Easy Mutton Masala Gravy Recipe – Spicy, Thick & Flavor-Packed!

If you're craving a bold and spicy mutton dish that’s drenched in rich, thick gravy, then this Easy Mutton Masala Gravy Recipe is just what you need. Whether it’s for Sunday lunch or a special dinner, this dish is always a hit — with tender pieces of mutton slow-cooked in a spicy masala base until they soak up every drop of flavor.

Indian-style mutton masala gravy in a bowl with red spicy curry and mutton pieces

Hot and spicy mutton masala gravy served with fresh coriander garnish

Easy Mutton Masala Gravy Recipe – Spicy, Thick & Flavor-Packed!

🍲 Why This Mutton Masala Gravy is Your Weeknight Hero

Ever crave a bold, spicy curry that doesn't take all day to make?
This Easy Mutton Masala Gravy is exactly that – a flavor-packed, semi-thick curry with juicy mutton chunks and an onion-tomato base that clings to every bite.

It’s the kind of dish that begs for naan or rice, doesn’t need a thousand ingredients, and makes you look like a pro in front of guests (even if you cooked it in a pressure cooker 😉).

Whether you're after a restaurant-style mutton masala, a spicy Sunday curry, or something quick yet indulgent for a weeknight – this is your go-to recipe.

⏱️ Prep & Cook Time

Step	Time Required
Prep (cutting, marination)	15 mins
Cooking	40 mins
Total	~55 mins

✅ Beginner-friendly
✅ No slow-cooking required
✅ Easily doubled for meal prep

🧾 Ingredients You’ll Need

Here’s what goes into the perfect mutton masala gravy:

🥩 For the Mutton:

500g bone-in mutton (goat/lamb), washed and drained
2 tbsp curd/yogurt
1 tsp ginger-garlic paste
½ tsp turmeric
Salt to taste

🍅 For the Masala Gravy:

2 medium onions, finely chopped
2 large tomatoes, chopped or pureed
2 tsp ginger-garlic paste
2 tbsp oil or ghee
1 tsp cumin seeds
1 bay leaf
1 inch cinnamon stick
2–3 cloves
2–3 green cardamoms

🌶️ Spice Powders:

1 tsp red chilli powder (adjust to taste)
1 tsp coriander powder
½ tsp cumin powder
½ tsp garam masala
Salt to taste

Optional: Fresh coriander, a squeeze of lime for garnish

🧂 Ingredient Substitutions

Running short on something? Here's what you can do:

Missing Ingredient	Try This Instead
Curd	1 tsp vinegar + 1 tsp cream or lemon juice
Fresh tomatoes	½ cup tomato puree
Garam masala	Chaat masala + pinch of nutmeg
No mutton	Use chicken or soya chunks (adjust time)

📌 Pro Tip: Marination = Magic

Let your mutton sit for at least 30 mins (or up to 4 hours).
This breaks down the protein and adds flavor deep into the meat.

Even a quick 15-minute marination makes a difference — don’t skip it!

🔥 Common FAQs from you.

“Can I cook this without a pressure cooker?”

Yes, just slow cook it covered in a heavy pot for 1.5 to 2 hours. Add water as needed.

“Why is my mutton tough?”

👉 Not marinated enough OR undercooked.
Use a pressure cooker for best results (3–4 whistles on medium heat).

“Can I make this gravy thicker?”

Absolutely. Just cook without the lid on high for 5–7 mins after pressure release to thicken.

🍽️ Best Pairings

Steamed basmati rice
Jeera rice or ghee rice
Butter naan or lachha paratha
Soft pav (Mumbai-style!)
Millet roti or even dosa – great with leftovers!

Easy Mutton Masala Gravy Recipe – Spicy, Thick & Flavor-Packed!

Step-by-Step Recipe, Tips, Storage, and History)

👨‍🍳 Step-by-Step: How to Make Mutton Masala Gravy (the Easy Way)

This version uses a pressure cooker to save time without compromising on flavor. You can also use a heavy-bottomed pot if you’re up for a slow simmer.

🔪 Step 1: Marinate the Mutton

In a bowl, mix:

500g mutton
2 tbsp curd
1 tsp ginger-garlic paste
½ tsp turmeric
Salt

Let it rest for at least 30 minutes (or up to 4 hours in the fridge). This step is key for tenderness and flavor.

🧅 Step 2: Sauté the Whole Spices & Onions

Heat 2 tbsp oil or ghee in a pressure cooker.
Add:
- 1 tsp cumin seeds
- 1 bay leaf
- 2–3 cloves
- 2–3 green cardamoms
- 1 inch cinnamon stick

Let them sizzle until aromatic.

Add finely chopped onions and cook until golden brown (don’t rush this — it’s the flavor foundation!).

🍅 Step 3: Add Tomatoes and Spices

Add 2 tsp ginger-garlic paste.
Sauté until raw smell is gone.

Now, add:

2 chopped tomatoes (or puree)
1 tsp red chilli powder
1 tsp coriander powder
½ tsp cumin powder
Salt to taste

Cook until the oil separates. This means the masala is perfectly cooked.

🥘 Step 4: Add Marinated Mutton

Drop in the marinated mutton pieces.
Mix well and bhuno (sauté) for 7–8 minutes on medium flame until the masala clings to the meat and the mutton releases juices.

This step enhances flavor through caramelization.

🔥 Step 5: Pressure Cook

Add ¾ to 1 cup water, depending on how thick you want the gravy.
Lock the lid and pressure cook for:
- 3–4 whistles on medium heat for tender pieces.
- Or 5–6 whistles for older, tougher cuts.

Let the pressure release naturally.

🧈 Step 6: Final Touch

Open lid, check tenderness.
If gravy’s too thin, boil uncovered for 5–7 mins.
Add ½ tsp garam masala, stir, and simmer for 2 more minutes.

Garnish with fresh coriander or mint leaves. Optional squeeze of lemon if you like a zesty kick.

🥶 Storage & Reheating Tips

Storage Method	How Long	Reheating Tip
Fridge	2–3 days	Microwave or stovetop with splash of water
Freezer	Up to 1 month	Thaw overnight in fridge before reheating

Flavor improves overnight, so this is a great make-ahead curry.

📚 A Quick History Bite: The Evolution of Mutton Masala

The mutton masala we know today is a blend of Mughal richness and South Indian spice depth.
Originally a royal delicacy, it evolved in home kitchens as an everyday treat using locally available spices like:

Fennel (Saunf)
Black cardamom (Badi elaichi)
Nutmeg (Jaiphal)

Each region has its own take — North Indian mutton masala leans rich and spicy, while Hyderabadi or Chettinad styles bring in earthy and fiery notes.

What unites them?
A thick, spicy masala that clings to the meat and your soul.