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Mutton Curry – Traditional North Indian Style

Mutton Curry is a traditional North Indian favorite made with goat or lamb slow-cooked in onions, tomatoes, and spices until the meat is tender and flavorful. A weekend and festive staple, it’s hearty and deeply satisfying.

Nutrition & Benefits:
Rich in protein, iron, and zinc, mutton is nutrient-dense but should be eaten in moderation due to higher fat content.

Serving Suggestions & Variations:

  • Best with steamed rice, paratha, or naan.

  • Add potatoes for a homestyle touch.

  • Try pressure cooking for a quicker version.

Cooking Tips:

  • Marinate meat with yogurt and spices for tenderness.

  • Cook slowly for maximum flavor extraction.

  • Skim excess fat for a lighter curry.

FAQs:

  • Is goat meat the same as lamb? → Goat is leaner; lamb is richer.

  • Why is my mutton tough? → Insufficient cooking time—slow cook longer.

  • Can I make it less spicy? → Yes, adjust chili levels and add cream.

Mutton Curry – Traditional North Indian Style

Mutton Curry is a beloved North Indian dish where tender goat or lamb is slow-cooked with spices, onions, and tomatoes until rich and flavorful. A weekend favorite in many households.
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Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Servings: 4
Course: Main Course
Cuisine: Indian, Punjabi
Calories: 520
Ingredients Method Notes

Ingredients
  

Ingredients:
  • 500 g mutton goat or lamb, bone-in preferred
  • 2 onions sliced
  • 2 tomatoes chopped
  • ½ cup yogurt
  • 2 tsp ginger-garlic paste
  • 2 green chilies slit
  • 1 tsp turmeric powder
  • 2 tsp chili powder
  • 2 tsp coriander powder
  • 1 tsp garam masala
  • 3 tbsp mustard oil or ghee
  • Fresh coriander for garnish
  • Salt to taste

Method
 

Instructions:
  1. Heat oil, sauté onions until golden brown.
  2. Add ginger-garlic paste, chilies, then mutton pieces. Fry until sealed.
  3. Mix in turmeric, chili, coriander powder, and salt.
  4. Stir in yogurt and tomatoes, cook until masala thickens.
  5. Add 2 cups hot water, cover, and cook on low heat for 60–75 minutes until meat is tender.
  6. Finish with garam masala and coriander.

Notes

Serving Suggestions:
  • Perfect with steamed basmati rice or jeera rice.
  • Traditionally paired with roti, naan, or missi roti.
  • A side of boondi raita balances the spices beautifully.