Ankapur Mutton Curry

Slow-Cooked, Bold, and Deeply Aromatic

This mutton curry is built around the complexity of Ankapur Mutton Masala — a hand-ground blend of whole spices that delivers warmth, depth, and fragrance in every bite. Slow-cooked to tender perfection.

🌿 What's in Ankapur Masala

Cloves · Cardamom · Shahijeera · Bay Leaves · Stone Flower · Black Cardamom · Cinnamon · Black Pepper · Turmeric · Coriander · Dried Methi Leaves · Poppy Seeds · Star Anise · Dry Ginger · Red Chilies · Salt

All ground together into the signature Ankapur blend.

🛒 Ingredients

• 1 kg mutton (bone-in, curry cut)
• 100 g oil (~7–8 tbsp)
• 1 medium onion, finely chopped or ground to a paste
• 2–3 tsp ginger-garlic paste
• ½ tsp turmeric powder
• 1–2 tsp red chili powder (adjust to taste)
• Salt to taste
• 2–3 tsp Ankapur Mutton Masala (adjust to taste)
• 3 tsp coconut powder
• Hot water as needed for gravy
• Fresh coriander leaves for garnish

How to Cook

1. Heat oil in a heavy-bottomed pan over medium heat.
2. Sauté onions until golden brown and well caramelized.
3. Add ginger-garlic paste and turmeric. Sauté for 2 minutes until the raw smell disappears.
4. Add the mutton pieces, mix well, and cook for 10 minutes until browned and beginning to release its juices.
5. Add red chili powder, salt, coconut powder, and Ankapur Mutton Masala. Mix thoroughly to coat the meat and simmer for 10 minutes.
6. Pour in hot water to reach your desired gravy consistency.
7. Cover and cook on medium flame for 40–50 minutes, stirring occasionally, until the mutton is tender and cooked through.
8. Finish with a pinch more Ankapur Masala for an extra punch of flavor.
9. Garnish with fresh coriander, simmer for 2 minutes, then turn off the heat.

🍽️ Serving Suggestions

Serve hot with steamed rice, bagara rice, roti, or paratha.