Mutton Curry Recipe/Masala Mutton Gravy

The simply aromatic, top-notch flavor profile of Indian spices defines this Indian-style Mutton Curry. Tender mutton in a thick, spicy gravy awakens the palate instantly, while crushed black pepper adds a sharp heat and lingering spiciness (CHETTINAD MUTTON CURRY).

 

Mutton curries with black pepper are popular across regions, each with unique local names. In Kerala, it’s called Meat Pepper Curry or Irachi Milagu Curry. In Tamil Nadu, simply South Indian Mutton Curry. It is Milagu Mutton in Sri Lanka, whereas, in Bangladesh, known as Kala Bhuna, and in Durban, South Africa, as Durban Mutton Curry.

In a Malaysian kitchen (LAMB IN SOY SAUCE), pressure cooking is recommended. It shortens cooking time and tenderizes the meat, as tough mutton never makes a delicious curry.

 

How to Pressure Cook Mutton

Add all ingredients to the pressure cooker and stir.

Close the lid and place the vent on top.

Place on the stove. Timing depends on the cut and amount of mutton. For example, tough or older cuts require 5 to 6 whistles (around 15 minutes at least).

Once tender, remove the vent to release steam.

Let the cooker cool before opening the lid.

To cool faster, submerge the cooker (lid removed) in water.

The mutton is now cooked and ready for use.

 

This mutton curry or mutton gravy is effortless to make with store-bought powdered spices, pantry-friendly ingredients, and curry leaves.

 

Step-by-step cooking technique for making mutton curry is in the YouTube video below.

Ingredients for Masala Curry Paste (Mix these ingredients together)
1 cinnamon stick - broken into pieces
3 cardamom pods - bruised
3 cloves
1 star anise
Plain chili powder - to taste
Crushed black pepper - to taste
Some water 

 

Pressure Cooking Mutton (Pressure cook these ingredients together)

Ingredients

¾ kg mutton - cut into pieces

½ tbsp ginger paste

½ tbsp garlic paste

½ tbsp turmeric powder

Some water

 

Other Ingredients for Mutton Curry

7 medium shallots - diced

3 sprigs curry leaves

3 potatoes - boiled, peeled, and cut into pieces

2 tbsp oil

Lime juice - to taste

Salt - to taste

Water  as needed

 

How to Cook Mutton Curry/Masala Mutton Gravy

Heat oil and sauté diced shallots. 

Add curry leaves and stir in.

Add masala curry paste.

Cook until the oil separates.

Add mutton along with the liquid. 

Stir all in. 

Pour water if needed. 

Add potatoes and stir.

Season with salt and lime juice

Stir and off the heat