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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 gravy comprises onions, tomatoes, whole and powdered spices with coriander leaves, Kasuri methi and garam masala powder added finally. My simple recipe will show you how to make mutton angara at home.

Table of Contents

KEY TAKEAWAYS

Mutton angara is a popular smoky and spicy Indian curry enjoyed by mutton lovers across the country.
Serve it with naan, roti, or steamed rice for a hearty and satisfying meal.

Mutton angara has a bold, smoky, spicy, slightly creamy and earthy flavor with tender and juicy mutton pieces.
Other similar recipes are mutton curry, rogan josh, mutton masala, and bhuna mutton.

The Ingredients:

To marinate the mutton:

500 grams mutton
1 tsp salt
1 tsp red chili powder
1 tsp Kashmiri red chili powder
¼ tsp turmeric powder
½ tsp black pepper (crushed)
2 tbsp ginger and garlic paste
¾ cup yogurt
2 pieces green chilies (cut into fairly large pieces)

To smoke the marinated mutton:

1 piece hot charcoal
1 tsp cooking oil

To make the gravy:

2 tbsp cooking oil
2 pieces cinnamon (1 inch size sticks)
1 piece black cardamom
4 pieces green cardamom
1 piece onion (large, finely sliced)
2 pieces tomatoes (large, chopped roughly)
1 tsp salt
1 tbsp coriander seed powder
1 tsp red chili powder
1 tsp cumin seed powder
½ tsp Kashmiri red chili powder
4 cups water
1 tsp dry fenugreek leaves (Kasuri Methi, crushed)
1 tsp cumin seeds (roasted, crushed)
1 tsp garam masala powder
1 tbsp coriander leaves (chopped roughly)

I was at a neighbor’s place for coffee when she handed me a bite of her new recipe. Thing is, the taste was so good I asked right then for the full details. She walked me through it at the same time I filmed the steps; she didn’t have a written copy.

I made it for our family lunch the next day. Probably not surprising, it came together just like I remembered. Everyone at the table loved it. More or less, it hit all the right notes. My husband declared the food to be my best creation of the month while my sons enjoyed their dining experience. I consider myself fortunate to live among such kind neighbors who offer their culinary creations with me.

How to Make Mutton Angara? (Step by Step Guide with Images)

Step 1: Take 500 grams of mutton, wash it, and pat it dry. Marinate with 1 tsp of salt, 1 tsp of red chili powder, 1 tsp of Kashmiri red chili powder, ¼ tsp of turmeric powder, ½ tsp of crushed black pepper, 2 tbsp of ginger and garlic paste, ¾ cup of yogurt, and 2 pieces of green chilies (cut into fairly large pieces).

Step 2: Smoke the marinated mutton by putting 1 tsp of cooking oil in hot charcoal and covering the bowl for 5 minutes. Remove the charcoal, cover the bowl, and keep it in the fridge to marinate for an hour.

Step 3: Fry 2 pieces of cinnamon (1 inch size sticks), 1 piece of black cardamom, and 4 pieces of green cardamom in 2 tbsp of cooking oil slightly. Add 1 piece of onion (large, finely sliced) and fry till slightly golden.

Step 4: Fry 2 large pieces of roughly chopped tomatoes until soft. Mix 1 tsp of salt, 1 tbsp of coriander seed powder, 1 tsp of red chili powder, 1 tsp of cumin seed powder, and ½ tsp of Kashmiri red chili powder on a medium flame until oil separates.

Step 5: Mix the marinated mutton.

Step 6: Add 4 cups of water. Cover and cook on a medium to high flame for 40 to 50 minutes until tender.

Step 7: Mix 1 tsp of crushed dry fenugreek leaves (Kasuri Methi), 1 tsp of crushed, roasted cumin seeds, 1 tsp of garam masala powder, and 1 tbsp of roughly chopped coriander leaves. Check the consistency of the gravy. Transfer it to a serving tray.