This is our base recipe for almost any Mutton or Lamb Curry. It covers the basics well and points out where you can make it your own.

Click here to purchase Karoo Mutton

Our personal favourite is meat from the Leg or Shoulder, but don’t underestimate using Rib/Loin Chops and also ribs sliced up for stewing (more fat). If you prefer meat off the bone then goulash cubes are the way to go.

Mutton Curry

Prep Time20 minutes
Cook Time3 hours


  • 1 kg Mutton Cut Up We prefer leg – this is your call you can combine cuts too ie 500g leg 500g ribs
  • 1 Onion Sliced
  • Ginger grated – to taste
  • 1 can Diced tomatoe in juice
  • 3 cloves garlic sliced
  • 500 ml stock Any meaty stock will do – otherwise water
  • Your favourite curry spice pre mixed spice mix of yoru choice
  • Cayenne Pepper
  • Cumin
  • Tumeric
  • Cinnamon ground – also its optional
  • Coriander ground
  • Fresh Coriander Bunch
  • cloves a few / less than 10
  • 1 bay leaf
  • chili optional


  • First use a curry pot, dutch oven, or cast iron – any pt you have will do
  • On medium to hot heat add cooking oil of your choice and once hot brown the meat on all sides
  • Remove from the pot and lower the heat to medium
  • Add more oil, then add the onions with the bay leaf and cloves
  • Make sure the onions do not cook too fast. Remove from the heat if needed.
  • After 5 minutes or so and when onions start softening, add the garlic and to taste: Cayenne pepper, Turmeric, Ground Coriander, Cumin, and just a little cinnamon (optional)
  • Add chili to taste – optional (depending how hot you like your curry)
  • Keep cooking another 3- 5 minutes – stirring and making sure nothing is burning or cooking too fast.
  • Add the meat back into the pot and stir
  • Add the diced tomatoes and stir
  • Add the stock or water, but use your discretion as to how much, you do not want it too watery or too dry. One can always add later if needed
  • Close the lid and let the liquid come up to tempreture then lower to low heat.
  • Simmer for 3 hours with the lid on or once the meat is soft and tender. Check every hour the liquid levels and add if needed.
  • If too much liquid, remove the lid near the end continue cooking until reduces to the right consistency


The curry spice is where you make this your own. Visit any Indian spice shop and you are bound to find a variety of premixed spice packs ideal for your dish. Everyone has favourite – or make your own!



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