Are you new to cooking and searching for a simple yet delicious recipe for mutton, lamb, or goat meat curry? This Basic Indian Mutton Curry Recipe is perfect for beginners and is sure to impress your family and friends, yourself included, all while being surprisingly easy to prepare. Featuring the rich flavors of onion, garlic, ginger, garam masala, and instant meat masala, this curry will excite your taste buds. Following a few simple steps, you can cook a comforting meat curry that everyone will love!
If you want a tasty and easy Indian mutton curry, this recipe is perfect for you! It's great for beginners and makes a quick, enjoyable goat meat or mutton curry. Whether you're cooking for yourself or for many, this mutton curry is an excellent choice! It's prepared in a way that gives it the authentic taste of a roadside dhaba-style mutton gravy!
Jump to:
- Debjani's Note
- Mutton, Lamb, Goat meat - the differences
- More Mutton Recipes
- A mutton curry recipe perfect for beginners
- Is "mutton curry recipe for bachelors" just a myth?
- How to make Basic Indian Mutton Curry
- Serving suggestion
- Substitutions & Variations
- Storage
- Top tip
- Frequently asked questions
- Recipe Card
- More meat recipes for you to try
- Have you tried the Indian mutton curry recipe from Debjanir Rannaghar!
- Here's the basic Indian mutton curry recipe Pin for your Pinterest Board
Debjani's Note
On Debjanir Rannaghar, I have shared many mutton recipes that are easy to cook, including pressure cooker versions and simple dishes. For instance, there's the Bengali Style Mangshor Jhol Recipe, which can be made in a pressure cooker.
This one, however, is a simple mutton curry recipe, perfect for beginners, that's cooked in a kadhai using readily available instant meat curry spice mix from Indian stores. This quick and easy dish is sure to be a crowd-pleaser, whether you're cooking for yourself or entertaining guests. Its straightforward steps and delicious flavors make it ideal for novice cooks - beginners, allowing you to enjoy an authentic Indian-style goat meat curry in no time!
Mutton, Lamb, Goat meat - the differences
Okay, so there's this whole mix-up with mutton, lamb, and goat meat, right? Basically, mutton is grown-up sheep, lamb is a baby sheep, and goat meat is just… well, goat. But here in India, we pretty much just call both mutton and goat meat "mutton." It can get a little confusing! So for this recipe, I just used what we usually get here, which is mutton that has a bit of fat on it.
More Mutton Recipes
- Indian Mutton Raan Roast (also known as Indian-Style Mutton Leg Roast)
- Mangsha Tarkari (also known as Oriya Mutton Curry)
- Kolkata Mutton Biryani (also known as Calcutta Biryani)
- Mangalorean Mutton Ghee Roast
A mutton curry recipe perfect for beginners
This easy Indian mutton curry recipe is perfect for beginners. Unlike traditional Bengali dishes like mutton kosha, this recipe offers a simpler approach. I cooked this basic goat meat curry for hours in a kadhai, using instant meat masala for the gravy. You might wonder why I didn't use a pressure cooker, but I already have a pressure cooker mutton curry recipe available! While pressure cooking seems easy, I recommend cooking mutton in a kadhai, especially if you're new to cooking, to truly understand the cooking process.
My daughter, Pasta, requested me to make this last Sunday. She wanted a typical dhaba-style mutton gravy, garnished with coriander leaves (or cilantro, as she calls it). I decided to document the steps of this simple mutton dish to share with my readers.
Is "mutton curry recipe for bachelors" just a myth?
I find the term "Bachelor Special Recipe" to be a bit old-fashioned and stereotypical. After all, you don't need to be married to know how to cook or enjoy good food! This is why I don't believe in recipes made just for bachelors; instead, I see them as easy, fast meals that anyone can make, no matter if they are married or not.
Furthermore, it's important to remember that cooking is a wonderful way to relax and care for yourself. It's not just a fun activity, but also a great way to connect with friends and family. Additionally, it can help you appreciate different cultures and types of food. So, no matter your relationship status, it's always a good idea to try new recipes and have some fun cooking.
How to make Basic Indian Mutton Curry
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For this dish, I used 1 kilogram of mutton, including some mutton fat. Begin by cleaning and drying the mutton.
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Next, mix the mutton with 100 milliliters of plain yogurt, 2 teaspoons of instant meat seasoning, 1 teaspoon of cumin powder, 1 teaspoon of coriander powder, 1 teaspoon of sahi garam masala powder, 1 teaspoon of sugar, 1 teaspoon of turmeric powder, 1 teaspoon of red chili powder, 1 teaspoon of salt, and 2 tablespoons of mustard oil. Let the mutton sit at room temperature for 2 hours.
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Before you cook, roughly cut up 3 large onions and 2 large tomatoes.
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Now, heat 4 tablespoons of mustard oil in a sturdy pot or pan.
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When the oil is hot, add 2 bay leaves and 2 dry red chilies.
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Then, add the chopped onion and cook for 2 minutes.
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Do not over-fry the onions. -
Once the onion becomes dark pink, add the chopped tomatoes and 1.5 tablespoons of ginger paste.
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Next, stir in 1 teaspoon each of turmeric powder, red chili powder, and salt. Cook this until the oil separates from the edges.
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. Then, add the marinated mutton and mix well. Cook the mutton over high heat for 5-7 minutes.
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You'll notice it releases liquid.
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After that, bring about 3 cups of water to a boil and add it to the mutton, cooking for one hour.
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For more taste, you can add 2 whole garlic cloves to cook with the mutton.
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The lamb should be tender after about an hour and a half of cooking.
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Cut up a bunch of cilantro.
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Stir the cilantro into the mutton gravy. Also, mix in half a teaspoon of sahi garam masala and one tablespoon of ghee.
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Turn off the heat. Your simple Indian lamb curry is now ready to eat.
Serving suggestion
This mutton curry pairs wonderfully with plain rice or roti. You could also serve it with your favorite pulao, such as Basanti Pulao, Peas Pulao, or Beresta Pulao. Alternatively, it's delicious with Luchi, Paratha, or Bengali Porota. Personally, I enjoy lamb curry with fresh slices of bread.
Substitutions & Variations
- Type of Meat: For this recipe, you can use mutton, lamb, or goat meat; however, the quality of the meat is important. For the best outcome, choose good-quality meat.
- Adding vegetables: A few pieces of potatoes would be a great addition to this recipe if you wish to include them.
- Regarding the gravy's consistency: I prefer a semi-thick gravy for this curry, but you can adjust it to be runnier or thicker according to your taste.
- To make this mutton curry recipe even simpler: Instead of using chopped onion and chopped tomatoes along with ginger-garlic paste, you can make a smooth paste from onion, ginger, garlic, and tomatoes.
- Texture of the gravy: The gravy's texture and flavor will be a little different, but it will taste just as good.
Storage
Once it cools to room temperature, you can store the basic Indian mutton gravy in an airtight container in the fridge for 2-3 days. Simply reheat it when you're ready to serve. In fact, leftover goat meat curry often tastes even better.
Top tip
For the best flavor and texture in your mutton curry, marinate the meat for at least 8 hours. If you're short on time, a minimum of 2 hours will still make a difference. While a pressure cooker is convenient, slow-cooking mutton or goat meat in a heavy pan or kadhai truly develops the needed depth of flavor.
Frequently asked questions
Absolutely! Feel free to use any oil that doesn't have a strong flavor.
Yes, simply use one cup of canned tomatoes in place of two fresh tomatoes.
It definitely makes cooking easier. In this recipe, I wanted to show beginners how to easily make Indian mutton curry, which is why I included meat masala.
You certainly can. After cooking the mutton in the kadhai for 15 minutes, transfer it along with the hot water into your pressure cooker. Cook on medium heat until the pressure cooker whistles four times, then turn off the heat. Let the pressure release naturally before opening the cooker. Check how tender the mutton is; if it's not soft enough, continue cooking it for a little longer without the lid. Then, follow the rest of the recipe by adding cilantro, garam masala, and ghee.
Recipe Card
Basic Indian Mutton Curry Recipe for Beginners | Easy Lamb Curry
Equipment
- 1 Kadhai / deep pan heavy-duty
- 1 mixing bowl
- 1 Lid
- 1 Chopping Board
- 1 spatula / khunti / karcha
- 1 Serving Bowl
Ingredients
- 1 kg mutton / lamb / goat meat curry-cut mutton with bone and fat
For marination
- 100 ml plain curd/ yogurt
- 2 teaspoon instant meat masala
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1 teaspoon sahi garam masala powder
- 1 teaspoon sugar
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 teaspoon salt
- 2 tablespoon mustard oil
To cook mutton curry
- 2 bay leaves
- 2 dry red chilies
- 3 onions
- 2 tomatoes
- 1.5 tablespoon ginger paste
- 1.5 tablespoon garlic paste
- 2 whole garlic
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 teaspoon salt
- ½ teaspoon sahi garam masala
- 1 tablespoon ghee
- 4 tablespoon mustard oil
Instructions
Prep Work
- For this recipe, I used one kilogram of mutton, including some mutton fat. Begin by washing and thoroughly pat-drying the mutton.
- Next, marinate the mutton with 100ml of plain curd or yogurt, 2 teaspoons of instant meat masala, 1 teaspoon of cumin powder, 1 teaspoon of coriander powder, ½ teaspoon of sahi garam masala powder, 1 teaspoon of sugar, 1 teaspoon of turmeric powder, 1 teaspoon of red chili powder, and 1 teaspoon of salt, along with 2 tablespoons of mustard oil. Let the mutton marinate at room temperature for at least 2 hours.
- Before you start cooking, roughly chop 3 large onions and 2 large tomatoes.
Cooking
- Now, heat 4 tablespoons of mustard oil in a heavy-bottomed kadhai or pan.
- Once the oil is hot, add 2 bay leaves and 2 dry red chilies to temper it. Then, add the chopped onion and fry for 2 minutes.
- When the onion turns a deep pink color, add the chopped tomatoes and 1.5 tablespoons of ginger paste. Mix and cook for 1 minute.
- Next, add 1 teaspoon each of turmeric powder, red chili powder, and salt. Cook this mixture gently for about 5 minutes, until oil begins to separate from the edges.
- Then, add the marinated mutton and mix everything well. Cook the mutton over high heat for 5-7 minutes, during which you'll notice it releasing its own moisture.
- Reduce the heat, cover the pan, and continue cooking on a low flame for 15 minutes, checking occasionally.
- Now, boil about 3 cups of water and add it to the mutton. Cook for one hour. To speed things up, you can transfer the mutton to a pressure cooker and cook on low heat until it whistles 4 times; otherwise, continue cooking in the pan/ kadhai over a low flame for the full hour.
- For extra flavor, you can also add 2 whole garlic cloves to cook alongside the mutton.
- By now, after approximately 1.5 hours of cooking (30 minutes initially, followed by an additional hour), your mutton should be wonderfully tender.
- If you prefer more gravy, simply add some hot and boiling water. Now, finely chop a generous amount of fresh coriander leaves.
- Stir these chopped coriander leaves into your mutton gravy or lamb curry.
- Next, add ½ teaspoon of sahi garam masala and 1 tablespoon of ghee, mixing everything together thoroughly. Turn off the heat.
Serving Indian Mutton Curry
- Your basic Indian mutton curry is now ready to enjoy! Serve the mutton gravy or lamb curry with your preferred bread like roti, paratha, or luchi, or with rice or pulao, and savor the delicious result of your slow-cooking efforts.
Notes
- When choosing your meat, whether it's mutton, lamb, or goat, all will work for this recipe. However, using good-quality meat will always give you the best results.
- While 2 hours is the minimum for marinating, for the best flavor, try to marinate the mutton for 8 hours. If you plan to marinate it overnight or for at least 8 hours, keep it in the refrigerator. Remember to take it out 2 hours before cooking so it can reach room temperature.
- To make this mutton curry recipe even easier, you can create a paste from onion, ginger, garlic, and tomatoes. Use this paste instead of a separate chopped onion and chopped tomatoes with ginger-garlic paste.
- Adding a few pieces of potato is a delicious option for this recipe, so feel free to include them if you like.
- Instant meat masala is readily available and makes cooking much simpler. Since this is a basic mutton curry, I opted for this convenient spice mix.
- For this recipe, I used regular red chili powder. You can substitute it with Kashmiri red chili powder if you prefer a milder flavor and a vibrant red color.
- I typically use mustard oil for Indian mutton curry, but feel free to use any unflavored oil you like.
- Some people cook this lamb curry entirely in ghee; if calories aren't a concern, you can certainly do that. I personally used just one tablespoon of ghee to add flavor.
- For the gravy, I prefer a semi-thick consistency, but you can adjust it to be runnier or thicker, depending on your personal taste.
- You can store the basic Indian mutton gravy in an airtight container in the refrigerator for 2-3 days once it cools to room temperature. Simply reheat it before serving. Many people find that leftover goat meat curry tastes even better.
Nutrition
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Have you tried the Indian mutton curry recipe from Debjanir Rannaghar!
Please inform me of your experience, and feel free to send a photo to [email protected]. Additionally, you can find me on various social media platforms such as Instagram, YouTube, Facebook, Pinterest, Google News, X, and Thread. Don't forget to use the hashtag #debjanirrannaghar when sharing your attempts at my recipes or if you have any questions or recipe requests.
Here's the basic Indian mutton curry recipe Pin for your Pinterest Board
About Debjani Chatterjee Alam
I am Debjani Chatterjee Alam. A CSR specialist by profession and a food writer, food blogger, and food photographer as well. I live in Kolkata along with my Husband Mehebub who is an architect by profession, my daughter Pasta, and also my dog daughters Coffee and Luchi.
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