Make Your MUTTON CURRY a Reality, with this Recipe.

Mutton Curry / मटन करी

Mutton Curry, one of the favorite cuisine across the world. Mutton Curry is a combination of many Indian spices that blend with the mutton and enhances the aroma and taste of the mutton. The dish is extremely versatile and simply changing the ingredients in the masala (the spice and onion mixture) can result in a great new taste each time. Serve with rice or any flatbreads, like chapati, roti, naan, etc.

Mutton Curry, Goa, India
6 persons
Preparation time
45 minutes
Cooking time
15 minutes
Main Course
Recipe by
Ms. Rita Vaz

Ingredients (in alphabetical order):

2 Nos.
Cinnamon sticks / दालचीनी के टुकड़े
2 Tablespoon
Cooking oil / खाना पकाने का तेल
1 Tablespoon
Coriander chopped for garnishing / गार्निशिंग के लिए धनिया कटा हुआ
3 Tablespoon
Coriander seeds / धनिया के बीज
1 Teaspoon
Cumin seeds / जीरा
7 Nos.
Dried Red chillies / सूखे लाल मिर्च
1 Cup
Dry unsweetened coconut powder / सूखा नारियल पाउडर
12 Cloves
Garlic cloves / लहसुन कलियों
1 Inch
Ginger finely chopped / अदरक बारीक कटी हुई
1 No.
Large Onion sliced to strips / बड़ा प्याज स्ट्रिप्स में काटा हुआ
2 Nos.
Large Onions finely chopped / बड़ा प्याज बारीक कटा हुआ
2 Nos.
Large Tomatoes finely chopped / बड़ा टमाटर बारीक कटा हुआ
1 Kg
Mutton, chopped to curry pieces / मटन, करी टुकड़ों में कटा हुआ
15 Nos.
Peppercorns / काली मिर्च के दाने
2 Nos.
Potatoes each cut into 6 pieces (optional ) / आलू प्रत्येक 6 टुकड़ों में काटा हुआ (वैकल्पिक)
1 Teaspoon
Raw Rice / कच्चा चावल
½ Tablespoon
Salt (or to taste) / नमक (या स्वाद के अनुसार)
2 Nos.
Small Aniseed / छोटा आकार के चकरी फूल
1 Teaspoon
Tamarind pulp (optional) / इमली का गूदा (वैकल्पिक)
½ Teaspoon
Turmeric powder / हल्दी पाउडर
4 Nos.
whole Cardamom / इलायची

Preparation Method:

Clean and cook the curry chopped Mutton pieces with salt till they become tender and then keep it aside.

Dry roast the following ingredients: 15 peppercorns, 1 teaspoon cumin seeds, 3 tablespoon coriander seeds, 2 cinnamon sticks, 4 whole cardamoms, 2 small pieces of aniseed, and 1 teaspoon raw rice

Dry roast separately: 7 Dried red chillies and 1 cup Dry unsweetened coconut powder.

To the same pan add cooking oil and fry the one sliced onion along with the garlic cloves till they are slightly brown.

Grind all the above roasted/fried ingredients to a fine paste. Add turmeric powder, chopped tomatoes, ginger, and grind more till all the ingredients are blend well.

In a large pot saute the other 2 finely chopped onions till golden brown. To this add the cooked mutton, and ground masala (from step-05).

Bring to boil and add potatoes, salt and cook on slow flame till potatoes are cooked.

Add tamarind pulp and cook for 5 more minutes.

The Mutton Curry is ready, garnish with coriander leaves and serve with rice/roti/naan etc.

Suggestions and Tips:
  1. For Mutton Curry always get mutton from the front leg or part of the rear leg pieces with more of meat and some joints and bones as bones give mutton curry the good flavor and are essential for the curry texture.
  2. For the mutton to be soft and tender, slow cook it for at least 1 1/2 hours on gas or to save time pressure cooker with whistle 3 times on medium heat can also be used.
  3. Overcooking can make your meat dry but undercooked meat can be quite chewy.
  4. Adjust the spices according to your taste, if required.
  5. The texture of the concentrating dish should be moderately thick and soft.

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