Mint and coriander mutton curry / Pudina dhaniya mutton curry



Mutton curries need spices. Not necessarily a lot of chillies and heat, but whole spices. Or maybe it’s the south Indian in me who likes it like that. I’ve had mild curries as well and they’ve tasted fantastic. But cooking meat with a robust spice mix is glorious by itself. To balance the spices I mixed in some fresh coriander and mint. It’s pretty much how I make the masala for biryani but turned into curry, of course. If you want to lighten it, add some coconut milk or whipped yoghurt.


Will feed a family of 4

Prep time:

20 mins

Cooking time:

25-30 mins


Mutton on the bone – 700 gm (or up to a kilo)


Ginger garlic paste – 1 tbsp

Turmeric – 1 tsp

Yoghurt/dahi – 2 tbsp


Coriander – 2 handfuls

Mint – 1 handful

Cinnamon – 1 inch stick

Cloves – 1 tsp

Whole pepper – 2 tsp

Coriander seeds – 1 tsp

Jeera/cumin seeds – 2 tsp

Poppy seeds/khus khus – 1 tsp

Mustard seeds – 1 tsp

Kashmiri chillies/dried red chillies – 4 (deseeded 2)

Small dried red chillies/gundu chillies – 3

Ginger – 1 inch piece

Garlic – 3 cloves

Coconut – 1 cup grated

Other ingredients:

Onion – 1 sliced

Tomato puree – 2 tbsp

Tamarind pulp – 1 tbsp

Oil/ghee to cook

Salt to taste


Marinade mutton with mentioned ingredients overnight.

To make the masala, grease your nonstick pan with some oil/ghee and roast all the ingredients together except ginger, garlic and coconut. Roast them till fragrant or till all the mustard seeds have popped.

Take it off the heat and now roast the coconut till lightly brown in colour.

Grind all the ingredients in your mixer with some water to make a fine paste.

Heat oil/ghee in a pressure cooker and saute onions till translucent.

Tip the mutton in and then half the masala (store the other half in an air tight container in your fridge).

Add the tomato puree, tamarind pulp mixed with some water and salt.

Add 2 cups of water and cook on high heat till the curry bubbles.

Now put the lid on and wait till 2 whistles are let out.

Turn the heat down and cook for exactly 20 mins.

Let the pressure drop on its own before you take the lid off.

Check for salt and adjust.

At this point you can add coconut milk if you want it lighter and simmer for 2-3 mins.

Serve hot with rice/roti.

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