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Mutton Curry
Slow-cooked tender goat meat in aromatic onion-tomato gravy - the ultimate comfort food.
30 mins
90 mins
4 people
North Indian
Goat meat (bone-in)
1kg
Onions
Sliced
4 large
Tomatoes
3 medium
Yogurt
200g
Ginger-garlic paste
3 tbsp
Whole spices
Bay leaf, cardamom, cinnamon, cloves
As needed
Coriander powder
1 tbsp
Red chili powder
1 tsp
Garam masala
1 tsp
Mustard oil or ghee
4 tbsp
🍽️ Goat meat
→ Lamb shoulder (bone-in)
More accessible, similar slow-cook results
🍽️ Mustard oil
→ Any cooking oil
Mustard oil adds authentic pungency
Heat oil. Add whole spices and let them bloom.
💡 Pro Tip: Whole spices are the aromatic foundation
Add onions and cook until deeply brown (15-20 minutes).
💡 Pro Tip: The secret to great mutton curry is deeply caramelized onions - go darker than you think
Add ginger-garlic paste, cook 2 minutes. Add tomatoes.
💡 Pro Tip: Cook tomatoes until completely broken down and oil separates
Add yogurt one spoon at a time, stirring constantly.
💡 Pro Tip: Adding yogurt gradually prevents curdling
Add meat and sear on high heat for 5 minutes.
💡 Pro Tip: Searing locks in juices
Add water to just cover. Bring to boil, then lowest heat for 75-90 minutes.
💡 Pro Tip: Patience is everything - low and slow gives tender, flavorful meat
Add garam masala in last 5 minutes. Adjust seasoning.
💡 Pro Tip: Garam masala added late preserves its aroma
- ✓Always use bone-in meat for richer flavor
- ✓Caramelize onions deeply - don't rush
- ✓Add yogurt gradually to prevent splitting
- ✓Low and slow cooking is essential
- ✓Meat should be fork-tender
- ✓Rest the curry 15 minutes before serving
- →With roti or naan
- →With steamed rice
- →With raita and pickles