Shikari Mutton Curry

Name: Shikari Mutton Curry
Prep time: 20 min
Cook time: 1 h 15 min
Total time: 1 h 35 min
Yield: 4 servings
Cuisine: north_indian
Ingredients: 600 g mutton (bone-in curry cut); 3 pcs onion (medium, thinly sliced); 0.5 cup yogurt (plain, whisked); 1 inch ginger (crushed); 6 pcs garlic (cloves, crushed); 2 pcs green chili (slit); 2 tbsp mustard oil; 2 pcs bay leaf; 1 inch cinnamon (stick); 3 pcs green cardamom; 4 pcs cloves; 6 pcs black peppercorns; 1 tsp coriander powder; 1 pinch red chili powder; 1 pinch turmeric powder; 1 tsp black pepper (coarsely crushed); 0.5 tsp salt; 2 cup water (hot); 2 tbsp coriander leaves (chopped)

RATING

4.4/5(32)

TASTE SCORE

8/10

A rustic North Indian-style mutton curry with browned onions, warming whole spices, yogurt, and black pepper. Slow cooking gives the meat a deep, hearty flavor and a rich gravy that pairs well with roti or rice.

PREP

20m

COOK

75m

SERVES

1 KATORI

565 cal

SERVINGS

METHOD · 7 STEPS

prep · ~10 min
Prep the mutton and aromatics.
1.Wash the mutton and drain well.
2.Slice the onions thinly.
3.Crush the ginger and garlic.
4.Whisk the yogurt until smooth.
saute · ~12 min
Brown the onions and whole spices.
1.Heat mustard oil in a heavy pan until hot, then lower the heat slightly.
2.Add bay leaf, cinnamon, green cardamom, cloves, and black peppercorns.
3.Add the sliced onions and cook until deep golden brown, stirring often.
TIPDeep golden onions give the curry its color and depth, so do not rush this step.
saute · ~10 min
Cook the ginger, garlic, and mutton.
1.Add crushed ginger and garlic to the pan and cook for 1 minute.
2.Add the mutton and cook on medium-high heat until the pieces lose their raw color and start to brown.
3.Stir in coriander powder, red chili powder, turmeric powder, crushed black pepper, and salt.
simmer · ~7 min
Add yogurt and cook the masala.
Lower the heat and add the yogurt in batches, stirring well after each addition so it blends smoothly into the masala. Cook until the oil starts to separate and the mixture looks rich and glossy.
TIPKeep the heat low while adding yogurt to stop it from splitting.
simmer · ~50 min
Slow cook the curry.
Add the green chili and hot water. Cover and cook on low heat until the mutton is tender and the gravy thickens, stirring a few times in between.
TIPIf the curry dries too much before the mutton softens, add a small splash of hot water.
garnish
Finish with coriander leaves.
Sprinkle chopped coriander leaves over the curry and give it a final stir.
serve
Serve hot.
Serve the Shikari Mutton Curry hot with roti, naan, or steamed rice.

PRO TIPS

What to keep in mind.

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

1
Let the mustard oil reach a light smoking point first, then reduce the heat to mellow its raw sharpness.
2
Slice the onions evenly so they brown at the same rate and melt smoothly into the gravy.
3
Add the whisked yogurt a little at a time on low heat; cold yogurt straight into a hot pan can split.
4
Bone-in mutton takes time; it is ready when a piece yields easily to a fork but still holds shape.
5
Use hot water during simmering so the cooking temperature stays steady and the meat does not tighten.
6
Rest the curry for 10 to 15 minutes before serving so the black pepper and whole spices settle into the gravy.
7
This curry tastes even better the next day after refrigeration, once the fat and spice flavors have mingled.