Mutton Curry Recipe/Mutton Masala Recipe/Mutton Gravy Recipe/Eid Special Mutton Curry Recipe

How to make Mutton Curry

Simple and Delicious mutton curry!

How to make Mutton Curry

Difficulty:BeginnerPrep time: 15 minutesCook time: 45 minutesTime for Marination: 30 minutesServings:6 servings


This is a delicious mutton curry that tastes amazing with Roti, Jeera Rice, Pulao or simple white rice! The gravy of this mutton masala is made from the mutton stock that is leftover after pressure cooking the mutton, which makes it extremely flavorful! Hope you enjoy it!


  • Dry Masala Mix

  • Marinade

  • Other Ingredients


    Making the Dry Masala Mix

  1. Set a pan on medium heat. Dry roast all the ingredients of the “Dry Masala mix” till they turn aromatic. This should take approximately three minutes
  2. Once all ingredients cool down, transfer them to a grinder jar and grind to a fine powder. Set that aside
  3. Marinating the Mutton

  4. To the mutton add 1 tbsp of crushed ginger and garlic, plain unsweetened yogurt, turmeric powder, one teaspoon of the dry Masala mix that we made, 1 teaspoon salt and 2 tablespoons mustard oil or normal cooking oil 
  5. Mix well and set aside to marinate for at least 30 minutes
  6. Pressure cooking the mutton to tenderize it

  7. Set your pressure cooker on medium heat and add one tablespoon cooking oil to it
  8. Add in the marinated mutton along with two cups of water
  9. Pressure cook the mutton until tender. The time to tenderize the mutton would depend on the kind of pressure cooker you have. Normally it takes four to five whistles or approximately 20 minutes of cooking under pressure to tenderize the meat
  10. Once the meat is tender, separate the mutton pieces from the stock. Do not discard the mutton stock. We will use it to make the gravy
  11. Cooking the curry

  12. Set up an on medium heat and add 1 tbsp ghee
  13. Once the ghee melts, add onions and sprinkle some salt
  14. Stir fry the onions until they turn translucent. This should take approximately 5 minutes.
  15. Add the remaining ginger garlic and stir fry for approximately 2 minutes or to the raw smell of ginger garlic is gone
  16. Add green chilies and tomato puree
  17. Give it a quick stir, turn down the heat and place the lid on for approximately 3 to 5 minutes
  18. Stir fry the tomato puree until all the liquid evaporates it turns pasty and oily
  19. Add in the remaining mutton stock and mix well
  20. Add kashmiri red chilli powder and the rest of the dry Masala mix and give it a stir
  21. Cover and let the gravy simmer for approximately 5 minutes till all the flavors come together
  22. Add the mutton pieces and one tablespoon of crushed kasuri methi or dried fenugreek leaves
  23. Mix well and add salt to the gravy if needed
  24. Place the lid on and let the curry simmer for 5 minutes
  25. Garnish with chopped coriander leaves
  26. Add some freshly squeezed lime juice (optional)


  • This Curry tastes amazing with Roti, Polao, Jerry Rice or with Simple white rice
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