Mutton Curry

Rich, fiery, heritage on a plate

Prep Time 40-45 min
Cook Time 30 min
Serving Size 4
Recipe Type Hob

Rooted in centuries of culinary tradition, this Mutton Curry pays homage to India's diverse meat-eating cultures—from Mughal courts to tribal kitchens. The dish begins with a spice-infused marinade and builds flavor through caramelized onions, whole spices, and slow pressure-cooking. Tomatoes, green chilies, and a generous dose of Nihari masala give it depth and fire. The marrow melting into the gravy delivers an unctuous texture that’s deeply satisfying. Garnish with mint and a splash of kewra for a nod to royal refinement. Pair with soft bread or rice, and prepare for a taste of history.

Ingredients

For marination:

750g mutton (bone-in, preferably with marrow bones – nalli)
1/2 cup yogurt (thick)
2 tbsp ginger-garlic paste
1.5 tsp red chili powder
1/2 tsp turmeric
1 tsp salt
1 tbsp lemon juice

Whole spices:

1 bay leaf
4 green cardamom
1 black cardamom
5 cloves
1 inch cinnamon stick
1 star anise
1 blade mace (javitri)
1/2 tsp shah jeera

For the gravy:

3 large onions (thinly sliced)
2 medium tomatoes (chopped)
2 green chilies (slit)
A handful of fresh coriander
A handful of fresh mint
4 tbsp ghee or oil (authentically ghee is preferred)
Water as needed

Powdered spices:

1 tbsp coriander powder
1 tsp cumin powder
1 tsp garam masala
1 tsp Kashmiri chili powder (for color)
1 tsp Nihari masala or Bohrigaram masala (for authenticity)
Coriander & mint for garnish
Lemon for accompaniment

Method

Mix all marination ingredients and keep aside for at least 1 hour (overnight preferred for depth).
In a large pressure cooker, heat ghee/oil. Add whole spices. Once fragrant, add onions.Cook on medium until deep golden brown. This is crucial for flavouring mutton curry. Add the mutton with all marinade. Sear on high flame for 5–7 minutes, until browned and aromatic.
Add chopped tomatoes and green chilies. Cook until tomatoes soften and oil separates. Add coriander powder, cumin powder, chili powder, garam masala, and Nihari masala. Add 1.5 cups of water. Cover with lid & pressure cook for 4–5 whistles and simmer open for 15 mins after. The marrow should melt into the curry.
Garnish with coriander, mint, and a little lemon juice or kewra water for a traditional touch.
Serve with soft rumali roti, sheermal, naan, or jeera rice.
Top with sliced onions and lemon for a street-style service look.

Did you know?

From royal feasts to tribal fires, mutton has been at the heart of India’s culinary legacy for 5,000 years Whether it’s Awadhi kebabs, Chettinad curries, or Mughlai gravies—each bite tells a story of culture, spice, and slow-cooked love.

Find out more about the history and tradition of the dish

In India, ragi has been found in archaeological excavations dating back to 1800 BC, and has been associated with honouring poets with a concoction of ragi, milk, and honey.

Read

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