Mughlai Mutton Curry Recipe (2024)

FAQs

Which part of mutton is best for curry? ›

Shoulder: The shoulder cut is highly recommended for making mutton curry [2]. It is known for its rich flavor and tender texture, which makes it perfect for slow cooking. The shoulder cut is bone-in, which adds depth and richness to the curry gravy. Leg: Another popular choice for mutton curry is the leg cut [1].

Because lamb is more tender it might melt into a stew. Because mutton is more tough it needs to be slow cooked in a stew to soften it. Because lamb is more mild the curry flavor dominates. Because mutton is more strong the bites of meat have distinctive flavor.

Marinate mutton with salt, ginger garlic, turmeric, garam masala or meat masala, chili powder and curd. Yogurt & ginger garlic paste are natural meat tenderizers so they make the mutton succulent.

As a general guideline, it's safe to assume that each person would need about 100-150 grams of mutton per serving, so for 20 people, you would need about 2-3 kilograms of mutton.

On average, a serving size of 100-150 grams of mutton per person may be used as a general guideline, so for 20 people, 2-3 kilograms of mutton might be required.

For tender mutton, opt for moist, slow, and low

Mutton, like most mature meat, tends to contain a high proportion of collagen, a rubbery connective tissue that holds the meat fibers together. Although some collagen is important to maintaining meat's structure, higher amounts tend to render meat tough and chewy.

Brown your mutton evenly then add in a cup of water and pressure cook it for 3-4 whistles. Transfer your dish to a wok at this stage to begin the kosha or slow cooking. Cover your wok and on a low flame cook the meat until all the water evaporates, stirring occasionally. Eventually the colour will darken.

Gently cooking the mutton for a minimum of three hours at a low temperature will help soften it to produce a meltingly tender texture. We've provided instructions on how to cook a simple mutton casserole, but as already mentioned, it's the perfect choice for many winter warmer recipes.

Mutton curry (also referred to as kosha mangsho, lamb curry, or goat curry) is a dish that is prepared from goat meat (or sometimes lamb meat) and vegetables. The dish is found in different variations across all states, countries and regions of the Indian subcontinent and the Caribbean.

Lamb is less than 1-year-old meat from a sheep. Mutton is older than a year, generally 2 to 3 years old. Lamb is about 60 to 70% more expensive than Mutton. Lamb is tender and can be fried or grilled.

Does mutton take longer to cook than lamb? ›

Mutton is fattier and more flavourful than lamb, but it is also tougher, and will require more cooking, particularly if the meat is taken from a hard working part of the animal like the leg or shoulder. Where the animal was farmed may also have an impact on flavour and texture.

Beef stew meat: Stew meat, often a mix of cuts like chuck and round, provides tenderness and a wonderful ability to absorb flavors, making it an excellent choice for curry. Short ribs: For a luxurious touch, short ribs add both succulence and a deep, meaty essence to your curry.

We'd recommend the rack of mutton. It's delicious paired with a fresh herb crust and English mustard. Mutton rump is cut from where the loin meets the leg towards the back of the animal. Sometimes referred to as a chump steak, it is a leaner cut of mutton and tender too.

For this recipe, we personally prefer bone-in lamb shoulder, leg or shanks. Bone-in meat imparts the unique flavors of marrow to your curry. However if you prefer using bone-less meat, cut down the spices or optionally use stock or bone-broth/ yakhni.

Chuck Steak

Chuck is juicy, flavourful, and versatile with the fatty juices providing a rich, delicious curry. Plus, the chuck steak is easy to cut into small pieces, so it cooks quickly and evenly.