Bihari Mutton Curry
Bone-in goat meat cooked in a mustard oil-based onion-tomato gravy with whole spices and garam masala — pungent from the mustard oil, with a thick, deeply spiced gravy and a shorter cook time than slow-cooked kosha. A Sunday staple across Bhojpur, Magadh, and Mithila households.
Cuisines
Bihari
Best for
Lunch
Dinner
Build a full meal around Bihari Mutton Curry
Get a matched combo of sides and accents
Recipe
Prep: 20 min
Cook: 60 min
Total: 80 min
2-3 servings
Ingredients
|
500 grams | Mutton , bone-in pieces |
|
2 tablespoons | Mustard oil |
|
2 medium | Onion , finely sliced |
|
1 tablespoon | Ginger-garlic paste |
|
2 teaspoons | Cumin , powder |
|
1 teaspoon | Coriander powder |
|
1 teaspoon | Turmeric powder |
|
1 teaspoon | Red chili powder |
|
1 teaspoon | Garam masala |
|
2 tablespoons | Yogurt |
|
2 cups | Water |
|
2 large | Tomato , pureed |
|
3 pieces | Cardamom , green |
|
1 piece | Cinnamon stick |
|
4 pieces | Clove |
|
2 pieces | Bay Leaf |
|
— | Salt , to taste |
|
— | Cilantro , fresh, for garnish |
Instructions
- 1 Heat mustard oil in a heavy-bottomed pan until it reaches smoking point.
- 2 Add bay leaves, cardamom, cinnamon stick, and cloves. Sauté until aromatic.
- 3 Add sliced onions and cook until golden brown.
- 4 Stir in ginger-garlic paste and sauté for another minute.
- 5 Add mutton pieces and cook on high heat until they are browned on all sides.
- 6 Mix in cumin powder, coriander powder, turmeric powder, red chili powder, and salt. Cook for 2-3 minutes.
- 7 Add tomato puree and cook until the oil separates from the masala.
- 8 Lower the heat and add yogurt, stirring continuously to avoid curdling.
- 9 Pour in water, cover the pan, and let it simmer on low heat for about 30-40 minutes or until the mutton is tender.
- 10 Sprinkle garam masala over the curry and stir well.
- 11 Garnish with fresh coriander leaves before serving.
Tips
For a richer flavor, marinate the mutton with yogurt and spices for a few hours before cooking.