Mutton Curry
A traditional Indian mutton curry made with tender shoulder pieces simmered in aromatic spices until perfectly tender. This recipe uses the classic curry method with extended cooking time to ensure the mutton becomes melt-in-your-mouth tender.
Ingredients
- 1.5 pounds Mutton shoulder, cut into 1-inch cubes, bones removed (About 16-18 pieces)
- 2 medium Onions, thinly sliced
- 3 tablespoons Ghee or vegetable oil
- 1 teaspoon Turmeric powder
- 1 teaspoon Chili powder (Adjust to taste)
- 2 teaspoons Ground coriander
- 1 teaspoon Ground cumin
- 1 tablespoon Fresh ginger, minced
- 4 cloves Garlic cloves, minced
- 1 teaspoon Salt (Or to taste)
- 1.5 cups Water
- 1 tablespoon Fresh lime juice (Optional, for finishing)
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Instructions
- 1Cut the mutton shoulder into 1-inch cubes, removing all bones. Reserve bones for stock if desired. Pat the meat dry with paper towels.
- 2Heat the ghee or oil in a large heavy-bottomed pot over medium-high heat. Add the sliced onions and fry, stirring frequently, until golden brown.
- 3Add the minced ginger and garlic to the pot and fry for 1-2 minutes until fragrant. Then add the turmeric, chili powder, ground coriander, ground cumin, and salt. Stir well and fry for another minute to toast the spices.
- 4Add the mutton pieces to the pot and stir well to coat with the spice mixture. Cook, stirring occasionally, until the meat is browned on all sides.
- 5Pour in the water and bring to a boil. Once boiling, reduce heat to low, cover the pot with a tight-fitting lid, and let simmer gently.
- 6Allow the curry to simmer gently for 60-75 minutes, stirring occasionally, until the mutton is completely tender and the sauce has thickened. Add a splash of water if the curry becomes too dry before the meat is tender.
- 7Once the mutton is tender, taste and adjust seasoning with salt if needed. Stir in lime juice if using. Serve hot with rice or flatbreads.
