Lamb & Ridge Gourd Curry Recipe – Authentic Indian Mutton Recipe

Last Updated on 6 months ago by Neha Deshmukh

Lamb & Ridge Gourd Curry Recipe – Authentic Indian Mutton Recipe

Hey everyone! Today, I’m sharing a recipe that’s been a family favorite for years – a wonderfully flavorful Lamb & Ridge Gourd Curry. It’s a dish that always reminds me of cozy Sunday lunches at my grandmother’s place. The combination of tender mutton and the slightly bitter, yet refreshing, ridge gourd is just chef’s kiss! It’s a little different from your typical mutton curry, but trust me, it’s a delicious adventure for your tastebuds.

Why You’ll Love This Recipe

This Lamb & Ridge Gourd Curry isn’t just about amazing flavor. It’s also surprisingly easy to make, even if you’re new to Indian cooking. The pressure cooker does most of the work, making it perfect for a weeknight meal. Plus, it’s a fantastic way to sneak in some extra veggies! It’s a hearty, comforting dish that’s sure to become a regular in your rotation.

Ingredients

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

• 300 gm Lamb Meat (I prefer bone-in for extra flavor!)
• 1 kg Ridge Gourd
• 1 Onion
• 2 Green Chili (adjust to your spice preference)
• 1 tbsp Red Chili Powder
• ½ tbsp Turmeric Powder (a generous pinch goes a long way!)
• 1 tbsp Ginger-Garlic paste
• 2-3 springs fresh Coriander leaves, for garnish
• Salt, to taste
• Oil, for cooking

Ingredient Notes

Let’s talk ingredients! Ridge gourd, also known as Turai or Tori, is a popular vegetable in Indian cuisine, especially during the monsoon season. It has a mild, slightly bitter taste that balances beautifully with the richness of the mutton.

Now, about the mutton – you can use any cut you like, but shoulder or leg are great choices as they become wonderfully tender with pressure cooking. I’ve seen some families use a blend of spices including coriander powder and cumin powder for a more complex flavour. Feel free to experiment!

And don’t skimp on the ginger-garlic paste – it’s the foundation of so many Indian dishes. You can make your own (highly recommended!) or use store-bought.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat a generous splash of oil in your pressure cooker. Add the sliced onions and sauté until they turn a beautiful golden brown. This is where the flavour starts building, so don’t rush it!
2. Next, add the ginger-garlic paste and cook for a minute or two until you can really smell that lovely aroma.
3. Now, toss in the mutton pieces, red chili powder, turmeric powder, salt, and green chilies. Give everything a good stir and cook for 3-4 minutes, letting the spices coat the meat.
4. Pour in 1 cup of water, close the lid of the pressure cooker, and cook for 5-6 whistles. Remember to let the pressure release naturally – this is important for tender mutton!
5. Once the pressure has released, open the cooker and add the ridge gourd pieces. Add another half a cup of water and cook for one additional whistle.
6. Remove the lid and simmer uncovered for about 10-15 minutes, or until the water has evaporated and the curry has thickened to your liking.
7. Finally, garnish with fresh coriander leaves and serve hot!

Expert Tips

• Don’t overcrowd the pressure cooker. If you’re making a large batch, cook the mutton in two batches for best results.
• Adjust the amount of green chilies to control the spice level.
• For a richer flavor, you can add a tablespoon of yogurt along with the mutton.
• If the curry is too thick, add a little more water. If it’s too thin, simmer for a few more minutes.

Variations

• Vegan Adaptation: Swap the lamb for jackfruit or mushrooms! Jackfruit has a meaty texture that works really well in this curry.
• 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 or remove the green chilies altogether. For a spicier kick, add a pinch of cayenne pepper.
• Festival Adaptations: This curry is often served during Eid and other festive occasions in many Indian households. It’s a hearty and celebratory dish!

Serving Suggestions

This Lamb & Ridge Gourd Curry is best served hot with fluffy rice or warm roti. A side of raita (yogurt dip) can help cool things down if you’ve added a lot of chilies. My family loves it with a simple onion and tomato salad.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. The flavors actually develop even more overnight!

FAQs

What cut of lamb is best for this curry?

Shoulder or leg of lamb are excellent choices. They become beautifully tender with pressure cooking. Bone-in cuts add extra flavour!

Can I use a different gourd vegetable if I don’t have ridge gourd?

Absolutely! You can substitute with bottle gourd (lauki) or even zucchini in a pinch. The flavour will be slightly different, but still delicious.

How can I adjust the spice level of this curry?

Reduce or remove the green chilies and red chili powder for a milder curry. Add cayenne pepper for extra heat.

What is the best way to serve this mutton curry?

Serve hot with rice or roti, and a side of raita or salad.

Can this curry be made ahead of time?

Yes! You can make it a day ahead and store it in the refrigerator. The flavours will meld together beautifully.