Muslim Mutton Curryby Disha Khurana

  • Muslim Mutton Curry, How to make Muslim Mutton Curry
Muslim Mutton Curryby Disha Khurana
  • Prep Time30mins
  • Cook Time90mins
  • Serves4People

Video for key ingredients

  • How to make Garam Masala

  • How to make Ghee

  • Pav Buns

Muslim Mutton Curry


  • 750gms Mutton with bones
  • 400gms Yogurt
  • 200gms Tomatoes
  • 200gms Onion
  • 3 green chillies
  • 2tbsp Ginger-Garlic Paste
  • 2 Lime
  • 1.5-2 tbsp Kashmiri Red Chilli Powder
  • 1.5 tsp Garam Masala Powder
  • 1 tsp turmeric powder
  • 5-6 Peppercorns
  • 1-2 Bay leaves
  • 3-4 Cardamom
  • 1 inch cinnamon stick
  • 3-4 cloves
  • 5-6 tbsp Ghee
  • Salt to taste
  • A big handful of chopped coriander
  • A handful of mint leaves


  1. Wash the Mutton nicely twice & drain out all the excess water & keep it ready for marination.
  2. Finely slice the onions, apply some salt & leave it aside for 10mins. After 10mins, squeeze out the excess water & deep fry them till golden brown. Remove on absorbent paper & keep aside
  3. Chop the tomatoes into small pieces; remove the juice of two lemons & keep aside
  4. Whisk yogurt till there are no lumps & add the chilli powder, turmeric powder, garam masala powder & salt. Add the chopped tomatoes, ginger garlic paste, lime juice & crushed fried onions. Check for seasoning
  5. Add the mutton pieces & mix with hands or with a spatula. Keep in the refrigerator for an overnight marination.
  6. The next morning, remove the mutton from the fridge & bring it to room temperature
  7. Heat ghee in a heavy bottom pan on a medium flame & add the bay leaves, peppercorns, cinnamon, cloves & cardamom & let it splutter for a minute. Pour the marinated mutton along with the marination in the pan & bring it a boil.
  8. Once it comes to a boil, let it simmer on a low flame covered for around 1-1.5 hours stirring at intervals till the mutton is tender & falling off the bone
  9. Check for seasonings & once the mutton is completely cooked & tender; garnish with chopped coriander & mint leaves.
  10. Serve hot with khaboos or soft butter pav or some steamed rice & onion salad
My Tip: Do not rush the process, slow cooking this dish lends a lovely taste & texture to the meat & body of the curry.

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