Ipswich & Suffolk Indian Association

Rajasthani Style Mutton Curry



  • 2 small onions, finely chopped
  • 6-8 red chillies
  • 2 Tsp coriander seeds, whole
  • 1 Tsp jeera or cumin seeds
  • 1 cup mustard oil
  • 10 cloves garlic, finely chopped.
  • A small piece of ginger, finely chopped
  • 1/2 kg mutton, cut into pieces with bones
  • 1 tsp salt or to taste
  • 1 small cup kachri powder (kachri is a dried vegetable, a variety of cucumbers found in Rajasthan and ground into a powder) or kasoori methi leaves
  • 3-4 pods cardamom
  • 1/2 tsp black pepper
  • 1 cinnamon stick
  • 2 mace
  • 2 pod black cardamom
  • A handful of coriander leaves, chopped



  1. Dry roast the red chillies to give it a nice distinctive aroma which adds great flavour to the dish.
  2. Add to that the coriander seeds and cumin seeds.
  3. Once done, grind it into a nice fine powder.
  4. Heat some mustard oil in a pan. Add to this the garlic and ginger.
  5. Once the garlic turns slightly brown add the mutton pieces.
  6. Give it a good mix, and add salt.
  7. Now add the kachri powder. Not only does this powder tenderize the meat, it’s also adds a nice tangy flavour to it.
  8. Now add the chopped onions and mix all well.
  9. Once the onions have roasted well add the whole spices, cardamom, black pepper, cinnamon, mace, black cardamom. Give all a good stir.
  10. Now add the red chilli powder and let it roast for about a minute.
  11. Add enough water to cook the mutton. Cover it and let it simmer for a couple of minutes till the meat is cooked.
  12. Once the meat is cooked, take out all the pieces on a platter and strain the gravy and puree the gravy, now add the mutton pieces you had taken out to the refined gravy and put it back
  13. on fire but on low heat.
  14. Add about 1/2 cup water and some coriander leaves.
  15. Let it simmer for a while and when you reach a good consistency of gravy, turn off the heat, Serve hot with plain basmati rice.

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