Lamb Mutton Curry Recipe – Authentic Indian Potatoes & Cashew Gravy

Last Updated on 6 months ago by Neha Deshmukh

Lamb Mutton Curry Recipe – Authentic Indian Potatoes & Cashew Gravy

Hey everyone! If you’re anything like me, a comforting, flavorful mutton curry is the ultimate soul food. This Lamb Mutton Curry recipe is one I’ve perfected over the years – it’s rich, aromatic, and just hits the spot. It’s a bit of a labor of love, but trust me, the end result is absolutely worth it. I first made this for a family gathering and it was an instant hit – now everyone requests it! Let’s get cooking, shall we?

Why You’ll Love This Recipe

This isn’t just any mutton curry. We’re building layers of flavor with a beautiful cashew and onion gravy, tender potatoes, and perfectly spiced mutton. It’s a classic Indian comfort dish, but with a little extra something special. You’ll love how the cashew paste adds a luxurious richness that you just don’t get with other recipes. Plus, it’s surprisingly versatile – I’ll share a bunch of ways to customize it later!

Ingredients

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

• 600g Lamb meat on bone
• 4 medium Potatoes
• 2 Onions
• 1 tbsp Ginger-Garlic paste
• 0.5 tbsp roasted Cumin powder
• 2 tbsp Curd (plain yogurt)
• Salt to taste
• 1 tbsp Red chili powder
• 0.25 tbsp Turmeric powder
• 0.5 tbsp Garam masala powder
• 0.5 tbsp roasted Coriander powder
• 3 Green Chillies
• 2 tbsp minced Coriander leaves
• Oil as needed
• 8-10 Cashews

Ingredient Notes

Let’s talk ingredients! A few things will really make a difference:

• Lamb on the bone: Seriously, don’t skip this! The bone adds so much flavor and richness to the curry. It’s the traditional way to make it, and you’ll taste the difference.
• Red Chili Powder: I prefer using Kashmiri chili powder for its vibrant color and mild heat. But feel free to use your favorite – just adjust the quantity to your spice preference.
• Cashew Paste: This is the secret weapon! It creates a wonderfully creamy and luxurious gravy. Don’t skimp on the cashews – they’re worth it.
• Spice Blends: Every family has their own little tweaks to spice blends. Feel free to adjust the cumin and coriander powder to your liking. Some people add a pinch of fennel seeds or cloves for extra warmth.
• Regional Variations: In some regions, people add a touch of yogurt directly to the gravy during the final stages for extra tanginess.

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, let’s marinate the mutton. In a bowl, combine the lamb pieces with curd, red chili powder, turmeric powder, ginger-garlic paste, and salt. Give it a good mix and let it sit for at least 30 minutes – longer is even better! This tenderizes the meat and infuses it with flavor.
2. Now, heat some oil in a pressure cooker. Fry sliced onions until they turn a beautiful golden brown. Add the cashews and sauté for a minute or two. Remove from the cooker, let it cool slightly, and then grind it into a fine paste. Set aside.
3. In the same pressure cooker, add the marinated mutton and green chilies. Sauté until the mutton changes color – about 5-7 minutes.
4. Add 2 cups of water to the cooker and pressure cook for 6-8 whistles, or until the mutton is beautifully tender.
5. Once the pressure has released naturally, add the potatoes, onion-cashew paste, cumin powder, and coriander powder. Mix everything well to combine.
6. If the gravy seems too thick, add about ½ cup of water. Cover the cooker and cook for another 2-3 whistles, or until the potatoes are soft.
7. Finally, sprinkle in the garam masala powder and fresh coriander leaves. Give it a good stir, adjust the gravy consistency to your liking, and serve warm!

Expert Tips

• Browning the Onions: Don’t rush this step! Properly browned onions are the foundation of a flavorful curry.
• Marinating Time: The longer you marinate the mutton, the more tender and flavorful it will be. Overnight is ideal!
• Pressure Cooker Safety: Always follow the manufacturer’s instructions for your pressure cooker.
• Gravy Consistency: If you prefer a thicker gravy, you can add a teaspoon of cornstarch mixed with a little water during the last few minutes of cooking.

Variations

Want to switch things up? Here are a few ideas:

• Slow Cooker Adaptation: This recipe works beautifully in a slow cooker! Sauté the onions and cashews as directed, then transfer everything to the slow cooker and cook on low for 6-8 hours.
• Spice Level Adjustments:
  • Mild: Reduce the red chili powder to ½ tbsp or use a milder chili powder.
  • Medium: Stick to the 1 tbsp of Kashmiri chili powder.
  • Hot: Add an extra chili powder or a pinch of cayenne pepper.
• Regional Variations:
  • Kashmiri Style: Add a pinch of saffron strands to the gravy for a beautiful color and aroma.
  • Lucknowi Style: Use a blend of aromatic spices like cardamom, cloves, and cinnamon.
• Festival Adaptations: This curry is perfect for special occasions like Eid or Diwali. You can add a touch of rose water or kewra water for a festive fragrance.

Serving Suggestions

This Lamb Mutton Curry is fantastic with:

• Steaming hot basmati rice
• Warm naan bread or roti
• A side of raita (yogurt dip)
• A simple onion and tomato salad

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. You can also freeze it for longer storage – it will keep well for up to 2 months.

FAQs

Let’s answer some common questions:

• Is this curry better with bone-in or boneless lamb? Definitely bone-in! The bone adds so much flavor and richness.
• Can I use a different nut paste instead of cashew? You can try almond paste, but it won’t have the same creamy texture. Cashews really are the best option for this recipe.
• How do I adjust the spice level of this curry? Simply adjust the amount of red chili powder you use.
• What is the best way to serve this Lamb Mutton Curry? With a generous helping of rice or naan, of course! And don’t forget the raita.
• Can I make this curry ahead of time? Absolutely! It actually tastes even better the next day as the flavors meld together.

Enjoy making this Lamb Mutton Curry! I hope it becomes a family favorite in your home, just like it is in mine. Happy cooking!