Mutton Kalia / Mutton Masaledar

Mutton curry

You know that one time when you least expected something to turn out as you wanted it to and it actually turns out spectacular? That was this mutton curry for me. I even did a little jig when I scooped a little gravy with my finger and shoved it into my mouth to taste it. I’d stumbled on this recipe on YouTube and bookmarked it to make it on a Sunday. Don’t judge me, but I’m the pressure cooking kind when it’s mutton. I’ve tried slow cooking it when I made mutton korma and as it turns out, it really doesn’t make a world of difference to its taste. If anything, I save on resources with my pressure cooker.

Mutton curry

This curry has much fewer ingredients than the south Indian kind but needs a lot more oil. Also, I’ve tweaked it to make it relatively less oily and spicy. The recipe calls for slow cooking cooking it for 45 minutes so the gravy develops flavour and turns into the deep dark almost black colour like in the picture. But I didn’t want to slow cook it, so I winged it with the pressure cooker. The meat was perfectly cooked and the gravy was incredibly delicious. Pepper and caramelized onions were the heroes of it. With the onions, you have to take it a little farther than the usual translucent stage because that’s the base of the curry and that’s what adds to its taste.

Mutton curry

Mutton curry

Mutton curry

Mutton curry


4 servings

Prep time:

10-15 mins

Cooking time:

30 mins


Mutton/lamb – 700-800 gm (curry cut)

Mustard oil – 1/4 cup

Onions – 5 medium sliced

Salt to taste

Grind to paste:

Kashmiri chillies – 3 large deseeded

Cinnamon – 2 inch piece

Cloves – 1 tsp

Coriander powder – 1 tsp

Turmeric – 1 tsp

Whole pepper – 2 tbsp

Onion – 1 medium chopped

Ginger – 1 inch piece

Garlic – 4-5 cloves


Grind to paste all the ingredients mentioned under it with a dash of water and keep aside.

In a pressure cooker, heat the mustard oil till it begins smoking and your eyes start burning. This should take 4-5 mins. Turn the heat off and let the oil cool. This is done to burn off the strong taw mustard taste and smell.

Turn the heat on again and once the oil is hot enough, add the sliced onions and it cook till it turns dark brown in colour. Give it around 5-6 mins.

At this point, add the mutton and stir.

Add the ground paste and mix well for about 2-3 mins.

Now add just about 1/2 cup of water and salt. No need to drown the mutton in a tank full of water and kill its flavour.

Put the lid on and let it stay on high flame till it lets out 2 whistles. Then turn the heat down to low and cook for 20 mins.

Take it off the flame after 20 mins and let the pressure drop on its own before you take the lid off.

Serve hot with rice or roti.


You may also like

Leave a Reply

Your email address will not be published.