Mutton Curry

Serves: 3-4


  • 500 gram mutton with bones
  • 4 large onions(2 onions cut lengthwise used for tempering and 2 cut in cubes for masala paste)
  • 12-15 garlic clove
  • 3 tej patta
  • 7-8 dried red chillies (soaked in hot water for 10 minutes before using it for making paste)
  • 2 tbsp whole coriander seeds (dhaniya seeds)
  • 3 tbsp cumin seeds (jeera seeds)
  • 1 tbsp dried black stone flower (dagad flower)
  • 1 star anise
  • 1 tbsp black peppercorns (kali miri)
  • 1 tbsp poppy seeds (khas-khas)
  • 1 inch cinammon stick (dal-chini)
  • 2 black cardamoms (badi elaichi)
  • 6 cloves (laung)
  • 1/4 tbsp mace (javitri)
  • 1/2 inch turmeric root/powder
  • Mustard oil as required(You can even use any oil as per your taste)
  • Salt to taste
  • 2-3 tbsp clarified butter (ghee) (for tempering)


  1. Grind onion cubes, coriander seeds, red chillies, garlic, 1 tbsp cumin seeds, turmeric root, mace, cinammin stick, black cardamom, star anise, dried lichen, black peppercorn and poppy seeds into a fine paste using bit water.
  2. Heat 5 tbsp oil in a large pan.
  3. Add bay leaf to the pan and fry them till they become brown.
  4. When bay leaf turns brown add cumin seeds, onion (cut lengthwise) and fry them until onions becomes brown.
  5. Then add mutton pieces and mix them well.
  6. Remember to stir the pieces after every few minutes.
  7. Cook mutton pieces covered until the water (from mutton) dries completely.
  8. Roast mutton for 20 minutes on low flame.
  9. Now add masala paste to the pan and cook it until the oil seperates out it will take approx. 10 minutes.
  10. Now add salt as per taste.
  11. Add 3 cups of hot water for gravy.
  12. We can increase or decrease the water content to adjust the consistency of gravy.
  13. Now cook the mutton covered until it is completely cook it will take approx. 20 minutes.
  14. Heat 1 tbsp ghee in small pan and then add 1 tbsp cumin seeds to it.
  15. Now pour this tempering on mutton gravy and cover the lid immediately.
  16. Cover the mutton curry for 15 minute on low-medium flame.

Serve with steamed rice and raw onions.

Khud Khao, Sabko Khilao 😀


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s