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Mouthwatering Mutton Curry With a Twist That Indulges Your Tastebuds

Updated on February 19, 2020
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Enjoy with rice, roti and if you want, just scoop out the inside of the unsliced bread and scoop in the curry! Taste of heaven in every bite

With a side of carrot salad, pickle or sambles (chopped tomato salad)

Cook Time

Prep time: 15 min
Cook time: 35 min
Ready in: 50 min
Yields: Serves 4-6 people


  • 500g mutton/lamb, chopped
  • 100ml olive/vegetable oil
  • 2 bay leaves
  • 3 cinnamon sticks
  • 1 teaspoon cumin/jeera seeds
  • 1 large onion chopped
  • 1 sprig of curry leave
  • 2 teaspoons garlic & ginger paste
  • 2 tablespoons salt
  • 1/4 teaspoon tumeric
  • 2 tablespoons masala
  • 4 to 6 soft cooking potatoes, cut into 4 each
  • 5 sprigs of fresh coriander chopped
  • 1 grated tomato
  • 1 sprigs of fresh mint, for garnish
  • 300ml plain unflavoured yoghurt


  1. Before you begin, during your preparation time, marinate your meat in plain yoghurt, this assists the meat to tenderise
  2. It would be best to use a large thick base pot to ensure adequate room for the curry and all it's ingredients that go along with it
  3. Lets begin the braising, heat oil on a moderate heat then add your chopped onion, turmeric & spices (grind all your spices together for much more intense flavour) fry for a minute this allows the onions to become a beautiful golden brown
  4. Add your salt masala, ginger & garlic and hear the wonderful sizzle giving you the go ahead for the remaining ingredients
  5. Add your Meat, then your tomato bring to a stir as this is allowing everything to come together evenly, taking in the aromatic flavours coming through
  6. Turn down heat and cover pot with lid
  7. Cook until water is dissolved and meat begins to thicken in its juices
  8. Add your curry leaves
  9. Only add a little water to give more gravy according to your preference and then add the soft cooking potatoes when the meat is a bit soft and tender
  10. Bring to a slow cook, as we are allowing all spices to soak in nicely
  11. Cook until meat is falling off the bone & potatoes are just about melting, and gravy has thickened you will then switch off the stove
  12. Simmer until ready to serve
  13. Garnish with dhania (coriander) or mint
5 stars from 2 ratings of What would you rate this dish after trying it

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