Mutton Curry or Lamb Curry – One of the finest Indian mutton recipes you should not miss to try it out. It’s fuss free and uniquely delicious! Tender succulent goat meat or lamb meat cooked in onion tomato gravy with yogurt and basic spices. On your table in straight 30 minutes, this simple mutton curry is what you need to make yourself feel warm and content!
A very basic lamb curry recipe, that is truly flavorful, warm, with just the right spiciness to hit the right spot. Don’t you feel now that you have the reason to binge on this super good mutton curry with a bowl of rice on Sunday, a sheer comfort meal.
The amazing variety of mutton curry recipes we Indians have from different states, are simply outstanding. Like, we have, Hyderabadi version, Andhra style, Kerala Style, Punjabi Style, Bengali Style mutton curry and so on. But this basic homemade lamb curry is to die for, and I mean it.
Moreover, you can make this lamb curry in pressure cooker or in a pot, instant pot and even slow cooker. This flavorful meat curry will never disappoint you.
The another reason to love this recipe is, you do not require any fancy ingredients. All you need is basic things like onion, tomatoes, yogurt, few whole spices and spice powders.
Lamb curry is delicious served with plain rice, a salad such as Indian cucumber salad (kachumba) and raita. If you thicken the gravy, it tastes just as good with hot, freshly made chapatis.
What Cut Of Mutton (Lamb) Is The Best For Curries And Stews?
I would highly recommend you to go for shoulder cut of lamb or goat. Goat or lamb shoulder gives lovely flavour, comes out nice and tender. It is perfect for making stews or curries.
However, you can use any cut of the lamb to make this mutton curry. A mixed mutton pieces from every part of the lamb is also fine. But, ensure to go for mutton on bone only to make the curries and stews for the maximum flavour and taste.
What Ingredients Goes In This Lamb Curry Recipe?
Mutton – medium sized meat on bone from lamb or goat.
Yogurt – not so sour and thick yogurt is the best for meat marination. It acts as a meat tenderiser and flavour enhancer.
Spices powders – Coriander Powder, turmeric powder, Red chili powder, Cumin powder.
Fresh Ingredients – Sliced onions, green chilies, ginger paste and garlic paste, chopped, grated or ground tomatoes. You can use canned tomatoes also.
Whole spices – Bay leaves, cinnamon sticks., cloves, black peppercorns, green cardamom. We also need a blade of mace, fennel seeds, and black cardamom which we will be grinding together in to a powder.
You can skip grinding the fennel seeds, black cardamom and mace blade and use them whole in the recipe. But grinding them gives better flavour and aroma to the curry, so prefer blending it to a powder.
Other ingredients – Salt, oil or ghee, kasuri methi (dried fenugreek), lemon juice and coriander leaves for garnish. If Kasuri methi is not available easily in your party of the world then you can skip it.
Cre: Cubes N Juliennes