Staff Mutton Curry

Preparation info

  • Serves


    • Difficulty


    • Ready in

      3 hr

Appears in

Mowgli Street Food

Mowgli Street Food

By Nisha Katona

Published 2018

  • About

This dish is the ultimate in humble ingredients, but so full of flavour, simplicity and mutton that it positively dazzles after a long, slow simmer. It is perfect to pop in a low oven during a busy evening service. Tables of eager kitchen and waiting staff are seen demolishing pots of this in the tired, wee hours of street eateries across India.


  • 800 g (1 lb 12 oz) boneless leg of mutton, cut into 2.5 cm/1 inch cubes
  • 2 tbsp vegetable oil
  • 6 potatoes, peeled and halved
  • 3–4 tsp garam masala
  • handful of chopped coriander/cilantro leaves, to garnish
  • Puris, to serve


  1. Wash the mutton pieces and mix with all the marinade ingredients in a large bowl. Add a little salt to taste. Leave for at least 2 hours to marinate (or, if keeping in the refrigerator, for up to 24 hours).
  2. Preheat the oven to 190°C/375°F/gas 5. In a heavy casserole dish, heat the vegetable oil to smoking. Cool a little, then add the meat and all the marinade ingredients. Stir-fry for 12–15 minutes.
  3. Add the potatoes, garam masala and 450 ml/15 fl oz/ cups hot water. Stir to mix well, then season to taste. Cover and cook in the oven for 2 hours. Remove from the oven every so often to check the liquid level – the gravy should be just coating the meat – add a touch of water if you’re worried, then return to the oven.
  4. Remove the curry from the oven and garnish with chopped coriander leaves. Serve with puri breads.