Easy Indian Mutton Curry Recipe

Easy Indian Mutton Curry Recipe or the Sunday Mutton Curry. If you have followed my blog, you may know that my mom was not the star-cooking enthusiast ever. She made us our regular food and the little fancy ones here and there from time to time. But really eating, thinking and breathing food all the time was not her calling, unlike her daughters. So the mutton curry, unlike other Bengali households, did not happen every Sunday. My mom was a borderline vegetarian, so cooking mutton was a huge hassle for her too. However, there were two hardcore carnivores in the family, my dad, and my older sister, so she did have to oblige from time to time. And the days she cooked, I remember that lunch scenes would indeed buzz with a delicious energy. Dad would be hovering in the kitchen, tasting the meat and narrating food tales from the past, which somehow involved my grandma’s famed mutton recipe.

Easy Indian Mutton Curry Recipe

In our ancestral house, the only meat that was ever cooked was mutton. We are Brahmins and the chicken was never cooked in the kitchen for religious reasons. Dad mentioned that they could eat chicken outside the house but never at home. So Sunday mornings you would see my grandma light up a fire, take out her biggest aluminum cauldron and start the slow cooking process of the mutton curry for her family of 24 members. There were no pressure cookers back then. So being a red meat, the mutton curry would easily take her 2-3 hours for that fall-off-the-bone tender deliciousness. I don’t what it is about grandmas. Their cooking would be no frill, not-one-fancy-ingredient, simple and rustic, yet that taste still lingers on somewhere within you in spite of them having long gone. It is nothing but their love that transpired through the food that they cooked. There cannot be a greater love than that you can feel for your progeny I guess.

Coming to the mutton curry, there cannot be anything more Bengali than this. It is a signature in every household and cooked every Sunday (well, almost) and relished across all generations. Then there is the kosha mangsho, which is when you give your mutton curry a party spin. The one I cooked today is somewhere in between and is my grandma’s signature recipe. Well, let me confess, I have a weakness for that glorious golden fried potato in that gravy. Meat and potato are a classic and just like Batman and Robin, you need them together to complete the story. And that was what made me make peace with both the recipes. And we did not pair it with rice, instead paired it with some crisp on the edges maida (app purpose flour) paranthas. Sorry, if it is paranthas to be paired with something as delicious as this, I might as well go the all nine yards.

Ideally, this mutton curry will go well with this Basanti pulao too.

You may also like the recipes below:

• Mom’s Chicken Curry
• Chingri Malaikari
• Hot Desi Chicken Curry

Easy Indian Mutton Curry

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★★★★★

5 from 1 reviews

• Author: Somdatta
• Prep Time: 30
• Cook Time: 70
• Total Time: 100

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Description

The quintessential Sunday, one-pot Mutton Curry recipe that comes loaded with flavors and wrapped in memroies.

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Ingredients

For the Marinade

• Mutton – 500 grams
• Garlic Powder – 2 tsp ( or 2 tsp grated fresh garlic)
• Yogurt – 4 tbsp
• Grated Green Papaya – 1 tbsp ( or store bought meat tenderizer)
• Red Chili Powder – 1 tsp

For the Gravy

• Mustard Oil – ¼ cup
• Ghee – 2 tsp
• Onion – 1 large, chopped fine ( about a cup and half)
• Ginger – 1 inch, chopped fine
• Garlic – 3 fat cloves, chopped fine
• Tomato – 1 large, chopped fine
• Bay Leaf – 2
• Whole Cumin Seeds – 1 tsp
• Cardamom – 2, pounded
• Cinnamon stick – 1 inch
• Turmeric – 1 tsp
• Coriander Powder – 3 tsp
• Cumin Powder – 3 tsp
• Kashmiri Red chili powder – 2 tsp
• Plain Red Chili Powder – 2 tsp ( optional)
• Garam Masala – 2 tsp
• Clove – ½ tsp (powdered)
• Star Anise – 1 (powdered)
• Nutmeg – ½ tsp (powdered)
• Whole Red chilies – 2
• Tomato Ketchup – 1 tbsp ( or tomato paste)
• Green chilies – 4 ( adjust as per taste)
• Potatoes – 2 large, halved or quartered
• Sugar – 1 tsp + more as per taste
• Salt – To taste

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Instructions

1. Marinate the mutton with the garlic powder, yogurt and grated papaya and red chili powder. I keep the meat marinated and refrigerated overnight if possible. The meat tastes way better if you marinate for at least a couple of hours.
2. When ready, heat the mustard oil in a wide mouthed utensil.
3. Throw in 1 tsp of sugar in the hot oil.
4. I generally fry the potatoes first. Throw in the potatoes and fry them till they are golden on the outside and not necessarily cooked through. This takes about 5 mins.
5. Take the potatoes out and rest aside.
6. Next throw in the whole cumin seeds, bay leaf, cinnamon and cardamom.
7. Let the cumin seeds sputter and the oil get fragrant.
8. Add the onion and sauté for 2-3 mins.
9. Now throw in the ginger, garlic and tomatoes. Henceforth starts the sautéing process. Slowly over a medium flame keep cooking this mixture until you see oil separate from the sides. This takes about 7-8 minutes.
10. Now throw in the marinated meat along with all the marinade.
11. Mix it with the onion, ginger, garlic and tomato. Stir well so that the spices coat each piece of the meat evenly.
12. Now add the turmeric and cook for another 4-5 mins.
13. Separately, in a bowl, throw in the coriander powder, cumin powder, red chili powder, powdered clove, star anise and nutmeg. Add 2 tbsp of water and make a thick paste.
14. Add this paste to the meat, which is being cooked. Make sure to scrape the bowl and add all the spice mix.
15. Now mix it will with the meat and continue stirring. Add the green chilies and the golden fried potatoes back to the meat.
16. Add the tomato ketchup and mix it in. Keep cooking for another 5-6 mins.
17. Add salt to taste and mix it in and if required add a tsp of sugar as per your taste.
18. Now over a medium–low flame, cook the meat with the lid on the vessel. From time to time, remove the lid and give it a stir. Make sure nothing sticks to the bottom of the pan.
19. If you feel the gravy is drying up, add half a cup of HOT water. This process takes easily 30-45 mins depending on the quality of meat. Keep checking to see if the meat is cooked through. Taste and adjust seasoning.
20. Once the meat is cooked and the sauce looks thick, take it off the flame.
21. Add ghee and garam masala and mix it in.
22. Serve it warm with a side of roti or rice.

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Nutrition

• Serving Size: 4
• Calories: 232
• Sugar: 10
• Sodium: 135
• Fat: 2
• Saturated Fat: 1
• Unsaturated Fat: 1
• Trans Fat: 0
• Carbohydrates: 51
• Protein: 8
• Cholesterol: 2

Keywords: Indian Mutton Curry Recipe