Fauji Wala Mutton: Spicy Mutton Curry Recipe Straight From The Military Mess
Image Credit: Spicy Mutton Curry Recipe

In India, mutton can be cooked in numerous delicious ways. You know the battleground situation, how military people work, they cannot stay for a long time in the kitchen. So they come up with something simple, easy, and ready in just 30-45 minutes. So without any delay, let’s jump to the spicy military-style mutton curry recipe, i.e. the ‘fauji wala mutton’!!

Ingredients For Marination:

  • 1 kg mutton (with bone)
  • 3 medium onion (grated/paste)
  • 3-inch ginger piece (grated/chopped)
  • 7-8 garlic cloves (grated/crushed)
  • 4-5 green chilli (slit/ chopped)
  • 7-8 mint leaves
  • 1 cup curd (hung)
  • 2 tablespoon coriander powder
  • 1 tablespoon turmeric powder
  • 1 tablespoon of red chilli powder
  • ¼ teaspoon of cumin powder
  • ½ teaspoon salt

Ingredients For Tempering (Tadka):

  • ¼ cup ghee
  • 2 black cardamom
  • 2-4 green cardamom
  • 6-7 cloves
  • 5-6 black pepper cons
  • 2 bay leaf
  • 2-inch cinnamon stick
  • 2 medium onion (sliced)  
  • Marinated mutton
  • Green paste

Ingredients For Green Paste:

  • 1 cup or a half hand full of coriander leaves
  • ½ tablespoon of white sugar
  • 1 tablespoon of vegetable oil
  • 2-3 fresh green chillies

  • Process For Marination: In a bowl, add mutton pieces, onion, garlic, ginger paste/ sliced, green chilli, and all dry spices, add curd and mint leaves, mix everything correctly, and set aside covered, for 1-2 hour in the refrigerator.
  • Process For Green Paste: In a mixer grinder jar, add coriander leaves, sugar, oil green chilli, and grind it till it turns coarse paste and set aside in a bowl.

Process For Tempering:

  1. In a heavy bottom kadhai/ cooker. Heat the ghee, then add dry whole spices black cardamom, green cardamom, cloves, black pepper cons, bay leaf, cinnamon stick, and let it crackle them.
  2. Add sliced onions and saute until it turns brown.
  3. Add the marinated mutton, mix it and continue sauteing for 10-12 minutes until the mutton turns a light brown colour.
  4. Add water as you require to make the gravy, cover with a lid, or you can also give 1-2 whistles to cook the mutton until it's cooked about 80%.
  5. Remove the lid, stir it properly, add the green paste and continue to saute and cook until the mutton is cooked thoroughly.
  6. Serve hot and garnish it with freshly chopped coriander leaves.

Enjoy the spicy mutton curry with roti or rice!