Tangy Spicy Mutton Curry

Tangy Spicy Mutton Curry

This dish has a thick gravy with little tangy and spicy flavour. Instead of mutton, you can use chicken also.

Nimmy Raghu


  1. 1/2 Kilo Mutton (cut into small to medium pieces)
  2. 1 Teaspoon Red chilli powder
  3. 1 Teaspoon Cumin seeds
  4. 1 Teaspoon Coriander powder
  5. 1/4 Teaspoon Turmeric powder
  6. 1/2 Teaspoon Garam masala powder
  7. 1/2 Teaspoon Black pepper (whole)
  8. 1 inch Cinnamon sticktick
  9. 5 - 6 Cloves
  10. 2 Cardamom Black
  11. To Taste Salt -
  12. 1 Onion (medium, sliced)
  13. 1 inch Ginger
  14. 5 - 6 Garlic
  15. 1/2 Cup Yogurt
  16. 2 Green chilli (chopped)
  17. Coriander leaves for garnishing -
  18. 5 - 6 Tablespoons Oil
  19. 3/4 Cup Water


30 mins
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    Heat oil in a pressure cooker. Add sliced onion. In the mean time, make a paste of ginger and garlic. Keep this aside.

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    When the onion turns translucent, add ginger garlic paste. Saute well. After sometime, add the mutton. Mix well.

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    Now add red chilli powder, salt, coriander powder, cumin seeds, turmeric powder, black pepper, Cinnamon stick, cloves and black cardamom. Mix well.

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    Add water and mix well. Cover the lid and cook till the mutton is completely soft and cooked.

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    Once cooked, take off the lid and cook again till the oil leaves the masala. Now add yogurt and mix well. Let it cook till the oil is seen on top.

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    Add garam masala powder, green chilli and coriander leaves.

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    Mix well and serve hot with roti, naan or steamed rice.

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