Mutton Nagori

Name: Mutton Nagori
Prep time: 25 min
Cook time: 1 h 20 min
Total time: 1 h 45 min
Yield: 4 servings
Cuisine: rajasthani
Ingredients: 750 g Mutton (bone-in, curry cut); 3 large Onion (thinly sliced); 1 cup Curd (whisked until smooth); 2 tbsp Ginger-Garlic Paste; 0.25 cup Ghee; 2 pcs Bay Leaf; 2 pcs Black Cardamom; 5 pcs Green Cardamom; 6 pcs Clove; 1 inch Cinnamon Stick; 0.5 tsp Black Peppercorns; 2 tbsp Kashmiri Red Chili Powder (for vibrant color); 1 tsp Red Chili Powder (or to taste for heat); 0.5 tsp Turmeric Powder; 2 tsp Coriander Powder; 1 tsp Cumin Powder; 1 tsp Garam Masala; 1.5 tsp Salt (or to taste); 2 cup Hot Water; 3 tbsp Coriander Leaves (freshly chopped, for garnish)

RATING

4.3/5(28)

TASTE SCORE

9/10

A fiery and aromatic mutton curry from Nagaur, Rajasthan, famed for its robust flavors. This authentic dish features tender, bone-in mutton slow-cooked in a rich, spicy gravy of yogurt, browned onions, and a potent blend of whole spices. A true Rajasthani culinary gem.

PREP

25m

COOK

80m

SERVES

1.5 CUPS

517 cal

SERVINGS

METHOD · 5 STEPS

Marinate the Mutton
1.In a large mixing bowl, combine the mutton pieces, whisked curd, ginger-garlic paste, turmeric powder, 1 tsp red chili powder, coriander powder, cumin powder, and 1 tsp of salt.
2.Using your hands, mix thoroughly to ensure each piece of mutton is evenly coated with the marinade.
3.Cover the bowl and let it marinate for at least 30 minutes at room temperature, or for deeper flavor, refrigerate for 2-4 hours.
Prepare the Spice Base
1.Heat ghee in a heavy-bottomed pot or pressure cooker over medium heat. Once hot, add the whole spices: bay leaves, black and green cardamoms, cloves, cinnamon stick, and black peppercorns.
2.Sauté for about 45 seconds until the spices become fragrant and start to sizzle.
3.Add the thinly sliced onions and a pinch of salt. Cook for 12-15 minutes, stirring frequently, until the onions are deeply caramelized and golden brown. This step is crucial for the rich color and flavor of the gravy.
Brown the Mutton (Bhunai)
1.Add the marinated mutton along with the entire marinade to the pot with the browned onions.
2.Increase the heat to medium-high and cook for 10-12 minutes, stirring continuously. This process, known as 'bhunai', is key to developing flavor.
3.Continue cooking until the moisture from the curd evaporates, the masala darkens in color, and you see ghee separating from the mixture at the sides of the pot.
4.Stir in the Kashmiri red chili powder and the remaining 0.5 tsp of salt. Cook for another 2 minutes until fragrant.
Cook the Curry
1.Pour in 2 cups of hot water and stir well, scraping the bottom of the pot to release any flavorful bits.
2.Bring the curry to a vigorous boil.
3.For Pressure Cooker: Secure the lid and cook on high heat for 1 whistle, then reduce heat to medium-low and cook for 20-25 minutes (or 5-6 whistles).
4.For Pot Cooking: Reduce the heat to low, cover with a tight-fitting lid, and let it simmer for 70-80 minutes, or until the mutton is fork-tender. Stir occasionally to prevent sticking.
Finish and Serve
1.Once the mutton is cooked, let the pressure release naturally if using a pressure cooker. Open the lid.
2.If the gravy is thinner than desired, simmer uncovered for 5-10 minutes to thicken.
3.Sprinkle the garam masala over the curry and stir gently.
4.Garnish with freshly chopped coriander leaves. Let the curry rest for at least 10 minutes before serving to allow the flavors to meld beautifully.
5.Serve hot with bajra roti, naan, or steamed rice.

PRO TIPS

What to keep in mind.

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

1
For the most authentic flavor, use bone-in mutton pieces as the bones add immense depth and richness to the gravy.
2
Do not rush the browning of the onions. A deep, even caramelization is the secret to the signature taste and dark color of this curry.
3
Always use full-fat, well-whisked curd at room temperature to prevent it from splitting when added to the pot.
4
Using hot water to make the gravy helps maintain the cooking temperature, ensuring the mutton remains tender.
5
This curry tastes even better the next day as the flavors mature. It's a great make-ahead dish for gatherings.

RECIPE VARIATIONS

Adapt it for your goals.

Meat Substitution

This recipe works wonderfully with lamb or even chicken. If using chicken, reduce the cooking time significantly to about 25-30 minutes.

Spice Level Adjustment

To make it milder, reduce the amount of red chili powder or use a milder variety. You can also deseed a few green chilies and add them for flavor without excessive heat.

Smoky Flavor

For a traditional smoky flavor (dhungar), place a small steel bowl in the center of the finished curry. Add a piece of hot charcoal to it, pour a teaspoon of ghee over the charcoal, and immediately cover the pot for 5 minutes to trap the smoke.

HEALTH BENEFITS

Why this is on our healthy list.

muscle

Excellent Source of Protein

Mutton is a high-quality protein source, essential for building and repairing tissues, muscle growth, and overall body function.

blood

Rich in Iron

This dish provides a significant amount of heme iron from the red meat, which is easily absorbed by the body and helps in preventing anemia and boosting energy levels.

leaf

Anti-inflammatory Spices

The recipe uses spices like turmeric, ginger, garlic, and cloves, which are known for their natural anti-inflammatory and antioxidant properties, contributing to overall wellness.

QUESTIONS?

Frequently asked questions

Mutton Nagori is a traditional, spicy mutton curry originating from the Nagaur district of Rajasthan, India. It is characterized by its rich, thick gravy, deep brown color from caramelized onions, and the robust flavor of whole spices and yogurt.