Where in Rajasthan, eat Laal Maas!!
Wherever in the World, delve into Mutton Curry

Mutton Curry is undeniably one of the most preferred non-vegetarian recipe. The unique flavours of Indian cooking, which were embraced by many emigrants, have been developed over time to make the ‘Mutton Curry’, famous across the globe.

Mutton features very regularly on my dining table but the variety keeps on changing almost every time from Rajasthani Laal Maas, Roganjosh, Kerala Mutton Curry, Mutton Vellai Kurma and so on.

Mutton Curry, as the name says, it is the chunky goat meat cooked in aromatic spices, this one is a classic recipe which is an indulgent and a delight to the palate.

This glossy cum spicy mutton curry is signature recipe of my mom which she cooks very often.  “It is like the best of all her recipes”, my betterhalf says..

Although there’s no special occasion required to relish and dig into the flavors of this amazing Mutton recipe. A little patience while mutton gets ready and voilaaaah… you are done!!

Firstly to make a delicious mutton curry, the choice of meat is very essential. The mutton has to be tender and fresh. To make the mutton pieces soft and tender, wash and soak it in lukewarm water, rinse properly and then marinate it with the spices and keep it aside for two hours. If you do not have so much time to rest it, use raw papaya paste. This is the key step to tenderize the meat.

The ingredients and technique is actually pretty simple, you are sure to end up with this delicious mutton curry as your favourite bowl of comfort food.

Serve it with plain rice/biriyani/ chapathi of your choice. I would like to pair it up with Ulundhu Vadai (Its not that wierd combo actually…)

Now to the recipe.  Hope you like it…

Author: Nathiya Adiseshan

Preparation Time: 10 minutes

Cooking Time: 40 minutes

Serves: 2-3



  • 500 gram Mutton, curry-cut with bones
  • 1 tablespoon Red Chilli Powder
  • 1/2 tablespoon Coriander Powder
  • 1/4 teaspoon Turmeric Powder

Mutton Curry:

  • 1 inch Cinnamon
  • 3-4 Cloves
  • 1 Bayleaf
  • 1 petal, Star anise
  • 1 cup Onion, Thinly Sliced
  • 1 tablespoon Ginger garlic paste
  • 2-3 Green Chillies, slit lengthwise
  • 1 medium Tomato, chopped
  • 1 tablespoon Red Chilli Powder
  • 1 tablespoon Coriander Powder
  • 1 teaspoon Cumin Powder
  • 2 tablespoon homemade meat masala/garam masala
  • 1/2 cup Coconutmilk (optional)
  • Bunch of Coriander, Chopped
  • Salt
  • Oil

My recipe for our famous Mutton Curry…

  1. Marinate mutton with the ingredients mentioned under marination for 2 hours. (This makes the mutton pieces juicy and succulent as the spices are fully absorbed.
  2. Heat oil in a pressure cooker and saute bayleaf, cinnamon, cardamom and cloves for a minute.
  3. Add thinly sliced onions. Cook this for 7-8 minutes or till the onions are translucent. (The colour of the fried onions decides the colour of the final curry. Fry until they are nicely browned on medium heat.)
  4. Add ginger garlic paste and saute till the raw smell fades away.
  5. Add in green chillies, stir for a minute.
  6. Now add chopped tomatoes, cook till the tomatoes have turned mushy.
  7. Add in red chilli powder, coriander powder, cumin powder and homemade meat masala/garam masala. Once the oil begins to separate from the masala.
  8. Add marinated mutton and saute everything together for 5 minutes to lightly sear the meat.
  9. Add water to cover and salt to taste.
  10. If using a pressure cooker, cook on high pressure for 30-40 minutes (5-6 whistles). If using a stovetop pot, cook for 45-60 minutes and let pressure release naturally.
  11. Once the pressure is released, open the lid and if the gravy reaches little thick, add coconut milk or water to adjust the gravy consistency.
  12. Check for the salt content and add salt if required and simmer for another 4-5 minutes. Switch off.
  13. Let the curry rest for 15 minutes before serving.
  14. Garnish with coriander leaves and serve warm.

Special Note:

  • The colour of the fried onions decides the colour of the final curry. Fry until they are nicely browned on medium heat.
  • Adjust the quantity of red chili powder to suit your taste.
  • Marinate mutton for about 2 hours. If you do not have so much time to rest it, use 1 tbsp of raw papaya paste. This is the key to tenderize the meat.
  • Coconutmilk gives richness to the gravy, but is purely optional.

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