Mutton curry recipe | Mutton gravy recipe | Mutton masala

Lamb curry or mutton curry is a dish of slow cooked lamb in a spicy gravy. This Indian style mutton curry recipe is a step by step guide to cook really flavorful & tender lamb that is succulent & delicious. Serve lamb curry with rice or naan or any bread.

For best results follow my detailed step-by-step photo instructions and tips.

Prep Time5 minutes

Cook Time1 hour

Marination4 hours

Total Time1 hour 5 minutes

Servings3

AuthorSwasthi

Ingredients (1 cup = 240ml )

marination

300 grams mutton or lamb boneless or 500 grams with bone mutton
2 tablespoons curd or yogurt or dahi (to tenderize the meat)
1¼ teaspoon ginger garlic paste
½ teaspoon salt (use as needed)
¼ teaspoon turmeric or haldi
½ teaspoon red chilli powder (less spicy variety)

Ingredients for mutton curry

1½ tablespoons oil
2 green cardamoms or elaichi
1 inch cinnamon or dalchini (if using Ceylon cinnamon 2 inch)
1 cup onions fine chopped or processed
¼ cup tomato puree (1 large deseeded)
1 to 2 Green chilies slit or chopped
2 teaspoons meat masala or mutton masala or garam masala ( I use Everest meat masala)
½ cup water + 2 tbsp or as needed
salt if needed
2 sprigs curry leaves or 1 bay leaf
2 tablespoons Coriander leaves or cilantro chopped for garnish

How to make the recipe

Preparation

Marinate mutton with the salt, ginger garlic, turmeric, chilli powder and curd. Yogurt & ginger garlic paste are natural meat tenderizers so they make the mutton succulent.
Set aside for about 45 mins to 1 hour. Marinating for longer makes the mutton soft and tender. I refrigerate for at least 2 hours to overnight. Overnight works best.
Keep the mutton out of the refrigerator at least 30 mins before cooking.

How to make mutton curry

Heat oil in a pan. Then saute bay leaf, cinnamon and cardamom for 2 mins.
Add onions and green chilies. Saute until onions turn golden.
Lower the flame to very low as much as possible. Then transfer the marinated mutton and saute for 5 to 7 mins.
Cook covered for 10 mins. When you see the moisture begins to release, then add the meat masala & curry leaves (optional). Saute for another 2 to 3 mins.
Pour tomato puree and saute until the raw smell of tomatoes goes away. This takes about 5 to 7 mins.

Soft cooking mutton or lamb curry

Pour water & mix well.
If cooking in a regular pot, then cook until soft and tender, adding more water as & when needed. If using pressure cooker - pressure cook for 3 to 4 whistles on a medium flame.
When the pressure goes off, stir and simmer further if the curry is runny.
Taste the curry and add more salt if needed. Sprinkle some coriander leaves if you have.
Serve mutton curry masala with rice, roti or plain paratha.

NUTRITION (estimation only)