Spicy Indian Mutton Masala (also known as Goat Curry) is a bold, aromatic, and richly spiced dish that’s deeply satisfying. “Mutton” often refers to goat meat in Indian cuisine, and this curry is all about tender goat simmered in a luscious, fiery gravy packed with traditional Indian spices.
Here’s a delicious and authentic-style recipe for Spicy Indian Mutton Masala:
Ingredients:
- Goat meat (mutton): 1 kg (about 2.2 lbs), bone-in pieces
- Yogurt: 1/2 cup (plain, full-fat)
- Turmeric powder: 1 teaspoon
- Kashmiri red chili powder: 2 teaspoons (for rich color and medium heat)
- Ground coriander: 2 teaspoons
- Ground cumin: 1 teaspoon
- Garam masala: 1 teaspoon
- Salt: to taste
- Oil or ghee: 3 tablespoons
- Onions: 2 large, thinly sliced
- Garlic: 5 cloves, minced
- Ginger: 2 tablespoons, minced
- Tomatoes: 2 large, finely chopped (or 1 cup pureed)
- Green chilies: 2, slit (adjust for spice)
- Cinnamon stick: 1 small piece
- Cloves: 4
- Cardamom pods: 3
- Bay leaf: 1
- Fresh cilantro: for garnish
Instructions:
1. Marinate the goat:
- In a large bowl, combine the goat pieces with yogurt, turmeric, half the chili powder, salt, and half the coriander powder.
- Mix well, cover, and marinate for at least 2 hours or overnight in the fridge for best flavor.
2. Sauté the aromatics:
- Heat oil or ghee in a heavy-bottomed pot or Dutch oven over medium heat.
- Add the cinnamon stick, cloves, cardamom pods, and bay leaf; sauté for 30 seconds until fragrant.
- Add sliced onions and cook until deep golden brown (about 12–15 minutes) — this step is key for deep flavor.
3. Build the masala:
- Add minced garlic, ginger, and green chilies. Sauté for another 2 minutes.
- Add the remaining chili powder, coriander, and cumin powder.
- Stir well, then add chopped tomatoes.
- Cook the tomatoes down until the oil starts to separate from the masala (about 8–10 minutes).
4. Cook the mutton:
- Add the marinated goat pieces into the masala.
- Sear the meat for 5–7 minutes, stirring well to coat it thoroughly in the spice base.
- Add about 1 to 1.5 cups of water (enough to almost cover the meat).
5. Simmer and braise:
- Bring to a boil, then reduce the heat to low.
- Cover and simmer gently for 1.5 to 2 hours, stirring occasionally, until the goat is tender and the gravy has thickened beautifully.
(Alternatively, you can pressure cook for about 25–30 minutes if using a stovetop or Instant Pot.)
6. Finish:
- Stir in garam masala toward the end of cooking.
- Simmer uncovered for the last 10–15 minutes to thicken the curry if needed.
Serving Suggestions:
- Serve piping hot with steamed basmati rice, jeera (cumin) rice, or buttery naan.
- A side of cool cucumber raita or sliced onions and lemon wedges balances the spice.
Tips:
- Kashmiri chili powder gives a deep red color without too much heat — use regular chili powder if you prefer it spicier.
- Patience with browning the onions is critical to developing the rich base flavor!
- You can add potatoes halfway through simmering for a hearty variation.
This Spicy Indian Mutton Masala is beautifully intense, deeply spiced, and every bite is pure comfort! 🍛🔥
Would you like a South Indian-style version too, with coconut and curry leaves? 🌴✨
