Kumaoni Mutton
Bone-in local hill goat cooked in mustard oil with a restrained spice blend — whole cumin, dry red chillies, turmeric, and coriander — slow-simmered until the meat is tender and the thin gravy turns dark and fragrant. The absence of cream, excessive spicing, or tomato is what marks this as distinctly Kumaoni, relying instead on the natural sweetness of the mountain goat.
Cuisines
Kumaoni
Best for
Lunch
Dinner
Recipe
Prep: 20 min
Cook: 60 min
Total: 80 min
2-3 servings
Ingredients
| 500 grams | mutton, cut into pieces |
| 2 tablespoons | mustard oil |
| 1 teaspoon | cumin seeds |
| 1 teaspoon | coriander seeds |
| 1 teaspoon | fennel seeds |
| 1 teaspoon | black peppercorns |
| 1 teaspoon | turmeric powder |
| 1 teaspoon | red chili powder |
| 2 tablespoons | ginger-garlic paste |
| 2 medium | onions, finely chopped |
| 2 medium | tomatoes, pureed |
| 1 cup | water |
| — | salt to taste |
| 2 tablespoons | fresh coriander leaves, chopped |
Instructions
- 1 Dry roast cumin seeds, coriander seeds, fennel seeds, and black peppercorns in a pan until aromatic. Grind them into a fine powder and set aside.
- 2 Heat mustard oil in a heavy-bottomed pan until it reaches the smoking point. Reduce the heat and let it cool slightly.
- 3 Add the chopped onions to the pan and sauté until they turn golden brown.
- 4 Stir in the ginger-garlic paste and sauté for another 2 minutes until the raw smell disappears.
- 5 Add the mutton pieces to the pan and cook on high heat until they are browned on all sides.
- 6 Mix in the ground spice powder, turmeric powder, red chili powder, and salt. Stir well to coat the mutton evenly with the spices.
- 7 Add the tomato puree and cook for 5-7 minutes until the oil separates from the masala.
- 8 Pour in water, cover the pan, and let the mutton simmer on low heat for about 40-45 minutes or until it is tender.
- 9 Garnish with fresh coriander leaves before serving.
Tips
For an authentic flavor, use mustard oil and ensure it reaches the smoking point before cooking.