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%Anglo-indian Mutton Curry Recipe debjanir Rannaghar

Anglo-Indian Mutton Curry


Anglo-Indian Mutton Curry, a flavorful mutton preparation and a bit different from the typical Indian mutton curry but it is so very Indian.


Units Scale
  • 1 kg Mutton
  • 4 Onion
  • 1 Tbsp. Ginger Paste
  • 2 Tbsp. Garlic Paste
  • 1.5 cup Scrapped Coconut
  • 100g Hung Curd (optional)
  • 2-3 Dried Red Chili
  • 1 Tbsp. Cumin Seed (heaped)
  • 1 Tbsp. Coriander Seed (heaped)
  • 15-20 Saffron Strands
  • 1 Tsp. Turmeric Powder
  • 1.5 Tsp. Red Chili Powder
  • 1.5 Tsp. Salt or to taste
  • 1 Tbsp. Gur/ Jaggery (optional)
  • 3 Tbsp.+ 1 Tsp. Ghee


%Making of Anglo-Indian Mutton Curry

  1. Wash mutton chunks properly.
  2. Thinly slice the Onion.
  3. Dry Roast Dried Red Chili, Cumin Seed, Coriander Seed and Scrapped Coconut until the coconut emits a roasted nutty aroma over a flat pan. It will take around 2 minutes in medium flame.
  4. Switch the flame off and leave the spices to cool down.
  5. Once cooled, make a paste of the spices by adding a spoonful of water. I have used my grinder for this.
  6. Now heat 3 Tbsp. powder and Ghee in a deep bottom pan or Handi and heat it properly.
  7. Now add Turmeric Powder Red Chili Powder and onion slices and fry on medium flame. The spices will add nice color and aroma.
  8. Once friend properly, add the spice paste and cook till spices are mixed properly and leaves oil from the side.
  9. At this point add the Curd if you wish to and cook for 3-4 minutes until the curd mixes properly and leaves the edges.
  10. Add Salt and Jaggery and give a thorough mix.
  11. Finally, add Mutton chunks, and upon mixing cook on low flame by covering the pan with a lid for around 15 minutes.
  12. Stir in between so that nothing stuck to the bottom.
  13. The mutton will release its own juices.
  14. In between boil 500 ml water and add the same to the mutton and cover the pan.
  15. Cook till the mutton soften.
  16. Add the Saffron in half a cup of hot water and add that to the Anglo-Indin Mutton Curry and mix thoroughly.
  17. Check the consistency as well as the spices and adjust accordingly.
  18. Once ready the curry should have medium-thick consistency.
  19. Serve Anglo-Indian Mutton Curry with your choice of Bread or Rice.

%Anglo-Indian Mutton Curry


  • The curd is completely optional but can be added to adjust the flavors.
  • Jaggery gives an earthy flavor to the Mutton Curry and being a typical Bong I love to add a sweet agent to mutton.
  • The good the quality of Saffron, the lesser the amount required. Don't use much as it will turn the curry bitter
  • Prep Time: 10 mins
  • Cook Time: 1 hour
  • Category: Mutton
  • Method: cooking
  • Cuisine: Anglo-Indian


  • Serving Size: 225g
  • Calories: 645
  • Sugar: 7.9g
  • Sodium: 872mg
  • Fat: 35.5g
  • Saturated Fat: 18.8g
  • Carbohydrates: 20.6g
  • Fiber: 4.9g
  • Protein: 60.3g
  • Cholesterol: 204mg

Keywords: anglo-indian mutton curry recipe, mutton curry recipe, mutton recipe, debjanir rannaghar

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