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Mutton Curry | Goat Curry

This Mutton Curry is a traditional Indian-style dish made with bone-in goat or lamb meat, slow-cooked in mustard oil with whole spices, caramelized onions, garlic, ginger, and a rich tomato-based masala. The curry is simmered until the meat turns tender and juicy, and finished with a touch of garam masala for warmth. Perfectly pairs with steamed rice, pulao, roti, or paratha for a hearty, flavorful meal.
Print Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4
Course: Main Course
Cuisine: Indian
Ingredients Method Notes

Ingredients
  

  • Mutton bone-in goat or lamb meat – 500 g
  • Mustard oil – 4 tbsp
  • Bay leaves – 2
  • Cumin seeds – 1 tsp
  • Green cardamom – 4
  • Cloves – 4
  • Cinnamon stick – 1-inch
  • Onion – 3 large thinly sliced
  • Garlic – 8 cloves crushed
  • Ginger – 2-inch piece grated
  • Tomato – 2 medium chopped or pureed
  • Turmeric powder – ½ tsp
  • Red chili powder – 1 tsp
  • Coriander powder – 1½ tsp
  • Garam masala – ½ tsp
  • Salt – to taste
  • Warm water – 1½ cups
  • Coriander leaves – for garnish optional

Method
 

  1. Heat mustard oil until slightly smoking. Lower heat. Add bay leaves, cumin, cardamom, cloves, and cinnamon. Sauté briefly until fragrant.
  2. Add sliced onions. Fry on medium heat until golden brown (10–12 min). Add ginger and garlic. Sauté until raw smell disappears.
  3. Add tomatoes. Cook until they break down and oil separates. Add turmeric, red chili, and coriander powder. Fry until it forms a thick paste.
  4. Add mutton and coat well in the masala. Cook uncovered for 10–15 min, stirring occasionally.
  5. Add 1½ cups warm water. Simmer covered on low for 45–60 min or pressure cook for 3–4 whistles on medium heat.
  6. Add garam masala. Simmer uncovered for 5–10 min. If curry tastes bitter, adjust with butter, cream, or tomato.
  7. Garnish with coriander. Serve with rice, pulao, roti, or paratha.

Notes

  • Heat mustard oil until it smokes lightly.
  • Fry onions until deep golden brown for rich flavor.
  • Cook masala until oil separates.
  • Sear mutton well before adding water.
  • Add garam masala at the end — use sparingly.
  • Rest curry 10–15 min before serving.
  • Optional: Add fried potatoes for extra heartiness.
  • For richer gravy, finish with ghee or butter.