Sunday Classic: Mutton Curry

cw@wagner.org.za (Chrisando Wagner) — Sun, 23 Aug 2026 00:00:00 +0000

A mutton curry with roti — stovetop, spice-forward, and forgiving if you walk away from the pot for five minutes. Writing it down here while it’s fresh so the next attempt starts from a checklist instead of memory.

Mutton Curry
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Ingredients
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1kg mutton (bone-in, curry cut)
3 tbsp oil or ghee
2 large onions, finely sliced
3 tomatoes, chopped (or 1 cup tomato puree)
2 tbsp ginger-garlic paste
2–3 green chilies, slit
1 cup plain yogurt, whisked
1 tsp turmeric powder
2 tsp red chili powder (adjust to taste)
2 tsp coriander powder
1 tsp cumin powder
1 tsp garam masala
2 bay leaves
4–5 whole cloves
2 green cardamom pods
1 cinnamon stick
1 tsp cumin seeds
Salt, to taste
Fresh coriander, chopped, for garnish
Water, as needed

Method
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Brown the mutton. Heat the oil or ghee in a heavy-bottomed pot over medium-high heat. Add the mutton pieces and cook, turning occasionally, until browned on the outside, about 8–10 minutes. Remove the mutton and set it aside — it goes back in later.

Roti on Chris Wagner

Sunday Classic: Mutton Curry

Mutton Curry #

Ingredients #

Method #

Mutton Curry
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Ingredients
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Method
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