Indulge in Comfort: A Heartwarming Mutton Curry with a Sri Lankan Twist
This version of Indian Mutton Curry blends traditional techniques with a Sri Lankan twist using curry leaves and coconut milk. The slow cooking process ensures that every bite is tender, juicy, and packed with flavor. Whether you’re using lamb, goat, or even beef, this curry is a celebration of comfort and spice.
Why You’ll Love This Mutton Curry
- Deeply flavorful: Thanks to garam masala, ginger, garlic, and tangy tomatoes.
- Flexible meat options: Use lamb, goat, beef, or even hogget.
- Great for batch cooking: Make ahead and freeze in portions.
- Nourishing: Rich in protein, calcium, and iron—great for bone health.
Whether you’re hosting a dinner or craving a hearty weekend meal, this best mutton curry recipe is a crowd-pleaser.
Ingredients
For Marination:
- 500g mutton (bone-in or boneless)
- 2 tbsp plain yogurt
- ¾ tbsp ginger garlic paste
- ¾ tsp salt
- ¼ tsp turmeric
- 1 tsp meat masala or garam masala
- ½ tsp Kashmiri red chili powder
For the Curry Base:
- 2 tbsp oil (coconut or vegetable)
- 3 green cardamoms
- 1-inch cinnamon stick
- 1 cup finely chopped onions
- ¾ cup tomatoes (pureed or chopped)
- 1–2 green chilies (optional)
- 2 tsp meat masala or garam masala
- 2 sprigs curry leaves or 1 bay leaf
- ½ tsp salt
- 1–2 tbsp fresh coriander leaves (for garnish)
For Cooking:
- ¾ cup hot water (pressure cooker)
- 2 to 2½ cups hot water (for regular pot)
- Coconut milk (optional, for richness)
- Additional garam masala or coriander powder (for layering flavors)
How to Make Mutton Curry – Step-by-Step
1. Marinate the Mutton
Mix mutton with yogurt, ginger garlic paste, turmeric, garam masala, salt, and chili powder. For the best results, marinate overnight. Add curry leaves and green chilies for freshness.
2. Prepare the Curry Base
Heat oil in a heavy-bottomed pot or pressure cooker. Add cinnamon and cardamom, then sauté onions until golden. Stir in tomatoes, green chilies, and ginger garlic paste. Let it cook until oil starts separating.
3. Add the Marinated Meat
Add the marinated mutton and cook on medium heat for 5–7 minutes. This allows the flavors to seep into the meat.
4. Create the Gravy
Add hot water and optional coconut milk. Stir and bring to a boil.
5. Cook Until Tender
- Regular pot: Simmer for 1–1.5 hours on low heat, stirring occasionally.
- Pressure cooker: Cook for 4–5 whistles.
Check tenderness and consistency; add water if it’s too thick.
6. Final Seasoning
Adjust salt and spice. Sprinkle some fresh garam masala before turning off the heat. Garnish with coriander.
Serving Suggestions
Serve hot with:
- Steamed basmati rice or jeera rice
- Tandoori roti, paratha, or naan
- Biryani rice for a royal twist
- Cucumber raita or green salad to cool the palate
Tips & Variations
- Add potatoes: For a thicker curry and added texture.
- Spice it up: Use red chili powder or black pepper.
- Creamy twist: Swap yogurt with coconut milk.
- South Indian style: Add mustard seeds and curry leaves tempered in coconut oil at the end.
Storage Instructions
Refrigeration:
Store in an airtight container for up to 4 days. Reheat on stove or microwave with a splash of water.
Freezing:
Freeze in a sealed container for up to 3 months. Thaw in the fridge and reheat on low heat.
Craving More Comfort Food?
If you loved this Mutton Curry recipe, don’t forget to bookmark it, leave a comment, and share it with your friends or family who enjoy bold, traditional flavors. 🍛
Frequently Asked Questions (FAQs)
What is the best cut of meat for mutton curry?
Bone-in cuts like shoulder or leg are ideal—they stay juicy and absorb the spices well during slow cooking.
Can I make mutton curry without a pressure cooker?
Yes, you can cook it in a regular pot by simmering on low heat for 1 to 1.5 hours until the meat becomes tender.
How do I make mutton curry less spicy?
Reduce green chilies and red chili powder, and add coconut milk or extra yogurt to balance the heat.
Can I freeze mutton curry?
Absolutely. Store it in a freezer-safe container for up to 3 months. Thaw in the fridge overnight and reheat on low heat.
Is mutton curry healthy?
Yes, mutton is rich in protein, iron, and zinc. When cooked with moderate oil and spices, it makes a nutritious, satisfying meal.
Mutton Curry
Equipment
- Pressure cooker or heavy-bottomed pot
- Mixing bowls
- Wooden spoon or spatula
- Blender (if using whole tomatoes)
Ingredients
- For Marination:
- 500 g mutton bone-in or boneless
- 2 tbsp plain yogurt
- ¾ tbsp ginger garlic paste
- ¾ tsp salt
- ¼ tsp turmeric
- 1 tsp meat masala or garam masala
- ½ tsp Kashmiri red chili powder
- For the Curry Base:
- 2 tbsp oil coconut or vegetable
- 3 green cardamoms
- 1- inch cinnamon stick
- 1 cup finely chopped onions
- ¾ cup tomatoes pureed or chopped
- 1 –2 green chilies optional
- 2 tsp meat masala or garam masala
- 2 sprigs curry leaves or 1 bay leaf
- ½ tsp salt
- 1 –2 tbsp fresh coriander leaves for garnish
- For Cooking:
- ¾ cup hot water for pressure cooker
- 2 to 2½ cups hot water for regular pot
- Coconut milk optional, for richness
- Additional garam masala or coriander powder to taste
Instructions
- Marinate the Mutton
- Combine mutton, yogurt, ginger garlic paste, turmeric, salt, garam masala, and chili powder.
- Mix well and marinate for at least 1 hour, preferably overnight.
- Optionally add curry leaves and green chilies for extra flavor.
- Prepare the Curry Base
- Heat oil in a pressure cooker or deep pot.
- Add cardamom and cinnamon.
- Sauté onions until golden brown.
- Add tomatoes, green chilies, and ginger garlic paste.
- Cook until the oil starts separating.
- Add the Marinated Meat
- Stir in the marinated mutton.
- Sauté for 5–7 minutes until it browns slightly and absorbs the base flavors.
- Create the Gravy
- Pour in hot water and optional coconut milk.
- Stir well and bring to a boil.
- Final Seasoning
- Taste and adjust salt and spices.
- Sprinkle extra garam masala if needed.
- Garnish with fresh coriander leaves.
Notes
