️Ramadan Day 06 Sahar and Iftar vlog Mutton gravy recipe @sheerusdining
☪️Ramadan Day 06 Sahar and Iftar vlog🌟 Mutton gravy recipe @sheerusdining is a medium Indian recipe that serves 4. 620 calories per serving. Recipe by Sheeru's Dining on YouTube.
Prep: 30 min | Cook: 1 hr 50 min | Total: 2 hrs 40 min
Cost: $22.92 total, $5.73 per serving
Ingredients
- 1.5 kg Mutton (bone‑in, cut into 2‑inch pieces) (Prefer shoulder or leg for tenderness)
- 2 Onion (Large, finely sliced)
- 3 Tomato (Medium, pureed)
- 2 tablespoons Ginger‑Garlic Paste (Freshly made or store‑bought)
- 4 tablespoons Vegetable Oil (Neutral oil with high smoke point)
- 1 teaspoon Cumin Seeds
- 2 teaspoons Coriander Powder
- 1 teaspoon Turmeric Powder
- 1.5 teaspoons Red Chili Powder (Adjust to heat preference)
- 1 teaspoon Garam Masala
- 4 cups Water (Prefer filtered)
- 2 tablespoons Fresh Cilantro (Chopped for garnish)
- 2 cups Basmati Rice (Rinsed until water runs clear)
- to taste Salt
Instructions
Prepare Ingredients
Slice the onions thinly, puree the tomatoes, and chop the cilantro. Measure all spices and set aside.
Time: PT10M
Sauté Aromatics
Heat 4 tbsp oil in the frying pan over medium heat. Add cumin seeds and let them sizzle for 10 seconds, then add sliced onions and sauté until golden brown, about 5 minutes.
Time: PT5M
Temperature: Medium
Add Ginger‑Garlic Paste
Stir in the ginger‑garlic paste and cook for 2 minutes until fragrant.
Time: PT2M
Temperature: Medium
Incorporate Tomatoes and Spices
Add the pureed tomatoes, turmeric, coriander powder, red chili powder, and salt. Cook, stirring occasionally, until oil separates from the mixture, about 5 minutes.
Time: PT5M
Temperature: Medium
Brown the Mutton
Add the mutton pieces to the pan, stirring to coat them in the masala. Sear on high heat for 10 minutes until the meat develops a brown crust.
Time: PT10M
Temperature: High
Simmer the Gravy
Transfer the meat and masala to the large pot, add 4 cups water, bring to a boil, then reduce to a gentle simmer. Cover and cook for 1 hour 15 minutes, or until the meat is fork‑tender.
Time: PT1H15M
Temperature: Low
Finish the Gravy
Stir in garam masala and adjust salt. Simmer uncovered for another 5 minutes to thicken.
Time: PT5M
Temperature: Low
Cook the Rice
While the gravy simmers, combine rinsed basmati rice and 3 cups water in a rice cooker or small pot. Cook until water is absorbed and rice is fluffy, about 20 minutes.
Time: PT20M
Temperature: 100°C
Plate and Garnish
Spoon the hot mutton gravy over a bed of steamed rice, sprinkle chopped cilantro on top, and serve immediately.
Time: PT3M
Nutrition Facts
- Calories
- 620
- Protein
- 35 g
- Carbohydrates
- 55 g
- Fat
- 28 g
- Fiber
- 3 g
Dietary info: Gluten Free, Dairy Free
Ingredient Substitutions
- Instead of Mutton (bone‑in, cut into 2‑inch pieces): Lamb shoulder
- Instead of Onion: Shallots
- Instead of Tomato: Canned crushed tomatoes
- Instead of Ginger‑Garlic Paste: Minced ginger and garlic separately
- Instead of Vegetable Oil: Ghee, Canola oil
- Instead of Red Chili Powder: Paprika
- Instead of Fresh Cilantro: Fresh parsley
- Instead of Basmati Rice: Jasmine rice
Equipment Needed
- Large Heavy‑Bottomed Pot
- Medium Frying Pan
- Sharp Chef’s Knife
- Cutting Board
- Wooden Spoon
- Measuring Cups and Spoons
- Fine Mesh Sieve (optional)
- Rice Cooker or Small Pot
Critical Steps — Do Not Skip
- Sauté onions until golden brown – builds flavor base.
- Cook masala until oil separates – ensures spices are cooked.
- Brown the mutton – locks in juices and adds depth.
- Simmer until meat is fork‑tender – key to texture.
Chef Tips from the Video
- Add a small piece of cinnamon stick or a few cardamom pods while simmering for extra aroma.
- For a richer gravy, finish with a tablespoon of ghee just before serving.
Troubleshooting
Gravy is too thin.
Uncover and simmer for an additional 10‑15 minutes, or stir in a teaspoon of cornstarch slurry.
Meat is tough.
Cook longer on low heat or use a pressure cooker for 30 minutes.
Onions burn before softening.
Reduce heat to medium‑low and add a splash of water to de‑glaze.
Storage
Refrigerator: Store gravy and rice separately in airtight containers for up to 3 days.
Freezer: Gravy freezes well for up to 2 months; reheat gently.
Room temperature: Do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- Prepare the gravy a day ahead; flavors improve after resting.
- Reheat gravy over low heat, adding a splash of water if it thickens too much.
Frequently Asked Questions
What is the cultural significance and history of mutton gravy in Indian cuisine?
Mutton gravy, often called "mutton curry," is a staple in North Indian households and festive meals. Historically, goat and lamb were prized for celebrations, and slow‑cooked gravies allowed the tough meat to become tender while absorbing complex spice blends.
What are the traditional regional variations of mutton gravy in Indian cuisine?
In Punjab, the gravy is richer with butter and cream, while in Rajasthan it is drier and uses dried fenugreek. Kerala’s version incorporates coconut milk and curry leaves, giving a distinct southern flavor.
How is mutton gravy traditionally served in Indian households?
It is typically served hot with steamed basmati rice, naan, or roti, and accompanied by side dishes like pickles, raita, and fresh salad. A garnish of cilantro and a squeeze of lemon are common finishing touches.
What occasions or celebrations is mutton gravy traditionally associated with in Indian culture?
Mutton gravy is a centerpiece for festivals such as Diwali, Eid, and wedding feasts, as well as special family gatherings where a richer meat dish signifies hospitality and abundance.
What authentic traditional ingredients are essential for Indian mutton gravy versus acceptable substitutes?
Authentic ingredients include bone‑in mutton, ghee or neutral oil, whole spices like cumin seeds, and garam masala. Substitutes can be lamb shoulder for mutton, butter for ghee, or a blend of ground spices if whole spices are unavailable.
What other Indian dishes pair well with mutton gravy?
Mutton gravy pairs beautifully with buttery naan, garlic roti, jeera rice, and side dishes such as cucumber raita, onion salad, and mango chutney for a balanced meal.
What are the most common mistakes to avoid when making mutton gravy at home?
Common errors include over‑cooking the onions (burnt flavor), adding water too early (dilutes spices), and not simmering long enough for the meat to become tender. Follow the browning and simmering steps carefully for best results.
Why does this mutton gravy recipe use a low simmer instead of high pressure cooking?
A low simmer allows the collagen in the meat to break down slowly, creating a silky, rich gravy and preventing the spices from becoming bitter, which can happen under high pressure.
Can I make mutton gravy ahead of time and how should I store it?
Yes, the gravy improves after resting. Cool it quickly, store in an airtight container in the refrigerator for up to 3 days, or freeze for up to 2 months. Reheat gently on low heat, adding a splash of water if needed.
What texture and appearance should I look for when the mutton gravy is done?
The gravy should be thick enough to coat the back of a spoon, with a glossy sheen. The meat should be fork‑tender, easily pulling apart, and the oil should have separated slightly from the masala.
What does the YouTube channel Sheeru's Dining specialize in?
The YouTube channel Sheeru's Dining focuses on authentic Indian home‑cooking recipes, offering step‑by‑step tutorials that emphasize traditional techniques, flavor balance, and approachable cooking for everyday cooks.
How does the YouTube channel Sheeru's Dining's approach to Indian cooking differ from other Indian cooking channels?
Sheeru's Dining blends detailed ingredient explanations with cultural storytelling, often highlighting regional variations and budget‑friendly tips, whereas many channels focus solely on the cooking process without the cultural context.
Last updated: August 28, 2026
