potato addedPotato-added
Add halved potatoes after searing the mutton so they absorb the gravy and make the curry more filling.
thicker gravyThicker-gravy
Use slightly less water and simmer longer uncovered if you want a richer curry for serving with roti or naan.
Why this is on our healthy list.
Protein-Rich Main Dish
Mutton and yogurt make this curry satisfying and substantial, helping turn it into a hearty main meal.
Contains Warming Spices
Cumin, coriander, turmeric, cinnamon, cloves, and cardamom add aroma and depth along with traditional spice benefits.
Tomato-Onion Base
The gravy gets body and flavor from onions and tomatoes rather than cream, keeping the texture rich without needing heavy dairy.
Frequently asked questions
A piece should be tender when pierced with a fork or knife, especially near the bone, and the meat should not feel chewy.
