Description
Mutton Curry
A classic Indian dish, Mutton Curry, also known as Gosht Masala or Rogan Josh, is a rich and aromatic stew made with tender mutton pieces, spices, and a thick, flavorful gravy. Often served with naan or roti, this dish has its roots in traditional Indian and Mughlai cuisines and is loved for its spicy and hearty flavors. Perfect for family dinners or festive celebrations, it embodies the essence of comfort food.
1 lb mutton, cut into pieces
2 tbsp ghee or oil
2 onions, finely chopped
3 tomatoes, pureed
1 tbsp ginger-garlic paste
1 cup yogurt
2 tsp red chili powder
1 tsp turmeric powder
1 tbsp garam masala
1 tsp cumin seeds
2 bay leaves
4-5 cardamom pods
Salt to taste
Fresh coriander leaves for garnish
Directions:
1. Heat ghee in a pan, add cumin seeds, bay leaves, and cardamom pods. Sauté for 1 minute.
2. Add onions and cook until golden brown. Stir in ginger-garlic paste.
3. Mix in tomatoes, spices, and yogurt. Cook until oil separates.
4. Add mutton, coat well, and cook for 10 minutes.
5. Add water, cover, and simmer until mutton is tender.
6. Garnish with coriander leaves and serve hot with naan or rice.
Prep Time: 15 minutes
Kcal: 350 per serving
Step-by-Step Guide
1. Prep & Marinate: Clean the mutton pieces. Optionally, marinate them in yogurt, half the ginger-garlic paste, turmeric, and salt for 30 minutes to tenderize and infuse flavor.
2. Toast Whole Spices: Heat ghee in a heavy-bottomed pot or pressure cooker. Add cumin seeds, bay leaves, and cardamom pods. Sauté until fragrant, about 1 minute.
3. Brown the Aromatics: Add the finely chopped onions. Cook on medium heat, stirring frequently, until they turn a deep golden brown. This builds the gravy’s base flavor. Add the remaining ginger-garlic paste and cook for another minute.
4. Build the Masala: Add the tomato puree, red chili powder, and garam masala. Cook, stirring often, until the mixture thickens and the oil begins to separate from the sides. If using unmarinated meat, stir in the yogurt here and cook until well incorporated.
5. Cook the Mutton: Add the mutton pieces (and any marinade) to the pot. Stir vigorously to coat every piece with the masala. Cook for 8-10 minutes, allowing the meat to sear slightly.
6. Simmer to Tenderness: Pour in enough hot water to just cover the meat. For a pressure cooker, cook for 5-6 whistles on medium heat. For a pot, cover and simmer on low heat for 1 to 1.5 hours, or until the mutton is fork-tender.
7. Final Touch: Once the meat is tender, if the gravy is too thin, simmer uncovered to reduce it to your desired consistency. Adjust salt and garnish with fresh coriander.
Serving Suggestions
This rich curry pairs beautifully with fluffy basmati rice or jeera rice to soak up the gravy. For a classic Indian meal, serve it with warm, buttery naan, roti, or paratha. A side of cooling cucumber raita, a simple onion salad, or a squeeze of lemon juice helps balance the spices. It’s also excellent with plain dahi (yogurt).
How-to Summary
To make Mutton Curry, first toast whole spices in hot ghee. Brown onions, then add ginger-garlic paste, tomatoes, and ground spices to create a thick masala base. Add mutton, coat it well, and then simmer with water until the meat is fall-apart tender. Finish by adjusting the gravy consistency and garnishing with fresh coriander.
Frequently Asked Questions
Can I use lamb instead of mutton? Yes, lamb is a great substitute. It will cook faster (about 30-40 minutes of simmering) and has a milder flavor.
How can I make the curry less spicy? Reduce or omit the red chili powder. You can also increase the yogurt or add a teaspoon of sugar to mellow the heat without losing depth.
My gravy is too thin. How do I thicken it? Simmer the curry uncovered on medium heat to reduce the liquid. Alternatively, mash a few pieces of the cooked mutton into the gravy or add a tablespoon of ground cashew paste.
Can I make this dish ahead of time? Absolutely. Mutton curry often tastes better the next day as the flavors deepen. Reheat gently on the stovetop, adding a splash of water if needed.
What’s the best cut of mutton to use? Shoulder, leg, or shank cuts are ideal. They have a good amount of connective tissue that breaks down during slow cooking, resulting in incredibly tender meat.
Common Mistakes to Avoid
- Not Browning the Onions Enough: Pale onions won’t provide the necessary sweetness and depth. Cook them until truly golden brown.
- Adding Cold Water: Adding cold water to cooking meat can make it tough. Always use hot or warm water.
- Undercooking the Mutton: Mutton needs time to become tender. Rushing the simmering process will yield tough, chewy meat. Be patient.
- Overcrowding the Pot: Searing the meat in batches ensures proper browning. Overcrowding steams the meat instead.
Conclusion
Mastering a classic Mutton Curry is a rewarding culinary achievement. By following the detailed steps, avoiding common pitfalls, and allowing the spices to meld, you can create a deeply flavorful and comforting dish that is sure to impress. This hearty curry is more than just a meal; it’s a centerpiece for gathering and sharing. Enjoy the process and the delicious results.