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Diwali Mutton Curry Recipe

Easy Mutton Gravy Recipe

Diwali Mutton Curry is a desi curry which is fingerlicking good. You can marinate it a night before and on Diwali party day just bring to room temperature and put in a kadai and let the mutton cook on its own. Within 1 hour your yummy mutton curry will be ready. This curry is light on tummy as it does not use dry fruits and nuts. There is no use of tomatoes and dhania patta also. Perfect mutton curry for Diwali. Loved by one and all.

Diwali Mutton Curry Recipe

Diwali Mutton Curry Recipe | Easy Mutton Gravy Recipe For Diwali

Diwali mutton curry is a beautiful brown curry with a hint of red. The curry gravy is silky smooth and creamy on the palate. This mutton curry is cooked with minimal ingredients but the taste heavily relies on the overnight marinated mutton and garnished with kewra water. The kewra water adds a rich flavour to the curry. This mutton curry tastes so good with rumali roti, khameeri roti, tandoori roti, jeera rice and even with malabar parotta which we get ready made in the Indian stores. Acompany this mutton curry with some sirka pyaz, shaami kebab and keema kaleji
Prep Time 8 hrs
Cook Time 1 hr
Course Diwali Dinner, Diwali Lunch
Cuisine North Indian Cuisine
Servings 3

Equipment

  • Heavy Bottom Kadhai

Main Ingredients
  

  • Mutton
  • Ginger Garlic Paste
  • Kewra
  • Whole Spices
  • Ghee
Keyword Diwali Menu, Diwali Potluck Recipe

Ingredients:

Marination:

  • 500 gms Mutton on the Bone
  • 1 cup Dahi (Curd)
  • 1″ inch Cinnamon Stick
  • 5 – 6 Green Cardamom (Choti Elaichi)
  • 1 Brown Cardamom (Badi Elaichi)
  • 5 Cloves (Laung)
  • 8-10 Whole Peppercorns (Kali Mirch Sabut)
  • 2 tblsp Ginger Garlic Green Chillies paste
  • 1 tblsp Coriander Powder (Dhania powder )
  • 1/4 tsp Turmeric Powder (Haldi Powder)
  • 1 tsp Garam Masala
  • 1 tsp Red Chilli Powder (Lal Mirch Powder)
  • 2 cup Ghee / Vegetable Oil
  • Salt to taste

For the Curry:

  • 4 cup Hot Water
  • 2 blades Mace (Javitri)
  • 1/8th Nutmeg (Jaiphal)
  • 1 1/2 cup roughly chopped Onions
  • 1 Big tsp Kewra Water
  • 5 – 6 Ginegr Julienne for garnish

How to Make Diwali Mutton Curry :

  1. In a kadai, heat 1 tblsp oil and fry the onions on medium flame till dark brown. But do not over fry or they will give bitter taste the curry. Take them out on a kitchen paper and drian the extra oil.
  2. Once cool, grind them into a rough paste. Do not make a fine paste. Coasreness is important for the right texture.
  3. Slightly beat the curd smooth.
  4. In a big bowl, put all the ingredients under the marination section together and mix well so that all the mutton pieces are evenly marinated with the mixure. Marinate for at least an hour and for better result overnight.
  5. If you are making this mutton curry for a party then marinating a day earlier will not only reduce your work on the party day but will add excellent flavor to your curry.
  6. At this stage do not add the brown onion paste, water, javitri, jaiphal and the kewra water.
  7. Later, put a big deep kadhai / pan on heat and tip in the marinated mutton curry.
  8. Let the mutton fry for 15 – 20 mins on medium flame. Keep stirring from time to time.
  9. After some 20 – 25 mins you will find that the mutton has turned light brown and ghee / oil begins to separate from the sides.
  10. At this stage add the brown onion paste and cook for another 5 minutes stirring constantly.
  11. Now add the hot water and let the mutton cook for anothetr 20 – 25 minutes. Cover the pan with the lid. Do remember to stir every 5 minutes.
  12. Meanwhile dry roast the mace blades and nutmeg in a pan and then make a fine powder of it with motar pestle. You can add the nutmeg and mace just like that. But if you prefer a smooth curry with no whole spices coming in your mouth, then it is advisable to ground them to a powder. Also remember not to add too much of these spices as they have very very stong affect and can add bitter taste to the curry. So stick to the quantity adviced in the recipe.
  13. After 20 minutes add the nutmeg- mace powder and mix well. Cook for another 10 mins with close lid. Stir once or twice.
  14. Later open the lid and check if the mutton has tenderised. If not then cook some more. And if the water has completely evaporated them add 1 cup of Hot water and cook some more for the mutton to get tender.
  15. If you want to reduce the cooking time then move the mutton to a pressure cooker and give 4 – 5 whistles.
  16. Once the mutton is cooked properly add the kewra water and julienned ginger.
  17. Let the mutton rest for atleast and hour to get maximum flavor.
  18. Serve with rumali roti and slice onions.

Side dish Options – What To Serve With Diwali Mutton Curry :

  • Shaami Kebab, Keema Kaleji, Mutton Seekh.
  • Salad: Sirke Wale Pyaaz, Green Salad
  • Chutney: Green Pudina Chutney and Hara Dhania Chutney.

Storage Tips :

If you have any mutton curry leftover then you can store it for 3 – 4 days easily since the mutton is cooked in ghee and sauted for 30 – 40 mins.


  • Cool the curry quickly and then keep in airtight containers in the fridge. Do not keep it outside for long. Once the mutton curry is cool put it in fridge.
  • Can be kept for 1 month in the deep freezer.

Reheating Tips :

To reheat just take out whatever quantity you need and let it thaw and keep the rest back in the fridge.

Microwave: To heat the mutton curry in the microwave. Put a microwave proof lid and reheat it for 5 mins in microwave.
Put a half cup filled of water next to the dish to soak up extra moisture.


Stovetop: Heat 1/4 cup of water in a pan and add the muton curry. Let the mutton simmer for 10 – 15 mins.

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