sanjay thumma Vahchef with Indian food videos inspires home cooks with new recipes every day.

Spicy Mutton Curry

Spicy Mutton Curry

Butter Makhani Sauce Silky Butter Sauce In 2 Minutes

Butter Makhani Sauce is a very flavourful, aromatic butter based tomato cream sauce seaso...

Green Peas and Drumstick Puli

Green Peas And Drumstick Puli

Green Peas and Drumstick Puli is a South Indian style traditional recipe. It's basically ...


Saag Cooking Greens

Saag or sag is a leaf-based (spinach, mustard leaf, etc.) dish eaten in South Asia with b...


Murg Kadha Masala

Chicken with Crushed Spices - Murg Kadha Masala is yet another rustic chicken based prepa...

Pumpkin Chicken

Pumpkin Chicken

Chicken with the added flavor of pumpkin tastes amazingly delicious....


Plantain Fry In Tomato Gravy

This is very different variety curry and can be served with naan, pulka and roti. planta...

Spicy Mutton Curry Recipe, How To Make Spicy Mutton Curry Recipe

A hugely popular Mutton spicy curry dish prepared in the central Indian region of India in Bundelkhand which falls under the states of UP and MP.

About Recipe

How to make Spicy Mutton Curry

(89 ratings)
0 reviews so far
Prep time
30 mins
Cook time
90 mins
Total time
120 mins
Spicy Mutton Curry
Author : Vahchef
Main Ingredient : Mutton
Servings : 2 persons
Published date : November 07, 2016

Ingredients used in Spicy Mutton Curry
• Vegetable oil - 100 ml.
• Desi ghee - 100 ml.
• Garam masala paste - 1 tea spoon.
• Cloves - 5-6 number.
• Turmeric powder - 1 tea spoon.
• Black cardamom - 4 numbers.
• Bay leaf - 5-6 numbers.
• Corriender seed paste - 4 tablespoons.
• Dried red chillies paste - 8 numbers.
• Ginger-garlic paste - 2 tablespoons.
• Onion (chopped) - 4 numbers.
• Mutton - 1 kg.
• Salt - to taste.
• Fresh corriender leaves - 1 tablespoon.
• Clay diya (for tadka) - 1 number.
• Water - as required.
  • Take thick base vessel. add mutton pieces, ginger-garlic paste, turmeric, salt to taste to the raw meat add 2 to 3 tablespoon of water and cook the mutton on slow-medium flame.
  • Once mutton cooked, dry the excess water. Keep mutton aside.
  • In other thick bottom vessel add oil, desi ghee.
  • When oil is hot, add bay leaves, black cardamom, chopped onions, fry until golden brown.
  • Add red chilly paste (Cook until its raw smell goes), coriender Paste (Cook on very low flame until, raw smell disappears)
  • Now add ginger-garlic paste (Stir continuously) cook until raw smell disappears add garam masala paste, cook for 2-5 minutes add cooked mutton let the mutton mix with the dry gravy, cook for 5 minutes.
  • Add boiling water (Necessary do not add cold water according to the consistency you want to have) 4-5 cups is good to have good light gravy check seasoning if necessary add more salt if required.


  • Heat a clay until Red Hot directly over stove.
  • Add ghee to the hot diya and heat more and while still heating on stove add cloves (just mesh it within your palms first and then add it) Allow it to catch some fire.
  • Put the diya so that it reaches the bottom and middle of the vessel in which you cooked the meat and immediately cover the vessel.
  • Caution this could generate flames so be cautious and make sure that the stove is off while you do this.
  • Add fresh corriender leaves. allow it to cool a bit and make sure to stir it well and the cloves and ghee of diya to be mixed well in the dish.
  • Discard the diya and enjoy it with chapati and rice.

Cooking with images


Comments & Reviews


You need to login to post a comment. Click here to login.

Recent comments


Be the first to know about Our Recipes and Foods: Subscribe to Newsletter