Desi syle Mutton Curry Recipe

mutton-masala (1 of 1)

Mutton Curry or Mutton Masala the desi style curry not cooked in the pressure cooker, uses a home ground meat masala, its time consuming, but the results are alarmingly beautiful and worth the efforts. 

Garg loves to cook, but strictly only and only his non vegetarian food. He finds it therapeutic, yeah exactly the way we love baking and cooking, and he will forget all his stress, and tensions, and will turn into a small kid enjoying his favorite sport. And every time he cooks it, he would tell me in sometime in the next 1 hour of cooking, ‘Aapko pata hai na Garg i love cooking‘, yeah he calls me Garg :D, and yes Garg i know u love cooking and i can see it every time you cook.

He is the same as his father in very many aspects and i would say this is just another trait he has got from him. Papa loves cooking non vegetarian curries and he will have the same sparkle in his eyes every time he cooks chicken or mutton. Just like Garg, papa also loves mutton curry, and whenever he is into cooking, he is just the opposite of Garg, so so patient, and cooks with utmost love. Papa has just one recipe for his chicken or mutton curry, and everybody who has it, loves it. He would grind fresh bhuna meat masala every time. Its a very time consuming task, and none of us would ever attempt doing it. 
But this Bhuna meat masala can be made in bulk and stored in an airtight container. Its very east to make if you have all the ingredients in place. Even if you are not the kinds who would want to take the efforts to make it yourself, you can buy it here. 


  • 750 gms mutton cut into small pieces with bone
  • 6 small onions, 4 ground into a paste, 2 finely chopped.
  • 3 tomatoes, peeled and pureed
  • 2 tsp ginger paste
  • 2 tsp garlic paste
  • 2 bay leaf
  • 1 tsp cumin seeds
  • 2 tsp Bhuna masala 
  • salt to taste
  • 1 tsp turmeric powder
  • 2 tsp chilli powder
  • 2 tbsp yoghurt
  • 2 tsp kasoori methi / fresh methi
  • Coriander for garnish

Directions for Mutton Curry

  1. We are always in a hurry, so Garg always cooks the mutton initially in the microwave, on the days when we have the time, we marinate the mutton for 2 hrs in the yogurth, ginger garlic paste and salt. But in such days, fill the mutton with 4 cups of water and some salt and cook it for 20 mins in a microwave, it will become tender and cook really fast. Start with this step to save all the time. 
  2. Take 4 tbsp olive oil in a pressure cooker, add the cumin seeds and let it splutter. 
  3. Now add the turmeric, chilly powder and the salt , let it cook for a few seconds and then add the finely chopped onions. Let it fry for a good 3-4 minutes, or until it turns golden brown. 
  4. Now add the ginger garlic paste, fry for 2 minutes or till the raw smell is gone.
  5. Then add the onion paste, and let it cook for 4-5 minutes, or until golden brown / brown, i feel the more fried the onions, the better the color. 
  6. Now add the tomato puree, and cook for 5 minutes in medium high flame, stirring continuously so that it doesn’t burn.
  7. At this stage, your mutton must be done, add the mutton pieces with the mutton stock, just be sure you dont add all the stock, save some for future use. Also add the kasoori methi here.
  8.  Let it get a bowl, close the pressure cooker and let it cook for 5 whistles in medium low flame. 
  9. When done, switch off the head and let it cool before you open the cooker, it will cook further in that heat. 
  10. Garnish it with some coriander leaves and relish it with some steamed rice or some parathas or tandoori roti. Bliss!

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