Mutton curry is a delicious yet flavorful dish prepared with Goat meat and aromatic spices. Here I have shared the step-by-step process along with pictures and video of the complete Mutton recipe.
Generally, mutton curry is prepared with Goat meat which is naturally lean and it is very tastier than other red meats. It is a rich source of good protein, more iron with less saturated fats. For this reason, it’s the most favorite meat used in Indian non-vegetarian cuisines. Goat meat is also popularly known as “mutton” and you will find different preparation styles developed using this such as curried, grilled, barbecued, minced, and fried. In India, there are so many varieties of mutton recipes that will astonish you.
We will prepare this Mutton curry using goat meat (Khasi mutton). This mutton curry process is simple yet elegant. So let’s dive into the preparation of this Odia-style mutton recipe that’s not much sour, very flavorful, and healthy as well (as it uses less oil). Simplicity is sometimes far better than the use of excess oils and more spices used by restaurants.
Which is better: Goat or Lamb meat?
Goat meat has lean protein and less fat as compared to Lamb meat. Goat meat is better in taste and rich in minerals. Most Indian non-vegetarian recipes are prepared with Goat meat rather than Lamb meat, as lamb meat has some odor due to Caprylic acid.
How is the Odia Mutton Recipe different from other mutton recipes?
Odia Mutton Curry is prepared with less oil and small quantities of selective spices. This curry gives the feeling of homely food and not like restaurant foods where more spices, onions, and tomatoes are used. This way the curry becomes light, simple yet flavorful. You can feel the succulent mutton along with the aroma of spices in each bite. This is also healthier as compared to restaurants/street foods.
Prepare this at home and let us know your views. We bet you will love this lip-smacking recipe 😉
How to prepare Mutton Curry:
- Chop 5 medium size onions into small pieces. Here I am not using onion paste.
- In Odia curries, we love to add potatoes. So we have used potatoes for this mutton curry. Properly wash and peel three potatoes and cut them in halves. For 500 gram meat, I am using three potatoes. If you like more you can add.
- Prepare ginger and garlic paste or you can use store-bought.
- For making garam masala I dry roasted spices like cardamom, black cardamom, cinnamon, and some cloves. Making a coarse powder of these spices.
- Properly wash and clean meat. Keep aside.
- For making mutton curry I am not using tomatoes. For making succulent and tender mutton I am avoiding tomatoes as it may make mutton pieces hard to cook.
- For the whole process, I am using a pressure cooker as it saves a lot of time.
- Pour 1 tablespoon of mustard oil (ghee, vegetable oil). Let it heat. Add 1 teaspoon of sugar and make caramel. Add chopped potatoes in caramelized sugar and sauté for 2-3 minutes until the color changes.
- Again add 3 tablespoon mustard oil as we have to sauté onions and spices. Add chopped onions along with some salt as it helps onions to tender. Sauté onions for 10-12 minutes in low- medium flame with frequent stirring until the color changes to a golden brown.
- Add ginger and garlic paste about 2 tablespoons and mix properly. Sauté till oil separates.
- Add other spices like turmeric powder, chili powder, Kashmiri chili powder, coriander powder, cumin powder, and coarsely prepared masala powder. Instead of homemade masala powder, you can also use meat masala powder. Sauté for 1 minute in low flame.
- Add mutton along with salt. Mix and cook in low flame for 5 minutes till all moisture is gone.
- Add fried potatoes and cook for 3 minutes with mutton.
- Now pour two cups of hot water (700-750ml). Hot water helps to start the cooking process early.
- Cook for four whistles in low-medium flame and another 5 minutes in low flame. Open the pressure cooker after all air pressure is gone. Serve hot.
Odia mutton curry is a simple and delightful recipe with available spices and with less oil.
500-gram Mutton (Khasi Mutton tastes better)
5 medium-size Onions (Chopped)
2 tablespoon Ginger and Garlic paste
3 Potatoes(Peeled and cut into halves)
½ tablespoon Chili powder
½ teaspoon Kashmiri chili powder
1 tablespoon Coriander powder
½ teaspoon Cumin powder
1 tablespoon Turmeric powder
1 teaspoon Mutton masala (Meat masala)
1 teaspoon Sugar
4-5 tablespoon Mustard oil (Any oil of your taste)
Salt to taste
700-750 ml Hot water
- Wash and clean mutton properly and keep aside.
- Chop five onions and cut three potatoes in halves. Peel both onions and potatoes before cutting.
- For this mutton curry, I haven’t used any tomatoes. If you want you can add half a small tomato after Sautéing meat.
- Prepare ginger and garlic paste.
- Dry roast two small cardamoms, one black cardamom, one cinnamon stick, 5 cloves and make a coarse powder of these spices. You can also use meat masala if you don’t have these spices.
- All preparations are done, let’s start with the mutton curry recipe.
- For the whole process, I am using a pressure cooker, you can use any vessel.
- Pour a tablespoon of mustard oil. Add sugar in hot oil and let it caramelize. Pour potato pieces and sauté for 3 minutes in low flame until the color changes. Keep aside fried potatoes.
- Again add three tablespoons of mustard oil. Add chopped onions along with a little salt. Sauté for 10-12 minutes in low flame until the color changes to a golden brown.
- Mix ginger and garlic paste in sautéd onions and cook for 5 minutes until oil separates.
- Pour turmeric powder, chili powder, Kashmiri chili powder, cumin powder, coriander powder, coarse masala powder. Sauté for a minute.
- Add mutton pieces along with salt and mix well. Cover and cook for 5-7 minutes in low flame until all moisture evaporates.
- Then add fried potato pieces and cook for another 3 minutes.
- Pour hot water into about 2 cups (700-750ml). Hot water helps to start cooking fast. So I recommend always using hot water. You can adjust the salt amount at this stage.
- Cook for four whistles in low-medium flame and another 5 minutes in low flame. Open pressure cooker after all air releases. Serve hot with rice or roti.
- Always use equal pieces of mutton for even cooking.
- Do not use tomatoes for cooking as it makes mutton tough to cook.
- Use mustard oil as it imparts good flavor and taste to the mutton curry. You can also use ghee or any oil of your choice instead.