Slow Cooked Bihari Style Mutton Curry

You can call me snooty but my Bihari Mutton Curry recipe is legendary. The reason is that this recipe will give you falling off the bones, succulent pieces of melt in your mouth mutton pieces. I love cooking with lamb and mutton(goat). The difference between lamb and mutton is that lamb is nothing but a sheep less than 1 years old. Meat of an adult sheep is call mutton. Curries, roasts, chops, steaks : name it and I can cook it with utmost flair.  I grew up having my mom’s version of this mutton curry every Holi with lots of rice. I overate every time my mom cooked it. Soon, when I flew off my mom’s comforting nest, and I learnt my way around this meat. This is probably the first thing I made for my friends when I moved to Mumbai. Since then, I have made this a 100 times. My friends and family love it.  Now, I am sharing this masterpiece with you. 
Bihari Style Indian Mutton Curry or Lamb Curry Recipe
Mutton Curry
5 from 1 vote
Print
Bihari Style Mutton Curry Recipe
Prep Time
10 mins
Cook Time
4 hrs
Total Time
4 hrs 10 mins
 

This recipe is a hand me down recipe from my great grand mother to my grand mother then to my mother and finally to me. So this is as authentic as it can get. 

Servings: 5
Calories per Serve: 394 kcal
Author: Payal Bhuptani
Ingredients
For the Marinade
  • 1 kg front leg goat (you can also use lamb - cook for half hour less) cut in small squares (curry cut)
  • 2 tbsp yogurt
  • 1 tsp salt
  • 1 tsp cumin powder
  • 1 tsp garam masala
  • 1 ½ tbsp ginger garlic paste
  • ½ tsp turmeric powder
  • 1 tsp black pepper freshly crushed
For the Curry
  • 6 large onions medium slices
  • 3 tbsp mustard oil
  • 2 cups spinach leaves
  • 1 bay leaf
  • 3 dried red chilies whole
  • 1 tsp salt
  • Handful or coriander leaves for garnish
Instructions
  1. Marinade the mutton pieces with all the marinade ingredients and refrigerate for at least 4 hours or overnight for succulent tasty meat.Get the meat at room temperature when you are ready to cook.
  2. In a large hot pan, add the mustard oil. After 30 seconds add the dry spices – bay leaf, dried chilies and stir for 30 seconds in low heat to perfume the oil with the spices
  3. Now, add the onion slices and sweat them out till they are pink and tender. At this point, the onions will start leaving out the oil. Add the salt.
  4. Add the marinated mutton. On full flame toss them around for 5 minutes to caramelize the pieces
  5. Reduce the low flame and cook the meat with the lid on for 3.5 hours, turning the pieces once a while. If the meat pieces start to dry out in between, add 1/4th cup water.
  6. Take the lid off and add the spinach and garam masala. Cook in open flame for around 10 -15 minutes to get the right gravy consistency. The curry will also start to leave oil around the edges, thats when you know its cooked. Test the meat before switching off your gas. If you want it softer cook for another 15-20 mins
  7. Garnish with Coriander and fresh green chilies and serve the delicious mutton curry with steamed rice or litti chokha
Food Marriage Tips

Food Marriage Tips

  • Spinach puree might sound weird with lamb or mutton, but it totally boosts the flavours of the meat especially with mustard oil Lamb/Mutton Curry and Rice are a match made in heaven

If you like this recipe, please do rate it in the comments section of this page. You can also pin it for later with the image below:

Authentic bihari mutton curry or lamb curry or indian curry recipes
Bihari Mutton Curry

 

You might also like to try my other curry recipes:

 

  1. Andhra Style Spicy Chicken Curry
  2. Achari Chicken Curry with raw mango
  3. Sri Lankan Black Pork Curry
  4. Greek Lamb Curry

2 Comments Add yours

  1. Avatar of Payal Bhuptani Rahul says:

    This recipe sounds (and looks) delicious! Can’t wait to try it, thanks!
    When it comes to food (esp Non-veg), I’m always on hunt for Bihari recipes. I remember em’ to be some of the best from my childhood days – aromatic and appetizing in a very desi/unsophisticated way. Can’t explain it. It’s a vague recollection, but I know enough to excitedly search for em’ online.

  2. Hey Rahul,

    Thanks for the kind words. I am glad that you like the recipe. It’s a hand me down recipe from my great grand mother with my touches to it. Do try it out and let me know how it turns out. It will be lovely to get a feedback.

Leave a Reply

Your email address will not be published.