Sweet Autumn Mutton Curry

This Indian-styled curry with a fruity slant is just the type of tasty crowd-pleaser to anchor your Hari Raya Haji feast. Moreover, its kid-friendly appeal pairs cozily with BRUNO’s recommended Hari Raya Haji recipe, Roti Jala!  

Taking a page out of Japanese Curry cookbooks, this dish sees the inclusion grated apples, onions and carrots — these inculcate an organic sweetness, tempering the bite from the spices. The apple in the dish can also serve an intriguing curio to your little ones, luring picky eaters into sampling the mildly spicy, vegie-laden fare!

While mutton is an uncommon choice of protein in Japanese curries, this recipe's fruity-spicy profile goes a long way to counterbalance some of the heavier, gamey odors from the meat, making it a choice way to celebrate this Korban’s bounty.  


Ingredients (5 Servings)



  1. Mix the mutton with all the components designated for marination. Set in the refrigerator for at least one hour, but marinating overnight is optimal giving the flavours more time to mingle, and further tenderizing the meat.
  2. Remove the mutton from the refrigerator half an hour before cooking to allow it to come to room temperature.


  1. Set up your BRUNO Hotplate with the Nabe Pot attachment but refrain from heating it up yet. Place marinated mutton in the still cool pot then set the heat to “MED”. This is to render some of the fat from the meat. Leave for 5 minutes and much of the oil should be clearly separated.
  2. With a pair of tongs, fry the mutton in its own fat for another 5 mins searing as much of the exposed area as you can. Transfer the meat onto a plate and set aside. Remove any excess fat leaving roughly a tablespoon to fry the vegetables.
  3. Add cinnamon, cardamom, curry leaves and the bay leaf to the pot, and fry for half a minute to extract their fragrance. Add grated vegetables and gently scrape the fond from the bottom of the Nabe Pot with a wooden or silicone spatula to deglaze it. Stir-fry mixture for 3 minutes, then add curry powder and stir-fry for 2 minutes more.
  4. Return the seared mutton to the pot, and mix in the tomatoes. If there isn’t enough liquid in the pot, add water until the meat is just covered. Bring to a boil then and reduce the heat to midway between “WARM” and “LOW” to simmer. Cover and simmer for at least 3 hours.
    Check up on your curry every 30 minutes or so, stir and add water periodically to prevent it from drying out and sticking to the pot.    
  5. We like to finish our curries by removing all the meat and blending the curry before reuniting the components for service. This is an optional step, but it results in a more polished, silky-smooth mouth-feel. Feel free to skip this if you prefer a chunkier, heartier curry.  

Finally, serve in a large serving bowl and garnish with fresh herbs. Enjoy~   

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