Indian🥩 Meat

SK Style Mutton Curry

Name: SK Style Mutton Curry
Total time: 2 h 30 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 1 kg Mutton; 2 tbsp Ginger-garlic-green chilli paste; ½ tsp Turmeric powder; 2 Onion, medium; ¼ Dry coconut; 3 Green chilli; 2 inches Ginger; 30 cloves Garlic; 1 handful Fresh coriander; 2½ tbsp Ghee; 1 tbsp Oil; 2 Bay leaf; 1 inch Cinnamon; 1 Mace (javitri); 3 Green cardamom; 1 Black cardamom; 1 tsp Cumin seeds; 300 g Onion, chopped; 1 tbsp Agri masala; ½ tsp Turmeric powder; 2½ tbsp Curd, whisked; to taste Garam masala; to taste Roasted kasuri methi powder; 1 handful Fresh coriander, chopped

⏱ 150 min🍽 Serves 4

This mutton curry draws inspiration from three different mutton recipes, blending rich Bengali comfort flavours with fresh Greek zest and Coorg magic. A complex curry built on vaatan, a paste of charred onions, coconut and chillies, with aromatic spices and a touch of smokiness.

Adapted from a video by Your Food Lab

My Secret Mutton Curry Recipe with Gulshan Devaiah | Cook Along with Chef Sanjyot Keer EP 11

Watch on YouTube

Ingredients

Mutton1 kg
Ginger-garlic-green chilli paste2 tbsp
Turmeric powder½ tsp
Onion, medium2
Dry coconut¼
Green chilli3
Gingerapproximately 2 inches2 inches
Garlic30 cloves

Steps

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1
Combine mutton in a large bowl with ginger-garlic-green chilli paste and turmeric powder, mixing thoroughly so every piece is evenly coated. For restaurant-style smokiness, place a live charcoal ember in a steel bowl over the meat, pour a little ghee on it, cover immediately and let smoke infuse for a few minutes, then remove the charcoal.
2
Prepare the vaatan: Place a papad jali or grill grate directly over high flame. Roast the onions, dry coconut and green chillies on it until well charred, being careful as the coconut can catch fire quickly. Once nicely roasted, transfer to a cutting board and let cool slightly. Peel off and discard the burnt outer skin of the onions. Transfer the roasted onions, coconut and chillies to a mixer jar along with ginger, garlic and fresh coriander with stems. Add a little water and grind to a fine, smooth paste—this aromatic paste is the flavour base of the curry.
3
Heat ghee and oil together in a heavy-bottomed kadhai over medium-high flame. Add bay leaves, cinnamon, mace, green cardamom, black cardamom and cumin seeds and let them crackle and release their aroma.
4
Add the chopped onions and cook, stirring regularly, until they turn deep golden brown.
5
Lower the flame and add Agri masala and turmeric powder along with a splash of hot water. Stir well and cook until the raw smell disappears and oil begins to separate from the sides.
6
Add the prepared vaatan and the whisked curd. Stir continuously and cook until the masala becomes thick, crumbly and glossy with oil separating from the sides.
7
Add the marinated mutton to the kadhai and mix well so the meat is coated with the masala. Cook on medium-high flame for 5–7 minutes, allowing the mutton to sear and start releasing its moisture. Cover and cook on low flame until the mutton releases more juices and begins to soften.
8
Add hot water as required to form the gravy, cover again and cook on low flame until the mutton becomes soft and tender. Stir occasionally to prevent sticking and allow the flavours to develop.
9
Once the mutton is fully cooked, check the consistency of the gravy and adjust if needed by adding a little hot water or reducing it further.
10
Finish the curry with garam masala, crushed kasuri methi powder, fresh coriander and a squeeze of lemon juice. Stir well and switch off the flame.
11
Serve this rich, smoky SK Style Mutton Curry hot with rice, rice bhakri and a chilled glass of solkadi for a truly authentic experience.

SK Style Mutton Curry

Ingredients

Steps

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