Lamb Curry Recipe – Authentic Mutton Masala with Spices

Last Updated on 2 months by Neha Deshmukh

Lamb Curry Recipe – Authentic Mutton Masala with Spices

Hey everyone! If you’re anything like me, a comforting, flavorful curry is the ultimate soul food. Today, I’m sharing my go-to Lamb Curry (or Mutton Masala, depending on what you prefer!). This recipe has been passed down with a few tweaks of my own, and it always hits the spot. It’s a little bit of effort, but trust me, the aroma alone is worth it!

Why You’ll Love This Recipe

This Lamb Curry isn’t just a meal; it’s an experience. It’s rich, deeply spiced, and incredibly tender. The slow cooking process really allows those flavors to meld together beautifully. Plus, it’s perfect for a weekend feast or when you’re craving something truly special. I first made this for a family gathering and it was an instant hit – everyone asked for seconds (and the recipe!).

Ingredients

Here’s what you’ll need to create this delicious Lamb Curry:

• 3 tablespoons oil
• 1 cinnamon stick
• 2 cloves
• 2 cardamoms
• 1 bay leaf
• ½ – 1 teaspoon cumin seeds (adjust to your preference)
• 2 medium onions, finely chopped
• 1 teaspoon ginger garlic paste
• 500 gms mutton/lamb pieces
• 1 – 2 teaspoons red chili powder (depending on spice preference)
• Salt to taste
• ½ – 1 teaspoon turmeric powder
• ½ – 1 teaspoon black peppercorn powder
• 1 – 2 teaspoons coriander powder
• 1 – 2 teaspoons garam masala powder
• 2 medium tomatoes, chopped
• 1 cup water
• 1 tablespoon oil (for tempering)
• 3 slit green chilies
• 3 dried red chilies
• 1 medium onion, diced into cubes
• ½ – 1 teaspoon ginger garlic paste
• 1 tablespoon chopped coriander leaves
• 1 teaspoon lemon extract

Ingredient Notes

Let’s talk ingredients! Using whole spices like cinnamon, cloves, and cardamom really elevates the flavor profile. Don’t skip them! Toasting them lightly before adding them to the oil releases even more aroma.

Garam masala blends vary so much from region to region in India. My grandmother always added a pinch of nutmeg and mace to hers, which I love to do too. Feel free to experiment and find a blend you adore.

Now, about the meat – lamb and mutton both work beautifully. Mutton (older sheep) tends to be a bit tougher and requires a longer cooking time, while lamb is more tender. I usually use lamb for a quicker weeknight version, but mutton gives a richer, more robust flavor if you have the time.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Bloom the Spices: Heat 3 tablespoons of oil in a pressure cooker over medium heat. Add the cinnamon stick, cloves, cardamoms, bay leaf, and cumin seeds. Sauté until fragrant – you’ll know it’s ready when you can really smell those warm spices!
2. Build the Base: Add the chopped onions and sauté until they turn translucent. Then, stir in the ginger garlic paste and cook until the raw smell disappears. This is important – nobody wants raw garlic in their curry!
3. Brown the Meat: Add the mutton/lamb pieces and roast until the meat changes color. This helps to seal in the juices and adds a lovely depth of flavor.
4. Spice it Up: Mix in the red chili powder, salt, turmeric powder, black peppercorn powder, coriander powder, and garam masala powder. Make sure everything is well coated.
5. Simmer with Tomatoes: Add the chopped tomatoes and cook for 5-10 minutes until they soften. Stir occasionally to prevent sticking.
6. Pressure Cook: Pour in 1 cup of water, cover the pressure cooker, and cook for 3-4 whistles, or until the meat is tender. The exact time will depend on your pressure cooker and the cut of meat you’re using.
7. Release & Reduce: Let the pressure release naturally. Once it’s safe to open, remove the lid and simmer the gravy to thicken it to your desired consistency.
8. Temper the Flavors: While the gravy simmers, prepare the tempering. Heat 1 tablespoon of oil in a separate pan. Add the slit green chilies, dried red chilies, diced onions, and ginger garlic paste. Sauté for about 2 minutes until the onions are golden brown.
9. Finish & Garnish: Add the tempering to the gravy. Garnish with chopped coriander leaves and a squeeze of lemon extract. Mix well and cook for another 2-3 minutes.

Expert Tips

• Don’t overcrowd the pressure cooker: Cook in batches if necessary to ensure the meat browns properly.
• Low and slow is key: The longer the curry simmers, the more flavorful it will become.
• Taste as you go: Adjust the spices to your liking.

Variations

• Vegan Adaptation: Swap the lamb for jackfruit or soy chunks. Jackfruit has a surprisingly meaty texture that works really well in curries!
• Gluten-Free Adaptation: This recipe is naturally gluten-free, so you’re good to go!
• Spice Level Adjustment: For a milder curry, reduce the amount of red chili powder. For a spicier kick, add a pinch of cayenne pepper. My friend, Priya, loves to add a finely chopped scotch bonnet pepper for serious heat!
• Festival Adaptations: During Eid, many families add a touch of rose water for a fragrant twist. For Diwali, some prefer a slightly sweeter curry with a hint of jaggery.

Serving Suggestions

Serve this Lamb Curry hot with naan, rice, or pulao. A side of raita (yogurt dip) is also a fantastic addition to cool down the palate.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. It actually tastes even better the next day as the flavors have had more time to develop! You can also freeze it for up to 2 months.

FAQs

What cut of lamb/mutton is best for this curry?

Shoulder or leg are great choices. They have enough fat to keep the curry rich and flavorful.

Can I make this curry ahead of time?

Absolutely! You can make it a day or two in advance. The flavors will meld even more beautifully.

How do I adjust the spice level to my preference?

Start with less chili powder and add more gradually, tasting as you go.

What is the best way to release the pressure from the cooker safely?

Always let the pressure release naturally. Never force it open.

Can I use a slow cooker instead of a pressure cooker?

Yes, you can! Cook on low for 6-8 hours, or until the meat is tender. You may need to add a little more water.