Mutton curry is a popular dish in many cuisines around the world, particularly in South Asian and Middle Eastern cooking. It typically consists of tender chunks of mutton (or goat meat) cooked in a flavorful and aromatic curry sauce made from a blend of spices such as cumin, coriander, turmeric, chili powder, and meat masala.
The curry sauce can be made with a variety of ingredients such as onions, garlic, ginger, tomatoes, coconut milk, and yogurt, and may be thickened with ingredients like cashew nuts or ground almonds. The spice blend used in mutton curry can also vary, with different regions and households having their own unique variations.
How to prepare Mutton Curry?
Mutton curry can be prepared in a variety of ways, such as on the stovetop, in a slow cooker, or in a pressure cooker. The cooking time and method may vary depending on the recipe and the cut of meat used. The meat is often marinated in the spice blend for several hours before being cooked, which allows the flavors to penetrate deeply into the meat.
You can also check my recipe for Mutton Korma
What is the best cut meat for Mutton Curry?
The best cut of meat for mutton curry depends on personal preference and the cooking method being used.
Some popular cuts of mutton that are commonly used in curries include:
Shoulder: This is a tough and flavorful cut of meat that is ideal for slow-cooking methods like stewing or braising. It contains a good amount of connective tissue and fat, which help to keep the meat moist and tender.
Leg: This is another tough cut of meat that benefits from slow cooking. It can be bone-in or boneless, and is often used for roasting, grilling, or braising.
Shank: This is a flavorful and gelatinous cut of meat that is ideal for slow-cooking methods like stewing or braising. It contains a lot of connective tissue, which breaks down during cooking to create a rich, flavorful sauce.
I have used Goat Meat to prepare this recipe. Goat meat is generally leaner and has a slightly tangy, earthy flavor and cooks faster compared to lamb meat and meat of mature sheep .
When preparing mutton curry, it’s important to cut the meat into small, bite-sized pieces to ensure that it cooks evenly and becomes tender.
Mutton curry is typically served with rice or bread such as naan or roti. It is a hearty and satisfying dish that is perfect for warming up on a chilly evening or for a festive occasion.
Mutton Curry Recipe
Basic Information
Cooking Level: Beginner/ Easy
Preparation Time: 15 minutes
Cooking Time in pot: 2.5 hours
Cooking Time in pressure cooker: 1.5 hours
Serves: 5 to 6
Nutritional Information:
Note: The below nutritional information is an estimate and may vary depending on the specific ingredients used.
| Calories | Fat | Sodium | Carbohydrates | Fiber | Sugar | Protein |
|---|---|---|---|---|---|---|
| 350 kcal | 23 g | 330 mg | 7 g | 2 g | 4 g | 32 g |
Ingredients
- 1 kg mutton, cut into bite-sized pieces
- 1/2 teaspoon cumin seeds
- 3 onions, finely chopped
- 4 tomatoes, pureed
- 2 tablespoons ginger-garlic paste
- 2-3 green chilies, slit lengthwise
- 3 teaspoons red chili powder
- 1 teaspoon turmeric powder
- 1 teaspoon coriander powder
- 1 teaspoon meat masala
- 2 boiled potatoes cut in four halves
- Salt, to taste
- 3-4 tablespoons oil
- Water, as needed
- Chopped fresh coriander leaves, for garnish
Method
- In a large pot or pressure cooker, heat the oil over medium heat. Add cumin seeds, chopped onions and fry until they turn golden brown.
- Add the ginger-garlic paste and green chilies, and fry for 1-2 minutes until the raw smell disappears.
- Add the mutton pieces to the pot, and fry for 5-7 minutes until they are lightly browned on all sides.
- Add red chili powder, turmeric powder, coriander powder, meat masala and salt. Mix well, and fry for 5-7 minutes until the masala is well combined and the oil starts to separate.
- Continue to fry the mutton in this masala for a good 30 minutes stirring every 5-7 minutes. Mutton releases its own fats, but you can add little water if you find it getting dry.
- If using a pressure cooker, add water as needed to cover the mutton pieces, and pressure cook for 25-30 minutes (6-7 whistles) until the mutton is cooked through and tender. If using a regular pot, add water as needed to cover the mutton, and simmer over low heat for 1-1.5 hours until the mutton is cooked through and tender.
- Once the mutton is cooked, add the boiled potatoes adjust the salt and spice levels as needed, and garnish with fresh coriander leaves.
- Serve hot with rice or bread.
- Enjoy your delicious Mutton Curry!
You can serve Mutton Curry with my recipe for Roghni Naan
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Frequently Asked Questions (FAQs)
Is mutton curry the same as lamb curry?
While mutton and lamb are both types of sheep meat, they are actually different in terms of age and flavor. Mutton refers to the meat of mature sheep, while lamb comes from younger sheep that are less than a year old. Lamb meat is generally milder and more tender than mutton, which has a stronger flavor and a chewier texture.
Therefore, mutton curry and lamb curry are not the same, although they can be prepared using similar methods and ingredients. Lamb curry tends to be more tender and mild in flavor, while mutton curry is more robust and flavorful. However, in some regions, the terms “mutton” and “lamb” may be used interchangeably, so it’s important to clarify which type of meat is being used when discussing these dishes.
Is mutton and goat meat the same?
Mutton and goat meat are not the same, although they are often confused with each other. Mutton refers specifically to the meat of mature sheep, while goat meat, as the name suggests, comes from goats.
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