Shikari Mutton Curry
A rustic and fiery Rajasthani delicacy where tender mutton is slow-cooked with a blend of whole spices and fiery red chilies. This hunter-style curry boasts a deep, smoky flavor and rich, dark gravy, perfect with flatbreads.
For 4 servings
6 steps. 110 minutes total.
- 1
Step 1
- a.Marinate the Mutton
- b.In a large mixing bowl, combine the mutton pieces with the whisked curd, ginger-garlic paste, turmeric powder, coriander powder, cumin powder, 1 tsp hot red chili powder, and 1 tsp of salt.
- c.Using your hands, mix thoroughly to ensure each piece of mutton is evenly coated in the marinade.
- d.Cover the bowl and let it marinate for at least 30 minutes at room temperature. For best results, refrigerate and marinate for 2-4 hours or overnight.
- 2
Step 2
- a.Sauté Aromatics and Onions
- b.Heat ghee in a heavy-bottomed pot or Dutch oven over medium heat. Once hot, add the whole spices: bay leaves, black and green cardamoms, cloves, cinnamon stick, and black peppercorns.
- c.Sauté for 30-40 seconds until they become fragrant and sizzle.
- d.Add the thinly sliced onions. Cook for 12-15 minutes, stirring frequently, until they turn a deep golden brown. This step is crucial for the curry's rich color and flavor, so be patient and avoid burning them.
- 3
Step 3
- a.Brown the Mutton (Bhunao)
- b.Add the marinated mutton along with all the marinade to the pot.
- c.Increase the heat to medium-high. Sear the mutton for 8-10 minutes, stirring often. Continue cooking until the mutton is well-browned on all sides and the moisture from the curd has mostly evaporated.
- 4
Step 4
- a.Build the Gravy Base
- b.Reduce the heat to medium-low. Add the tomato puree and the Kashmiri red chili powder.
- c.Stir well and cook for 8-10 minutes, scraping the bottom of the pot. Continue cooking until the masala thickens, darkens in color, and you see ghee separating from the sides of the mixture.
- 5
Step 5
- a.Slow Cook the Curry
- b.Pour in 2 cups of hot water and add the remaining 0.5 tsp of salt. Stir everything together, ensuring nothing is stuck to the bottom.
- c.Bring the curry to a rolling boil, then immediately reduce the heat to the lowest possible setting.
- d.Cover the pot with a tight-fitting lid and let it simmer gently for 90-100 minutes, or until the mutton is completely tender and falling off the bone.
- e.Check and stir every 25-30 minutes. If the gravy becomes too thick, add a splash of hot water.
- 6
Step 6
- a.Finish and Serve
- b.Once the mutton is tender, uncover the pot and stir in the garam masala powder.
- c.Simmer for another 2-3 minutes without the lid to allow the flavors to meld.
- d.Let the curry rest for 10 minutes before serving. Garnish with freshly chopped coriander leaves and serve hot with bajra roti, chapati, or rice.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Using bone-in mutton pieces adds significantly more flavor and richness to the gravy compared to boneless cuts.
- 2Don't rush the process of browning the onions; their deep color forms the foundation of this curry's authentic taste and appearance.
- 3The 'bhunao' or searing step is essential. Browning the mutton well with the spices develops a deep, robust flavor that cannot be replicated.
- 4For a truly authentic flavor, try to source Mathania chilies, a specialty of Rajasthan known for their vibrant color and moderate heat.
- 5This curry tastes even better the next day as the flavors have more time to mature. Store leftovers in an airtight container in the refrigerator.
Adapt it for your goals.
Smoky Flavor (Dhungar)
For a traditional smoky flavor, place a small steel bowl in the center of the finished curry. Add a piece of live charcoal to it, pour a teaspoon of ghee over the charcoal, and immediately cover the pot with a lid for 5-7 minutes to infuse the smoke.
Spicier VersionSpicier Version
Increase the amount of hot red chili powder to 1.5 tsp and add 2-3 slit green chilies along with the tomato puree for an extra kick of heat.
With PotatoesWith Potatoes
Add 2 medium potatoes, peeled and quartered, to the curry along with the hot water in step 5. They will cook along with the mutton and absorb the delicious flavors of the gravy.
Why this is on our healthy list.
Rich in Protein
Mutton is a high-quality protein source, essential for muscle building, tissue repair, and overall body function.
Boosts Iron Levels
As a red meat, mutton is rich in heme iron, which is easily absorbed by the body and helps prevent anemia and boost energy levels.
Anti-inflammatory Spices
The curry contains spices like turmeric, ginger, and garlic, which have natural anti-inflammatory properties that can help reduce inflammation in the body.
Source of B Vitamins
Mutton provides essential B vitamins, particularly B12, which is crucial for nerve function, DNA synthesis, and the formation of red blood cells.
Frequently asked questions
A typical serving (around 425g) of Shikari Mutton Curry contains approximately 550-650 calories, primarily from the mutton and ghee. The exact count can vary based on the fat content of the mutton cut used.