Tasty Mutton Curry Recipe

Mutton curry (also referred to as kosha mangsho, Goat curry and lamb curry is an Indian curry dish that is prepared from mutton and vegetables and originated in Bengal. Railway mutton curry is a variation of the dish that originated during the British Raj colonial-era. Primary ingredients of mutton curry include mutton, onion, tomato and spices.

Mutton curry was originally prepared heated by a fire in a large pot. It may now be cooked using pressure cookers and slow cookers. Mutton curry may be served with rice. The dish has been served with raji, a cereal

Common ingredients used to prepare mutton curry include

Turmeric powder
Mustard oil
Ginger garlic paste
Assortment of spices
Coriander leaves

Mutton Curry


Ginger Garlic Paste-2 Tablespoons
Turmeric Powder-half Teaspoon
Chilli Powder-3 Teaspoons
Coriander Powder-2 Teaspoons
Garam Masala Powder-2 Teaspoons
Pepper Powder-1 Teaspoon
Oil-3 Tablespoon
Curry Leaves
Mint Leaves


Clean 1 Kg of Mutton and Cut Into Medium Pieces.
Add Turmericpowder,chillipowder,coriander Powder,pepper Powder
And a Pinch of Garam Masala Powder.
Add Salt,1 Tablespoon of Gingergarlic Paste and 2 Tablespoons of Curd.
Mix Well and Marinate for 30 Minutes.
After 30 Minutes Transfer the Mutton Pieces to a Pressure Cooker.
Add Some Water.
Close the Cooker and Cook for 5 Whistles.
Allow This to Cool.

Take a Pan.
Add 3 Tablespoons of Oil.
When Oil Is Heated Add Half Teaspoon Cumin Seeds.
Add Chopped Onions and Saute.
Add Pinch of Turmeric Powder and Salt.
Add the Curry Leaves and Green Chillies and Saute Well.
Add 2 Teaspoons of Chillipowder and Mix Well.
Add 1 Tablespoon of Gingergarlic Paste and Saute.
Once the Raw Smell of Gingergarlic Paste Is Gone Add 1 Tablespoon of Garam Masala Powder.
Fry Well.
Open the Cooker and Add the Mutton Pieces Along With the Stock to the Masala Mix.
Mix Well.
Close the Lid and Cook for 5 Minutes in Medium Flame.
Open the Lid.
Check the Salt and Add if Necessary.
Add a Pinch of Garam Masala Before Switching Off and Mix Well.
Close the Lid and Switch Off the Flame.
Keep Closed Till 5 to 10 Minutes So That All the Flavours Are Nicely Absorbed to the Mutton Pieces.
After 10 Minutes Open and Serve the Curry.

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