Indian Mutton Curry

Indian Mutton Curry

The Spruce / Diana Chistruga

Prep: 10 mins
Cook: 45 mins
Total: 55 mins
Servings: 4 to 5 servings
Nutritional Guidelines (per serving)
439 Calories
21g Fat
11g Carbs
51g Protein
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Nutrition Facts
Servings: 4 to 5
Amount per serving
Calories 439
% Daily Value*
Total Fat 21g 26%
Saturated Fat 3g 15%
Cholesterol 136mg 45%
Sodium 610mg 27%
Total Carbohydrate 11g 4%
Dietary Fiber 2g 8%
Total Sugars 5g
Protein 51g
Vitamin C 16mg 78%
Calcium 73mg 6%
Iron 8mg 45%
Potassium 1065mg 23%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

In India, mutton often refers to goat meat instead of sheep and it is cooked in numerous delicious ways. This simple yet delicious version of mutton or goat curry is also easy to put together and you can use goat meat or sheep.

A mix of sautéed onions, tomatoes, garlic, and onion is puréed to make a flavorful sauce with a perfect balance of savory, aromatic spices. Dried spices add an unbeatable depth of flavor as the ingredients simmer together. Goat curry is delicious served with steamed rice, a salad, and raita. If you thicken the gravy, it tastes just as good with hot, freshly made chapatis.

Ingredients

  • 4 tablespoons vegetable oil (or canola oil or sunflower cooking oil)

  • 2 large onions, sliced thin

  • 2 large tomatoes, diced

  • 2 tablespoons garlic paste

  • 1 tablespoon ginger paste

  • 2 teaspoons garam masala powder

  • 2 teaspoons coriander powder

  • 1 teaspoon cumin powder

  • 1/2 teaspoon turmeric powder

  • 1/2 teaspoon red chili powder

  • 2 pounds goat (or sheep leg), cut into bite-sized chunks

  • Kosher salt, to taste

  • Chopped fresh coriander (cilantro), garnish

Steps to Make It

  1. Gather the ingredients.

    Indian Mutton Curry ingredients

    The Spruce / Diana Chistruga

  2. Heat the cooking oil in a heavy-bottomed large pan over medium heat.

    pan with oil

    The Spruce / Diana Chistruga

  3. When hot, add the onions. Sauté until the onions begin to turn a pale golden brown. Remove from the oil with a slotted spoon and drain on paper towels. Turn off the heat but leave the remaining oil in the pan.

    onions cooking with oil in a pan

    The Spruce / Diana Chistruga

  4. Grind the onions into a smooth paste (adding very little to no water) in a food processor. Once smooth, move into a separate container.

    onions in a food processor

    The Spruce / Diana Chistruga

  5. Grind the tomatoes and garlic and ginger pastes together in the food processor into a smooth paste. Set aside for later use.

    Tomatoes, garlic and ginger in a food processor

    The Spruce / Diana Chistruga

  6. Heat the oil over medium heat leftover from frying the onions and add the onion paste. Sauté for 2 to 3 minutes.

    onion paste cooking in the pan

    The Spruce / Diana Chistruga

  7. Add the tomato, garlic, and ginger paste followed by the garam masala, coriander, cumin, turmeric, and red chili powder. Mix well.

    tomato paste and spices added to the onion paste in the pan

    The Spruce / Diana Chistruga

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

    Sauté the masala in the pan

    The Spruce / Diana Chistruga

  9. Add the goat or sheep pieces to the masala, season with salt to taste, and stir to fully coat the meat with the masala. Sauté until the goat or sheep is browned well.

    mutton aded to the masala in the pan

    The Spruce / Diana Chistruga

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

    Indian Mutton Curry cooking in a pan

    The Spruce / Diana Chistruga

  11. When the meat is cooked and the sauce has thickened, garnish with chopped coriander and serve hot.

Tip

  • If you don't have garlic or ginger paste, you can make your own using fresh garlic and ginger. Grate them finely using a Microplane grater or grater plate. Alternatively, add the garlic and ginger to the food processor before adding the tomatoes. Process until very finely chopped and add the tomatoes. Process to form a smooth sauce.

What Does Curry Goat Taste Like?

Goat has a similar flavor to lamb but is not as lean, making it a bit richer. Goat curries can vary in flavor from very spicy to mild, but all have a savory sauce featuring a mix of aromatics and spices.

Which Cut of Goat Meat Is Best for Curry?

The back half of the goat is the best part for use in curries, such as the leg and loin. Meat may be sold bone-in or boneless, and can often be found already cut into stew meat.