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Punjab · Dinner

Mutton Curry + Roti

🍗 Non-veg🌾 Gluten-free📊 Medium

Bone-in mutton slow-braised in a deeply spiced onion-yoghurt gravy — the quintessential Punjabi non-vegetarian dinner, made for special occasions and cooked with patient attention.

⏱️20 minPrep
🔥120 minCook
🕒140 minTotal
🍽️15Serves

🧺 Ingredients

👩‍🍳 How to make Mutton Curry + Roti

  1. Heat ghee; add all whole spices.
  2. Add onions; cook very slowly until deep reddish-brown and caramelised, 20 minutes.
  3. This is the flavour foundation.
  4. Add ginger-garlic paste; cook 2 min.
  5. Add mutton pieces; cook on high heat until all sides are sealed and browned, 10 minutes.
  6. Browning the meat is non-negotiable.
  7. Add tomatoes; cook until oil surfaces.
  8. Reduce heat; add whisked yoghurt slowly, stirring.
  9. Add chilli powder, coriander powder.
  10. Add 300ml water.
  11. Cover tightly; simmer 45–60 minutes until mutton is tender and falling off bone.
  12. Add garam masala.
  13. Check seasoning.

📖 Cultural notes

|---|---|---|---|---| | 520 kcal | 44g | 12g | 32g | 2g | Mutton Curry on Sunday is a near-religious institution in meat-eating Punjabi households. The goat is often purchased live from the market early Sunday morning. Women wake at 5am to start the onion caramelisation. The smell of mutton curry cooking signals celebration and abundance — it fills the whole neighbourhood and draws family to the table. ---

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