Mutton Curry with Arusuvai Mutton Masala
A well-made mutton curry is a celebration of bold spices, slow cooking, and tender meat. This South Indian-style recipe uses Arusuvai Mutton Masala, which infuses the curry with deep, aromatic flavors. Perfect for a Sunday lunch, it pairs beautifully with rice, chapati, idiyappam, or biryani.
Ingredients
Mutton (bone-in, cleaned)
500 g
Onions
2 large, sliced
Tomatoes
2 medium, chopped
Ginger-garlic paste
1½ tbsp
Arusuvai Turmeric powder
¼ tsp
Arusuvai Mutton Masala
2½ to 3 tsp
Arusuvai Red chilli powder
½ tsp (optional)
Salt
to taste
Coriander leaves
chopped, for garnish
Water
as needed
Method
Pressure cook mutton with turmeric, salt, and a cup of water for 4–5 whistles or until tender. Reserve stock.
In a kadai, heat oil. Add fennel, cinnamon, cloves, cardamom, bay leaf, and curry leaves.
Add onions and sauté till golden brown
Add ginger-garlic paste; sauté till raw smell goes.
Add chopped tomatoes and cook until mushy.
Add Arusuvai Mutton Masala and optional Arusuvai chilli powder. Sauté for 2–3 minutes till oil separates.
Add cooked mutton along with stock. Mix well and simmer for 10–15 minutes to blend the flavors and thicken the curry.
Garnish with coriander leaves and serve hot.
This mutton curry can be customized by adding potatoes, coconut milk, or even ground cashew paste for a richer twist. The depth and warmth of Arusuvai Mutton Masala elevate the dish every single time so turn it into your signature comfort meal!
Tempering
Oil (gingelly or refined)
3 tbsp
Cinnamon
1 small stick
Cloves
2
Cardamom
1
Bay leaf
1
Fennel seeds
½ tsp
Curry leaves
1 sprig