Staff Mutton Curry
- 20m Prep Time
- 2h Cook Time
- 4h Ready In
A rich and aromatic mutton curry slow-cooked with potatoes in a spiced tomato-onion gravy. Perfect for a hearty meal served with puri bread.
Ingredients
- 800 g boneless leg of mutton cut into 2.5cm/1 inch cubes
- 29.6 ml vegetable oil
- 6 potatoes peeled and halved
- garam masala
- handful of chopped coriander/cilantro leaves to garnish
- Puris to serve
- 14.8 ml ground turmeric
- 9.86 ml chilli powder
- 9.86 ml ground cumin
- 29.6 ml ground coriander
- 2 bay leaves
- 2 green chillies chopped
- 3 onions chopped
- garlic cloves peeled and chopped
- 1 fresh root ginger peeled and chopped
- 8 whole tomatoes
- 44.4 ml mustard oil
- 4.93 ml sugar
- salt
Nutrition (per serving, estimated)
Estimated based off 11 of 19 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 128 mg
- Iron: 4.97 mg
- Magnesium: 80.6 mg
- Phosphorus: 222 mg
- Potassium: 1330 mg
- Zinc: 1.43 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 29.6 ml vegetable oil
- garam masala
- 14.8 ml ground turmeric
- 9.86 ml chilli powder
- 9.86 ml ground cumin
- 29.6 ml ground coriander
- 2 bay leaves
- 8 whole tomatoes
- 44.4 ml mustard oil
- 4.93 ml sugar
- salt
Prepare
- 800 g boneless leg of mutton, cut into 2.5cm/1 inch cubes
- 6 potatoes, peeled and halved
- handful of chopped coriander/cilantro leaves, to garnish
- Puris, to serve
- Chop 2 green chillies
- Chop 3 onions
- garlic cloves, peeled and chopped
- 1 fresh root ginger, peeled and chopped
Let's Cook
-
Step 1.
Wash the 800g boneless leg of mutton cubes and place in a large bowl. Add all marinade ingredients: 3 tsp ground turmeric, 2 tsp chilli powder, 2 tsp ground cumin, 2 tbsp ground coriander, 2 bay leaves, 2 chopped green chillies, 3 chopped onions, 6–8 chopped garlic cloves, 1cm piece chopped ginger, 8 whole tomatoes, 3 tbsp mustard oil, 1 tsp sugar, and salt to taste. Mix well to coat the meat. Cover and marinate at room temperature for at least 2 hours, or refrigerate for up to 24 hours.
-
Step 2.
Preheat the oven to 190°C/375°F/gas 5. In a heavy casserole dish, heat 2 tbsp vegetable oil over high heat until smoking. Remove from heat briefly to cool slightly, then add the marinated meat along with all the marinade ingredients. Return to medium-high heat and stir-fry for 12–15 minutes, until the meat is browned and the onions are softened.
-
Step 3.
Add 6 peeled and halved potatoes, 3–4 tsp garam masala, and 450ml hot water to the casserole. Stir well to combine, then season with salt to taste. Cover the dish with a lid and transfer to the preheated oven. Cook for 2 hours, checking the liquid level every 30 minutes or so: the gravy should be just coating the meat; if it looks dry, add a splash of water and return to the oven.
-
Step 4.
Remove the curry from the oven. Garnish with a handful of chopped coriander leaves. Serve hot with puri breads.