How to Make Authentic Mutton Curry with Caramelized Onions and Tomatoes

Simple Summary

This aromatic Mutton Curry with Onions and Tomatoes is a hearty and flavorful dish that combines tender meat with a rich, spiced gravy. Perfect for a comforting family meal or special occasion.

Recipe Details

• Prep Time: 20 minutes
• Cook Time: 1 hour 45 minutes
• Total Time: 2 hours 5 minutes
• Servings: 6
• Difficulty: Intermediate

Ingredients

• 1 kg mutton, cut into 2-inch pieces
• 3 large onions, thinly sliced
• 4 medium tomatoes, chopped
• 4 tbsp vegetable oil
• 2 tbsp ginger-garlic paste
• 2 tsp cumin seeds
• 4 green cardamom pods
• 2 cinnamon sticks
• 2 bay leaves
• 2 tsp turmeric powder
• 2 tsp red chili powder (adjust to taste)
• 2 tsp coriander powder
• 1 tsp garam masala
• Salt to taste
• 2 cups water
• Fresh coriander leaves for garnish

Instructions

1. Heat oil in a large, heavy-bottomed pot over medium heat. Add cumin seeds, cardamom pods, cinnamon sticks, and bay leaves. Sauté for 30 seconds until fragrant.

2. Add sliced onions and cook for 15-20 minutes, stirring occasionally, until they turn golden brown and caramelized.

3. Add ginger-garlic paste and sauté for 2 minutes until the raw smell disappears.

4. Add chopped tomatoes and cook for 5-7 minutes until they soften and start to break down.

5. Add turmeric powder, red chili powder, coriander powder, and salt. Mix well and cook for 2-3 minutes.

6. Add the mutton pieces and stir to coat them with the spice mixture. Cook for 5-7 minutes, stirring occasionally, until the meat is lightly browned.

7. Pour in 2 cups of water, bring to a boil, then reduce heat to low. Cover and simmer for 1 to 1.5 hours, or until the mutton is tender and easily falls off the bone.

8. Remove the lid and cook for an additional 10-15 minutes to thicken the gravy if needed.

9. Stir in garam masala and cook for 2 more minutes.

10. Garnish with fresh coriander leaves before serving.

Chef's Notes

• For more tender meat, marinate the mutton in yogurt, ginger-garlic paste, and spices for 2-4 hours before cooking.
• If you prefer a thicker gravy, you can add 1-2 tablespoons of tomato paste along with the chopped tomatoes.
• For a richer flavor, use ghee instead of vegetable oil.
• Adjust the spiciness by increasing or decreasing the amount of red chili powder.
• Leftover curry can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of water if needed.

Nutritional Info

Per serving (approximate):

• Calories: 450
• Protein: 35g
• Fat: 30g (healthy fats from mutton)
• Iron: 20% of daily value
• Vitamin B12: 50% of daily value
• Rich in zinc and selenium

Serving Suggestions

• Serve hot with steamed basmati rice or naan bread to soak up the delicious gravy.
• Pair with a cooling cucumber raita or a simple green salad for balance.
• For a complete meal, serve alongside dal (lentils) and a vegetable side dish like sautéed spinach or roasted cauliflower.
• Garnish with extra fresh coriander leaves and a squeeze of lemon for added freshness.
• This curry pairs well with a glass of full-bodied red wine or a cold lager beer for those who enjoy alcohol with their meal.