[8] Common ingredients used to prepare mutton curry[9] include: mutton or goat meat, salt, turmeric powder, mustard oil, ginger garlic paste, dahi (yogurt), assortment of spices, onion, chilli, tomato, and coriander leaves.

Simple and flavorful ingredients are used to prepare the curry and usually served with roti, naan or in Western Odisha, puffed rice (mudhi).

Mutton curry is traditionally served with Malpua on Holi,[13] while it is eaten with rice in a routine everyday meal.

A rich mutton dish known as Tapelu which finds its origins in the kitchens of the Surati Khatri community, is often cooked in large batches, especially during festivities.

[17] This dish is prepared in a kosha style, which involves retaining the mutton's flavor and moisture using slow cooking and sautéeing methods.

Railway mutton curry is a British Raj colonial-era dish that was served on long-distance trains.

The dish utilizes a unique blend of spices called the Maharashtrian garam masala, which consists of cardamom, nutmeg, khus khus (poppy seeds), saunth (dried ginger), and many other Mughlai spices which lend the black mouton an intoxicating flavor and a robust color.

[26] In 2012, in the Midlands, England, trading standards officers working undercover went to twenty restaurants that were randomly chosen and bought 39 lamb curry and kebab dishes.