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A quintessential Hyderabadi delicacy, Mutton Tamatar ka Kut features tender, bone-in mutton slow-cooked to perfection in a rich and tangy tomato gravy. The deep flavors of caramelized onions and aromatic whole spices create a robust curry that's perfect for mopping up with hot rotis or pairing with fluffy basmati rice.
For 4 servings
Marinate the Mutton (15-30 minutes)
Sauté Aromatics and Onions (15 minutes)
Cook the Masala (10-12 minutes)
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A quintessential Hyderabadi delicacy, Mutton Tamatar ka Kut features tender, bone-in mutton slow-cooked to perfection in a rich and tangy tomato gravy. The deep flavors of caramelized onions and aromatic whole spices create a robust curry that's perfect for mopping up with hot rotis or pairing with fluffy basmati rice.
This hyderabadi recipe takes 90 minutes to prepare and yields 4 servings. At 370.11 calories per serving with 36.33g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Pressure Cook the Mutton (45 minutes)
Finish and Garnish (5 minutes)
Increase the number of green chillies to 5-6 or add 1/2 teaspoon of black pepper powder along with the other powdered spices for extra heat.
For a richer, creamier texture, add a paste of 10-12 soaked cashews along with the tomato purée.
Replace mutton with bone-in chicken pieces. Reduce the pressure cooking time to 10-12 minutes (about 2-3 whistles).
If you don't have a pressure cooker, you can cook this in a heavy-bottomed pot or Dutch oven. After adding water, cover and simmer on low heat for 1.5 to 2 hours, or until the mutton is fork-tender.
Mutton provides high-quality protein, which is crucial for building and repairing tissues, muscle growth, and maintaining overall body function.
This dish is a good source of heme iron from the mutton, a type that is easily absorbed by the body. Iron is essential for forming hemoglobin and preventing anemia.
The combination of spices like turmeric, ginger, and garlic offers anti-inflammatory and antioxidant properties that can help strengthen the immune system.
One serving of Mutton Tamatar ka Kut contains approximately 450-550 calories, depending on the fat content of the mutton and the amount of oil used in preparation.
It can be part of a balanced diet. Mutton is a great source of protein, iron, and Vitamin B12. However, it is also high in saturated fat. To make it healthier, use lean cuts of mutton, trim visible fat, and be mindful of the oil quantity.
Absolutely. You can slow-cook it in a heavy-bottomed pot or a Dutch oven. Follow the steps until adding water, then cover and simmer on low heat for about 1.5 to 2 hours, stirring occasionally, until the mutton is tender.
This curry pairs wonderfully with traditional Indian breads like naan, roti, or sheermal. It's also excellent with steamed basmati rice or a fragrant pulao. A side of kachumber salad or plain yogurt raita helps balance the richness.
If the gravy is too watery after pressure cooking, simply remove the lid and simmer the curry on medium heat for 5-10 minutes. The excess water will evaporate, and the gravy will thicken to your desired consistency.