Mutton (goat) Curry Recipe

Trim and marinate

Trim excess fat from mutton pieces if desired. In a large bowl combine yogurt, ginger paste, garlic paste, turmeric, red chili powder and 2 tsp salt. Add the mutton pieces and mix thoroughly so each piece is coated. Cover and refrigerate for at least 1 hour, preferably 3–4 hours or overnight for best flavor.

Toast whole spices

In a dry skillet over medium heat toast coriander seeds, cumin seeds, black peppercorns, cloves, cardamom pods and cinnamon stick for 1–2 minutes until fragrant, shaking the pan so they don’t burn. Remove from heat and let cool slightly.

Blend masala

Add the toasted whole spices to a blender along with the roughly chopped onions, tomatoes and green chilies. Blend to a smooth paste adding a few tablespoons of water if needed. Set the spice paste aside.

Fry onions

Heat 4 tablespoons oil (or ghee) in a heavy-bottomed large pot over medium heat. Add bay leaves and the thinly sliced large onion. Fry, stirring often, until deep golden brown, about 12–15 minutes. Remove half of the fried onions and set aside for garnish and extra texture.

Cook masala

To the pot with remaining fried onions, add the prepared blended masala. Cook on medium heat, stirring frequently, until the raw smell disappears and oil begins to separate from the masala, about 10–12 minutes. If the masala sticks, add 1–2 tablespoons water and scrape the bottom.

Add ground spices

Stir in ground coriander and ground cumin, and the additional 1/2 tsp red chili powder. Cook 1–2 minutes to toast the powdered spices.

Add marinated mutton

Add the marinated mutton pieces and any marinade juices to the pot. Increase heat to medium-high and sear the meat, stirring for 4–6 minutes until the pieces are lightly browned on all sides. This helps develop flavor.

Simmer with water

Add 2 cups water and the cinnamon stick (if removed earlier return it) to the pot. Bring to a gentle boil, then reduce heat to low, cover partially, and simmer until mutton is tender: about 1.25–1.5 hours on stovetop. Alternatively, transfer to a pressure cooker and cook 6–8 whistles (about 20–30 minutes) depending on cut, then simmer uncovered for 10 minutes to thicken. Stir occasionally and check liquid level; add up to 1/2 cup additional water if it becomes too dry.

Finish seasoning and garnish

When mutton is tender and the gravy has reached desired consistency, stir in garam masala, remaining 1.5 tsp salt (adjust to taste), and lemon juice. Cook 2 more minutes. Taste and adjust seasoning. Garnish with reserved fried onions, chopped cilantro, and optional julienned ginger and sliced garlic sautéed briefly in 1 tablespoon oil until golden and sprinkled on top.