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Mutton Curry

4 from 1 vote

This a North Indian style mutton curry recipe that includes a good amount of garam masala which is an inseparable ingredient of north Indian curries.Simple mutton curry usually tastes like this in most north Indian restaurants if you head towards the state of Uttar Pradesh.Here is the recipe
Prep Time 20 mins
Cook Time 45 mins
Total Time 1 hr 5 mins
Recipe CategoryNon-Vegetarian
Served AsDinner, Lunch
CuisineNorth Indian
Servings 2


  • Mutton [Thoroughly Washed] 500 gm
  • Onion 4 large
  • Garlic 8-10 cloves
  • Ginger 1/2 inch piece
  • Garan masala Powder 1tsp
  • Coriander Powder 2tsp
  • Haldi Powder 1/4 tsp
  • Red chili Powder 1/2 tsp or as per taste
  • Bay leaves 2
  • Black Cardamom 1
  • Green Cardamom 2
  • Mace 2-3 strands
  • Cinnamon 1/2 inch stick
  • cloves 2-3
  • Shah Jeera 1/2 tsp
  • Mustard Oil 1cup
  • Salt
  • Curd 1 tbsp
  • Coriander Leaves a bunch


  • Heat a pressure Cooker. Add mustard oil & bring it to smoking point. Meanwhile, peel & slice onions. Also, make a thick paste of ginger & garlic. Make a separate of all dry spices with curd & water.
  • Add all whole spices [ shah jeera bay leaves cardamoms cinnamon & mace]. Then Immediately add sliced onions. Add some salt 1/2 tsp]. Fry onions on medium to slow flame until they become golden brown in color.
  • Add washed mutton. Add some more salt [1tsp]. Mix well. Cover it with a lid [ we don't want to pressure cook at this stage] & keep the flame low.Keep stirring in between. Mutton will leave its juices & get cooked slightly if kept covered all the time
  • Once these juices are again absorbed by mutton add ginger garlic paste & dry spices & curd paste. Mix well. Sprinkle little water if needed to avoid masala to burn.
  • Cook on slow flame until the masala starts leaving the sides. Cook covered so that mutton could tenderize a bit more. Keep stirring in between.
  • Once the masala starts leaving the sides add 2 cups of water.Adjust salt to taste Cover the pressure cooker with its lid & the weight on. Cook for three whistles on high flame. Switch off the flame. Wait till its pressure is released.
  • Garnidh with fresh coriander leaves. Serve hot with dahi ki roti or rice.


  • If you cook on high flame right from the beginning mutton will become chewy. 
  • Meat masala can also be used but if you are making it this way it is not required.
  • Still, if you want to add it add 3tsp of meat masala & then don’t add dhania powder & garam masala powder. Rest recipe will be same.

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4 from 1 vote

Tanu Nigam
Tanu Nigam

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