Mutton and Chickpea Curry Recipe

Curry dishes are among some of the most delicious foods that you will taste in the world. Their unique blend of spices and herbs makes them not only tantalising but also nutritious. Curry generally refers to dishes that are prepared in a sauce.

This spicy dish originated in the southern states of India and has spread now to become a global trend in food and comfort. Curry can be served with a variety of meat choices but the most traditional recipe offers mutton as the choice meat.

Mutton curry (also known as kosha mango) began in Bengal and can now be made and appreciated in any home worldwide. This delicious blend of mutton, vegetables and spices in a rich gravy can be served either over rice or even potatoes. We love the chickpeas in this recipe. They are not only a traditional food but are also very healthy for you packed with vitamins and vitality.

Our Mutton Chickpea Curry recipe below is a true crowd pleaser. When cooking with mutton, it needs a recipe that will allow it to simmer and slow cook to become tender and bring out its full spectrum of flavours. This recipe offers that and provides just the right spice to create a savoury curry perfect for any night of the week.

What a great way to get your kids to eat their meat and vegetables plus satisfy your partner at the same time. Try it tonight. It is very easy to make and only needs one pot on the stove to prepare a wonderful home cooked meal that you can be proud of while introducing a fabulous new recipe to your family.

Expand your culinary boundaries and try this simple Indian dish that tastes like it took hours to prepare. It is also the perfect summertime meal as it will not heat up the house to prepare. Our Mutton and Chickpea Curry will make 4 servings.




  • 300g mutton meat with fat trimmed and meat cut into bite sized pieces
  • 2 onions, sliced thin
  • 1 tbsp. cooking oil
  • 5 cm. a piece of fresh ginger, peeled and minced
  • 1 tbsp. curry powder
  • 1 tsp. mustard seeds
  • ¾ tsp. ground turmeric
  • 1 tsp. chili powder
  • 400g. canned diced tomatoes
  • 1 cube of vegetable stock
  • 2- 400g. cans of chickpeas, with juice
  • 150g. fresh spinach, chopped
  • 200g. coconut milk
  • 3 garlic cloves, minced
  • 10 curry leaves
  • 1 bunch of fresh coriander


  1. Turn stove on to medium heat. In a large pan, heat oil then add mutton, curry powder, mustard seeds, and turmeric. Cook for 15 minutes stirring frequently.
  2. Add garlic, onions, ginger, and curry leaves to the pan.
  3. Cook for 10 to 15 minutes stirring occasionally.
  4. Stir in the chickpeas with the juice.
  5. Crush vegetable stock cube and add into mixture.
  6. Add in tomatoes along with one cup hot water.
  7. Salt and pepper to taste then bring the whole to a boil.
  8. Cover with lid, turn down the heat and simmer for 1 ½ hours or until mutton is very tender and the sauce has thickened. You may need to add a little more hot water to keep the mixture from becoming too thick. This is your preference.
  9. Stir occasionally scraping the bottom and sides of pan to prevent sticking.
  10. Pour in the coconut milk.
  11. Add in spinach.
  12. Stir and bring all to a boil.
  13. Season to taste once again. Chop and scatter fresh coriander leaves over the top of your curry and enjoy.

Serve this curry with white or brown rice for a delicious and nutritious supper anytime. It is perfect for the whole family and can be served with other side dishes such as a garden salad, broccoli, or crusty bread.

Serve with a little red wine or any other beverage that you prefer. This dish is even more delicious when served with laughter, smiles and great company.

This is one of those recipes that you look for when you want to serve something a little special and outside your normal everyday menu. Create memories with this tasty dish.