Curry
Mutton curry with potato and onion
About this dish
This Burmese-style mutton curry weaves together tender chunks of mutton with soft potatoes and caramelized onions in a dark, aromatic gravy. The dish relies on a gentle simmer that coaxes depth from the spices—turmeric, chili, and garam masala—while the onions melt into the sauce, lending a natural sweetness.
A whisper of ginger and garlic rounds out the warmth, making this a secret family favorite that reveals its richness with every bite.
Ingredients
UK and US measurements are both included for every recipe.
Mutton
protein1.5 kg
Imperial measurement: 3.3 lbs
Potatoes
vegetable3 medium
Onions
vegetable3 large
Garlic
vegetable6 cloves
Ginger
herb2 tbsp (30 g)
Imperial measurement: 2 tbsp
Vegetable oil
fat60 ml
Imperial measurement: 1/4 cup
Turmeric
spice1 tsp
Chili powder
spice2 tsp
Salt
seasoning2 tsp
Water
liquid500 ml
Imperial measurement: 2 cups
Method
Brown the mutton
15 minsHeat oil in a heavy-bottomed pot over medium-high heat. Add mutton chunks in batches and sear until browned on all sides. Remove and set aside.
Caramelize onions
20 minsReduce heat to medium. Add sliced onions to the pot and cook, stirring occasionally, until deeply golden and soft, about 20 minutes. If they stick, add a splash of water.
Add aromatics and spices
3 minsAdd minced garlic and ginger, stir for 1 minute until fragrant. Add turmeric and chili powder, mix well and cook for another minute.
Return mutton and simmer
60 minsReturn the mutton to the pot. Stir to coat with the onion-spice mixture. Add salt and 2 cups of water, bring to a boil, then reduce heat to low, cover, and simmer for 1 hour.
Add potatoes
30 minsAdd potato quarters to the pot. Stir gently, cover, and continue simmering for another 30 minutes, or until potatoes are tender and the meat is very tender.
Adjust consistency and serve
5 minsUncover and simmer for a few minutes if the gravy is too thin. Taste and adjust salt. Serve hot.
Equipment
- Heavy-bottomed pot or Dutch oven (5-quart capacity)
- Sharp knife
- Cutting board
- Wooden spoon
Nutrition facts
Tips
- Do not rush the onion caramelisation — this is where the curry's deep, secret flavour comes from.
- If time allows, refrigerate the curry overnight after cooking, the flavours intensify mysteriously.
- Adding potatoes later prevents them from disintegrating into the gravy, keeping their shape and texture.
- Always brown the mutton in batches to avoid steaming, which yields a less flavourful crust.
Serving suggestions
- Serve with steamed jasmine rice, Burmese fermented tea leaf salad, or warm flatbread. A side of lime wedges balances the richness.
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Recipe by
Thiri Tun
Specialises in Burmese cuisineThiri is a tea leaf salad master who ferments her own tea leaves in a clay pot. She will not tell you the recipe.
Describe yourself in three words: Mysterious, secretive, delicious.