Mutton Curry
Submitted by Paige2001
Mutton Curry with a marinade of coriander, almonds, and garlic, slow-cooked with yogurt, saffron, cream, and garam masala. A Mughlai-style Indian curry finished in the oven.
YIELD
8 servingsPREP
10 minCOOK
1 hrsREADY
3 hrsThis is a Mughlai-inspired mutton curry - rich, aromatic, and built on technique.
The mutton marinates for 2 hours in a blended paste of coriander seeds, almonds, onion, and garlic. The key step comes when the yogurt goes in: it gets fried with the mutton until it “leaves oil” - the bhunao technique that concentrates flavors and caramelizes the proteins before the curry enters its final stage. Saffron-scented cream folds in near the end, garam masala follows, and the whole curry finishes in the oven for 30 minutes of slow, covered cooking.
Garnish with fresh coriander and serve.
Chef Tips
- Give the marinade the full 2 hours; the coriander-almond-garlic blend tenderizes the meat from the inside out
- “Frying until it leaves oil” means cooking the yogurt down until fat separates and pools at the edges - don’t rush past this step
- Soak the saffron in a tablespoon of warm water before adding to the cream for maximum color and flavor
Ingredients
Directions
Clean, wash and dry mutton.
Blend coriander seeds, 1 onion, almonds and garlic. Marinade the mutton in above for 2 hr. Heat oil, fry the remaining thinly sliced onion.
Keep aside.
Add the mutton and fry until the liquid dries up.
Add ¾ cup hot water and simmer until meat almost done (¾ cooked) OR pressure cook at 15 lb. for 20 minutes. Reduce pressure. Add salt and pepper.
Uncover and dry the liquid.
Add beaten yogurt and fry until it leaves oil.
Add fried ground onion.
Beat the cream.
Add soaked or ground saffron.
Mix it with the cooked mutton.
Add Garam Masala and bake at 250 degrees F. for ½ hr.
Serve garnished with chopped coriander leaves.
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