Indian Mutton Curry Recipe

Goat mutton curry

The Spruce

 

Ratings (79)
  • Total: 55 mins
  • Prep: 10 mins
  • Cook: 45 mins
  • Yield: Serve 4-5 people
Nutritional Guidelines (per serving)
634 Calories
46g Fat
7g Carbs
46g Protein
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

In India, goat meat is erroneously known as Mutton! It is cooked in numerous delicious ways. This simple, yet delicious version of goat curry or mutton curry is also easy to put together. The basic recipe for this dish is my mother's so I know it is good as I grew up eating it. Goat curry or is delicious served with plain rice, a salad, and Raita. If you thicken the gravy, it tastes just as good with hot, freshly made Chapatis.

Ingredients

  • 2 pounds goat leg (cut into suitable bite-sized chunks)
  • 4 tablespoons vegetable oil (or canola or sunflower cooking oil)
  • 2 large onions (sliced thin)
  • 2 large tomatoes (diced)
  • 2 tablespoons garlic paste
  • 1 tablespoons ginger paste
  • 2 teaspoons coriander powder
  • 1 teaspoon cumin powder
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon red chili powder
  • 2 teaspoons garam masala powder
  • Salt (to taste)
  • Garnish: coriander (chopped)

Steps to Make It

  1. Gather the ingredients.

  2. Heat the cooking oil in a heavy bottomed pan, on medium heat.

  3. When hot, add the onions. Sauté until the onions begin to turn a pale golden brown. Now remove from the oil with a slotted spoon and drain on paper towels. Turn off the heat.

    Cooking onions down.
     The Spruce
  4. Grind the onions into a smooth paste (adding very little to no water) in a food processor. Once done, remove into a separate container.

    Onion paste.
     The Spruce
  5. Now grind the tomatoes, garlic and ginger pastes together, in the food processor, into a smooth paste. Remove into a separate container and keep aside for later use.

    Tomatoes, garlic and ginger in the blender.
     The Spruce
  6. Heat the oil left over from frying the onion and add the onion paste. Sauté for 2 to 3 minutes.

    Cooking onion paste.
     The Spruce
  7. Now add the tomato paste and all the powdered spices, including the garam masala. Mix well.

    Seasonings and onion paste.
     The Spruce
  8. Sauté the resulting masala (onion-tomato-spice mixture) until the oil begins to separate from it. This can take up to 10 minutes to happen.

    Masala
     The Spruce
  9. Next, add the goat/mutton pieces to the masala, season with salt to taste and stir to fully coat the goat/mutton pieces with the masala. Sauté until the goat/mutton is browned well.

  10. Add 1/2 a cup of hot water to the pan, stir to mix well, simmer the heat and cover the pan. Cook till the goat/ mutton is tender. You will need to keep checking on the goat/ mutton as it cooks and adding more water if all the water dries up. Stir often to prevent burning. The dish should have a fairly thick gravy when done.

    Cooking goat and masala.
     The Spruce
  11. When the meat is cooked, garnish with chopped coriander and serve with hot Chapatis (Indian flatbread), Naans (tandoor-baked Indian flatbread) or plain boiled rice.

    Goat or mutton curry.
     The Spruce
  12. Enjoy!

Tip: Use a pressure cooker to cook Goat Curry or Mutton Curry, and it will be done in half the time it takes to cook in an open pot!