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Makkai Mutton Curry - Goat Curry with Corn Cobs


Simple, yet delicious, Makkai Mutton Curry is also easy to put together. This is my go-to recipe when I want to cook a simple, wholesome non-vegetarian meal for my family. The basic recipe for this dish is my Mother's so I know it is good as I grew up eating it. Mom would cook meat curry with goat meat (also called mutton in India). The pieces of corn cob are added during the cooking and by the time the dish is done, they have soaked up a lot of the gravy and flavors. They are therefore perfect for sucking on (as you would meat bones) for all you fellow bone lovers (I always joke about how I prefer the bones even over the actual meat! Makkai Mutton Curry is delicious served with plain rice, a salad and Raita. If you thicken the gravy, it tastes just as good with hot, freshly made Chapatis.

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Yield: Serve 4-5 people


  • 1 kg goat leg, cut into suitable bite-sized chunks
  • 4 tbsps vegetable/ canola/ sunflower cooking oil
  • 2 large onions sliced thin
  • 2 large tomatoes diced
  • 2 tbsps garlic paste
  • 1 tbsp ginger paste
  • 2 tsps coriander powder
  • 1 tsp cumin powder
  • 1/2 tsp turmeric powder
  • 1/2 tsp red chilli powder
  • 2 tsps garam masala powder
  • Salt to taste
  • 2 X 3" thick pieces of corn cob for each person
  • Chopped coriander to garnish


  • Heat the cooking oil in a heavy bottomed pan, on medium heat.
  • When hot, add the onions. Sauté till the onions begin to turn a pale golden brown in color. Now remove from the oil with a slotted spoon and drain on paper towels. Turn off heat.
  • Grind the onions into a smooth paste (adding very little to no water) in a food processor. Once done, remove into a separate container.
  • Now grind the tomatoes, garlic and ginger pastes together, in the food processor, into a smooth paste. Remove into a separate container and keep aside for later use.
  • Heat the oil left over from frying the onions, again and add the onion paste. Sauté for 2-3 minutes.
  • Now add the tomato paste and all the powered spices, including the garam masala. Mix well.
  • Sauté the resulting masala (onion-tomato-spice mixture) unitl the oil begins to separate from it. This can take up to 10 minutes to happen.
  • Now add the goat/ mutton pieces to the masala, season with salt to taste and stir to fully coat the goat/ mutton pieces with the masala. Sauté till the goat/ mutton is browned well.
  • Now is the time to add your corn cobs to the pan.
  • Also add 1/2 a cup of hot water to the pan, stir to mix well, simmer the heat and cover the pan. Cook till the goat/ mutton is tender. You will need to keep checking on the goat/ mutton as it cooks and adding more water if all the water dries up. Stir often to prevent burning. The dish should have a fairly thick gravy when done.
  • When the meat is cooked, garnish with chopped coriander and serve with hot Chapatis (Indian flatbread), Naans (tandoor-baked Indian flatbread) or plain boiled rice.

Tip: Use a pressure cooker to cook Makkai Mutton Curry and it will be done in half the time it takes to cook in an open pot!

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