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Lucknowi Mutton Curry

Have you ever noticed it’s the dal which is served that defines a good vegetarian meal, whereas for a fine non- vegetarian meal, more often than not, it is the quality of mutton served.

Laal Maas, Rogan josh, Kolhapuri mutton, Bhuna gosht are some of the famous mutton dishes in Indian cuisine, all different in taste as per the spices and souring agents added.

Lucknowi mutton is a rich mutton dish, spicy and delicious. It’s got a kind of nutty flavour that comes with the roasting and powdering of the spices, sesame seeds in particular.

At home, we prefer chicken over mutton, be it for stew or Biriyani, for the simple reason chicken cooks faster and you are never disappointed with the outcome. But my husband and son, given a choice would opt for mutton any day. Whenever I buy mutton, I make it a point to make a good dish- tasty and wholly satisfying. As for myself, I always look out for a juicy bone simply because I love to dig out the marrow! I usually serve this mutton dish with Sannas- the combination is awesome.

Go ahead and plan on making this curry for your loved ones.

Happy to be sharing with you, an old yet favourite recipe of mine-


  • Mutton-1/2 kg
  • Onions sliced – 3
  • Tomato purée – 5 tbsp
  • Ginger-Garlic paste -1 tbsp
  • Turmeric powder -1/2 tsp

To roast and powder:

  • Star anise – 1
  • Cinnamon stick -2 small
  • Cloves -2
  • Peppercorns -8
  • Dry red chillies – 5
  • Bay leaves -1
  • White sesame seeds – 1 tbsp
  • White poppy seeds-1 tbsp
  • Fennel seeds – 1 tsp
  • Ghee -3-4 tbsp
  • To garnish:
    • Chopped coriander leaves – 2 tbsp
  • Method:
    • Wash and clean mutton. Keep aside.
      In a little ghee, fry sliced onions till golden brown and keep aside.
      In a pan, add the dry spices one by one and roast thoroughly. Keep aside to cool.
      Along with the fried onions, grind the roasted spices to a smooth paste.
      Take some ghee in a cooker, add ginger- garlic paste and fry well.
      Add the onion- spice mixture, turmeric powder and fry well.
      Add the mutton and fry till well blended with the masala.
      Add tomato purée and mix well.
      Add salt to taste, a little water and close the pressure cooker.
      After the first whistle, simmer for 15 minutes. Put off the flame and let the steam release on its own.
      Open the cooker, garnish the mutton curry with chopped coriander or cilantro and serve with naan/ Pulao of your choice.

    Chefs tips:

    • Always buy good quality mutton( with bone).
    • When you roast the spices, first heat the pan, then lower the heat and add the spices one by one stirring in between.
    • The onion- spice mixture should be as smooth as possible, keep adding water a little at a time.
    • You could also try out this dish with chicken/ beef.
    • If using fresh tomatoes, add 2 tomatoes ( medium size) chopped fine in the place of tomato purée.
    • Depending on the quality of mutton you could also cook this dish in an open flame unhurriedly, letting the meat cook in its own juices.
    • This serves 4-6 people.
  • Till my next post,
  • Cheers
  • Rose
  • 3 replies »

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