Spicy Mutton Curry

I don’t eat much red meat at all but when I am in India I really do enjoy the occasional dish made with mutton. The flavor that mutton imparts onto whatever it is being cooked with is just so deeply satisfying. Here is a superb spicy mutton curry recipe I tried this past summer, which must be eaten with piping hot basmati rice. This dish can be made with chicken too.

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Spicy Mutton Curry

Serves 6



1 kg mutton with bones (boti), chopped into pieces

5 onions, finely sliced

1 entire head of garlic, peeled and ground

2 “ ginger, peeled and ground

1 tsp. garam masala

1 tsp red chilli powder (optional)

1 tsp. dhaniya powder (coriander)

½ tsp. haldi (turmeric)

½ tsp. Deghi mirchi (optional)

Oil (preferably mustard oil)

1 tsp. jeera (cumin seeds)

6 cloves

Little javitri

2 green cardamom

2 black cardamom

2 bay leaves

2 -3 dried whole red chilli

½ tsp. Deghi mirchi (optional)

Cilantro, chopped



  • Mix the mutton with the onions, garlic, ginger, garam masala, coriander powder, turmeric, and ½ tsp. Deghi mirchi and 2 -3 tablespoons of mustard oil and set aside.
  • In a pressure cooker, heat 2 tbsp. mustard oil.
  • Add 1 tsp. jeera (cumin seeds) till they pop.
  • Add all the whole spices like cloves, javitri, green cardamom, black cardamom, dried whole red chilli and bay leaves.
  • Sauté till the spices start to sizzle and pop (about a minute)
  • Add the mutton mixture to this.
  • Sauté for about 10 – 15 minutes with no lid on.
  • Add ¼ cup of water, closet eh lids and pressure cook the mutton for about 20– 25 minutes until the meat is tender.
  • Remove lid and allow the curry to simmer for 10 – 15 minutes more until it thickens.
  • Allow the curry to sit for about 30 minutes before it is served so the flavours really get soaked in.
  • Garnish with cilantro.
  • Serve hot with white rice.

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