Classin Indian Mutton Curry

Like anyone else’s, my mom is the best cook I have ever known. She is the master of curries. I humbly admit I have never tasted better mutton curry than what she cooks. So here is that recipe straight from her kitchen. Let me also admit, her recipe is not written down anywhere.

I picked this up during my frequent rounds to kitchen charmed by the tempting aroma while she used to cook mutton curry. For so many years, being away from home, this is a must to have dish during my visits to home. Even though this is liked by all my friends, I don’t even dare to try this when mom is around. 

As this recipe is from Indian kitchen, this is generously laden with spices and slowly pressure cooked. Not so spicy food lovers may cut down the amount of spice. Let me present to you the classic Indian mutton curry.



Mutton Curry
Serves 2
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Prep Time
10 min
Cook Time
30 min
Total Time
40 min
Prep Time
10 min
Cook Time
30 min
Total Time
40 min
  1. Mutton – ½ Kg (Preferably use fresh mutton)
  2. Onion – 2 (almost half of the mutton used)
  3. Garlic – Almost half of the onions used
  4. Ginger – 5-10 grams
  5. Green chilly – 2 (As per your taste buds)
  6. Red Chilly powder – 2 tsp
  7. Dry Coriander (Dhanyia) Powder – 2 tsp
  8. Turmeric (Haldi) Powder – 1 tsp
  9. Garam Masala powder – 1 tsp (As we are using fresh dry spices paste, listed below, you may choose not to use it)
  10. Mustard Oil – 3 Tablespoons (You can also use vegetable oil)
  11. Dark Rum – 4 table spoon
  12. Coriander leaves – to garnish
Dry Spices
  1. Black pepper (Kali Mirch) – 1 tsp (You can also use pepper powder, but I prefer fresh pepper paste along with other spices
  2. Black Cardamom (Badi Elaichi) – 2 mid-sized
  3. Green cardamom (Choti Elaichi) - 3 mid-sized
  4. Cumin (Jeera) seeds – 1/2 tsp
  5. Cloves (Laung) -2
  6. Cinnamon sticks (Daalchini) – 1/2 inch
  7. Mace (Javitri) - ¼ tsp
  8. Nutmeg (Jaiphal) - 1/4 tsp
  9. Bay leaves (Tej Patta) – 2
  1. Chop onions and grind to make a paste.
  2. Peel the garlic and ginger and make a paste along with green chilly.
  3. Grind onions and garlic separately.
  4. Now grind all the raw spices together to make a coarse paste.
  5. In a bowl add coriander, chilly and turmeric powder, add some water and make a paste. I also added salt in this paste just to make sure I don’t forget later!! So with this we are good to go.
  6. Put the pressure cooker on heat and add mustard oil. (You can use vegetable oil but I love mustard oil and that’s the best to cook mutton with)
  7. When oil is hot add cumin seeds and bay leaves. Now add the onion paste and keep stirring. When onions start to turn brown, add ginger garlic paste and don’t forget to keep stirring.
  8. After a minute add the raw spices paste. When onions and garlic is cooked add coriander and turmeric powder paste.
  9. Cook it on low flame and keep stirring. Make sure the spices are well cooked, you will know when oil starts to separate from masala and comes to the edges, also when masala starts sticking at the bottom of the pan.
  10. Now add mutton in the masala. Give it a good stir. After a minute add rum into this. I use Old Monk (Very popular Indian rum with distinct vanilla flavor). Rum adds beautiful, sweet texture to this dish.
  11. Now the secret is to let the mutton cook over low heat without water so that it absorbs all the flavours of the spices. Cover the pan but don’t forget to keep stirring mutton every 2- 3 minutes. Let it cook like this for 20-25 minutes.
  12. After 20-25 minutes, mutton becomes tender and absorbs the spices and aroma into it. Add 1 ½ cups of water to get nice curry. Add half of coriander leaves, you are using, into mutton and water (for the curry consistency you like; i used one and a half cups of water) close the lid of pressure cooker. It shall cook in 6-7 whistles.
  13. Open the lid once pressure cooker cools down. Add garam masala and the remaining half of the finely chopped coriander leaves and you are ready to serve.
  14. Serve this most delicious mutton curry with plain rice, Pulao or chapati.
Pepper Garlic Kitchen


  1. Hi, couple of questions- by ‘raw spices paste’ you mean the whole garam masalas? They’ll become a powder- do we add water to make a paste? Also do we peel the big & small cardamo. Or powder them with skins? Thanks!

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