Slow Cooked Mutton Recipe -

Slow Cooked Mutton Recipe

This tender, fall-off-the-bone mutton curry is cooked low and slow for 2.5 hours until the meat becomes incredibly soft. The recipe starts with browning onions and building a rich masala base with ginger-garlic paste, tomatoes, and aromatic spices. Mutton pieces are then coated in the spiced mixture, combined with yogurt and water, and simmered gently until fork-tender. The key is patience – letting the pot do the work on low heat rather than rushing the process. The result is deeply flavorful mutton in a thick, aromatic gravy that actually tastes better the next day. Perfect with rice, naan, or roti, and it stores and reheats beautifully, making it ideal for meal prep or weekend cooking.

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Prep Time 20

Cook Time 2 30

Total Time 2 50

Servings: 4

Course: Main Course

Cuisine: Asian, Indian, Pakistani

Calories: 420

Ingredients Method Video

Ingredients

1 kg mutton bone-in pieces work best – shoulder or leg cuts
3 medium onions thinly sliced
2 large tomatoes chopped (or 3 tablespoons tomato paste if tomatoes aren't great)
1 tablespoon ginger paste
1 tablespoon garlic paste
2-3 green chilies slit
1/2 cup plain yogurt whisk it so it doesn't split
3 tablespoons cooking oil or ghee
1 teaspoon cumin seeds
4-5 whole cloves
2-3 green cardamom pods
1 small cinnamon stick
1 bay leaf
1 teaspoon turmeric powder
2 teaspoons coriander powder
1 teaspoon red chili powder adjust to your comfort
1 teaspoon garam masala
Salt to taste
Fresh coriander leaves for garnish
2 cups water you might need more depending on how thick you want the gravy

Method

Serving Suggestions

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.

Quick tip

Room temperature yogurt works better than cold. I learned this the hard way when my curry split once.