Hubby dear, a great lover of meat, loves his mutton curries to the core. He is also a best critic and wants his curries to be perfect. This helps me to create my own recipes and bring different variations in any meat preparations. Back home, I do not use the pressure cooker to cook meat and believes in slow cooking method. It will come as an amazement to many that I have never repeated a single dish in my 13 years of wedded life. Today, am posting one such of my wonderful recipes. Hugely enjoyed with Indian flatbreads, baguette or any bread of your choice.

Beautifully flavoured with aromatic spices, saffron and rose water infused mutton curry bringing warmth to your soul.

Prep time:15 minutes, Cooking time:30 minutes, Cuisine: Indian, Serves : 6, Author : Gloria


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

1 cup shallots sliced finely

½ tbsp ginger-garlic-green chilly paste

few curry leaves

whole garam-masalas (3 green cardamom or 1 brown cardamom, 2 cloves, 1 star anise)

½ tsp turmeric powder

½ tsp fennel powder (sauf powder)

¼ tsp cumin powder

½ tsp cassia bark powder (dalchini powder)

pinch of grated nutmeg

1 tsp red chilly powder/cayenne pepper

2 ½ tsp coriander powder

1 lemon

1 whole red chilly

¼ tsp rose water

¼ tsp saffron threads soaked in 2 ½ tsp boiling water

1 ½ cup water

salt to taste



Hand-squeeze lemon and marinate the cleaned meat along with ginger-garlic-green chilly paste, turmeric powder, cumin powder, fennel powder, cassia bark powder, grated nutmeg, red chilly powder, coriander powder and salt. Keep aside for 1 hour.

Heat oil in a kadai/saucepot on medium heat; add whole red chilly along with whole garam-masala. Stir for few seconds. Add shallots and saute occasionally until it reaches light golden brown in colour.

Add the marinated meat and stir to mix nicely for 5 minutes. Allow the meat to cook on its own juices till oil oozes out.

Now, add water and bring it to boil. Reduce heat and simmer with lid covered till fork-tender.  Do a taste-test and add salt if required.

At the final stage, add saffron solution and rose water and combine well. After few minutes, switch of heat.

Serve it with hot steamed rice or dunk it with rotis/breads.

Bon Appétit!!!

My observations/notes:

  • use best quality saffron and organic rose water for this preparation

  • adjust chilly powder as required

  • can use kashmiri chilly powder/paprika instead of chilly powder
  • can replace shallots with 1 big onion

  • ginger-garlic-green chilly paste : 1” ginger, 4 garlic cloves, 4 green chillies all crushed together. (can increase the amount of green chillies). Also can use red chilly pepper.


5 thoughts on “Recipes – MUTTON CURRY WITH SAFFRON

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