Mutton Curry

Sometimes, we crave stuff …like mutton curry! Oh how I’ve had mutton on my mind many times this year. This is my go to recipe. I hope it works for you too!

I have a stove top pressure cooker. In this recipe, I use it to pre-cook and tenderize the mutton. I only pressure cook it for 15 minutes. It cuts down overall cooking time of the curry. I’m used to this process. We start by pressure cooking 1kg boneless mutton cubes with half cup water for 15 mins. Set it aside (with the liquid and everything).

Then in a wok with some oil, I add in ingredients such as cinnamon and cloves, curry leaves and of course sliced onions. Let onions soften and brown slightly till next step.

Next I add in some ginger and garlic paste and fry that off for a bit. Remember these are raw ingredients which you want to cook off for a bit. 

In goes the curry powder + garam masala paste (add some oil here if you think not enough) as we cook down this paste. In goes the pressure cooked mutton (with liquid) and mixed evenly.

After everything is tossed well and all the curry paste is nicely coating each mutton cube, we add in the tomatoes and water.

At this point we are halfway thru and our mutton dreams are going to be coming true. Once water is boiling, lower to a simmer and cover wok. Let cook for 20mins. Then, mix and add in potatoes. Continue cooking covered for 15-20 mins.

Add coconut milk and salt. Taste and DONE.  This is the recipe that works for us and I can’t wait to make it again for us. 

It pairs PERFECTLY with rice or roti. We love it with both and sometimes eat it with both…at the same meal!!

Mutton Curry

An incredibly delicious mutton curry best eaten with rice or roti! I make this by pressure cooking it initially then finishing it off on the stove top to result in some incredible flavours!


To Pressure Cook Mutton ( I use a Stove Top Pressure Cooker)

  • 1 kg mutton cubes
  • 1/2 cup water Place mutton cubes in pressure cooker. Pour in water. Pressure cook for 15 mins. Release pressure. Set aside. Keep the liquid as in the water used to pressure cook the mutton as well.

Tempering Ingredients:

  • 1 large sliced onion
  • 1 cinnamon stick
  • 5 cloves
  • 2 stalks cury leaves
  • 6 tbsp oil

Curry Paste:

  • 5 tbsp meat curry powder
  • 1 tsp garam masala Mix both powders and some water to form a paste.


  • 2 tbsp ginger & garlic paste OR pound 5 cloves garlic with small piece ginger
  • 2 tomatoes cubed
  • 1 russet potato cut into wedges
  • 100 ml coconut milk
  • 3/4tsp - 1tsp salt


  • Heat up oil and add in tempering ingredients. Allow onions to soften and brown about 5 mins.
  • Add in the ginger & garlic paste. Allow to cook for couple of minutes.
  • Add in curry powder paste and cook till oil separates. Add in a little oil to help the process if there is not enough oil.
  • Add in pressure cooked mutton and liquid and nicely toss everything. Add in tomates and 1 cup water.
  • Bring to a nice boil then turn down to simmer and cover wok for 20 mins. Mix and add in potatoes. Continue cooking covered for 15 mins. Add salt and coconut milk. Taste to see if you wish to add more salt and if potatoes are tender. Be sure meat is tender and to your liking if not continue cooking till it is. Done.


Top Tips:
  • Get good quality mutton for a good quality mutton curry! Don't cube them up too small if pressure cooking.
  • You can add more water if you wish for more curry.
  • You can skip pressure cooking the mutton initially however this means you will need to cook it longer on the stovetop. 
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7 months ago


I’m so craving right now!