Recipes -MUTTON CURRY (Uttaranchal style)

Uttarakhand (formerly known as Uttaranchal), a state which is in the northern part of India famous for its outstanding natural beauty. The traditional cuisine is nutritious, simple and delicious. Today, am sharing a beautiful recipe from this picturesque land. I tasted this curry when I visited one of my chef-friend’s house some years ago and had noted it down in my reipe diary. If done right, it is the best curry enjoyed with rotis or any bread of your choice.

Slow-cooked succlent, juicy and tender mutton curry packed with flavours and aroma makes a finger- licking dish; a sure way to get your taste buds tingling.

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Prep time : 15 mins, Cooking : 30 mins, Cuisine : Uttaranchal, Serves: 5-6, Author : Gloria


800 gms meat (lamb/goat) (cut & washed thoroughly)

2 big onions finely chopped

3 big plump tomatoes chopped

1-2 red chilly pepper or serrano pepper or green chilly chopped

1 dried bay leaf

2 ½ cups water

1 tsp garam-masala powder

salt to taste


To grind into fine paste

4 big garlic or 2 ½ tbsp small garlic chopped roughly

1 tsp cumin seeds

3 ½ tbsp coriander seeds

½ tsp turmeric powder

1 ½ tsp red chilly powder/kashmiri chilly powder/paprika

¼ tsp salt


Using a mixer grinder or mortar & pestle/electric blender, grind garlic, cumin seeds, coriander seeds, turmeric powder, red chlly powder and salt into a smooth paste. Keep aside to be used later.

Heat oil in a kadai/saucepot on medium heat; add bay leaf. After few seconds, add the chilly, onions and saute till it turn light golden brown.

Now, add the grounded paste mixture. Saute nicely till the raw smell disappears. Add tomatoes, salt and cook till they are soft on medium-low heat.

Let it continue to cook till oil releases at the edges; masala mixture is bright red in colour and blended well, stirring occasionally. It will take at least 8-10 minutes or so.

Add meat and combine everything together for 5 minutes. Add water and bring it to boil. Lower heat and allow it to cook slowly till tender with lid covered. Once done, (thin coat of oil at the top) add garam-masala powder. Do a taste-test and adjust salt, if required.

Enjoy it with hot rotis or steamed rice.


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