Easy and Mildly Spiced Mutton Curry

Easy and mildly spiced mutton curry served in a bowl along with white rice
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Not long ago I was not very good at cooking different types of mutton dishes. I mostly relied on chicken and vegetarian food. However offlate I have been trying a variety of mutton recipes and luckily they all have been a hit. This easy and mildly spiced mutton curry is one such recipe that I have made the first time around and I am happy to report that my family loved this one too.

This non veg recipe has been adapted from Jopreets Kitchen. As you may be aware my family and I come from Mumbai which is a city in the west of India hence this curry is something totally different than my regular cooking as we do not heavily use coconut oil or Sambar powder in our regular cooking. This is basically a South Indian dish.

A bowl of salad, rice and mutton curry
Easy and mildly spiced mutton curry

I have however altered it a bit to my families taste requirements such as using rice bran oil instead of coconut oil, adding dried red chillies while grinding the masala and also adding the juice of freshly squeezed lemon.

In this recipe, I have used Everest Sambar Powder, however you may use whichever one is available in your local market.

Recipe benefits for people suffering from food allergies

What to serve with easy and mildly spiced mutton curry

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A bowl of salad, rice and mutton curry

Easy and Mildly Spiced Mutton Curry

This easy and mildly spiced mutton curry has subtle flavors that can be made quickly and be serviced with rice or paratha.
Prep Time 10 minutes
Cook Time 1 hour
Course Main Course
Cuisine Indian
Servings 6 People


  • 1 Pressure Cooker
  • 1 Mixer Grinder


Masala Paste (Grind the following using little water)

  • 2 Dried red chillies Remove seeds
  • ½ Cup Shredded coconut
  • 1 Small Onion
  • 1 Small Tomato
  • 1 Tbsp Ginger Garlic paste
  • 2 Springs Curry leaves
  • 2 Tsp Sambar powder I have used Everest Sambar Powder


  • 250 Grams Mutton with bone Clean and wash the mutton pieces well under water and set it aside to drain of excess liquid.
  • 1 Large Onion Finely chopped
  • 1 Large Tomato Finely chopped
  • ½ Tsp Fennel seeds
  • 1 Tsp Cumin seeds
  • ¼ Tsp Turmeric powder
  • 3 Tsp Coriander powder
  • ½ Tsp Black pepper powder
  • 1 Tsp Lemon juice
  • Cup Rice bran oil
  • Salt as needed
  • Water as needed


Masala Paste

  • Firstly grind the ingredients listed in “Masala Paste” without water. Spin it a couple times until everything is well combined and the shredded coconut is ground further into very small pieces. Only then add little water at a time to form a smooth paste. Once done set it aside.
    Tip: When you add water at first only with all the ingredients then the shredded coconut does not get ground well hence make sure you use it at last.

How to make easy and mildly spiced mutton curry

  • Over high heat in a pressure cooker add oil.
    ⅓ Cup Rice bran oil
  • Once its hot add the cumin and fennel seeds. Stir well until an aroma is released. It will take around 1 min or so.
    1 Tsp Cumin seeds, ½ Tsp Fennel seeds
  • Add the finely chopped onions and fry until they turn golden brown in colour
    1 Large Onion
  • Now add the mutton pieces to the pressure cooker and fry it on high flame until the water from the mutton dries off and you can see the colour change in mutton pieces.
    250 Grams Mutton with bone
  • Now add the earlier ground masala paste, turmeric powder, coriander powder and black pepper powder. Fry well for around 5 mins. Add a little water if need be to avoid masala from sticking to the bottom of the pressure cooker.
    ¼ Tsp Turmeric powder, 3 Tsp Coriander powder, ½ Tsp Black pepper powder
  • Add the finely chopped tomatoes and mix well. Fry for around 2 mins until the tomatoes get mushy.
    Add salt as needed.
    1 Large Tomato, Salt as needed
  • Now add a little water until the mutton pieces are covered completely.
    Then close the lid of the pressure cooker and fix the whistle.
    Give it 1 whistle on fast flame and then 4 whistles on slow flame or until the mutton is cooked.
    Water as needed
  • Once done switch of the flame and let the pressure cooker release its steam naturally.
  • When all the steam has been released open the lid of the pressure cooker. Check the thickness of the gravy and also check if the mutton pieces have been cooked well and are not raw.
    If the mutton pieces are still raw then keep the pressure cooker on slow flame and close the lid of it again. This time without the whistle. Let it cook on slow flame until the mutton gets cooked well.
    If the gravy is too runny then keep the pressure cooker on high flame and stir it continuously until some amount of water dries up and you have the required consistency.
  • Finally add the lemon juice and give it a good mix.
    1 Tsp Lemon juice
  • You can serve it with paratha, rice or even bread of your choice.


  • If you need help with any Herb or Spice listed in this recipe then refer to the guide: List of Herbs and Spices
  • You can use any cooking oil you prefer and can even add fried medium size diced potatoes. 
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