Mutton Masala
Tender, succulent pieces of mutton slow-cooked in a rich and aromatic gravy of onions, tomatoes, and fragrant Indian spices. A classic North Indian curry that's perfect for a hearty meal with naan or rice.
For 4 servings
6 steps. 90 minutes total.
- 1
Step 1
- a.Marinate the Mutton
- b.In a large bowl, combine the mutton pieces, whisked curd, 1 tbsp of the ginger-garlic paste, turmeric powder, and 0.5 tsp of salt.
- c.Mix thoroughly to ensure each piece of mutton is evenly coated.
- d.Cover the bowl and let it marinate for at least 30 minutes at room temperature. For best results, marinate for 2-4 hours in the refrigerator.
- 2
Step 2
- a.Sauté Aromatics and Onions
- b.Heat mustard oil in a pressure cooker or a heavy-bottomed pot over medium-high heat until it's slightly smoking, then reduce heat to medium.
- c.Add the whole spices: bay leaf, cinnamon stick, cloves, green cardamom, and black cardamom. Sauté for about 30 seconds until they become fragrant.
- d.Add the sliced onions and fry, stirring frequently, for 12-15 minutes. Be patient, as they need to turn a deep golden brown for the best flavor and color.
- e.Add the remaining 1 tbsp of ginger-garlic paste and the slit green chilies. Sauté for another minute until the raw aroma disappears.
- 3
Step 3
- a.Cook the Masala Base
- b.Add the tomato puree to the pot. Cook for 8-10 minutes, stirring occasionally, until the mixture thickens and you see oil separating from the masala at the edges.
- c.Reduce the heat to low and add the powdered spices: red chili powder, coriander powder, cumin powder, mutton masala powder, and the remaining 1 tsp of salt.
- d.Stir continuously for 1-2 minutes to cook the spices without burning them. If the masala starts to stick, add a splash of hot water.
- 4
Step 4
- a.Sear and Cook the Mutton (Bhunao)
- b.Add the marinated mutton along with all the marinade to the pot. Increase the heat to high.
- c.Sauté for 7-10 minutes, stirring frequently. This process, known as 'bhunao', is crucial for developing deep flavors. Continue until the mutton is well-browned and the masala clings to the pieces.
- d.Pour in 2 cups of hot water and stir well, scraping the bottom of the pot to deglaze and release any flavorful bits stuck to it.
- e.Bring the curry to a rolling boil.
- 5
Step 5
- a.Cook Until Tender
- b.For Pressure Cooker: Secure the lid. Cook on high heat for 1 whistle, then reduce the heat to low and cook for 15-20 minutes. Turn off the heat and allow the pressure to release naturally.
- c.For Slow Cooking in a Pot: Reduce the heat to the lowest setting, cover the pot with a tight-fitting lid, and let it simmer for 75-90 minutes, or until the mutton is fork-tender. Stir every 20 minutes to prevent sticking.
- 6
Step 6
- a.Finish and Serve
- b.Once the mutton is cooked, open the lid. Check the consistency of the gravy. If it's too thin for your liking, simmer uncovered for 5-10 minutes to thicken.
- c.Sprinkle the garam masala over the curry and stir gently to combine.
- d.Garnish with freshly chopped coriander leaves. Let the curry rest for at least 15 minutes before serving. This allows the flavors to meld together beautifully.
- e.Serve hot with naan, roti, or steamed basmati rice.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For the best flavor, use bone-in mutton as the bones add immense richness and depth to the gravy.
- 2Don't rush the process of browning the onions ('birista'). A deep, even golden brown color is the foundation of this curry's taste and color.
- 3Always use hot water when adding it to the curry. Adding cold water can shock the meat and make it tough.
- 4Let the curry rest for at least 15-20 minutes after cooking. This 'resting' time is crucial for the flavors to mature and meld together.
- 5For an even richer flavor, you can dry roast the powdered spices (except chili powder) on a low flame for a minute before adding them to the pot.
Adapt it for your goals.
Mutton Aloo Curry
Add 2 medium-sized potatoes, peeled and cubed, along with the mutton to make a heartier curry.
Creamier GravyCreamier Gravy
For a richer, milder gravy, stir in 2-3 tablespoons of cashew paste along with the tomato puree, or add 1/4 cup of full-fat cream at the end of cooking.
South Indian StyleSouth Indian Style
Add 1/2 cup of thick coconut milk at the end of the cooking process (do not boil after adding) and a tempering of mustard seeds and curry leaves for a different flavor profile.
Spicier VersionSpicier Version
Increase the amount of green chilies and red chili powder. You can also add a pinch of black pepper powder along with the other spices.
Why this is on our healthy list.
Rich in High-Quality Protein
Mutton is an excellent source of complete protein, which is vital for building and repairing tissues, muscle growth, and overall body function.
Excellent Source of Iron
This dish provides a significant amount of heme iron, which is more easily absorbed by the body than non-heme iron from plant sources. Iron is crucial for preventing anemia and maintaining energy levels.
Provides Essential B-Vitamins
Mutton is rich in B-vitamins, especially Vitamin B12 and Niacin (B3). These vitamins are essential for nerve function, energy metabolism, and maintaining healthy skin.
Anti-inflammatory Spices
The recipe uses spices like turmeric, ginger, and garlic, which are known for their powerful anti-inflammatory and antioxidant properties, helping to combat oxidative stress in the body.
Frequently asked questions
One serving of this Mutton Masala contains approximately 450-550 calories, depending on the fat content of the mutton and the amount of oil used. This is an estimate and can vary.