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Spicy Mutton Curry

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A hugely popular Mutton spicy curry dish prepared in the central Indian region of India in Bundelkhand which falls under the states of UP and MP.

About Recipe

How to make Spicy Mutton Curry

(89 ratings)
0 reviews so far
Prep time
30 mins
Cook time
90 mins
Total time
120 mins
Spicy Mutton Curry
Author : Vahchef
Main Ingredient : Mutton
Servings : 2 persons
Published date : November 07, 2016


Ingredients used in Spicy Mutton Curry
• Vegetable oil - 100 ml.
• Desi ghee - 100 ml.
• Garam masala paste - 1 tea spoon.
• Cloves - 5-6 number.
• Turmeric powder - 1 tea spoon.
• Black cardamom - 4 numbers.
• Bay leaf - 5-6 numbers.
• Corriender seed paste - 4 tablespoons.
• Dried red chillies paste - 8 numbers.
• Ginger-garlic paste - 2 tablespoons.
• Onion (chopped) - 4 numbers.
• Mutton - 1 kg.
• Salt - to taste.
• Fresh corriender leaves - 1 tablespoon.
• Clay diya (for tadka) - 1 number.
• Water - as required.
Method:
  • Take thick base vessel. add mutton pieces, ginger-garlic paste, turmeric, salt to taste to the raw meat add 2 to 3 tablespoon of water and cook the mutton on slow-medium flame.
  • Once mutton cooked, dry the excess water. Keep mutton aside.
  • In other thick bottom vessel add oil, desi ghee.
  • When oil is hot, add bay leaves, black cardamom, chopped onions, fry until golden brown.
  • Add red chilly paste (Cook until its raw smell goes), coriender Paste (Cook on very low flame until, raw smell disappears)
  • Now add ginger-garlic paste (Stir continuously) cook until raw smell disappears add garam masala paste, cook for 2-5 minutes add cooked mutton let the mutton mix with the dry gravy, cook for 5 minutes.
  • Add boiling water (Necessary do not add cold water according to the consistency you want to have) 4-5 cups is good to have good light gravy check seasoning if necessary add more salt if required.

Tadka:

  • Heat a clay until Red Hot directly over stove.
  • Add ghee to the hot diya and heat more and while still heating on stove add cloves (just mesh it within your palms first and then add it) Allow it to catch some fire.
  • Put the diya so that it reaches the bottom and middle of the vessel in which you cooked the meat and immediately cover the vessel.
  • Caution this could generate flames so be cautious and make sure that the stove is off while you do this.
  • Add fresh corriender leaves. allow it to cool a bit and make sure to stir it well and the cloves and ghee of diya to be mixed well in the dish.
  • Discard the diya and enjoy it with chapati and rice.





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