Bihari Mutton Curry
Bone-in mutton slow-cooked in a richly spiced onion, garlic and mustard oil gravy, a festive dish served on special occasions in Bihari households.
- Prep
- 20 min
- Cook
- 75 min
- Total
- 95 min
- Servings
- 5
- Difficulty
- Medium
- Calories
- 380 kcal
Equipment
- •Heavy-bottomed pot
- •Kadhai
Nutrition
Per serving, approximate
- Calories
- 380 kcal
- fat
- 24 g
- carbs
- 10 g
- fibre
- 2 g
- protein
- 28 g
- calories
- 380 kcal
Instructions
- 1
Mix the mutton with curd, turmeric, and a little salt. Leave it for at least 30 minutes.
- 2
Heat mustard oil in a heavy pot until it smokes. Let it cool slightly, then add the whole garam masala.
- 3
Add sliced onions. Fry until deep golden brown, taking care not to burn them.
- 4
Stir in the ginger-garlic paste. Cook until the raw smell disappears.
- 5
Add tomato puree, chilli powder, and coriander powder. Cook until oil separates from the masala (spice mixture).
- 6
Add the marinated mutton. Fry on high heat for 5-7 minutes until browned.
- 7
Pour in enough hot water to cover the meat. Cover and simmer on low heat for 50-60 minutes until tender.
- 8
Stir in garam masala powder and check the salt. Simmer for a few more minutes before serving.
Chef's tips
Fry the onions until deep brown for a rich, dark gravy. Simmering gently with the lid on softens tough meat nicely.
Ingredient substitutions
- mutton → goat meat or chicken, adjusting cooking time
Storage
Refrigerate for up to 3 days; flavour improves the next day.
Reheating
Reheat gently on the stovetop with a splash of water.
Common mistakes to avoid
- •Rushing the onion browning, which leaves the gravy pale and lacking flavour.
Serving suggestions
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