Description
A hearty and flavorful mutton curry slow-cooked with tender potatoes, aromatic spices, and creamy yogurt. This classic Indian dish pairs perfectly with rice or bread for a comforting meal.
Ingredients
Units
Scale
For the Curry:
- 1.5 lbs bone-in mutton, cut into 1-2 inch pieces
- 1 lb potatoes, peeled and quartered
- 2 large onions, finely chopped
- 2–3 tbsp ginger-garlic paste
- 2–3 medium tomatoes, pureed or finely chopped
- 1/2 cup plain yogurt, beaten
- 2 tbsp vegetable oil or ghee
Whole Spices:
- 2–3 green cardamoms
- 2–3 cloves
- 1-inch cinnamon stick
- 1–2 bay leaves
Powdered Spices:
- 2 tsp coriander powder
- 1.5 tsp cumin powder
- 1 tsp turmeric powder
- 1–2 tsp red chili powder (adjust to taste)
- 1/2 tsp garam masala
- Salt, to taste
Garnish:
- Fresh cilantro leaves
Instructions
- Marinate the Mutton:
- Combine mutton, ginger-garlic paste, turmeric, half of the yogurt, and salt in a large bowl. Mix well, ensuring all pieces are coated. Marinate for at least 1 hour, preferably overnight.
- Prepare the Curry Base:
- Heat oil or ghee in a heavy-bottomed pot or Dutch oven.
- Add cardamoms, cloves, cinnamon, and bay leaves; sauté for 1 minute until fragrant.
- Add onions and cook until golden brown, about 8-10 minutes.
- Cook the Masala:
- Stir in the remaining ginger-garlic paste and sauté for 1 minute.
- Add tomato puree or chopped tomatoes and cook for 5-7 minutes until oil separates.
- Mix in coriander, cumin, red chili powder, and salt. Add a splash of water if needed to prevent sticking.
- Add Mutton and Yogurt:
- Add marinated mutton and mix well. Cook for 10 minutes, stirring occasionally.
- Add remaining yogurt and stir until incorporated.
- Cook the Mutton:
- Pressure Cooker Method: Add 1-2 cups of water, close the lid, and cook for 3-4 whistles. Let pressure release naturally.
- Simmering Method: Add 2-3 cups of water, bring to a boil, then reduce heat to low. Cover and simmer for 1-1.5 hours, adding water as needed.
- Add Potatoes:
- Once mutton is tender, add potatoes. Cook for 15-20 minutes until potatoes are soft. Adjust the curry’s consistency by adding water if needed.
- Finish and Garnish:
- Stir in garam masala and adjust seasoning with salt. Simmer for 5 minutes to meld flavors.
- Garnish with fresh cilantro leaves.
- Serve:
- Serve hot with steamed rice, naan, roti, or any Indian bread.
Notes
- Bone-in mutton enhances flavor but can be substituted with boneless.
- Adjust spice levels based on your preference.
- For a richer curry, use ghee instead of vegetable oil.
- Add peas or cauliflower along with the potatoes for variety.
- A pressure cooker shortens cooking time significantly.
Nutrition
- Serving Size: 1 portion
- Calories: 390
- Sugar: 4g
- Sodium: 460mg
- Fat: 25g
- Saturated Fat: 9g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 27g
- Cholesterol: 95mg