How to make it: Anil’s mutton curry recipe

A slow-cooked dish flavoured with bhunoed onions and whole spices.

Thursday, June 27, 2019,
By Anil Chandra
Anil's mutton curry.
Anil's mutton curry.
Photograph by Max Porter

Serves: 4-6   
1 HR 30 mins 


30ml mustard oil
1kg mutton shoulder, bone-in
1 tbsp ghee
500g onions, finely sliced
3 bay leaves
4 whole dry red chillies
2-3 star anise
1 tsp cumin seeds
6-7 cloves
2 tsp coriander seeds
1 cinnamon stick
2 black cardamom pods, seeds only
pinch mace
1 tbsp black peppercorns
2 tbsp garlic and ginger paste
250g curd (or Greek yoghurt) mixed with 200ml water
20g makhana (fox nuts), toasted and whizzed to a fine powder
1 tsp degi mirch
fresh coriander sprigs, to serve


1 Heat the oil in a pan until smoking. Add the mutton and sear until browned on all sides. Remove and set aside.
2 Add the ghee and onions and bhuno (gently fry) over a low heat, until golden. Add the bay leaves, chillies, spices (except for the degi mirch), ginger and garlic pastes and continue frying, stirring, until the onions are dark brown.
3 Return the mutton to the pan. Gradually add the curd mixture and continue simmering, stirring regularly.
4 Stir in the makhana powder, adding a little water if dry. Add the degi mirch, then reduce the heat; cook for 1 hr, or until tender. Garnish with coriander.

Read our feature about eating with a Kayasth family

Published in Issue 1 of National Geographic Traveller Food

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