Slow-Cooked Mutton Curry with Sattu and Mustard Seeds

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A hearty mutton curry enriched with the nutty flavor of roasted sattu and a tempering of mustard seeds, capturing the rustic taste of Bihar. This indian-inspired curry ready in about 140 minutes pairs mutton chunks, roasted sattu powder, mustard seeds for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 120 min Serves 4 Indian cuisine 450 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 4 tbsp mustard oil in a heavy-bottomed pan over medium heat until it starts smoking lightly. Add 1 tsp mustard seeds and let them crackle for 30 seconds.
  2. Step 2: Add 1 large finely chopped onion and sauté for 5-6 minutes until golden brown and fragrant.
  3. Step 3: Stir in 2 tbsp ginger-garlic paste and 2 slit green chilies, cooking for 2 minutes until the raw smell disappears.
  4. Step 4: Add 500 g mutton chunks and sauté on high heat for 5 minutes until they are browned on all sides.
  5. Step 5: Mix in 1 tsp turmeric powder, 1 tsp red chili powder, 2 tsp coriander powder, and 1 tsp cumin powder, stirring continuously for 2 minutes until spices release aroma.
  6. Step 6: Pour in 1/2 cup tomato puree and cook for 5 minutes until oil separates from the masala.
  7. Step 7: Add 3 tbsp roasted sattu powder, 2 cups water, and salt to taste. Stir well and bring to a boil.
  8. Step 8: Reduce heat to low, cover the pan, and simmer gently for 1.5 to 2 hours until the mutton is tender and the gravy thickens.
  9. Step 9: Garnish with 2 tbsp chopped fresh coriander leaves before serving hot with steamed rice or roti.

Frequently asked questions

How long does Slow-Cooked Mutton Curry with Sattu and Mustard Seeds take to make?

Total time is about 140 minutes (20 min prep + 120 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Slow-Cooked Mutton Curry with Sattu and Mustard Seeds?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep mutton chunks from drying out.

Can I substitute ingredients in Slow-Cooked Mutton Curry with Sattu and Mustard Seeds?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Slow-Cooked Mutton Curry with Sattu and Mustard Seeds for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Slow-Cooked Mutton Curry with Sattu and Mustard Seeds?

Indian curry like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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