British Indian Restaurant-Style Mutton Madras Recipe at Home

Start with 1.5 kg of bone-in mutton.

Add 1 tbsp of salt, 2 tbsp of ginger paste, 2 tbsp of garlic paste, 3 tbsp of curry powder, 2 tbsp of Kashmiri red chili powder, and 2 tsp of fiery red hot chili powder to the mutton.

Stir in 1 tsp of garam masala, 2 tbsp of coriander cumin powder, and 5 tbsp of tamarind liquid. Mix well to coat the mutton evenly.

Heat 1/4 cup of oil in a pan over medium heat.

Once hot, add 3 finely chopped onions and fry for about 12 minutes until lightly browned.

Halfway through frying the onions, add 1 tbsp of ghee and the dry spices: 1 tsp of fennel seeds, 1 small cinnamon stick, 2 black cardamom pods, 5 green cardamom pods, 10 black peppercorns, and 7 cloves. Continue frying until fragrant.

Stir in 6 tbsp of tomato puree and fry for about 2 minutes, adding a splash of water to prevent burning.

Add the spiced mutton to the pan, ensuring each piece is coated in the masala. Sear the meat properly.

Add enough water to mostly cover the meat, bring to a gentle boil, then cover the pot and cook on low heat for 2 hours.

After 2 hours, remove the lid and check the mutton, which should be tender and the gravy rich.

Stir in 2 tbsp of dried fenugreek leaves and mix well.

Garnish with fresh green coriander before serving.

Equipment Needed

Spice Level:

Allergens