Everyday Kitchen

Indian · Dinner

Mutton curry

Draft recipe — not kitchen-tested
Non-vegMedium

Diet: Non-veg · Gluten-free · High-protein

Simmer mutton with onion, tomato and a simple spice blend. This slow saucepan method makes a generous sauce for rice or roti.

Prep
20 min
Cook
100 min
Total
120 min
Servings
4
Difficulty
Medium
Cuisine
Indian
Course
Dinner

Estimated times for the original batch. Preparation, cooking and listed waiting time are included. Batch cooking can take longer.

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Representative photograph of mutton curry
Representative photograph of mutton curry. This photograph is not a result of testing this draft. Photo credit and licence
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Ingredients

Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.

Serves 4

Choose any positive whole number of servings. Ingredients and measured amounts in steps scale together. Times, temperatures and equipment stay unchanged. For larger yields, cook separate original-size batches. Counted ingredients can become fractions; beat eggs before dividing them. Fixed correction-water checks remain fixed.

Base

Meat

Braise

Equipment

Heavy saucepan with lid; knife; spoon; thermometer.

Check all product labels and cross-contact. Diet groups describe this listed draft, not every substitution.

Steps

Cook the base · About 15 min

  1. Heat 35 ml neutral oil. Cook 250 g onion, chopped for 8 minutes; add 20 g ginger-garlic paste for 1 minute. Add 300 g tomatoes, chopped; cook for 6 minutes.

    Check: The tomato is soft and thick.

Brown the meat · About 8 min

  1. Add 800 g mutton shoulder, cubed, 2 tsp ground coriander, 1 tsp ground cumin, ½ tsp turmeric, 1 tsp chili powder, 1 tsp salt; stir over medium heat for 8 minutes. Do not wash raw meat.

Braise · About 85 min

  1. Add 500 ml water. Cover and simmer gently for 75–90 minutes. Stir every 20 minutes; add boiling water if the sauce dries.

    Check: The meat is fork-tender. Lamb pieces must reach at least 63°C / 145°F; tenderness needs longer.

Finish · About 3 min

  1. Stir in 1 tsp garam masala and 20 g coriander leaves; simmer for 2–3 minutes.

Tips

  • Choose similar-sized meat pieces.
  • Use a gentle simmer to keep the meat moist.

Substitutions

  • Use lamb shoulder instead of mutton.
  • Use canned chopped tomatoes instead of fresh tomatoes.

Storage

  • Refrigerate perishable food within two hours, or within one hour in heat above 32°C / 90°F. Store covered at 4°C / 40°F or below. Use within two days for this draft.
  • Reheat cooked dishes to 74°C / 165°F, stirring or turning for even heating. Serve cold salads, dips and chilled desserts directly from safe refrigeration.
  • For sauces and soups, add a little water if thick and reheat gently. Crisp coatings soften after storage.

Make ahead

  • Cook one day ahead; chill promptly in shallow containers.
  • Chop the onion and make the spice mix ahead.

FAQ

Why is the curry still tough?

Older mutton can take longer. Keep it covered and simmer until tender.

Can I use bone-in pieces?

Use about 1 kg for the base yield and check meat close to the bone.

Can I make it mild?

Halve the chili powder. Keep the coriander and cumin for aroma.

Food safety references

FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating

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