Mutton Curry is a labour of love — slow, patient, and deeply rewarding. This Karnataka-style preparation extracts maximum flavour from every bone, building a gravy that is simultaneously bold and nuanced. Our Nati Mutton Masala is crafted specifically for mutton, with a higher proportion of warming spices like black pepper, cinnamon, and stone flower to stand up to the rich, intense flavour of the meat.
Ingredients
Instructions
- 1
Marinate the Mutton
In a large bowl, combine mutton with curd, 1 tbsp ginger-garlic paste, 1 tbsp Mutton Masala, and salt. Mix well. Marinate for a minimum of 2 hours — overnight is strongly recommended for mature mutton as the acid in curd begins the tenderising process before cooking.
- 2
Deeply Caramelise the Onions
Heat oil or ghee in a pressure cooker or heavy pot. Add curry leaves, then sliced onions. Cook on medium heat, stirring every 2 minutes, for 15–18 minutes until the onions are a deep, jammy brown — almost like a paste. This step cannot be rushed; it is the foundation of the curry's depth.
- 3
Add Ginger-Garlic and Tomatoes
Add remaining ginger-garlic paste and fry for 3 minutes. Add tomatoes and cook on medium heat for 8–10 minutes, pressing and stirring, until they completely dissolve into the onion base and the oil clearly separates.
- 4
Add the Masala
Add remaining Nati Mutton Masala and mix into the base. Cook for 3 minutes until the spices are fragrant and well incorporated.
- 5
Sear the Mutton
Add the marinated mutton and cook on high heat for 8–10 minutes, stirring, until the mutton changes colour and the marinade dries up. This searing step seals the meat and browns the exterior for better flavour.
- 6
Pressure Cook or Slow Simmer
Pressure cooker: Add water, close lid, and cook on high heat for 1 whistle, then medium heat for 15 minutes. Rest for 15 minutes before opening. Heavy pot: Add water, bring to boil, then simmer covered for 50–60 minutes until mutton is completely tender.
- 7
Reduce and Finish
After cooking, simmer uncovered for 8–10 minutes to reduce and concentrate the gravy. Adjust salt, garnish with coriander, and serve with steamed rice, jolada rotti, or layered parathas.
Pro Tips
- Overnight marination with curd is the difference between tough and melt-in-the-mouth mutton.
- Deeply caramelised onions (jammy, not just golden) are the secret to a rich, restaurant-quality gravy.
- Mutton must be seared on high heat before pressure cooking — don't add water too early.
- After opening the pressure cooker, always simmer uncovered to reduce and concentrate the curry.
- Young, fresh mutton (or goat) cooks faster and is more tender than older meat.