Mutton Curry Dinner with Jeera Rice and Naan Bread Recipe

Discover the rich, flavourful delight of Scrumptious Mutton Curry paired perfectly with aromatic Jeera Rice and warm, soft Naan Bread. This mouth-watering dish combines tender, slow-cooked mutton in a medley of spices, creating a hearty curry that bursts with taste in every bite. The lightly spiced jeera-infused rice complements the curry beautifully, while the fluffy naan bread is perfect for scooping up every last bit of the rich sauce. Perfect for family meals or special occasions, this combination is a true celebration of authentic and satisfying flavours. Indulge in a dining experience that brings the essence of traditional cuisine to your table.

Course Main Course

Cuisine Asian-inspired, Indian

Keyword Jeera Rice recipe, Mutton Curry Dinner recipe, Naan Bread Recipe

Prep Time 40

Cook Time 1 10

Servings People

Calories 695

Ingredients

For the Mutton Curry

500 g mutton cleaned and cut into pieces
2 large onions, finely sliced
3 large tomatoes, finely chopped
4 garlic cloves, minced
1 inch piece of ginger, minced
3 tbsp cooking oil
1 tsp cumin seeds
1 cinnamon stick
3-4 green cardamoms
3.-4 cloves
1 bay leaf
11/2 tsp ground coriander
1 tsp ground cumin
1 tsp turmeric powder
11/2 red chilli powder (adjust to taste)
1 tsp garam masala
200 ml plain yoghurt (whisked)
Salt to taste
Fresh coriander leaves for garnish

For the Jeera Rice

For the Naan Bread

250 g plain flour
1 tsp baking powder
1/2 tsp salt
1 tsp sugar
2 tbsp plain yoghurt
2 tbsp milk
2 tbsp butter or ghee, melted (for brushing)

Garnish

Fresh coriander leaves, finely chopped

Instructions

Preparing the Mutton Curry

Heat the oil or ghee in a large pan over medium heat. Add the cumin seeds, cinnamon stick, cardamoms, cloves, and bay leaf. Fry for a few seconds until fragrant.
Add the sliced onions and sauté until golden brown.
Stir in the ginger and garlic and fry for another minute.
Add the chopped tomatoes and cook until they become soft and the oil starts to separate.
Mix in the ground spices – coriander, cumin, turmeric, and red chilli powder. Cook for another minute.
Add the mutton pieces and stir well, ensuring they are coated with the spice mixture. Cook for about 5-7 minutes.
Lower the heat and stir in the whisked yoghurt, one spoonful at a time, to prevent curdling.
Add 1½ cups of water, cover the pan, and let the curry simmer on low heat for 45-50 minutes (or until the mutton is tender). Stir occasionally. Add more water if required.
Once the mutton is cooked, sprinkle garam masala and give it a final stir. Adjust the salt as needed.
Garnish with freshly chopped coriander leaves before serving.

Preparing the Jeera Rice

Rinse the basmati rice in cold water until the water runs clear, then soak it for 20-30 minutes.
Heat the ghee or oil in a pot. Add the cumin seeds and let them crackle.
Drain the soaked rice and add it to the pot. Stir gently for a minute to coat the rice with the ghee.
add water and season with salt.
Cover with a lid, bring to a boil, then reduce the heat to low. Cook until the water is absorbed and the rice is tender (around 12-15 minutes).
Fluff the rice gently with a fork before serving.

Preparing the Naan Bread

In a mixing bowl, combine the flour, baking powder, salt, and sugar.
Add the yoghurt and milk, mixing to form a dough. Add water a little at a time if needed. Knead for 8-10 minutes until smooth and elastic. Cover with a damp cloth and let it rest for 30 minutes.
Divide the dough into 4 equal portions and roll each into an oval or round shape.
Heat a heavy-bottomed pan or griddle on medium heat. Place the rolled-out naan on the hot surface and cook until bubbles form. Flip and cook the other side until golden spots appear.
Brush the cooked naan with melted butter or ghee.

Serving Suggestions

Plate the mutton curry in a bowl, serve the jeera rice and naan bread on the side, and garnish the dishes with freshly chopped coriander leaves.

Notes

Time management

Efficient time management is key to preparing this delightful meal without feeling rushed. Begin by marinating the mutton, as this step can be done ahead of time, even the night before, to allow the flavours to penetrate deeply. While the mutton is marinating, take the opportunity to prepare the naan dough. Mixing and kneading the dough early on ensures it has ample time to rest and rise, which will result in softer, fluffier naan.

As the dough rests and the mutton marinates, you can proceed to rinse and soak the basmati rice. This multitasking approach maximizes your prep time, allowing you to move seamlessly from one task to the next.

Once the rice is soaking, set up your cooking area by arranging all necessary ingredients within arm's reach. This organization helps streamline the cooking process, ensuring you won't have to pause to look for items. With everything prepped and in place, you can start cooking the mutton curry. Sauté the onions and tomatoes first, then add the marinated mutton. Allow it to cook on medium heat, giving it the occasional stir to prevent sticking and ensure even cooking.

While the mutton curry simmers, turn your attention to the jeera rice. Heating the oil and cumin seeds in a pot is a quick process, and you can easily manage this while keeping an eye on the curry. Once the rice is cooking, use the time to roll out the naan dough. Cook the naan on a hot skillet just before serving to ensure they are warm and fresh.

By coordinating these steps effectively, you can bring all components of the meal together seamlessly, making the cooking process as enjoyable as the dining experience.

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