🍛 Mutton curry
Mutton curry is a slow-braised dish of bone-in goat or lamb pieces cooked with browned onions, tomato, yogurt, ginger, garlic and garam masala. Long cooking makes the meat tender and turns the gravy thick, dark and aromatic. It is a weekend and festive favourite across India, Pakistan and Bangladesh, served with rice or flatbread.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 800 g mutton (goat or lamb), bone-in pieces
- 3 onions, sliced
- 2 tomatoes, chopped
- 150 g plain yogurt
- 1½ tbsp ginger-garlic paste
- 2 tsp garam masala
- 1 tsp turmeric, 1 tsp chilli powder
- 2 tbsp oil
- Salt and fresh coriander
Method
- Marinate the meat with yogurt, half the ginger-garlic paste, turmeric and salt for 30 minutes.
- Brown the onions in oil until deep golden, then add the rest of the paste.
- Add tomatoes and chilli and cook until soft.
- Add the meat and sear for 10 minutes, stirring.
- Add 300 ml water, cover and simmer 60–75 minutes until tender.
- Stir in garam masala, garnish with coriander.
How to make it lighter
- Trim visible fat from the meat before marinating.
- Skim the fat from the top of the gravy before serving.
- Serve with a small portion of rice and a large cucumber-onion salad.
History
In South Asia “mutton” usually means goat meat, though lamb is used too. Spiced meat braises of this kind are cooked across the subcontinent in countless regional styles, and mutton curry remains a classic Sunday and celebration dish in many homes today.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →