Khada Masala Mutton Curry | Whole Spices Goat Curry

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Mutton cooked with whole spices is what Khada Masala Mutton Curry means. A spicy, tasty, and perfect dish for the next occasion or weekend. 🙂 A pure delight for meat lovers. ❤ With this recipe discover the taste of cooking mutton with the whole spices on low flame until the mutton is infused with spices and cooked till it falls off the bone easily. This Khada Masala Mutton Curry is one such dish which takes a lot of time but the result is SUPER-DUPER delicious.


In this world, where everybody loves Instant recipes (yeah! including me too 😛 ) try this amazingly delicious slow-cooked Khada Masala Mutton Curry and I guarantee you, you won’t be disappointed AT ALL. I would suggest you cook this recipe in a pan/Kadhai and do not use a pressure cooker for this. Serve this mouth-watering mutton curry with steaming hot white rice or with plain naan and enjoy the scrumptious meal and don’t forget to take a nap after this heavy meal. 😉

Serves 4
For Marinating Mutton

  • 2 Lbs mutton (medium piece)
  • 1 ½ Tsp Kashmiri red chili powder
  • 1 Tsp Turmeric powder
  • 1 Tsp ginger-garlic paste

Whole Spices For Roasting

  • 2 Bay leaves
  • 1 Cinnamon stick
  • 3-4 Dry red chilies
  • 1 Tbsp cumin seeds
  • 1 Tbsp coriander seeds
  • 1 ½ Tsp black peppercorns
  • 3 Cloves

For Mutton Curry

  • 2 large onion (4 Cups), finely sliced
  • 1 Large tomato, chopped
  • 9-10 Galic cloves
  • 1-inch ginger, roughly chopped
  • 2 Tbsp red chili powder (or as desired)
  • 1 Tbsp mutton masala (or 1 Tsp garam masala)
  • Salt as required
  • ¼ Cup mustard oil (adjust quantity of oil as per your preference)
  • ½ inch ginger, cut into Julians, for garnishing
  • Coriander leaves, for garnishing

Learn Step By Step Recipe With Pictures For Khada Masala Mutton Curry | Whole Spices Goat Curry
Step 1- Marinade mutton with Kashmiri red chili powder and turmeric powder. Keep aside for 2hrs

Step 2- Dry roast the whole spices on low flame for 2mins and then remove the pan from the gas stove

Step 3- Turn the flame to medium. Heat oil in a deep pan/ Kadhai, add whole garlic cloves, ginger, and the roasted spices. Saute for 1-2mins until the whole spices start to sizzle

Step 4-  Add sliced onion and chopped tomato. Saute them for 2-3mins on high flame and then add the marinated mutton. Add salt and red chili powder as required. Mix everything well and turn the flame to medium


Step 5- Cook the mutton for 20mins without covering the lid of the pan/Kadhai and then add 1cup or more water as required and cover the lid of the pan. Cook until the mutton pieces are soft and tender. It will take around an hour and a half to two hours depending on the size of the mutton pieces. Stir 1-2times in between
If you want you can pressure cook for 4-5 whistles to cook faster but I would suggest cooking in a pan/Kadhai to get the perfect taste and blend of flavors

Step 6- When the mutton is almost cooked, remove the lid of the pan and sprinkle mutton masala all over the mutton gravy. Let it simmer for another 20-25mins on low flame until you get the desired consistency of the gravy. Turn off the flame. Garnish with ginger Julians and coriander leaves


Serve with a plate of steaming hot white rice and some onion rings on the side. That’s it. Enjoy the meal. 🙂
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