Slow Cooked Mutton Recipe – Easy & Delicious In 2026
There’s something about mutton that’s been left to cook slowly for hours, and this Slow Cooked Mutton Recipe is all about that. The meat turns really soft, the gravy settles into itself, and the whole kitchen starts smelling like proper home cooking. You’ll usually have people asking what’s on the stove before it’s even ready.
I’ll be honest, I used to rush mutton and then complain that it was chewy. It wasn’t the recipe—it was me. Once I learned to just give it time and not mess with it too much, it started turning out the way it should.
That’s really the whole idea here. Put everything in the pot, keep the heat low, and let it do its thing. You only need to check on it now and then. It’s easy, just takes a bit of patience.
Slow Cooked Mutton Recipe
Ingredients
Method
- This slow-cooked mutton pairs beautifully with so many things. My favorite is with plain steamed basmati rice and a simple cucumber raita on the side. The coolness of the raita balances the rich, spiced mutton perfectly.
- But honestly, it’s just as good with hot naan bread or even parathas if you’re feeling indulgent. Sometimes I make it on the weekend and have it with rice one day, then reheat it the next day and eat it with fresh roti – somehow it tastes even better the second day.
- A squeeze of fresh lemon juice right before eating adds a nice brightness. And if you’re serving guests, a small bowl of sliced onions with a pinch of chaat masala and lemon juice makes a great accompaniment.
- Room temperature yogurt works better than cold. I learned this the hard way when my curry split once.
Video
Step 1
For this Slow Cooked Mutton Recipe, heat the oil or ghee in a heavy-bottomed pot or pressure cooker over medium heat. Add the cumin seeds and let them sizzle for about 20 seconds until fragrant. Then add the whole spices—cloves, cardamom, cinnamon stick, and bay leaf. Stir them around for another 30 seconds.
Step 2
Add the sliced onions. Take your time here for the Slow Cooked Mutton Recipe—cook them on medium heat, stirring every couple of minutes, until they turn a proper golden brown. It usually takes 12–15 minutes. Don’t rush this step; it really sets up the flavor.
Step 3
Once the onions are ready, add the ginger and garlic paste. Stir for about 2 minutes until the raw smell fades and the paste starts catching slightly at the bottom. That’s your cue it’s cooked enough for this Slow Cooked Mutton Recipe.
Step 4
Add the chopped tomatoes and cook them down until they break apart and the oil starts to separate from the masala. Give it 8–10 minutes, mashing them a bit if needed. This is where the base comes together in the Slow Cooked Mutton Recipe.
Step 5
Now add the dry spices—turmeric, coriander powder, red chili powder, and salt. Stir everything for about a minute so the spices cook in the oil and release their flavor, but don’t let them burn. This step deepens the taste of the Slow Cooked Mutton Recipe.
Step 6
Add the mutton pieces and mix them well with the masala. Let them cook for about 5 minutes, turning so each piece gets coated. The meat will release some moisture at first—that’s completely normal in this Slow Cooked Mutton Recipe.
Step 7
Add the whisked yogurt, pouring it in slowly while stirring so it doesn’t curdle. Mix everything well, then add the slit green chilies. This keeps the gravy smooth in the Slow Cooked Mutton Recipe.
If using a regular pot: Let it cook on low heat for about 2 to 2.5 hours. Check every 30 minutes or so, give it a stir, and add a splash of water if it’s drying out too much.
If using a pressure cooker: After the first whistle, reduce the heat to low and cook for about 25-30 minutes. Let the pressure release naturally.
Step 8
Pour in about 2 cups of water (just enough to cover the mutton), give it a good stir, and bring it to a boil. Once it’s boiling, lower the heat, cover, and let it simmer gently. This is where the slow cooking really happens in the Slow Cooked Mutton Recipe.
Step 9
When the mutton is tender and almost falling off the bone—check with a fork—it’s ready. Adjust the gravy as needed: add a bit of hot water if it’s too thick, or cook uncovered a little longer if it’s too thin. This final simmer sets the texture of the Slow Cooked Mutton Recipe.
Sprinkle garam masala on top, give it one last stir, then turn off the heat and let it rest for about 5 minutes. That short rest helps everything settle in the Slow Cooked Mutton Recipe.
Step 10
Garnish with freshly chopped coriander leaves just before serving your Slow Cooked Mutton Recipe.
Storage Tips
Mutton curry actually keeps really well, and this Slow Cooked Mutton Recipe is one of those dishes that tastes even better after it sits for a day or two. Just store it in an airtight container in the fridge and it’ll be fine for up to 4 days.
If you want to keep it longer, you can freeze it without any issues. Let it cool completely first, then divide it into freezer-safe containers. It’ll keep for about 3 months. I always write the date on top because after a while, every frozen curry starts looking the same.
Reheating Tips
From the fridge, just warm it up in a pot over low heat. This Slow Cooked Mutton Recipe tends to thicken as it sits, so add a splash of water to loosen the gravy if needed. Stir now and then and heat it until it’s properly hot all the way through.
If it’s frozen, it’s best to thaw it overnight in the fridge first, then reheat the same way. If you’re short on time, you can put it straight on the stove from frozen—just keep the heat very low, stir more often, and add a bit of extra water so it doesn’t catch at the bottom.
The microwave will do the job in a pinch, but stovetop reheating usually turns out better. The texture stays nicer and you can adjust the gravy as it warms up.
Tips and Variations
Getting tender mutton:
For this Slow Cooked Mutton Recipe, the cut really matters. Go for shoulder or leg pieces with a bit of bone. The bone adds flavor, and these cuts turn nice and soft with slow cooking. Very lean pieces don’t work as well—you need a little fat in there.
Spice levels:
I keep this one moderately spiced. If you want it milder, skip the green chilies or just use one. If you like more heat, add extra red chili powder or toss in a couple of chopped green chilies toward the end.
Pressure cooker tip:
I do use a pressure cooker sometimes when I’m short on time. It works, no problem. But in this Slow Cooked Mutton Recipe, the regular pot gives slightly better texture—softer and less tight. Both ways are fine though.
Adding vegetables:
If you like potatoes in your curry, add them in the last 30 minutes. Just peel, cube, and drop them in when the mutton is mostly done. They soak up the gravy really well.
Oil or ghee:
Ghee gives a richer, more traditional taste. Oil is okay too, but if you have ghee, use it. The smell alone is worth it.
Common mistake I made:
Cooking on high heat. Doesn’t work for mutton. Keep it low and steady for this Slow Cooked Mutton Recipe or the meat turns tough no matter how long you cook it.
If it’s too salty:
Drop in a peeled, halved potato and let it simmer for about 15 minutes. It’ll pull out some of the salt. Just take it out before serving.
Yogurt splitting:
This happened to me once and it didn’t look great. Keep the yogurt at room temperature, whisk it smooth, and add it slowly while stirring. That usually keeps it from curdling.
