Mutton Curry
Traditional mutton curry
Get directions ↗ · 2 min walk from Grand Mercure
Last orders 30 minutes before closing
Dine-in · takeaway · delivery via GrabFood and LINE MAN
Frequently Asked Questions
Is the mutton cooked with the bone?
Yes, bone-in mutton is used as it releases marrow and gelatin, creating a much richer and tastier broth.
How long is the meat cooked?
It is slow-cooked for hours to ensure the meat is fall-off-the-bone tender.
How spicy is the curry?
It has a robust, medium spice level typical of authentic home-style Indian cooking.
Does it contain any dairy?
This traditional recipe is generally dairy-free, cooked with oil or ghee.
What do you recommend serving with it?
Steamed rice, chapati, or tandoori roti are all excellent choices.
About Mutton Curry
Mutton curry is the everyday backbone of North Indian home cooking, the unhurried Punjabi gravy that families build around bone-in goat and whatever whole and ground spices the kitchen keeps to hand. Unlike the festival-grade braises, it is meant as a regular meal rather than an occasion dish, which is why its character comes from patient simmering rather than a long list of rare ingredients.
At BHARAT it follows that plain template honestly. Bone-in halal goat is simmered slowly for around two hours in an onion-tomato base seasoned with ginger-garlic, turmeric, and freshly ground coriander. The masalas are ground in-house each day, never lifted from a jarred paste, and the meat is sourced halal-marked and handled with no pork and no alcohol anywhere in the cooking. Because the cut keeps its bone, marrow and gelatin leach into the gravy across the long cook, deepening the savour and giving the sauce a natural body without cream or thickeners. The Uttarakhand chef keeps the seasoning at a steady medium that can be eased back on request.
What sets it apart from the thicker Mutton Masala on the same menu is restraint: this is a looser, more pourable everyday gravy rather than a reduced, clinging one. The meat cooks down until it gives easily from the bone, and the broth tastes of slow-cooked onion and spice rather than any single dominant note, with the marrow doing the work of richness.
It suits steamed rice, jeera rice, or plain roti and chapati, the kind of pairing that turns it into a full meal rather than a side. A wedge of lime and sliced onion sharpen each spoonful, and the bone is worth lingering over for the marrow inside.
Best ordered fresh — call ahead if you are coming straight after work. Visit BHARAT →
See also: the Main Course - Non Veg menu · best Indian food in Bangkok · halal Indian food in Bangkok · order for delivery.