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Easy Mutton Masala Gravy Recipe – Spicy, Thick & Flavor-Packed!

This Easy Mutton Masala Gravy is a rich, spicy, and semi-thick curry made with tender mutton simmered in an aromatic onion-tomato masala. Perfect for weeknight dinners or special occasions, it pairs beautifully with rice, naan, or paratha.
Print Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Marination time 30 minutes
Total Time 1 hour 25 minutes
Servings: 6
Course: Main Course
Cuisine: Indian
Ingredients Equipment Method Notes

Ingredients
  

🥩 For the Mutton:
  • 500 g bone-in mutton goat/lamb, washed and drained
  • 2 tbsp curd/yogurt
  • 1 tsp ginger-garlic paste
  • 1/2 tsp turmeric
  • Salt to taste
🍅 For the Masala Gravy:
  • 2 medium onions finely chopped
  • 2 large tomatoes chopped or pureed
  • 2 tsp ginger-garlic paste
  • 2 tbsp oil or ghee
  • 1 tsp cumin seeds
  • 1 bay leaf
  • 1 inch cinnamon stick
  • 2 –3 cloves
  • 2 –3 green cardamoms
🌶️ Spice Powders:
  • 1 tsp red chilli powder adjust to taste
  • 1 tsp coriander powder
  • 1/2 tsp cumin powder
  • 1/2 tsp garam masala
  • Salt to taste
For Garnish:
  • Fresh coriander
  • A squeeze of lime

Equipment

  • - Pressure cooker
  • Mixing Bowl
  • knife
  • - Chopping board
  • spatula
  • measuring spoons

Method
 

Step 1: Marinate the Mutton
  1. In a bowl, combine the mutton, curd, ginger-garlic paste, turmeric, and salt. Mix well and let it rest for at least 30 minutes or up to 4 hours in the refrigerator.
Step 2: Sauté the Whole Spices and Onions
  1. Heat oil or ghee in a pressure cooker. Add cumin seeds, bay leaf, cloves, green cardamoms, and cinnamon stick. Let them release their aroma. Add the onions and cook until golden brown.
Step 3: Cook the Masala Base
  1. Add the ginger-garlic paste and sauté until the raw smell disappears. Add the tomatoes, red chilli powder, coriander powder, cumin powder, and salt. Cook until the oil separates from the masala.
Step 4: Bhuno the Mutton
  1. Add the marinated mutton and sauté for 7–8 minutes until the masala coats the meat and the mutton releases its juices.
Step 5: Pressure Cook
  1. Pour in 3/4 to 1 cup water according to the desired consistency. Close the lid and pressure cook for 3–4 whistles on medium heat, or 5–6 whistles for tougher cuts. Allow the pressure to release naturally.
Step 6: Finish the Gravy
  1. Open the cooker and check the tenderness. If the gravy is too thin, simmer uncovered for 5–7 minutes. Stir in the garam masala and cook for another 2 minutes.
Step 7: Garnish and Serve
  1. Garnish with fresh coriander and a squeeze of lime. Serve hot with rice, naan, paratha, or pav.

Notes

- Marinating for 30 minutes to 4 hours helps tenderize the meat and enhances flavor.
- If you don't have curd, use 1 tsp vinegar with 1 tsp cream or lemon juice.
- Fresh tomatoes can be replaced with 1/2 cup tomato puree.
- Chaat masala with a pinch of nutmeg can substitute for garam masala.
- Chicken or soya chunks can replace mutton with adjusted cooking times.
- For stovetop cooking without a pressure cooker, simmer covered in a heavy pot for 1½ to 2 hours.
- To make the gravy thicker, simmer uncovered for 5–7 minutes after pressure cooking.
- Flavor improves overnight, making this curry ideal for meal prep.
- Refrigerate leftovers in an airtight container for 2–3 days.
- Freeze for up to 1 month and thaw overnight before reheating.
- Reheat on the stovetop or microwave with a splash of water.
- Serve with steamed basmati rice, jeera rice, ghee rice, butter naan, lachha paratha, pav, millet roti, or dosa.