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Tender, fall-off-the-bone mutton simmered in a rich and aromatic gravy. This classic North Indian curry is a weekend favorite, packed with bold spices and perfect with hot rotis or rice.
For 4 servings
Marinate the Mutton
Sauté Aromatics and Onions
Build the Masala Base
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Tender, fall-off-the-bone mutton simmered in a rich and aromatic gravy. This classic North Indian curry is a weekend favorite, packed with bold spices and perfect with hot rotis or rice.
This north_indian recipe takes 90 minutes to prepare and yields 4 servings. At 355.5 calories per serving with 37.22g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Brown the Mutton
Pressure Cook the Curry
Finish and Garnish
For a slow-cooked version, follow the same steps in a heavy-bottomed pot or Dutch oven. After browning the mutton, add water, cover, and simmer on low heat for 1.5 to 2 hours, or until the mutton is tender.
To make a 'Shahi' style curry, blend 10-12 soaked cashews into a fine paste and add it to the masala after the tomatoes have cooked down. This creates a creamier, richer gravy.
For a 'Dahi Gosht' variation, omit the tomatoes and increase the curd to 1 cup. Whisk the curd well and add it to the pot after the onions are browned, cooking on low heat to prevent curdling.
Add 2-3 slit green chilies with the whole spices for an extra kick of heat and flavor.
Mutton is an excellent source of high-quality protein, which is essential for building and repairing tissues, muscle growth, and overall body function.
This dish provides a significant amount of heme iron, which is more easily absorbed by the body than non-heme iron from plants. It helps prevent anemia and boosts energy levels.
Mutton is a good source of B vitamins, particularly Vitamin B12 and Niacin (B3). These vitamins are crucial for nerve function, energy metabolism, and maintaining healthy skin.
The curry is flavored with spices like turmeric, ginger, garlic, and cloves, which are known for their anti-inflammatory, antioxidant, and antimicrobial properties that support a robust immune system.
One serving of this Mutton Curry (approximately 325g) contains around 450-550 calories, depending on the fat content of the mutton cut used.
Mutton Curry can be part of a healthy diet in moderation. Mutton is an excellent source of protein, iron, and B vitamins. However, it is also high in saturated fat. To make it healthier, use a leaner cut of mutton and control the amount of oil.
Yes, you can. Follow all the steps in a heavy-bottomed pot or Dutch oven. After adding water in Step 5, bring it to a boil, then reduce the heat to low, cover, and simmer for about 1.5 to 2 hours, or until the mutton is fork-tender.
The best cuts are bone-in pieces from the shoulder, leg, or ribs (chops). The bones add immense flavor and collagen to the gravy, making it richer and more gelatinous.
After pressure cooking, if the gravy is watery, simply simmer the curry uncovered on medium heat for 5-10 minutes. The gravy will reduce and thicken. Be sure to stir occasionally to prevent it from sticking.
Absolutely. Lamb is younger and more tender than mutton, so it will require less cooking time. Reduce the pressure cooking time on low heat to about 15-18 minutes.