Rajasthani Mutton Curry

Rajasthani Mutton Curry

Rajasthani Mutton Curry

Home-style bone-in goat curry built on the foundation of Rajasthani cooking — dried red Mathania chilli paste (which gives a brilliant red colour without excessive heat), coriander, fennel, and dried mango powder, fried in ghee with onion and ginger-garlic until the oil separates, then the mutton added and slow-cooked with minimal water until the sauce is thick, red, and slightly oily at the surface. The fennel distinguishes this from Punjabi or Mughal-style mutton; its sweetness balances the chilli heat. The everyday festive meat preparation of Rajasthani households from Jodhpur to Jaipur.

Cuisines

Rajasthani

Best for

Lunch Dinner

Build a full meal around Rajasthani Mutton Curry

Get a matched combo of sides and accents

Recipe

Prep: 20 min Cook: 60 min Total: 80 min 2-3 servings

Ingredients

Mutton 500 grams Mutton , cut into pieces
mustard oil 2 tablespoons Mustard oil
Onion 1 cup Onion , finely sliced
ginger-garlic paste 1 tablespoon Ginger-garlic paste
water 2 cups Water
Yogurt 2 tablespoons Yogurt , whisked
red chili powder 1 teaspoon Red chili powder
turmeric powder 1 teaspoon Turmeric powder
coriander powder 2 teaspoons Coriander powder
garam masala 1 teaspoon Garam masala
Cilantro 2 tablespoons Cilantro , chopped
Bay Leaf 2 units Bay Leaf
cardamom 4 units Cardamom , green pods
Clove 4 units Clove
cinnamon stick 1 inch Cinnamon stick
Cumin 1 teaspoon Cumin , seeds
salt — Salt , to taste

Instructions

  1. 1 Heat mustard oil in a heavy-bottomed pan until it starts to smoke slightly.
  2. 2 Add cumin seeds, bay leaves, cardamom pods, cloves, and cinnamon stick. Sauté until fragrant.
  3. 3 Add the sliced onions and cook until golden brown.
  4. 4 Stir in the ginger-garlic paste and sauté for a minute.
  5. 5 Add the mutton pieces and cook on high heat until they are browned on all sides.
  6. 6 Lower the heat and add red chili powder, turmeric powder, coriander powder, and salt. Mix well.
  7. 7 Add the whisked yogurt and cook for a few minutes until the oil separates from the masala.
  8. 8 Pour in the water, cover the pan, and let it simmer on low heat until the mutton is tender.
  9. 9 Once the mutton is cooked, add garam masala and stir well.
  10. 10 Garnish with fresh coriander leaves before serving.

Tips

For a richer flavor, marinate the mutton with yogurt and spices for at least 2 hours before cooking.