Spicy Hyderabadi Mutton Curry Recipe is a mouth-watering non-veg recipe made with lamb/goat. This recipe is an easy and quick non-veg recipe with tender soft mutton/lamb cooked with simple spices that are easily available in everyone’s kitchen. This spicy and delectable mutton curry is an incredibly flavored and aromatic dish!
Apart from Biryani, Hyderabad is a region that is famous for many non-vegetarian recipes mainly curry or gravy recipes that go best with rice, naan, or parathas. This Hyderabadi mutton curry recipe is a wonderful curry and is full of gravy as the curry requires onions, ginger-garlic paste, and whole spices to prepare.
If you are a beginner or has failed to make a good mutton curry before, then I highly suggest following the step-by-step recipe guide as it is without making any changes. It could be quite a battle to tackle the meat with the amount of tenderness required especially for those who struggle to differentiate between sheep, lamb, and mutton (meat of a sheep in its first year is lamb, and that of an adult is mutton). When choosing any cut of lamb, look for firm, fine-grained meat with a velvety texture, moist and not dry or slimy. Any fat on the outside of the lamb should be white.
Recipe Ingredients & Cooking Process
- Note: You can change the Servings count below to get updated ingredient quantities.
- 500 g Mutton (cut into 1½-inch pieces)
- 1 Onion (Chopped Finely)
- 3 tbsp Oil
- 1 tsp Cumin Powder
- 2 tsp Coriander Powder
- 1 tsp Garam Masala Powder
- 2 tsp Red Chilli Powder
- 1/2 tsp Turmeric Powder
- 2 tsp Garlic-Ginger Paste
- 3 no. Green Chilies (Slit)
- 1 sprig Curry Leaves
- 1 inch Cinnamon
- 3 no. Cloves
- 3 no. Cardamom
- 2 tbsp Coriander Leaves (chopped)
- 2 tbsp Mint Leaves (chopped)
- Salt – as required
Preparation of Mutton Curry
- Wash mutton neatly until the water runs off clearly.
- Add salt, red chilli powder, turmeric, and ginger-garlic paste to the mutton. Mix it well & refrigerate for at least 1 hour to let the marinade work its magic and make the mutton pieces tender. For the best results, you can also leave it overnight in the refrigerator if time allows.
Making of Mutton Curry
- Heat 3 tbsp oil in a pan, add green cardamoms, cinnamon, and cloves and saute till fragrant.
- Add onions and fry till golden brown, about 5-8 minutes.
- Add green chillies, curry leaves, coriander leaves along with mint leaves and saute for a minute.
- Then, add the marinated meat and stir. Saute mutton till nicely browned all over, 8 to 10 minutes on medium-high flame.
- Add coriander powder,cumin powder, and garam masala powder. Mix well and allow to cook for a couple of minutes.
- Pour in 2 cups of water, and check for salt. Seal the lid and cook on low heat till the mutton is cooked properly for about 30 – 45 minutes.
- After 45 minutes, check whether the mutton cooked or not. If there is some more water then cook on high heat to make a thick gravy.
- If you are using a pressure cooker, cook on high heat till the first whistle, then reduce the heat to low and cook for about 15 minutes. Remove from heat and allow it to cool before opening the cooker.
- Serve hot with parathas, rotis, or rice.
- Always make sure to use a lamb that tastes better than using the meat of an aged sheep or goat. It takes a longer time to get cooked or to tenderize and the taste too changes as compared to buying the meat of a lamb.
- Marinate mutton for at least 1 -2 hours, or overnight if time allows. The longer it marinates, the more tender your meat will be.
- Always try to buy fresh red meat and not the meat that has been cut for days.
- If you like your mutton curry fiery, feel free to add some more red chilli powder.