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Mutton curry

Mutton curry is a savory dish originating from the Indian subcontinent, featuring tender pieces of goat meat (known as mutton in the Indian subcontinent, where it typically means goat meat, though sheep meat may also be used) slow-cooked in a robust, aromatic gravy infused with a blend of spices.^[1] This staple of South Asian cuisine varies widely by region, reflecting local ingredients and traditions, and is often served with rice, naan, or roti.^[2] The dish typically includes key ingredients such as onions, tomatoes, ginger, garlic, and a spice mix comprising cumin, coriander, turmeric, chili powder, and garam masala, which provide its characteristic depth and heat.^[3] Some variations incorporate yogurt for tanginess or coconut milk for creaminess, as seen in southern Indian styles, while others emphasize dry roasting spices for intensified flavor.^[4] Preparation generally begins with marinating the mutton to tenderize it, followed by browning in oil and simmering for several hours until the meat is succulent and the gravy thickens.^[5] Mutton curry's roots lie in the ancient culinary practices of India, where spice-based meat preparations evolved over millennia, influenced by trade routes, invasions, and colonial encounters that introduced elements like chilies from the Portuguese in the 16th century.^[6] Regional adaptations highlight its diversity: Rajasthan's laal maas uses fiery mathania chilies and yogurt for a bold red hue, born from warriors' need for portable, sustaining meals in arid landscapes; Bengal's kosha mangsho features slow-braised mutton with mustard oil and potatoes for a lighter, everyday jhol; and Kashmir's rogan josh employs fennel and yogurt in a yogurt-based sauce, reflecting Mughal influences.^[7]^[2] These variations underscore mutton curry's role as a cultural emblem, celebrated in festivals, family gatherings, and even colonial-era railway dining in India.^[8]

Overview

Definition and Characteristics

Mutton curry is a stew-like dish central to Indian subcontinent cuisine, featuring chunks of mutton—the meat from mature sheep or goats—slow-cooked in a gravy made from onions, tomatoes, and an assortment of spices, yielding tender meat enveloped in a savory, spice-infused sauce.^[3]^[9] This dish is distinguished by its rich, aromatic gravy that delivers a bold umami depth, with heat levels adjustable from mild to fiery through spice blends, and a texture that spans thick, clingy consistencies to lighter, soupy forms based on preparation style. The mutton itself contributes a robust, slightly gamey flavor and firmer initial texture, necessitating extended simmering to break down connective tissues for melt-in-the-mouth tenderness.^[10]^[3] In contrast to lamb, derived from younger animals under one year old and prized for its mild taste and natural tenderness, mutton offers a more intense, earthy profile and tougher cut that benefits from the curry's prolonged cooking process.^[11]^[12] Regional variations may intensify spice levels, such as in South Indian styles, to heighten the dish's warming qualities.^[3] As a primary protein in non-vegetarian meals, mutton curry is typically prepared in portions serving 4 to 6 individuals for family gatherings or everyday dinners, paired with staples like basmati rice, naan, or roti to soak up the gravy, often complemented by cooling yogurt or fresh salads.^[10]^[9]

Terminology and Types

The term "curry" originates from the Tamil word "kari," which refers to a sauce or relish, and was anglicized by British colonizers in the 18th century to describe a broad range of spiced Indian dishes.^[13] This adaptation occurred during colonial encounters, where European traders and administrators simplified diverse South Indian preparations into a single category for export and consumption back home.^[14] In contrast, "mutton" in Indian culinary contexts typically denotes goat meat, valued for its lean texture and distinct flavor, whereas in Western traditions, it specifically means meat from mature sheep, often tougher and more robust than lamb.^[15] Across India, terminology for mutton curry varies by language and region, reflecting local linguistic influences. In Hindi and Urdu, "gosht" is commonly used to signify meat in curry preparations, as seen in dishes like aloo gosht, emphasizing slow-cooked tenderness.^[16] Bengali speakers refer to it as "mangsho," denoting mutton or goat meat in recipes such as kosha mangsho, a staple in eastern Indian cuisine.^[17] In Telugu-speaking areas of Andhra Pradesh and Telangana, "mamsam" is the term for mutton, featured in fiery curries like gongura mamsam that highlight regional spice profiles.^[18] Mutton curries are broadly classified into wet, dry, and hybrid forms based on gravy consistency and cooking style. Wet curries, such as korma, feature a rich, yogurt- or nut-based gravy that braises the meat for tenderness, resulting in a saucy dish ideal for soaking rice or bread.^[19] Dry curries, exemplified by bhuna preparations, involve minimal liquid, with spices fried and meat cooked down to a thick, clingy coating that intensifies flavors without excess moisture.^[20] Hybrids blend these approaches, offering semi-gravy textures; specific variants like rogan josh (a yogurt-enriched wet style from Kashmir) or vindaloo (a vinegar-spiked hybrid with Portuguese roots) are distinguished as named mutton curries rather than generic types.^[19] In modern Western markets, where goat meat is less common, the dish is often rebranded as "lamb curry" to align with preferences for milder, sheep-based meat, making it more approachable while retaining core spice elements.^[15] This shift highlights adaptations for global palates, distinguishing it from the goat-centric "mutton curry" prevalent in India.

History and Origins

Ancient Roots in Indian Cuisine

The origins of mutton curry can be traced to ancient Indian culinary practices dating back to the Vedic period (approximately 1500–500 BCE), where spiced meat preparations were integral to rituals and daily sustenance. Vedic texts, such as the Rigveda, describe the consumption of goat meat obtained from sacrificial animals, which was roasted on spits over charcoal or cooked in clay ovens, often seasoned with early spices like turmeric, black pepper, and mustard seeds to enhance flavor and aid preservation.^[21]^[22] Goat meat was particularly favored for its widespread availability through domestication and hunting, as evidenced by archaeological finds from the preceding Indus Valley Civilization (2600–1900 BCE), and its alignment with religious norms in Hindu traditions that prohibited beef while permitting goat as a clean, ritually acceptable protein source.^[21]^[23] The incorporation of spices into these meat dishes was facilitated by early trade networks originating around 2000 BCE, which connected South India—home to native black pepper (from the Malabar Coast), cumin, and turmeric—with northern regions and beyond. Black pepper, known as "maricha" in Sanskrit texts, was ground into pastes for flavoring roasted or boiled goat meat, while turmeric provided both color and medicinal properties, as noted in ancient Ayurvedic works like the Caraka-Saṃhitā.^[24]^[25] These spices not only elevated simple preparations into more complex gravies but also reflected the socio-economic exchanges that shaped pre-colonial Indian cuisine.^[21] During the Mughal Empire (16th–19th centuries), these foundational elements evolved through Persian influences, introducing slow-cooking methods like dum pukht—sealing meat in pots to simmer in its juices—and yogurt-based marinades that tenderized goat and created rich, aromatic gravies.^[26]^[27] This evolution coincided with the Portuguese introduction of New World ingredients around 1498, including chili peppers for heat, tomatoes for acidity, and potatoes for bulk, which were rapidly adopted and transformed traditional spice-based meat preparations into the robust curries known today.^[28] In royal kitchens, slow-cooked goat meat dishes infused with aromatics such as saffron, cardamom, and ginger were prepared as luxurious feast items, as documented in the Ain-i-Akbari, a 16th-century administrative chronicle by Abul Fazl that details numerous meat-based recipes, such as biryani, yakhni, and kebabs, blending Indian spices with Central Asian techniques.^[29]^[30] This era solidified goat meat's role in Muslim traditions as halal and versatile, further embedding spiced preparations in elite Hindu and Muslim culinary repertoires across the subcontinent.^[31]

Colonial and Modern Developments

During the British colonial period in the 19th and early 20th centuries, mutton curry underwent significant adaptations to cater to European palates, most notably with the creation of Railway Mutton Curry around the 1920s. This dish emerged as a milder Anglo-Indian adaptation of traditional Indian mutton curry, toned down in spiciness for European palates, often incorporating coconut milk, vinegar, or tamarind to balance the heat from spices like turmeric, cumin, and chili. Developed by Indian Railways chefs for first-class passengers on long-distance trains such as the Frontier Mail (later the Golden Temple Mail), it was served in onboard dining cars to provide a familiar yet accessible comfort food during extended journeys across the subcontinent.^[32]^[33]^[34] Following India's independence in 1947, mutton curry's role evolved with the institutionalization of railway catering and the rise of roadside dhabas, which became hubs for affordable, hearty meals for truckers and travelers. The dish retained its place on Indian Railways menus, symbolizing a blend of colonial legacy and national identity, while dhabas—emerging prominently after Partition as eateries run by displaced communities—popularized robust versions using local spices and slow-cooked meats. Urbanization in the mid-20th century further transformed preparation, with the widespread adoption of pressure cookers from the 1950s onward enabling faster cooking times suitable for busy households and commercial kitchens, reducing traditional slow-simmering from hours to under an hour. Independence also fostered regional pride, encouraging a resurgence of pre-colonial spice profiles in home and community cooking to reclaim culinary heritage.^[35]^[36]^[37] In the 21st century, modern developments have introduced health-conscious and globalized twists to mutton curry, reflecting changing lifestyles and dietary awareness. Post-2000s recipes increasingly emphasize leaner cuts of meat, such as shoulder or leg without excess fat, to reduce calorie content while preserving flavor through yogurt or spice marinades, aligning with nutritional guidelines promoting balanced protein intake.^[38] Globalization has spurred fusion innovations in urban settings, blending traditional methods with modern twists. Additionally, a revival in street food culture has elevated mutton curry through pop-up stalls and food festivals, blending traditional methods with hygienic, portable formats to appeal to younger demographics and tourists.

Ingredients

Meat and Base Elements

In mutton curry, the primary protein source is goat meat, which is widely preferred in India over sheep mutton due to its distinct, robust flavor and relative tenderness when properly cooked.^[15] The meat is cut into bite-sized pieces, typically 1 to 2 inches in size, to promote uniform cooking and easy consumption.^[3] Bone-in cuts are often favored in traditional recipes because the bones release collagen, marrow, and connective tissues during simmering, imparting greater depth and richness to the resulting gravy compared to boneless options.^[39] Key base elements include onions, which are finely chopped and fried to a golden brown to create a flavorful foundation that adds sweetness and thickness to the dish.^[3] Tomatoes, either pureed or chopped, provide essential acidity to balance the richness, while yogurt serves a dual role in tenderizing the meat through its enzymes and contributing creaminess to the gravy.^[3] In certain variations, potatoes are optionally included as a vegetable to add bulk, absorb spices, and extend the dish's yield without altering its core profile.^[40] Sourcing emphasizes fresh, high-quality meat, with halal slaughter being standard in Muslim communities to comply with Islamic guidelines requiring humane and ritual preparation.^[41] A standard quantity for a basic recipe serving four people is around 500 grams of meat, allowing for a balanced portion when combined with the base ingredients.^[3] From a nutritional standpoint, mutton curry derives its high protein content primarily from the meat, offering approximately 25 grams per 100 grams, which supports muscle repair and satiety; however, untrimmed fat can elevate the overall fat content to about 11 grams per 100 grams, increasing caloric density.^[42]

Spices and Aromatics

Mutton curry's distinctive flavor profile is built upon a foundation of essential spices that provide color, heat, earthiness, and warmth. Turmeric powder imparts a vibrant yellow hue and subtle bitterness, typically used in quantities of ½ to 1 teaspoon per kilogram of meat to enhance visual appeal and aid in tenderization.^[43] Red chili powder contributes fiery heat and additional color, with ½ to 1 tablespoon per kilogram adjusting the spice level according to preference.^[9] Ground coriander and cumin powders add an earthy, nutty base, commonly incorporated at 1 to 2 tablespoons each per kilogram for balanced depth without overpowering the dish.^[43] The garam masala blend, a cornerstone of the curry's aromatic warmth, traditionally includes ground cinnamon, cloves, and cardamom, along with black pepper and nutmeg, used at 1 to 2 teaspoons per kilogram to unify the flavors with its complex, heating notes.^[44] Aromatics form the pungent backbone, starting with ginger-garlic paste made from equal parts fresh ginger and garlic, typically 2 to 3 tablespoons per kilogram of meat, which infuses sharpness and aids in breaking down the meat's fibers.^[3] Whole spices such as bay leaves and black peppercorns, added at 1 to 2 bay leaves and 10 to 15 peppercorns per kilogram, provide subtle infusion during cooking, releasing layered scents as they simmer.^[9] Variations in spice blends allow for nuance; fennel seeds, at about 1 teaspoon per kilogram, appear in milder versions to introduce a sweet, anise-like licorice note that tempers heat.^[45] In Eastern styles, mustard oil serves as both a medium and aromatic, lending a distinct bitter pungency that enhances the curry's robustness.^[46] Sourcing and preparation emphasize quality: whole spices are preferred over pre-ground for fresher potency, as grinding on-site preserves volatile oils, while toasting whole spices briefly in a dry pan—about 1 to 2 minutes over medium heat—releases these essential oils, intensifying aroma and preventing raw bitterness in the final dish.^[47] Ground spices, conversely, integrate more evenly but lose vibrancy if stored improperly.^[48]

Preparation Methods

Marination and Pre-Cooking Steps

The marination process is a crucial initial step in preparing mutton curry, where the meat is coated with a mixture of yogurt and spices to break down tough muscle fibers and infuse flavors prior to cooking. For approximately 1 kg of mutton cut into 1- to 2-inch pieces, a typical marinade includes 1 cup of plain yogurt (curd), 1 tablespoon each of ginger-garlic paste, turmeric powder, red chili powder, and salt, along with optional additions like garam masala or meat masala for enhanced depth.^[3]^[49] The yogurt acts as the base, its lactic acid helping to tenderize the meat by lowering the pH and partially denaturing proteins.^[50] To prepare, the mutton pieces are thoroughly washed under running water to remove any surface impurities and patted dry, followed by trimming excess fat to control the richness of the final dish and prevent overly greasy results.^[3]^[9] Once mixed with the marinade ingredients in a large bowl, the mutton is covered and refrigerated for 1 to 4 hours, or ideally overnight, allowing sufficient time for the acid to soften the fibers and reduce overall cooking time during the subsequent steps.^[3]^[49] Before proceeding, the marinated meat should be brought to room temperature for about 30 minutes to ensure even cooking and prevent the proteins from seizing up when heat is applied.^[3] This pre-cooking phase, leveraging the yogurt base as a key ingredient for both tenderness and moisture retention, lays the foundation for a succulent curry.^[50]

Cooking Techniques and Processes

The preparation of mutton curry involves a sequence of cooking techniques that build layers of flavor through heat application and moisture control. It begins with searing, where a generous amount of oil or ghee is heated in a heavy-bottomed pot over medium-high heat. Onions are added and fried slowly until they turn golden brown, typically taking 10-15 minutes, to develop sweetness and depth. Ginger-garlic paste is then incorporated, followed by whole spices such as cinnamon sticks, cloves, and cardamom pods, which are sautéed for 2-3 minutes until their aromas are released.^[51]^[52] Next, the marinated mutton pieces are added to the pot and seared for about 5 minutes, browning the exterior to lock in juices and create a rich base via the Maillard reaction. Powdered spices like turmeric, coriander, cumin, and chili are stirred in briefly to toast them without burning, followed by tomatoes or puree and enough water or stock to cover the meat. The mixture is brought to a boil, then reduced to a low simmer, covered, and cooked for 1-2 hours on the stovetop until the mutton becomes tender and the flavors meld, ensuring the meat reaches an internal temperature of at least 145 °F (63 °C).^[10]^[52]^[39]^[53] For faster results, a pressure cooker can achieve tenderness in 20-30 minutes under high pressure, releasing naturally afterward, ensuring the meat reaches an internal temperature of at least 145 °F (63 °C).^[10]^[52]^[39]^[53] In the finishing phase, the gravy's consistency is adjusted by simmering uncovered to reduce excess liquid or by mashing some tomatoes for thickness. Fresh cilantro is stirred in or sprinkled on top just before serving to add brightness and herbal notes.^[51]^[10] Two prominent techniques distinguish variations in mutton curry preparation: bhuna, a stir-frying method where the masala is cooked on high heat with minimal liquid, repeatedly deglazing to caramelize spices and reduce to a thick, aromatic paste that clings to the meat; and dum, a sealed-pot slow-cooking approach using a dough-sealed lid or foil to trap steam and infuse intense flavors over low heat for 1-2 hours. These methods emphasize flavor concentration.^[54]^[55]

Regional Variations in India

Northern and Western Styles

In Northern India, mutton curry variations emphasize aromatic, yogurt-based gravies that balance richness with subtle heat. Rogan Josh, originating from Kashmir, features bone-in mutton slow-cooked in a vibrant red gravy derived from Kashmiri chilies or ratan jot for color, thickened with full-fat yogurt and infused with ground fennel seeds, dry ginger powder, and asafoetida for a distinctive anise-like aroma.^[56]^[57] This dish traces its roots to Persian cuisine, introduced to the region by the Mughals in the 16th century, who adapted it into Kashmiri wazwan feasts.^[58] Another iconic Northern preparation is Laal Maas from Rajasthan, known for its intense spiciness and deep crimson hue from Mathania chilies, which provide heat without overwhelming bitterness. The curry uses bone-in mutton simmered in yogurt, ghee, garlic, ginger, and minimal onions to preserve a clean, fiery profile, often smoked over charcoal for added depth.^[7]^[59] Historically a hunter's dish, it evolved as survival fare for Rajput warriors in the arid desert, utilizing local game meat and chilies for portability and preservation before transitioning to domesticated mutton.^[7]^[60] Western Indian styles introduce regional nuances, with Gujarati preparations favoring milder profiles tempered by sweetness from jaggery, alongside aromatic spices like cumin and coriander for a balanced, less fiery gravy.^[3] In contrast, Maharashtrian Kolhapuri mutton curry from the Kolhapur region delivers smoky depth through roasted sesame seeds, desiccated coconut, poppy seeds, and a bold blend of red chilies and whole spices, creating a thick, robust sauce that clings to bone-in meat.^[61]^[62] This variant highlights the area's preference for dry-roasted masalas to enhance nuttiness and heat. Across Northern and Western styles, mutton curries commonly employ bone-in cuts to impart gelatinous richness to the gravy during slow cooking, often in traditional handi clay pots that distribute heat evenly for tender results.^[63] These dishes are typically paired with steamed rice to soak up the flavorful sauces, reflecting everyday and festive dining practices in the regions.^[64]

Eastern and Southern Styles

In Eastern India, particularly in West Bengal and Bihar, Kosha Mangsho represents a signature mutton curry characterized by its slow-cooking process in mustard oil, which imparts a distinctive pungent aroma and allows for the caramelization of a thick onion-ginger paste, often referred to as the base for deep, savory flavors.^[17]^[65] The dish typically involves marinating mutton pieces overnight with yogurt, turmeric, and spices before simmering them for over two hours with whole garam masala, dried red chilies, and a generous amount of sliced onions that reduce to a rich, semi-dry gravy.^[66] This preparation is especially associated with Durga Puja celebrations in West Bengal, where it forms a centerpiece of the festive meals on Nabami, symbolizing indulgence and communal feasting.^[67] A related variant from Odisha, known as Mansa Tarkari or Aloo Mansa, incorporates potatoes and bay leaves into the curry for a hearty, everyday meal that balances the meat's richness with starchy comfort.^[68] Here, mutton is pressure-cooked or slow-simmered with mustard oil, sliced onions, ginger-garlic paste, and a blend of turmeric, chili powder, and garam masala, while potatoes absorb the spices and bay leaves add a subtle earthy note during the final stages of cooking.^[69] This Odia style emphasizes simplicity and home-style tenderness, often prepared for family gatherings or routine Sunday lunches without elaborate rituals.^[70] Shifting to Southern India, Andhra Pradesh's Gongura Mamsam highlights the tangy profile of sorrel leaves (gongura), which are cooked down to a paste and stirred into a spicy mutton gravy for a bold, sour edge that cuts through the meat's fattiness.^[71] The recipe starts with marinating mutton in turmeric and chili powder, then frying it with onions, green chilies, and ginger-garlic before adding the gongura leaves toward the end of a one-hour simmer, resulting in a vibrant green-tinged curry enriched by curry leaves and coriander.^[72] In Tamil Nadu, Mutton Kuzhambu offers a sour-spicy alternative, relying on tamarind extract for acidity and fresh curry leaves for aromatic depth in a coconut-infused gravy.^[73] Mutton is browned with shallots, tomatoes, and a roasted spice paste of fennel, cumin, and black pepper, then simmered for tenderness in a tamarind-based broth tempered with mustard seeds and curry leaves, creating a versatile gravy ideal for pairing with rice or dosa.^[74] These Eastern and Southern styles share common traits, including a high oil content—often from mustard or sesame oil—to enhance flavor release and prevent sticking during extended cooking times of two hours or more, ensuring the mutton achieves melt-in-the-mouth tenderness.^[75] They are frequently served with flaky parathas to soak up the wet, gravy-heavy bases, contrasting with drier northern preparations and emphasizing regional preferences for bold, lingering heat and tang.^[76]

Unique and Historical Variants

One notable historical variant of mutton curry emerged during the British colonial period in India, known as Railway Mutton Curry, which was developed in the late 19th and early 20th centuries to suit the preferences of British passengers traveling on long train journeys.^[32] This dish featured a milder spice profile compared to traditional Indian curries, often incorporating coconut milk to create a creamy, less fiery gravy that could be prepared in railway kitchens and served in dining cars.^[77] Originating around the 1880s with the expansion of the Indian railway network, it blended Anglo-Indian culinary influences, drawing briefly from eastern styles for its use of subtle aromatics, and played a key role in standardizing milder curry versions across colonial menus.^[78] Another unique variant is Nihari, a slow-cooked mutton stew from Lucknow that traces its origins to the 18th-century Nawabi kitchens of Awadh during the Mughal era.^[79] Traditionally prepared overnight using shank meat simmered with a blend of spices and whole wheat flour to achieve a silky, thickened gravy, Nihari was originally consumed as a breakfast dish after morning prayers, emphasizing tender marrow-rich bones for depth of flavor.^[80] This method of extended low-heat cooking, often lasting 6-8 hours, distinguishes it from quicker curry preparations and highlights its status as a specialized Awadhi delicacy.^[81]

Global Adaptations

Diaspora Influences in South Asia and Caribbean

In Pakistan, mutton curry has evolved through regional influences, particularly in the form of nihari, a slow-cooked stew emphasizing tender shank meat simmered with abundant garlic, ginger, and green chilies for a bold, aromatic profile.^[82] This dish is commonly served in specialized nihari houses in cities like Lahore and Karachi, where it is garnished with fresh ginger juliennes, sliced green chilies, and lime for added zest.^[83] In Bangladesh, bhuna gosht represents a drier variant of mutton curry, characterized by its heavy use of caramelized onions that form the base of a thick, spice-infused masala, slow-cooked until the meat is tender and the gravy clings to the pieces without excess liquid.^[84] This preparation highlights the "bhuna" technique of prolonged stir-frying to intensify flavors, often incorporating whole spices like cumin and coriander for depth.^[85] The Caribbean adaptations of mutton or goat curry trace their roots to the 19th-century migration of approximately 500,000 Indian indentured laborers to the British Caribbean, including Trinidad and Jamaica, who brought curry traditions that blended with local ingredients and cooking styles.^[86] In Trinidad, curry goat is a staple, marinated and cooked with Scotch bonnet peppers for intense heat and culantro (a robust relative of cilantro) in the green seasoning base, typically served wrapped in roti for a portable meal.^[87] Jamaican curry goat, meanwhile, features a one-pot method where the meat is marinated overnight in allspice, fresh thyme, garlic, and curry powder before simmering to tenderness, often incorporating local Scotch bonnet peppers for fiery authenticity.^[88] These versions adapt Indian bases by substituting or supplementing traditional elements, such as using cassava or local tubers alongside potatoes to thicken the gravy and absorb spices, reflecting the scarcity of Indian staples post-migration.^[89] In cultural contexts, these diaspora curries feature prominently in festivals; for instance, Indo-Caribbean communities prepare goat curry for Diwali celebrations, symbolizing heritage and communal feasting with non-vegetarian staples like mutton that diverge from mainland Indian vegetarian norms.^[90] Similarly, Jamaican curry goat graces festive events and Sunday gatherings, underscoring its role in preserving migratory culinary identities.

Adaptations in Africa and Beyond

Bunny chow exemplifies mutton curry's portability in the African diaspora, originating among Indian traders in Durban, South Africa, during the mid-20th century, where curry was hollowed into a loaf of white bread to serve as an edible container for workers.^[91] This adaptation, filled with a robust mutton curry flavored with South African chili and fennel, became a street food icon tied to the Indian merchant community known as "banias."^[92] In South Africa, Durban mutton curry emerged from the culinary traditions brought by over 150,000 Indian indentured laborers who arrived between 1860 and 1911 to work on British-owned sugar cane plantations in Natal.^[93]^[94] This adaptation features a bold, reddish gravy enriched with chili, cumin, coriander, and turmeric, often incorporating potato chunks for texture and, in some variants, dried apricots to balance the heat with subtle sweetness, reflecting local ingredient influences.^[95] The dish's fiery profile distinguishes it from milder Indian predecessors, evolving through generations of Indian-South African communities. In Mauritius, mutton curry has fused with Creole elements, particularly through rougaille—a tangy, tomato-based sauce simmered with onions, garlic, thyme, and chili—that serves as the foundation for braised mutton pieces. This version, influenced by Indian, African, and French colonial migrations, emphasizes fresh tomatoes for acidity and often includes green beans or potatoes, creating a lighter, stew-like consistency compared to denser South Asian styles.^[96] Across these African adaptations, lamb frequently substitutes for traditional mutton due to availability and milder flavor preferences, while local spices integrate to add distinctive heat. Beyond Africa, Australian lamb curry adaptations tone down spice levels for broader appeal, often braising tender lamb shanks in beer alongside ginger, garlic, and mild curry powder to infuse a malty depth, catering to multicultural palates shaped by post-1970s immigration.^[97] In the United Kingdom, British curry houses streamline mutton or lamb curry preparation using pre-made spice pastes and base gravies—simmered blends of onions, tomatoes, and carrots—for rapid assembly, enabling quick service in high-volume restaurants established by South Asian immigrants since the mid-20th century. This method preserves core flavors while adapting to fast-paced dining demands.^[98]

Cultural Significance

Role in Indian Traditions

In Indian traditions, mutton curry holds a prominent place during religious festivals, particularly Eid al-Adha, where the sacrificial animal's meat is prepared into rich curries to share with family and the community, symbolizing gratitude and charity.^[99] Similarly, in Bengal, Kosha Mangsho—a slow-cooked mutton curry featuring tender meat in a thick, spiced gravy—is a staple during Durga Puja celebrations, often served with luchi or pulao as part of festive feasts that evoke prosperity and indulgence.^[100] These preparations highlight mutton curry's role in marking joyous occasions with communal meals that reinforce cultural and spiritual bonds. On a daily basis, mutton curry features in regional customs such as Sunday family lunches in North Indian households, where it serves as a comforting, labor-intensive dish prepared to bring generations together after a week of routine vegetarian meals.^[2] For travelers, it remains a dhaba staple along Indian highways, offering hearty portions of spiced mutton gravy with rice or naan, providing sustenance and a taste of home amid long journeys.^[101] Socially, the preparation of mutton curry often reflects traditional gender roles, with women typically handling home cooking in many households, including non-vegetarian dishes like this one, which they make for family despite personal vegetarian preferences.^[102] In a country where vegetarianism dominates due to cultural and religious influences, mutton curry stands out as a special non-vegetarian treat reserved for occasions, underscoring its status as a luxurious departure from everyday fare.^[103] Symbolically, mutton curry embodies hospitality and abundance at weddings across India, where it is frequently included in multi-course banquets to welcome guests and signify the family's generosity and prosperity.^[104]

Worldwide Culinary Impact

Mutton curry, as a cornerstone of Indian cuisine, has profoundly shaped global culinary landscapes through colonial dissemination and diaspora influences. The term "curry" itself emerged as a generic label for spiced meat and vegetable dishes in English-speaking nations, originating from British colonials returning from India in the 18th and 19th centuries who adapted the Tamil word "kari" (meaning sauce or relish) to describe a broad array of preparations.^[105] This simplification facilitated the widespread adoption of curry-like dishes in the UK and Australia, where it evolved from an exotic import to a staple, with British households incorporating curry powders into everyday cooking by the early 20th century.^[106] In Australia, similar colonial pathways led to curry's integration, often featuring local adaptations like curried meats in early recipes.^[107] The dish's influence extends to innovative fusions worldwide, demonstrating mutton curry's adaptability. In Germany, currywurst—a popular street food of sausage topped with curry ketchup—was created in 1949 by Herta Heuwer in Berlin, drawing indirectly from Indian spices via British soldiers' curry powder introduced post-World War II.^[108] Similarly, Thailand's massaman curry, a rich, nutty stew with Muslim and Indian roots dating to the 17th century, incorporates spices like cumin and cardamom that trace back to Indian culinary exchanges through trade routes.^[109] Economically, the global Indian restaurant sector, heavily featuring mutton curry variants, underscores this impact; in the UK alone, the industry generates approximately £4 billion in annual sales and employs over 100,000 people as of 2024, reflecting curry's role in multicultural economies.^[110] In the 2020s, modern trends have reimagined mutton curry amid rising plant-based diets, with vegan substitutes like soy chunks, jackfruit, and seitan mimicking the texture and flavor absorption of mutton in curry preparations.^[111]^[112] Media exposure has further amplified its reach, as seen in the 2014 film The Hundred-Foot Journey, which portrays an Indian family's culinary venture in France, blending curry elements with French techniques to celebrate fusion and cultural exchange.^[113] However, challenges persist in its international portrayal, where mutton curry is often lumped under the oversimplified "curry" umbrella, obscuring regional Indian nuances and perpetuating colonial-era stereotypes of Indian food as uniformly spicy and generic.^[114] This misrepresentation dilutes the dish's diverse heritage, from Goan vindaloo to Bengali kosha mangsho, in global contexts.^[115]

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Railway Mutton Curry Recipe - WhiskAffair
Rating 4.8 (8) · 50 minJul 21, 2025 · Railway Mutton Curry, as the name suggests, originated from the Indian Railways. Served in the first-class coaches of Indian Railways during pre ...About Railway Mutton Curry · Ingredients · Make The Curry
[9]
Tender Indian Goat Curry Recipe (Mutton Curry) - Sinfully Spicy
Rating 5.0 (32) · 2 hr 10 minMar 14, 2023 · Indian Style goat curry (mutton curry) is a delicious meat curry with tender pieces of goat meat cooked with yogurt and aromatic spices.
[10]
Goat curry recipe | Good Food
Rating 5.0 (87) · 3 hr 25 minTip the mutton or goat into the pan. Cook for 5 mins over a medium-high heat until the meat has browned. Add the chopped tomatoes and stock. Increase the heat, ...
[11]
Lamb vs. Mutton: What's the Difference? - 2025 - MasterClass
Oct 21, 2021 · Flavor: Lamb is a younger animal, so the meat hasn't had time to develop as much flavor—thus, it is milder with a faint, grassy flavor.What Is Lamb? · What Is Mutton? · Mutton Vs. Lamb: 4...
[12]
What's the Difference Between Lamb and Mutton?
Dec 7, 2021 · Mutton is fattier and more flavourful than lamb, but it is also tougher, and will require more cooking, particularly if the meat is taken from a hard working ...
[13]
Curry: a figment of the British colonial imagination? - TRT World
Apr 13, 2021 · According to one account, 'Curry' is the anglicised version of the Tamil word 'kari', which means a sauce or gravy, instead of a spice.
[14]
Curry is a dish synonymous with Indian cuisine, but its history is ...
Mar 28, 2025 · There is dispute over where the word originated, with some scholars saying the etymological source could be the Tamil word "kari". However most ...Missing: etymology | Show results with:etymology
[15]
It's time to stop lying that the goat on the menu is actually lamb
Dec 4, 2021 · They first began calling it mutton, stealing the term used for the meat of an older sheep and applying it to goat meat. Then they just resorted ...
[16]
Masala Gosht Indian Meat Curry Recipe - The Spruce Eats
Rating 3.4 (72) · 35 minMar 14, 2022 · "Gosht" in Hindi means "meat," and "masala" is "seasoning," so the dish translates literally as "seasoned meat." You can choose the kind of meat ...
[17]
Mutton Kosha—detailed recipe with video - Bong Eats
Rating 97% (123,103) · 3 hrOct 19, 2017 · Mutton kosha is an iconic Bengali delicacy. The word kosha is similar in meaning to bhuna, which involves slowly cooking a gravy over low flame for a very long ...
[18]
Gongura Mamsam: Spicy and sour mutton curry - Hindustan Times
Oct 21, 2024 · Gongura Mamsam is a traditional dish from Andhra Pradesh, renowned for its unique blend of flavours. The dish features tender mutton cooked with gongura leaves.
[19]
Radio 4 in Four - From balti to bhuna: the ultimate guide to curry - BBC
The mild and creamy korma is a good entry-level curry for the spice-adverse. The pale yellow dish contains meat or vegetables, which are braised with yogurt or ...
[20]
The Ultimate Guide to Indian Curry & Inspired Recipes | Crush Mag
A bhuna curry is one in which the spices have been gently fried in a generous amount of oil, to which meat is added and then left to cook slowly in its own ...
[21]
Evolution of Indian cuisine: a socio-historical review
Apr 28, 2022 · Indian cuisine evolved through four eras: prehistoric, Vedic, Mughal, and European colonization, influenced by culture, religion, and social ...
[22]
From Ramayana to the Vedas, it's clear India has a long history of ...
Apr 10, 2017 · In the earliest writings on food dating back to 300 CE, pepper (kari) is described as the main spice for flavouring meat. Fried meat had three ...
[23]
Holy Cow! In Defence of the Meat Loving Hindu, I quote the Scriptures!
Mar 18, 2020 · In the Rigveda horses, buffaloes, rams, and goats are all described as being sacrificed for food. In relation to food, the purpose of animal ...
[24]
Indian spices: past, present and future challenges as the engine for ...
India is also known as the 'Land of Spices'. The major spices exported by India are turmeric (10%), cumin (10%), coriander (9.5%), fenugreek (4.2%), peppers (4 ...History Of Spices · Packing Of Spices · (a) Black Pepper
[25]
Spice trade: How spices changed the ancient world - BBC
The world's demand for spices grew throughout the Roman era and into the medieval period, defining economies from India to Europe.Missing: pepper | Show results with:pepper
[26]
The Majesty of Mughlai Cuisine | Founder Shiva Natarajan - Haldi
Mughlai cuisine, from the Mughal Empire, blends Persian and Central Asian flavors with Indian ingredients, using aromatic spices and slow cooking techniques.
[27]
Mughal Empire Influence Cuisine - Kidpid
May 9, 2025 · Marination: The practice of marinating meat in yogurt, spices, and other ingredients before cooking was popularized by the Mughals, adding depth ...
[28]
The Sunday Tribune - Spectrum - Lead Article
Jul 6, 2003 · The dishes of rice and meat, as mentioned in the Ain-i-Akbari, are qabuli, zirbiryan, qima-pulao, shullah, bughra, qima shullah hareesah, keshak ...
[29]
A History of Mughal Cuisine through Cookbooks | The Heritage Lab
Jan 23, 2017 · Apart from royal food, you also get to look into their kitchen! For instance, the Ain-i-Akbari mentions that during the reign of Akbar, there ...
[30]
An Outline of Meat Consumption in the Indian Population - NIH
In India, 95% of goat meat produced is consumed locally. Meat consumption, in particular, is determined by the religions where pork is forbidden to Muslims and ...Missing: ancient acceptability
[31]
Railway Mutton Curry: The Curry From British Indian Railways - Slurrp
Jul 15, 2022 · It is said that the mutton curry was first cooked in Railway canteens by chefs of Indian Railways and introduced on the menu of the Frontier ...<|control11|><|separator|>
[32]
The legacy of Railway Mutton Curry: A journey through India's tracks ...
Oct 10, 2025 · Though its origins were colonial, the dish was soon claimed by the Anglo-Indian community, for whom it became a staple of home cooking. It ...
[33]
Get on board with railway mutton curry | SBS Food
Jun 8, 2023 · Railway mutton curry is an Anglo-Indian dish with soft mutton and potatoes in a thick gravy, reportedly created on a train by adding coconut ...
[34]
The Truckers' Food That Became an Indian Culinary Style
Oct 12, 2020 · Sidhu, a travel and food columnist and author, says that dhabas owe their origins to the partition of the country, when displaced people from ...
[35]
Freedom on a plate: Tracing India's culinary evolution since 1947
Aug 15, 2025 · Post Independence, most were too Indian to move back ... Mutton Curry and crispy Railway cutlets still finding their way into modern menus.<|control11|><|separator|>
[36]
How South Asians went from Pressure Cookers to the Instant Pot
Feb 14, 2023 · Newer generations are turning to the more efficient, modern, safer, and technologically advanced version of the pressure cooker – the Instant Pot.
[37]
[PDF] Indian Foods: AAPI's Guide to Nutrition, Health and Diabetes - Sukham
Use lean cuts of animal proteins (meats/poultry) and use appropriate ... chicken or mutton curry. ▫ Dal (Toor dal) or umpti (sweet and sour toor dal) ...
[38]
Mutton Kassa With Red Wine And Red Grapes - IshitaUnblogged
Oct 4, 2012 · Method of Preparation: – Marinate the Mutton pieces in Red Wine, Pepper, Ginger Garlic Paste, Garam Masala Powder and Onions. Leave the ...
[39]
Easy Mutton Curry (Lamb Curry in a Pressure Cooker) - My Food Story
Rating 4.9 (57) · 55 minNov 23, 2022 · Say hello to my easy mutton curry recipe! Tender juicy, fall apart meat, spicy flavourful gravy and ready in under an hour!
[40]
Aloo Gosht (Mutton/Lamb and Potato Curry) - Tea for Turmeric
Rating 4.9 (43) · 2 hr 15 minMar 11, 2022 · Here in America, mutton means older lamb meat. Goat meat isn't as popular here, so you'll often see Aloo Gosht made with lamb and even beef.<|control11|><|separator|>
[41]
What exactly does the halal method of animal slaughter involve?
May 8, 2014 · The Arabic word halal means permissible, and the rules of slaughter are based on Islamic law. The animal has to be alive and healthy, a Muslim ...
[42]
https://beastlife.in/blogs/protein/how-much-protein-in-mutton
[43]
Indian Mutton Curry Recipe - The Spruce Eats
Rating 3.6 (258) · 55 minJul 30, 2025 · Goat curries can vary in flavor from very spicy to mild, but all have a savory sauce featuring a mix of aromatics and spices.
[44]
Easy Garam Masala Recipe - Allrecipes
Rating 4.8 (281) · 5 minOct 4, 2024 · Garam masala is an Indian spice blend with warm flavors. To make it, mix ground cumin, coriander, cardamom, black pepper, cinnamon, cloves, and ...
[45]
Mouri diye mangsho (Mutton with fennel seeds and cream)
55 minSep 28, 2016 · Mouri Mangsho, lamb stewed in cream perfumed with earthy fennel, refreshingly different from a traditional Bengali Sunday mutton curry or even the Irish- ...
[46]
Mutton Curry Using Kachi Ghani Mustard Oil - Doctors Choice Oil
Rating 4.2 (69) Mutton Curry is a legendary dish for the Bengali people. Check out the ingredients and steps to prepare this authetic dish using mustard oil.
[47]
Toast and Grind Whole Spices for More Complex Flavors
Toasting heats volatile flavor compounds in the spices, which makes them change shape and recombine to form new, more complex aromas.Missing: curry | Show results with:curry
[48]
How to Toast Spices - Food & Wine
Aug 2, 2024 · When you toast spices, the heat draws out the oils in the spices, and in doing so, intensifies their flavor. Suddenly, cumin is more earthy, ...
[49]
Railway Mutton Curry - Sanjeev Kapoor
45 minApr 5, 2021 · Marinade · 500 grams Mutton cut into 2 inch pieces on the bone · 1/2 teaspoon Tata Sampann Turmeric Powder · 1 teaspoon Red chilli powder · to taste ...<|control11|><|separator|>
[50]
A Note on the Effects of Yoghurt Acid Whey Marination on the ... - NIH
Oct 23, 2021 · As indicated, meat tenderness was improved as a result of YAW marination, apart from the chicken samples. In general, values of pH, redness and ...
[51]
Mutton Fry | Mutton Sukka | Mutton Roast - Swasthi's Recipes
Rating 5.0 (65) · 3 hr 50 minAug 28, 2022 · 1. To make this dish, we will need to dry roast & grind the spices. · 2. Wash 300 grams boneless mutton (or 500 grams bone-in) and drain ...
[52]
The weekend cook: Thomasina Miers' recipes for mutton curry and ...
Dec 12, 2014 · Slow-cooked mutton with cardamom · 5 tbsp vegetable oil · 3 onions, finely chopped · 4 cloves · 1 tsp cumin seeds · 1 thumb fresh ginger, peeled and ...Missing: authentic | Show results with:authentic
[53]
Home-style lamb curry recipe | Good Food
Rating 4.0 (115) · 2 hr 5 minStorecupboard spices along with puréed onions, garlic and ginger create an authentic flavour in this tender lamb curry, that's rich in iron and two of your 5-a ...
[54]
Bhuna Is The South Asian Cooking Method For Ultra-Caramelized ...
May 21, 2023 · Bhuna is a South Asian method for caramelized sauces, using low moisture and repeated frying/deglazing to create thick, aromatic sauces.
[55]
Dum Pukht Gosht Recipe- Slow Cooked Mutton Curry
Rating 4.9 (5,971) · 1 hr 15 minJan 20, 2021 · Dum Pukht is a slow cooking technique where food is cooked in a sealed vessel. Dum means "to breathe" and Pukht means "to cook".
[56]
Rogan Josh Recipe (Lamb Rogan Josh) - Swasthi's Recipes
Rating 5.0 (114) · 2 hr 15 minRogan josh is a popular Kashmiri curried dish of red meat, spices and yogurt. Make this delicious and authentic dish with my easy recipe.Rogan Josh Recipe (lamb... · Meat Recipes · CommentsMissing: Mughal influence
[57]
Mutton Rogan Josh Recipe - Whiskaffair
Rating 4.1 (30) · 45 minAug 12, 2025 · Check out my Chicken Rogan Josh and Lamb Rogan Josh recipes, too. Ingredients. You will find all the ingredients to make the mutton rogan josh ...
[58]
Kashmiri Rogan Josh, This Mughal Dish With Persian Roots That ...
Feb 7, 2025 · Rogan Josh's origins can be traced back to Persia, where it is believed that the Mughals, after being influenced by Persian cuisine, introduced ...<|separator|>
[59]
Laal Maas Recipe - WhiskAffair
Rating 4.2 (11) · 2 hr 50 minSep 30, 2025 · Laal Maas is a traditional Rajasthani goat mutton curry that is fiery, hot, and deep red. Use my authentic recipe to make it at home.
[60]
Rajasthani Jungli Laal Maas | Indian Recipes - Maunika Gowardhan
Laal Maas is a slow cooked hunter style lamb dish with rustic flavours, chilli heat, cooked in whole spices. Kashmiri chillies are akin to the mathania ...Fiery Red Lamb Curry Cooked... · Related Recipes · Method
[61]
Kolhapuri Lamb Curry (Mutton Kolhapuri) - Easy Indian Cookbook
Apr 24, 2023 · Step 1: Heat a heavy bottom pan. Add coriander seeds, cumin seeds, fenugreek seeds, sesame seeds, poppy seeds, dry coconut ...
[62]
Maharashtrian Tambda Rassa Mutton – Authentic Kolhapuri Recipe
Sep 17, 2025 · Kolhapuri Masala Base: Made with dry coconut, onion, garlic, poppy seeds, sesame seeds, and a blend of whole spices. Nutritional Value (Per ...
[63]
Mutton Handi - Savory&SweetFood
Nov 1, 2017 · A royal mutton/lamb curry which is very popular in the northern regions of India. This is traditionally made in a special clay pot which is called as Handi.
[64]
Mutton Handi Recipe - Flour & Spice
Rating 4.9 (14) May 20, 2020 · Meat & Marinade · ▢ 750 g Mutton (bone in) · ▢ 1 tbsp Garlic Ginger Paste · ▢ 1 tsp Garam Masala · ▢ ½ cup Yogurt · ▢ 1 tbsp Oil · ▢ salt (to taste) ...
[65]
Bengali Kosha Mangsho | Indian Recipes - Maunika Gowardhan
1 tbsp mustard oil (optional). ¼ tsp turmeric powder. Pinch of salt. 3 cloves of garlic. 1” piece of ginger. 2 tbsp vegetable oil. 4 green cardamom pods. 4 ...Dry Fry Lamb Cooked With... · Ingredients · Related RecipesMissing: West lungi
[66]
Kosha mangsho recipe with video Debjanir Rannaghar
9 hr 30 minNov 9, 2014 · Kosha Mangsho is a quintessential Bengali mutton preparation where the meat is slow cooked with the spices to the level of perfection.
[67]
Durga Puja pandals serve Bengal on a plate, from khichudi to kosha ...
which is a very specialty ...
[68]
Mangsha Tarkari ( Oriya Mutton Curry) - Debjanir Rannaghar
9 hr 30 minAug 12, 2019 · Mangsha Tarkari is a traditional Mutton Curry from Odisha. This is a runny meat curry with Potato chunks. Let me share the recipe for this ...Missing: everyday | Show results with:everyday
[69]
Mutton Curry with Potatoes Recipe, Odia Style Aloo Mutton Curry
Rating 5.0 (11) · 1 hr 30 minJul 14, 2023 · This traditional recipe combines tender mutton pieces with the earthy flavors of potatoes, creating a mouthwatering curry that will leave you craving for more.Missing: everyday | Show results with:everyday
[70]
Khasi Mansa tarkari /Mutton Curry or Stew - PlateOfLove
Apr 13, 2018 · The succulent mutton curry is the pride of every meat-eating Odia family. In most families it is cooked on Sundays, on the weddings or during get-togethers.Missing: everyday | Show results with:everyday
[71]
Andhra Style Gongura Mutton | Mutton Curry - Vismai Food
Rating 5.0 (98) · 1 hr 35 minOnce the Mutton is cooked, which may take an hour, add remaining oil, Sorrel leaves and cook till it becomes a gravy and the leaves become soft. Now add ...
[72]
Gongura Mamsam ~ Mutton with Red Sorrel Leaves!
Aug 23, 2008 · This famous Gongura Mamsam or Mutton cooked in Red Sorrel leaves, is one of the famous dishes prepared in Andhra.
[73]
Kongunadu Mutton Kuzhambu Recipe - Kannamma Cooks
Rating 5.0 (5) May 31, 2020 · Recipe for kongunadu style mutton kuzhambu (Sunday kari kuzhambu) made from scratch using homemade masala paste. Recipe with step by step pictures.Kongunadu Mutton Kuzhambu... · Ingredients · For The Masala Paste
[74]
Chettinad Mutton Kuzhambu Recipe - Mutton Kulambu
45 minChettinad Mutton kuzhambu, a spicy lip smacking mutton gravy cooked with authentic Chettinad spices and with a touch of tangy tamarind & hint of coconut!
[75]
Kosha Mangsho | A labour of love | butfirstchai.com
Rating 5.0 (1) · 4 hrMar 19, 2025 · Kosha Mangsho is a classic Bengali mutton curry with caramelized onions, whole spices, and tender goat meat, traditionally cooked in mustard ...
[76]
Andhra Style Mutton Curry Recipe | Archana's Kitchen
Rating 4.9 (14,106) · 1 hrMay 16, 2024 · A flavourful mutton curry cooked in coconut based gravy that can be served with your lachha paratha. The dry coconut adds in an extra rich ...
[77]
Colonial Nostalgic Railway Mutton Curry - The Chronicle Khana
Oct 2, 2024 · Railway Mutton Curry originated in colonial India, created for British passengers, blending Indian and British cuisine, and made with spices, ...
[78]
RAILWAY MUTTON CURRY – A COLONIAL ANGLO-INDIAN ...
Sep 28, 2017 · The Railway Mutton Curry is a direct throw back to the days of the British Raj to as early as the early 1900s, when traveling by train was considered ...
[79]
Nihari, a gift from Nawabs - Times of India
Apr 12, 2012 · ... origin of Nihari is disputed. Some feel that it originated in the Mughal kitchens of Awadh, present day Lucknow while others believe it was ...
[80]
https://www.scroll.in/article/1077553/food-history-how-nihari-went-from-being-the-humble-food-of-the-poor-to-a-dish-for-the-high-table
[81]
Beef Nihari—detailed recipe with video - Bong Eats
Rating 70% (15,254) · 6 hrNov 28, 2019 · Nihari is a breakfast stew in which beef or mutton shank, containing all the good fat, marrow and bones, is slow-cooked all night with spices.
[82]
Kolkata is panicking about rotten animal meat, but the truth is uglier
May 8, 2018 · According to reports, the sale of non-vegetarian food items like mutton, pork and chicken has halved across restaurants in Kolkata, and the ...
[83]
Species-specific identification of adulteration in cooked mutton Rista ...
This study uses multiplex PCR to detect beef and buffalo meat in cooked mutton Rista, detecting them at 1% level. The method is simple, efficient, and reliable.Missing: curry news
[84]
Mangalore: Allegation of Adulteration - Officials Raid Mutton Stall ...
Mangalore, Nov 5: On a tip off that a mutton stall in Kudroli was selling mutton mixed with beef, officials of the local city corporation, led by health officer ...
[85]
[PDF] Molecular detection of adulteration in mutton biriyani from different ...
Out of 108 samples collected the total percentage of adulteration was found to be 14.81% among the outlets in all zones which demonstrated that the act of ...Missing: curry news
[86]
Easy Nihari (Pakistani Beef Stew) - Stovetop + Slow Cooker
Rating 5.0 (62) · 7 hrs 30 minsNov 19, 2021 · Nihari is a rich, slow-cooked meat stew flavored with spices and thickened with atta, or Pakistani & Indian-style durum whole wheat flour.
[87]
Mutton Nihari - Hari Ghotra
2 tbsp ghee · 7cm fresh ginger, grated finely · 4 cloves of garlic, crushed · 1 ½ tbsp Kashimri red chilli powder · 1-2 tsp salt, or to taste · 1 tsp turmeric · 1 tsp ...
[88]
Mutton Bhuna - Salma's Recipes
1 hr 50 minSep 23, 2020 · Traditional Bangladeshi Bhuna recipe, the meat is slowly cooked in onions with salt, whole spices and salt until fully tender before adding in the spices.Missing: heavy | Show results with:heavy
[89]
Bhuna Gosht (Mutton/Goat Bhuna) - Sinfully Spicy
Rating 5.0 (1) · 1 hrJul 23, 2023 · You'll start by browning the onions first, then it's time to bhuno the meat with those onions. This part takes about 12 to 15 minutes. It needs ...How To Cook Bhuna Gosht... · Browning The Onions · Instructions<|separator|>
[90]
Food, identity and migration in Indo-Caribbean culture - UCL Blogs
Oct 24, 2024 · Indo-Caribbean identity is linked to food, passed down through generations, and spices act as anchors of immigrant history, connecting to the ...
[91]
Authentic Curry Goat Recipe | Trinidad - - Cooking With Ria
Rating 5.0 (13) · 1 hr 45 minApr 26, 2015 · Ingredients You Will Need: · Green Seasoning: A classic Trinidadian herb blend, typically made with culantro, parsley, thyme, garlic, and peppers ...
[92]
Jamaican Goat Curry - Simply Recipes
Rating 4.6 (21) · 3 hr 30 minThis recipe for slow-cooked, falling-off-the-bone tender goat meat stew in a Jamaican curry with allspice is a great first foray into cooking with goat.
[93]
Jamaican Curry Goat Recipe - Immaculate Bites
Rating 5.0 (313) · 2 hr 45 minMay 26, 2025 · Jamaican curry goat smothered in a creamy gravy takes out-of-the-ordinary into spicy deliciousness! Incredibly easy with minimal prep.
[94]
Bunny Chow: South Africa's Sweet-Sounding Dish Has A Not-So ...
Feb 1, 2017 · The name "bunny" comes from the corruption of an Indian term referring to merchants. The dish has its origins in Durban, South Africa's third- ...
[95]
The Origins of Bunny Chow - Food52
Jul 26, 2013 · Bunny Chow originated in Durban's Indian community during the apartheid area. From 1948 to 1994, apartheid laws forbid blacks from entering ...
[96]
How the Indian diaspora celebrates Diwali - Mint
Nov 13, 2020 · “In India, particularly in the south, we are vegetarian during Diwali. But here mutton is a must, as is seafood,” she adds. Indian-origin ...
[97]
The Brutal History of South Africa's Most Famous Curry - VICE
Nov 11, 2017 · A story of survival of the indentured Indians who arrived by steam ships between 1860 and 1911 to work on the British-owned sugar cane plantations.
[98]
Durban cuisine (TZ) - South African Tourism
Durban Indian cuisine has its roots in the arrival of the South Indian indentured labourers to the port of Natal, transported on 45-day steamship journeys ...
[99]
Durban Style Lamb and Apricot Curry - Lavender and Lovage
Apr 5, 2018 · A hot and spicy lamb curry which is cooked in a rich tomato and curry masala broth; Durban curry doesn't usually have fruit added.
[100]
Mauritian Beef Rougaille (Spicy Creole Tomato-based sauce)
1 hrMar 14, 2025 · Beef Rougaille is a hearty, comforting Mauritian dish where tender beef simmers in a rich, fragrant tomato sauce infused with caramelized onions, thyme, and ...
[101]
https://timesofindia.indiatimes.com/city/delhi/dhabas-indias-culinary-signposts/articleshow/45225015.cms
[102]
Lamb and beer curry recipe - GoodtoKnow
Rating 3.0 (123) · 1 hr 50 minOct 2, 2019 · The tender chunks of lamb work wonders with the rich, homemade curry sauce infused with peanuts, beer, ginger, garlic and chilli - it's a real ...
[103]
Batch Cooking Recipes - Restaurant Style Pre-Cooked Meat
Rating 4.6 (60) · 1 hr 15 minMay 29, 2013 · You will also want to check out my batch cooking recipes for curry house style base sauce, tandoori chicken tikka and tandoori lamb tikka.
[104]
Bakrid 2022: 5 mutton recipes for Bakrid celebration - Times of India
Jul 7, 2022 · Easy mutton recipes to try at home · Mutton Galouti Kebab · Konkan Mutton Curry · Dhabe ka Keema · Mutton Cutlet · Andhra-Style Mutton Curry.
[105]
12 must-try foods in Kolkata during Durga Puja - The Times of India
Sep 23, 2025 · Kosha Mangsho It refers to rich, spicy, slow-cooked mutton curry best paired with luchi, an indulgence reserved for festive feasts and enjoying ...Flavours Of Bengal To Enjoy... · Bhog Khichuri · Kosha Mangsho
[106]
Dhabas, India's culinary signposts | Delhi News - Times of India
butter naan, mooli ke paranthe, ande ki bhurji, dal fry, mutton rice curry and other dishes. What makes dhabas such a ...
[107]
Commensality and Sociality Among the Middle Classes in Madras ...
Aug 6, 2025 · Commensality is practiced between vegetarians and non-vegetarians in the home where some non-Brahmin vegetarian women cook non-veg foods for their husbands, ...
[108]
Why do Bengalis eat non-veg in Durga Puja when many observe ...
Sep 30, 2025 · In Bengal, it is believed that non-vegetarian food symbolizes abundance, fertility, and prosperity, especially fish, which is why it is an ...
[109]
100 dishes in 40 days: India's epic wedding feast - BBC
Oct 5, 2025 · By the second week, chicken roasts and mutton stews dominate dinners. "The items are too many to be named," Kalathiyath joked. She also ...
[110]
History of the British Curry - Historic UK
Nov 2, 2017 · If Britain taught India how to play cricket, India perhaps returned the favour by teaching the British how to enjoy a hot Indian curry.
[111]
A brief history of curry in England | English Heritage
It was only after the Second World War, when immigration from India to Britain increased, that more people became exposed to this cuisine. Over the decades, our ...
[112]
From curried wombat to rendang and doro wat: a brief history of ...
Dec 27, 2020 · Originally made with curry powders imported by British colonialists, Australia's understanding of curry has come a long way.Missing: term origin
[113]
The story behind currywurst, Germany's favourite fast food
Aug 11, 2023 · Origins. It would seem currywurst was not born of German culinary tradition, but more of post-war circumstance. For starters, the two main ...
[114]
Deconstructing massaman curry, Thailand's mellow classic
Feb 12, 2023 · Rich and mild, this complex dish contains spices not often seen in Thai cuisine, reflecting culinary influences from across Asia.
[115]
British taste for curry has changed, but appetite remains strong | Food
Oct 7, 2019 · Curry houses employ 100,000 people and have annual sales of 4.2 billion pounds ($5.17bn), according to data compiled last year by Lord Karan ...Missing: consumption statistics portions
[116]
Vegan Meat Alternatives For Your Next Homemade Curry - Itihaas
Jan 15, 2023 · A vegan diet is only healthy with good protein. Lentils, Chickpeas & Tofu are perfect meat curry alternatives; learn how to cook them with ...
[117]
Q&A: Producer of Hundred-Foot Journey On the Food Behind the ...
Sep 6, 2014 · The new movie Hundred-Foot Journey, about an Indian restaurant that opens 100 feet from a Michelin-starred French restaurant, paints French cuisine as dusty ...Missing: curry | Show results with:curry
[118]
The Word Curry Came From a Colonial Misunderstanding
Apr 20, 2019 · The word curry came from a colonial misunderstanding. No Indian language uses the term, and the closest-sounding words usually just mean “sauce.”
[119]
The Curry Trap: How a Continent's Worth of Food Got Mashed Into ...
Later, curry became linked to harmful stereotypes, like the term “curry-muncher.” “Curry is a term that became popularized via colonialism,” says Anita Mannur, ...