Mr Mango’s Kitchen – Indian Mutton Curry

Ah mutton, the most tender of Indian delicacies. When curried, goat meat really is a sensational dish bursting with a unique immense flavour. Mutton contains low levels of saturated fat and cholesterol, is high in iron and rich in protein. If red meat is your guilty pleasure, then opt for mutton as it is the healthier and leaner option. Try out the delicious Indian Mutton Curry recipe below!


  • 1 kg of goat meat, cut into suitable bite-sized chunks
  • 4 tbsps vegetable/ canola/ sunflower cooking oil
  • 2 large onions sliced thin
  • 2 large diced tomatoes
  • Chopped coriander
  • 2 tbsps garlic paste
  • 1 tbsp ginger paste
  • 2 tsps coriander powder
  • 1 tsp cumin powder
  • 1/2 tsp turmeric powder
  • 1/2 tsp red chilli powder
  • 2 tsps garam masala powder
  • Salt


  • Heat the cooking oil in a heavy deep pan, on medium heat.
  • When hot, add the onions and sauté until golden brown.
  • Remove the onions from the oil and drain on paper towels. Turn off heat.
  • Grind the onions into a smooth paste (adding very little to no water) in a blender. Once done, remove into a separate container.
  • Now grind the tomatoes, garlic and ginger pastes together in the blender. Remove into a separate container and keep aside for later use.
  • Heat the oil left over from frying the onions again and add the onion paste. Sauté for 2-3 minutes.
  • Add the tomato paste and all the powered spices, including the garam masala. Mix well.
  • Sauté the resulting masala (onion-tomato-spice mixture) until the oil begins to separate from it. This can take up to 10 minutes.
  • Add the goat/mutton pieces to the masala and season with salt to taste. Stir to fully coat the goat/ mutton pieces with the masala.
  • Sauté until the goat/mutton is browned well.
  • Add 1/2 a cup of hot water to the pan and stir thoroughly.
  • Cook until the goat/ mutton is tender. You will need to keep checking on the goat/ mutton as it cooks and adding more water if all the water dries up. Stir often to prevent burning. The dish should have a fairly thick gravy when done.
  • When the meat is cooked, garnish with chopped coriander and serve with hot Chapatis, Naans or rice.
  • Enjoy!

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