Spicy Mutton Curry or Lamb Curry Recipe
How to make Spicy Mutton Curry or Lamb Curry Recipe (Step by Step). Mutton curry or Lamb 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.
Ingredients
- 500 grams Lamb meat on the bone Leg or shoulder
- 4 tablespoon Vegetable Oil
- 3 Piece Onions Medium-sized, Coarsely chopped
- 6 tablespoon Tomato Puree I used Dabur
- 4 tablespoon Ginger Garlic Paste I used Smith & Jones
- 0.5 tablespoon Red Chili Powder
- 1 tablespoon Coriander Powder
- 0.25 tablespoon Turmeric
- 0.5 tablespoon Black Pepper Powder
- 0.5 teaspoon Salt
- 0.5 tablespoon Garam Masala
- 1.5 tablespoons Ghee
Instructions
- Wash and clean the lamb chunks. Set aside.
- Mix the powdered spices (red chillies, turmeric, coriander, black pepper powder & salt) with some water and make a paste. Set aside.
- Heat 1 tablespoon vegetable oil in a pressure cooker.
- When hot add onions and saute till they become soft and translucent. No need to brown completely. Takes about 3 minutes or so.
- Add tomato puree and fry for about 5 minutes. Remove from fire and blend into a paste.
- Add 3 tablespoons of vegetable oil in and add the paste. Fry for another 2 minutes.
- Add ginger-garlic paste and fry till the raw smell of ginger and garlic goes away.
- Add the meat and mix it well with the frying masala for about 10 minutes on medium flame.
- Add the paste made with powdered spices and mix well. Add 1 cup of water and close the lid of the pressure cooker. Increase the heat to high and let it cook till the pressure whistle goes off four times.
- Keep aside to let the pressure release by itself.
- Once the pressure releases, open the pressure cooker and add garam masala and ghee. Correct the salt if needed.
- Close the pressure lid again and give it one more whistle.
- All done. Your spicy mutton curry is ready. Serve with rice and a smile on your face. Enjoy!
Notes
- Almost any cut of lamb can be used for lamb stews and curries, but the shoulder is best.
- Ensure, mutton pieces are cut into the same size, this helps in cooking the cuts throughout evenly.
- Modify the number of spices as per your preferences. Some people like it heavy on spices and chillies and some don't.
- Always, sear the meat pieces on high flames for 2-3 minutes. This seals the juices inside the meat.
- Once the masala is ready, add water as per the consistency of gravy you love to eat.