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Mutton Curry

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Adjust Servings:
For Special Garam masala
2nos Black cardamom
2large blades Mace
8nos Cardamom
5nos Cloves
a large piece Pathar Phool
20nos Peppercorn
2nos (2inch sticks) Cinnamon
1½ tbsp Cumin
6tbsp Coriander seeds
1no Bayleaf
For Curry
¾ cup Oil
1no Bayleaf
2tsp Cumin
1no Black cardamom
4nos Cardamom
3cups Onion sliced
2tbsp Kashmiri chilli powder
1tbsp Coriander powder
2tsp Kasoori methi (dried)
1cup Curd
2nos Green chillies
4cups Tomato puree (fresh)
handful Coriander chopped
For marination
(Nalli Boti Chaamp) - 1kg Mutton
to taste Salt
2tbsp Ginger paste
2tbsp Garlic paste
1tsp Turmeric

Mutton Curry

Homemade Punjabi Style Roganjosh | Mutton Curry | Meat Masala

  • Non Vegetarian

Special Mutton Curry with spl meat masala.

  • 80 mins
  • Serves 4
  • Easy


  • For Special Garam masala

  • For Curry

  • For marination





For Garam Masala

Add all the spices in a pan and toss them over gentle heat for 2 mins. Remove them to a plate to cool off completely and then grind them in a mixer grinder to a fine powder. Strain and keep side.


For Marinating Mutton

Mix together meat, salt, turmeric and ginger garlic paste. Mix and keep aside for 10mins.


For Mutton Curry

Heat oil in a deep pan or kadai and add bayleaf, back cardamom, cumin and cardamom. Stir and add onions. Cook onions till they brown and immediately add the marinated meat. Cook the meat for 10mins. Now add the kashmiri chilli powder, 1tbsp of the freshly made garam masala powder, coriander powder and kasoori methi leaves. Cook the meat till the oil starts to ooze out of sides. Increase the heat and add in the whisked surf to it. Keep stirring till all of the curd starts to boil. Sprinkle chopped chillies and freshly made tomato puree. Cook the meat till tomatoes thicken and oil oozes out again. At this stage add water, stir and cover and cook till meat gets tender. Adjust the consistency of the curry the way you prefer. Remove and serve hot garnished with chopped coriander.


Tips while buying mutton

make sure you buy fresh other frozen
Buy meat from shops that keep the meat in a fridge
Buy the cut as per what you are cooking
Colour to be dark pink, if is light green do not buy
Touch is slimy then do not buy
It should not smell funny stinky
Meat should be springy & firm

Chef Kunal Kapur

Having served the world with his delicious delicacies, Chef Kunal Kapur is revered by every food connoisseur. An all-in-one Indian celebrity chef, restaurateur, and media personality, Kunal Kapur has helped all of us get a taste of his cooking secrets through his cookbooks.

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