Mutton Curry

This mutton curry is prepared in typical Indian style with fragrant spices and a tomato and onion based gravy which is blended with coconut milk.

Indian curries are prepared in countless variations throughout the subcontinent but this mutton recipe gives you a good idea what curry is all about. Adjust the spicyness according to your own liking

Preparation time: 15 minutes 
Cooking time: at least 60 minutes
Resting time: at least 2 hours but better overnight
Total time needed: at least 3 H 45 minutes
Grade of Difficulty: standard


Serves 4

Mutton Curry 

For the Marinade

  • 500 grams / 1.1 lbs. stewing mutton with bones
  • 3 tbsp. full cream yoghurt
  • 2 cloves of garlic, finely chopped
  • 1.25 cm / 1/2 inch piece of fresh ginger root, finely chopped or grated
  • 1/2 tsp. turmeric powder
  • 3/4 tsp. cayenne chilli powder

For the Mutton Curry

  • 3 tbs. coconut oil
  • 1 tsp. black mustard seeds
  • 3 green cardamom pods, skin crushed
  • 2.5 cm / 1 inch piece cinnamon stick
  • 2 white onions / 1 cup, finely chopped or grated
  • 3 cloves of garlic, finely chopped (optional - use less if you like)
  • 2 green chillies, finely chopped
  • 200 grams / 7 oz. button mushrooms, halved
  • 2 tsp. meat spice. (Use our steak rub, or your own)
  • 3 tomatoes, diced
  • 1/4 cup tomato paste
  • A handful of curry leaves
  • 2 tsp. Palm sugar (Optional - use brown sugar instead)
  • Salt and pepper to taste


  • Add all ingredients for the marinade to a plastic container with lid and mix them well
  • Add the meat, cover it on all sides with the marinade, close the lid and let it rest at least for 2 hours, or better even overnight
  • Add oil to a large skillet / pan and switch the stove plate to medium hot heat
  • Add cardamon, cinnamon and mustard seeds and braise them for 2 minutes, stirring them constantly
  • Add onions, close lid and braise for 7 minutes, stirring them frequently
  • Add garlic and green chillies and braise for another 3 minutes or till the onions are soft and browned
  • Add meat, marinade, meat spice, tomatoes, tomato 
  • paste, curry leaves and palm sugar  to the skillet, reduce the heat, partially cover with lid and gently simmer the curry for 60 minutes, stirring it a few times during this time
  • Next add the mushrooms, salt and pepper, cover with lid and let the curry gently simmer for another 30 minutes or till the meat is tender.
  • Sample the gravy and if desired add more salt and pepper to your taste

Serve curry with steamed rice or boiled potatoes.

Banana Chicken Curry

Thai Red Curry

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History of Mutton curry

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