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Mutton Curry


Contributed by:
Anupriya Sinha
Anupriya Sinha, Housewife

Mutton Curry


Mutton (medium sized pieces) – 500 gm
Mustard oil – 3 tbsp
Onion – 2 medium (thinly sliced)
Curd – ½ cup (beaten well)
Water - 2 cup

For marination:
Ginger-garlic paste – 1 and ½ tbsp
Chilli powder – 1 tsp or as desired
Coriander powder – 1 tsp
Cumin powder – 1 tsp
Pepper powder - ¼ tsp
Salt - 1 tsp or as desired
Turmeric powder – ½ tsp
Mustard oil - 1 tbsp

For tempering:
Cinnamon – 1” stick
Green cardamom – 3-4
Cloves – 7-8
Bay leaf – 2-3

Garam masala:
Cinnamon powder – ½ tsp
Nutmeg powder – ¼ tsp
Green cardamom powder – ¼ tsp
Cloves powder – ¼ tsp

Method of Preparation

1. Wash and drain mutton pieces. Add the ingredients of marination, mix well and keep
    aside for 30 minutes.
2. Heat oil in a pressure cooker and add the tempering ingredients. Fry for 30 seconds.
3. Add onion and sauté till it turns brown.
4. Add the marinated mutton, along with the marinade and cook on medium heat for
    about 15-20 minutes or till the mutton pieces start sticking at the bottom.
5. Add curd, 1 tbsp at a time and keep stirring on high heat, till all the curd is used up.
6. Stir for a few more minutes till oil separates.
7. Add water and garam masala, mix well and close the lid.
8. Cook on high heat till the first whistle, then lower heat and cook for 15 minutes or till done.
9. Serve hot with rice or roti/ paratha.

Notes & Tips