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Braised Mutton Curry Recipe | Mutton Masala Recipe

Posted By: Pooja Gupta

Braised mutton curry is a delicious and rich dish. It has amazing flavours and is considered to be one of the hot and spicy dishes. Mutton is braised first, i.e, the meat is first browned in fat and then cooked slowly in a covered pan with a small amount of liquid.

This method helps to tenderize the meat and brings out the amazing flavours from it. Chef Sagar S. Bajaj gives us a scrumptious recipe of braised mutton curry. So, go ahead, continue reading and do try it out.

Braised Mutton Curry Recipe | Mutton Masala Recipe | Mutton Gravy Recipe | Mutton Curry Recipe
Prep Time
15 Mins
Cook Time
Total Time
65 Mins

Recipe By: Chef Sagar S. Bajaj

Recipe Type: Main course

Serves: 4

  • Mutton - 500 g

    Mustard oil - 1 cup

    Red chilli powder - 1 tsp

    Turmeric powder - ½ tsp

    Coriander powder - 1 tsp

    Salt to taste

    Ginger-garlic paste - 2 tsp

    Onion - 4

    Curd - 1 cup

    Cashew nuts - 14-15

    Almonds - 7-8

    Coconut (grated) - 1 tbsp

    Nutmeg - a small pinch

    Mace - ½ flower

    Cloves - 4

    Green cardamom - 2

    Garam masala powder - 1 tsp

    Kewra water - 1 tsp

    Coriander leaves - for garnish

Red Rice Kanda Poha
How to Prepare
  • 1. Boil the water and add almonds, cashew nuts.

    2. Let it boil for 4-5 minutes. Switch off the flame. Drain the water and let it cool at room temperature.

    3. Take the boiled cashew nuts, almonds and coconut in a grinder and grind it to make a fine paste.

    4. Add cloves, mace, nutmeg and green cardamom in a grinder and grind it along with the cashew-almonds paste to make it into a fine paste and keep it aside.

    5. Heat the wok with oil and add onions. Fry till the onions are light brown in colour.

    6. Switch off the flame, take out the fried onions from the oil and let it cool at room temperature.

    7. Take the fried onions in a grinder and grind it to make a fine paste.

    8. Take the beaten curd in a bowl, and add the fried onion paste and garam masala powder, mix it well.

    9. Heat the pressure cooker with oil and add mutton, red chilli powder, turmeric powder, coriander powder, ginger-garlic paste and salt.

    10. Cook it on a low flame for 8-10 minutes, till the oil shows separately.

    11. Then, add the curd-onion mixture in the cooker (what we prepared in step 8). Mix it well, cook the spices on a low flame for another 7-8 minutes, till the oil shows separately.

    12. Then, add cashew-almond-spices mixture (what we prepared in step 4) and mix it well.

    13. Cook the spices on a low flame for another 6-7 minutes, till the oil shows separately.

    14. Add 1 cup of water, mix it well.

    15. Close the lid of the pressure cooker and pressure cook it on a high flame for one whistle, then keep the flame low and cook for another 10-15 minutes or till the mutton is properly cooked.

    16. Switch off the flame, let the pressure settle down.

    17. Open cooker and add kewra water. Garnish with chopped coriander leaves.

    18. The delicious mutton curry is ready to be served, serve it hot with naan, chapatti and rice.

  • 1. The spices have to be ground with the almond-cashew nut mixture to obtain a soft paste, which will only be possible if these ingredients are mixed together.
Nutritional Information
  • Serving size - 1 cup
  • Calories - 271 cal
  • Fat - 17 g
  • Protein - 13 g
  • Carbohydrates - 20 g
  • Sugar - 7 g
  • Fibre - 6 g
[ 3.5 of 5 - 17 Users]
Story first published: Friday, September 22, 2017, 12:30 [IST]
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