7 Must-Try Mutton Curries From Around The World

Mutton Korma (North India/Mughlai):

A royal dish with a creamy, nutty gravy made from yogurt, almonds, and aromatic spices. Mild, rich, and luxurious.

Laal Maas (Rajasthan, India):

A fiery red curry made with Mathania red chilies, garlic, and ghee. Deeply spiced and intense, often served with bajra roti.

Rogan Josh (Kashmir, India):

A rich, aromatic curry made with yogurt, browned onions, and a blend of Kashmiri spices. Known for its vibrant red color (from Kashmiri chili, not heat).

Chettinad Mutton Curry (Tamil Nadu, India):

A bold, peppery curry with roasted spices, coconut, and curry leaves. Famous for its layered flavors and heat.

Mutton Curry (Sri Lanka):

Uses coconut milk, curry leaves, cinnamon, and black pepper. Spicy, fragrant, and often cooked in clay pots for added depth.

Nigerian Mutton Curry (West Africa):

A tomato-based stew with habaneros, garlic, onions, and ginger. Bold and spicy, often served with rice or fufu.

Kosha Mangsho (West Bengal, India):

A slow-cooked, dark and thick mutton curry with caramelized onions, mustard oil, and spices. Often paired with luchi or rice.