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Mutton Curry with Tender Calabash starts with slow-cooked mutton and warm spices. Calabash joins near the end and soaks up every bit of that rich gravy
Make Mutton Curry with Tender Calabash with tender mutton, warm spices, chili, and soft calabash in a rich homemade gravy.
Why You Will Love and Enjoy Mutton Curry with Tender Calabash
- Tender and deeply spiced: The mutton cooks slowly until it’s properly tender and full of flavour.
- Calabash gets its moment: Added near the end, it becomes soft without completely disappearing into the curry.
- Easy to make your own: Adjust the chili, gravy and cooking time to suit your kitchen and your family.
Additional Information
- Can this be frozen? Yes. Allow the cooked curry to cool completely, then portion it into airtight freezer containers. Freeze for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop until piping hot. The calabash may be a little softer after freezing, but the curry will still be delicious.
- How long can it be stored and how? Store cooled leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave until completely hot.
Substitute Suggestions
- Mutton: Yes. Beef or lamb can be used, although cooking time will vary. Lamb will generally cook faster than tougher cuts of mutton.
- Coconut oil: Yes. Vegetable oil, sunflower oil, or another neutral cooking oil will work.
- Can I use fresh ginger and garlic instead of paste? Absolutely. Finely grate or crush fresh ginger and garlic and use about 1/2 tsp of each.
- What can I use instead of calabash? If you can’t find calabash, peeled butternut squash or marrow can work. Keep in mind that the texture and cooking time will be different.
- Is the curry very spicy? It has a noticeable chili kick from the chili powder and crushed chilies. For a milder curry, reduce the chili powder and crushed chilies rather than removing the other spices.
Mutton Curry with Tender Calabash
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Total Time: 2 hours 20 minutes
- Yield: 6–8 servings depending on size 1x
- Category: Dinner Recipes
- Method: Easy Cooking
- Cuisine: Indian
Description
A slow-cooked mutton curry with tender calabash, warm spices, tomato and a good hit of chili. It’s the kind of curry that gets better as it cooks, and that calabash soaks up all those lovely spices beautifully.
Ingredients
Units
Scale
- 2.2 lb – 1 kg mutton, cut into medium-sized pieces
- 1 onion, finely chopped
- 1 tomato, chopped
- 1 calabash, peeled, seeded if needed, and cut into chunky pieces
- 2 tsp chili powder
- 1 tsp crushed chilies
- 2 cinnamon sticks
- 2 bay leaves
- 2 cloves
- 1 tsp ginger and garlic paste
- 1 tsp jeera powder
- 1 tsp dhania powder
- 1/2 tsp turmeric powder
- 1 tsp salt, or to taste
- 2 tbsp coconut oil
- 8 to 10 curry leaves
- 1 to 2 cups hot water, added as needed
Instructions
- Heat 2 tbsp coconut oil in a heavy-based pot over medium heat.
- Add 1 finely chopped onion and cook for about 5 to 7 minutes, stirring now and then, until softened and lightly golden.
- Add 2 tsp chili powder, 1 tsp crushed chilies, 2 cinnamon sticks, 2 bay leaves, 2 cloves, 1 tsp jeera powder, 1 tsp dhania powder and 1/2 tsp turmeric powder.
- Stir everything into the onion and let the spices fry for about 30 seconds to 1 minute. You want them fragrant and lightly toasted, not burnt.
- Stir in 1 tsp ginger and garlic paste and cook for another 30 seconds. If the pot looks dry, add a small splash of hot water. Don’t let the spices catch too hard on the bottom.
- Add 1 chopped tomato and stir well.
- Add about 1/4 cup hot water, then cook for 5 to 8 minutes until the tomato softens and starts breaking down into the spiced onion mixture. Give the bottom of the pot a good stir to loosen any browned bits.
- Add 1 kg mutton and 1 tsp salt. Stir well so every piece is coated in the spice mixture.
- Cook uncovered for about 5 to 8 minutes, stirring occasionally, until the meat has picked up some colour.
- Add 1 cup hot water, cover the pot and reduce the heat to low.
- Let the mutton gently cook for about 1 to 1 1/2 hours, stirring every so often. Add more hot water, a little at a time, whenever the pot looks too dry. You want enough liquid to keep the curry cooking, but not so much that you end up with a thin gravy.
- When the mutton is nearly tender, add 1 calabash cut into chunky pieces. Stir it gently into the curry, cover the pot again and cook for another 20 to 30 minutes, or until the calabash is soft and the mutton is completely tender.
- Add 8 to 10 curry leaves during the final 2 to 3 minutes of cooking. Taste the curry and adjust the salt if needed. If the gravy is thinner than you’d like, leave the lid off for a few minutes and let it reduce gently.
- Turn off the heat and let the curry sit for about 5 minutes before serving. The gravy will settle slightly and the flavours will come together nicely.
A Few Kitchen Notes
- Mutton can vary quite a bit in tenderness, so don’t rely only on the clock. If it still feels chewy after the first hour, keep cooking it gently and add another splash of hot water when needed.
- The calabash shouldn’t go in at the beginning. It cooks much faster than mutton and can become overly soft or disappear into the gravy if it’s added too early.
- The spices are meant to catch lightly and become fragrant, not burn. If they start sticking aggressively to the bottom of the pot, add a splash of hot water straight away and scrape the bottom gently.
- For the best curry, keep the heat low once the mutton starts braising. A gentle simmer gives the meat time to become tender without drying out the gravy
Notes
Prepared, tried, and tested by Thilleshni
Recipe Card powered by
Give this curry time and you’ll end up with meat that practically falls apart.
Mutton Curry with Tender Calabash is a hearty, deeply spiced curry with tender mutton and soft calabash that absorbs the rich gravy. Slow cooking gives the meat time to become tender while the chili, tomato, cinnamon and warm spices build a full, satisfying flavour. It’s the kind of curry that deserves a place on the dinner table when there’s time to let the pot simmer and do its work.
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