Mutton Main Course

Some curries announce themselves right when they hit the pan—sharp red chili, thick tomato, all heat and color. Mutton malai handi does the opposite thing. There is no chili powder in sight; just that mellow warmth from whole spices and green chili paste, working its way slowly into the meat taking its own sweet time. […]

Coconut mutton is made with mutton pieces cooked in a rich gravy comprising coconut paste, onions, curry leaves, tomatoes and a variety of whole and powdered spices until tender. Fennel seed powder is usually added in the end for additional flavor. Read my recipe to learn the easy steps to make coconut mutton at home.

Mutton keema fry is usually made with minced mutton cooked with a variety of spices. First, the keema is pressure cooked with salt, bay leaves, cinnamon stick, sliced onions and tomatoes without adding any water. It is then fried to perfection until dry along with cloves, green chilies and whisked curd. Read my simple recipe

Mutton kala bhuna is made with small and fresh mutton marinated with onion paste, ginger-garlic paste, raw papaya-green chili paste, curd and a variety of powdered spices. It is traditionally cooked in mustard oil with a variety of spices, slightly crushed, onions and a few other aromatic spices as well. Liquor tea is added to

Railway mutton curry is made with tender mutton pieces cooked in an onion-based gravy. Whole spices like cinnamon, cardamom, mace, nutmeg and others are first fried nicely in mustard oil and onions are added thereafter. Curry leaves and diced potatoes along with powdered spices, are also added to the curry. Coconut is optionally added to

Mutton fry is made with small pieces of boneless meat fried in a rich masala base. The mutton is first boiled with ginger garlic paste, turmeric powder and salt and later fried with a variety of whole and powdered spices, green chilies, coriander leaves, curry leaves, curd, and fried onions. Read my recipe to learn

Bhuna mutton is a popular dish of North India made with tender boneless mutton pieces. They are cooked with browned onions, and a freshly ground combination of whole spices. The finely sliced onions are first sautéed before adding the mutton which is then slow-cooked until the oil and juice separate. The ground bhuna masala consists

Mutton angara consists of tender mutton marinated with yogurt and various spices and cooked to form a thick curry that has a distinct charcoal smoke flavor. The mutton undergoes a marination process which uses ginger and garlic paste along with green chilies, yogurt and a few powdered spices before it undergoes smoking and refrigeration. The

Mutton chukka is a dry mutton dish. It is made with soft and small pieces of mutton cooked in a gravy comprising ginger, garlic, onions, a few spices and curry leaves. The mutton is first half cooked with ginger garlic paste and a few powdered spices and then cooked finally in the gravy which includes

Mutton Kalia is usually made with small mutton pieces cooked with simple and common ingredients like caramelized onions, ginger paste, coriander, turmeric and red chili powder along with whisked curd and whole garam masala. Traditionally cooked on a high flame for the rogan on top, the steps to make mutton Kalia at home are very

Mutton chops curry is made with large mutton chops cooked in a variety of powdered and whole spices. The trick to the smooth and rich gravy is the soft onions that are allowed to slow cook along with the mutton chops over a precisely controlled flame. The addition of whisked curd and chopped coriander stems

Mutton ghee roast combines small tender pieces of mutton cooked in ghee or clarified butter along with a masala paste prepared with red chilies, fennel seeds, coriander seeds, cumin seeds, curd and a variety of other spices. The mutton is first marinated with ginger-garlic, turmeric and salt, boiled up to 90% and then slow cooked

Mutton handi is slow-cooked and develops its amazing earthy taste through cooking in a traditional clay pot. The dish contains soft mutton chunks, which are cooked with yogurt and fried onions together with a variety of spices and fresh herbs and whole garlic cloves. Everything gets sealed up and cooks on low heat. The cooking

Mutton do pyaza is a typical North Indian dish characterized by its double-onion preparation. Slightly fatty mutton is pressure-cooked in mustard oil with ginger, garlic, curd, and other spices. Onion cubes are tossed lightly for the second addition along with ginger, coriander, and garam masala before adding to the cooked mutton. Go through my easy

Hyderabadi mutton curry is made with mutton pieces marinated with a blend of green leaves, almonds and whole and powdered spices. The taste and flavor of the rich and thick base are further enhanced by Dahi, sesame seeds, almonds, and an indispensable combination of onions, garlic, ginger and others. The juiciness of the soft mutton

Rajasthani laal maas is a very different kind of mutton gravy as the crimson red color of this spicy, royal mutton curry does not come from tomatoes but the heat as well as the red color is from the chilies, such as Mathaniya chilies that are ground in the traditional way. The gravy is simmered

Pressure cooker mutton curry comprises perfectly cooked mutton pieces in a pressure cooker along with sliced onions, tomato puree, and a variety of aromatic Indian spices. Follow my recipe to learn the easiest way to cook mutton curry quickly in a pressure cooker at home. KEY TAKEAWAYS Pressure cooker mutton curry is a rich and

Mutton keema curry consists of minced mutton, which is slow-cooked in a mixture of ginger, garlic, onions, potatoes, and a lot of other Indian spices. It is quite easy and quick to make mutton keema curry at home. If you do not know the steps, continue reading. KEY TAKEAWAYS Mutton keema curry is a dish

Mutton nihari is usually made with large mutton pieces. It is slow-cooked along with a lot of aromatic Indian spices, onion, ginger, garlic and whisked yogurt. The steps to make mutton nihari at home are elaborate but easy to follow, as you will realize reading my recipe. KEY TAKEAWAYS Mutton nihari is a very popular

Mutton korma is made from mutton cooked in a gravy comprising onions, curd, cashew paste and a lot of aromatic spices. The process to make mutton korma at home is quite elaborate but easy when you follow my recipe. KEY TAKEAWAYS Mutton korma is a very popular and widely consumed dish all over India. Serve

Mutton kofta is made with balls of minced mutton mixed with a variety of spices, onion, ginger, garlic, chana dal-poppy seeds powder and more. These are then fried to perfection and cooked in a spicy gravy consisting of onions, ginger garlic paste, yogurt as well. The steps to make mutton kofta at home are elaborate

Mutton malai kofta is made with meat balls of minced mutton mixed with ground bread and a variety of spices. These balls are then fried and cooked in a creamy gravy comprising yogurt, cashew nuts, melon seeds, onions, ginger, and lots of other spices. The steps to make mutton malai kofta at home are meticulous

Palak gosht combines tender mutton pieces and fresh spinach, cooked with onions, ginger, garlic and a few aromatic spices. The process to make palak gosht at home is very quick and easy, as you will learn while reading my recipe. KEY TAKEAWAYS Palak gosht is a unique and flavorful dish. Serve it with naan, roti,

Mutton rogan josh is made with soft mutton pieces marinated with yogurt, mustard oil, and lemon juice. It is then cooked with a spicy yogurt mix and a variety of aromatic spices, preferably in ghee. It is quite simple and easy to cook mutton rogan josh at home. My simple recipe will guide you all

Mutton Kosha is a delicious Bengali dish that features tender pieces of mutton (goat meat) cooked in a rich and flavorful gravy. It is a popular dish in Bengali cuisine and is often served during special occasions, celebrations, and festive gatherings. The word “kosha” in Bengali refers to the process of slow-cooking or sautéing the

There are several variations of mutton curry across India but Bengali style mutton curry still rules the roost. The Bengali dish is prepared with goat meat, potatoes and a variety of aromatic spices. Bengali-style mutton curry is characterized by its slow cooking method and the use of a unique blend of spices and flavors. Here are

Mutton Dak Bungalow is prepared with an aromatic blend of specific spices. Another striking feature of this dish is the use of potatoes in the thick mutton gravy. In Bengali, ‘Dak’ means mail and ‘Bungalow’ used to mean government buildings along the main roads. The dish got its funny name from the fact that it used