Not everyone has a taste for mutton, but when done right it can be a big, bold flavor. For those that don’t know, mutton is simply sheep over a year old. Lamb (sheep less than 1 year old) and mutton are equivalent to veal and beef in terms of age. Mutton is a strong flavor (lamb is much more delicate), and it can get dry when cooked poorly. But cooked smartly, it can be delicious. For instance, in a curry with bold, savory spices, mutton’s big flavor fits perfectly.
🌶️ Quick recipe snapshot
| Flavor profile | Rich and savory, with warm whole spices, plenty of black pepper and a deep chili heat. |
| Primary heat source | A tablespoon of red chili powder, backed by two tablespoons of black pepper. |
| Heat level | Hot with Thai chili powder, a little tamer with cayenne. |
| Texture | Tender chunks of mutton in a thick, smooth onion-tomato gravy. |
| Best uses | Dinner over rice, or with naan for scooping. |
| Customization ideas | Kashmiri chili powder for less heat, goat or lamb in place of mutton, a longer simmer for a thicker gravy. |
| Before you start | About 50 minutes with a pressure cooker. On the stove, plan on 1 1/2 hours or more. |
Flavor notes
The spiciness in this Indian mutton curry comes from red chili powder and black pepper. Ginger, too, gives it some extra kick. Thai pepper works well here for the red chili powder. But if you don’t have it at hand, cayenne pepper powder works too. Just know they’re not the same heat: Thai peppers run 50,000 to 100,000 Scoville heat units and cayenne 30,000 to 50,000, so the Thai version comes out noticeably hotter.
Two tablespoons of black pepper is a lot, and it’s meant to be. It gives the curry a sharp, peppery bite on top of the chili, so the heat comes from two directions at once.
The warm spices go in first. You cook the bay leaves, cloves, fennel seeds and cinnamon stick in the oil with the onion-tomato paste before the meat goes in. Then the ground spices follow with the mutton, along with curry leaves, which have nothing to do with curry powder. They’re the leaves of the curry tree, with a flavor all their own.
If you’re shopping for mutton, it helps to know that the word means different things in different places. In India and much of South Asia, “mutton” usually means goat, and most mutton curry there is made with goat meat. Either one works here, and goat is often easier to find at Indian and halal butchers.
Adaptation ideas
Most of these change the heat or the meat.
- Want it milder? Swap in Kashmiri chili powder. It runs just 1,000 to 2,000 SHU, so you keep the deep red color with far less heat. And if a batch comes out too hot, our tips on making a sauce less spicy can help.
- Want it hotter? Use Thai chili powder, or cook a couple of slit fresh green chilies with the onions. Our guide to making curry spicier has more ideas.
- Using lamb or goat? Both work, so use whatever you can find. Lamb is milder and usually turns tender a little sooner, and goat is what most mutton curry in India is made with.
- No pressure cooker? Simmer the curry covered in a heavy pot over low heat, adding a splash of water when it gets thick, until the meat is tender. With mutton, that can take 1 1/2 hours or more.
- Can’t find curry leaves? Leave them out. The curry will still be good, just a little less aromatic.
- Want a thicker gravy? Let it cook down a little longer in the pan at the end, stirring so it doesn’t catch.
Serving ideas
Rice is the classic partner, but you’ve got options.
- Over basmati rice. Plain steamed rice soaks up the gravy, and you can make it while the curry cooks.
- With naan or roti. So you can scoop up every last bit.
- With raita. A cool yogurt side takes the edge off the heat between bites.
- With sliced onion and lime. Thin raw onion rings with a squeeze of lime add crunch and brightness.
- With cilantro on top. Coriander leaves and cilantro are the same herb, so grab a bunch of cilantro for the garnish.
Storage notes
Let it cool, then keep it covered in the fridge for 3 to 4 days or in the freezer for 2 to 3 months, which is FoodSafety.gov’s guidance for soups and stews with meat. When you reheat it, bring it to 165°F, or until it’s steaming hot all the way through, and add a splash of water if the gravy has thickened in the fridge.
Like this recipe? You’ll love these too:
- Spicy Chicken Curry: Chicken simmered with tomatoes, yogurt and curry powder.
- Pork Vindaloo Curry: Pork marinated in vinegar, paprika and warm spices.
- Bunny Chow: A fiery South African curry served in a hollowed-out loaf of bread.
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Indian Mutton Curry
Ingredients
- 1 pound mutton
- 2 yellow onions chopped
- 2 tomatoes chopped
- 6 curry leaves
- 3 tablespoons vegetable oil
- 3 tablespoons ginger garlic paste
- 2 tablespoons black pepper
- 2 bay leaves
- 1 cinnamon stick
- 1 tablespoon fennel seeds
- 1 tablespoon red chili powder Thai pepper, cayenne
- 1 tablespoon ground coriander
- 1 teaspoon ground turmeric
- 1 teaspoon salt
- 1/2 teaspoon cloves
- Coriander leaves as a garnish
Instructions
- Over medium heat, add 1 tablespoon vegetable oil to a frying pan, then sauté the yellow onions until translucent.
- Add the tomatoes to the onions, and continue to cook the vegetables for 5 minutes.
- Remove the pan from the heat, and allow the onions and tomatoes to cool for 5 minutes.
- Using a blender, the onions and tomatoes until the mix is smooth and paste-like.
- In a pressure cooker (top off), heat 2 tablespoons of vegetable oil, then add in the bay leaves, cloves, fennel seeds, and cinnamon stick. Add the tomato/onion paste to the pressure cooker and cook the spices and paste for 2 to 3 minutes.
- Add the ginger garlic paste to the mix, stir to combine, and cook for another 2 to 3 minutes.
- Add the mutton to the pressure cooker and cook with the paste mix for 2 to 3 minutes.
- Add the cayenne pepper powder, black pepper, ground turmeric, ground coriander, salt, and crushed curry leaves, along with 1/2 cup of water. Mix well to combine.
- Bring the mix to a boil, then cover the pressure cooker. Cook the curry for 4 whistles or until the mutton is cooked and soft.
- Transfer the curry into a sauté pan, then over medium heat cook off some of the sauce until you reach your desired consistency.
- Once to your desired thickness, remove from heat and serve over rice. Garnish with coriander leaves.
